A warm salad is the perfect solution when it’s cold and overcast outside. These dishes quickly warm you up and satisfy your hunger while remaining light and nutritious. You can make a warm salad with fresh or minimally processed vegetables, which pair wonderfully with greens, legumes, mushrooms, cheese, or fruits. To make these salads even more filling and balanced, high-protein ingredients like fish, meat, eggs, or seafood are often added.

This combination makes warm salads an excellent option for a light dinner that not only satisfies your hunger but also provides your body with the necessary nutrients. Proteins, vitamins, minerals, fiber, and antioxidants—all of these can be found in one dish that is quick to prepare and a joy to eat.

Here are 3 warm salad recipes that you’ll want to make again and again.

Warm Salad with Eggplant, Tomatoes, and Feta

Ingredients:

• 1 eggplant
• 150g cherry tomatoes
• 50g feta cheese
• 1 tsp olive oil
• 1 tsp balsamic vinegar
• 1 garlic clove
• Fresh basil or parsley leaves for garnish
• Salt, freshly ground pepper, dried oregano to taste

Instructions:

1. Cut the eggplant into cubes, lightly salt, and let it sit for 15 minutes to remove bitterness, then rinse and pat dry.
2. Pan-fry the eggplant in 1 tsp of olive oil until golden brown, then add finely chopped garlic and fry for another minute.
3. Add chopped tomatoes and cook for 1 minute to soften them slightly.
4. Transfer to a plate, crumble the feta on top, add balsamic vinegar, olive oil, salt, pepper, and garnish with fresh herbs.

Warm Salad with Turkey, Peppers, and Tomatoes

Ingredients:

• 150g turkey or chicken fillet
• 100g bell pepper (red, yellow, or green)
• 150g tomatoes
• 150g broccoli
• 1 carrot
• 1 tsp olive oil
• 50g salad leaves or arugula
• 1 tsp soy sauce
• 1 garlic clove
• Salt and pepper to taste
• Aromatic herbs (thyme, basil, or oregano)

Instructions:

1. Cut the turkey fillet into strips, season with salt and pepper, and fry in olive oil until golden brown, adding garlic at the end.
2. Slice the bell pepper, broccoli, and carrot, then add them to the turkey and sauté for 4-5 minutes until the vegetables are tender.
3. Add the soy sauce and chopped tomatoes and simmer for another 1-2 minutes to soften the tomatoes slightly.
4. Serve the mixture on salad leaves and sprinkle with aromatic herbs.

Warm Salad with Salmon in Honey-Mustard Sauce

Ingredients:

• 150g salmon fillet
• 1 tomato
• 1 yellow bell pepper
• 1 boiled egg
• 150g salad mix
• 1 tbsp olive oil
• 1 tsp grainy mustard
• 1 tsp honey
• 1 tsp lemon juice
• Salt and freshly ground black pepper to taste

Instructions:

1. Pan-fry the salmon fillet until golden brown, then break it into pieces.
2. In a small bowl, mix olive oil, mustard, honey, lemon juice, a pinch of salt, and pepper. Stir until smooth.
3. Arrange the salad mix, chopped tomato, pepper, egg, and salmon on a plate and drizzle with the dressing.

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