15 Healthy & Easy Salad Recipes

When I was meal prepping like a boss when I worked in corporate, I had a mason jar salad pretty much every day for lunch - but it was always the same. 

If I would have found these easy and healthy salad recipes (well, most of them are healthy, hehe) from Damn Delicious, I would have been way more inspired to mix it up!

I found it was just easier to make a salad I knew - and loved - but now I can have 15 more salads I know and love! From kale to quinoa to pasta, and toppings like avocado, bacon or mandarin oranges, you'll definitely be able to find a few new faves for yourself.

Here's to mason jar salads, if you're on the go, or making them at home when you've created the freedom and flexibility for yourself to be a #BossLady and fulfill your entrepreneurial dream working from home!

15 Healthy & Easy Salad Recipes

BBQ Chicken Salad – This healthy, flavourful salad comes together so quickly, and it is guaranteed to be a hit with your entire family. [GET THE RECIPE.]

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Harvest Cobb Salad – The perfect fall salad with the creamiest poppy seed salad dressing. So good, you’ll want to make this all year long. [GET THE RECIPE.]

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Bacon and Avocado Macaroni Salad – Loaded with fresh avocado and applewood smoked bacon tossed in a lemon-thyme dressing. [GET THE RECIPE.]

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Whole Food’s California Quinoa Salad – A healthy, nutritious copycat recipe that tastes 1000x better than the store-bought version. [GET THE RECIPE.]

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Asian-style Cobb Salad – This salad serves as the perfect light meal, full of protein and veggies with a simple sesame vinaigrette. [GET THE RECIPE.]

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Greek Salad – This healthy Greek salad is absolutely amazing when tossed in a light and refreshing lemon vinaigrette. [GET THE RECIPE.]

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Quinoa Fruit Salad – This protein-packed quinoa salad is balanced with a tart vinaigrette and refreshing mint. [GET THE RECIPE.]

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Taco Salad – All the flavours of a taco in a healthy salad with a refreshing, tangy lime vinaigrette. [GET THE RECIPE.]

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Chinese Chicken Salad – Restaurant quality that you can easily make right at home, except it’s healthier and a million times tastier. [GET THE RECIPE.]

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Kale Salad with Meyer Lemon Vinaigrette – Perfect as a light lunch or even a meatless Monday dinner option. [GET THE RECIPE.]

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Asian Quinoa Salad – A quick and easy healthy quinoa salad dressed in sweet and tangy Asian flavours, loaded with tons of veggies. [GET THE RECIPE.]

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Shrimp Cobb Salad – A light, filling salad loaded with roasted shrimp, bacon bits, and avocado in a tangy, refreshing vinaigrette. [GET THE RECIPE.]

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Caprese Avocado Salad – A refreshing salad loaded with mozzarella, tomatoes, basil and avocado with a sweet balsamic reduction. [GET THE RECIPE.]

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BLT Chopped Salad – All the goodness of a BLT in a healthy salad form with a refreshing lime vinaigrette. [GET THE RECIPE.]

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Southwestern Chopped Salad with Cilantro Lime Dressing – A tex-mex style salad with an incredibly creamy Greek yogurt cilantro dressing. [GET THE RECIPE.]

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All photo credit to: Damn Delicious



Buffalo Chicken Stuffed Shells

I don't know what it is lately, but I've been on a buffalo chicken kick! I'm not usually one for spicy foods, but there's something about the tangy spice of Frank's Red Hot that I enjoy paired with chicken - even when it makes my nose runny, haha!

This recipe is simple enough, and has pasta too (Italian food is my favourite), so I figured the pairing of flavours and textures would be something enjoyable to share with you!

So here it is, compliments of - buon appetito (that's Italian for "have a nice meal" - look how fancy we are)!

Buffalo Chicken Stuffed Shells


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  • 1 pound ground chicken
  • 1/4 cup butter
  • 1 cup Frank's® RedHot® sauce
  • 1 (16 ounce) container whipped ricotta cheese
  • 1 (16 ounce) package jumbo pasta shells
  • 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend
  • Salt and ground black pepper to taste


  1. Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
  2. Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat.
  3. Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
  4. Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
  5. Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain.
  6. Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper.
  7. Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.



Arugula Pesto Spaghetti Squash

Want the fun of spaghetti, without all the carbs? Then you're going to love this Arugula Pesto Spaghetti Squash recipe, compliments of The Canadian Health Food Association. The inside of spaghetti squash kind of reminds me of when we carve pumpkins, haha - but the stringy stuff inside is what you actually eat! 

Or, if you decide spaghetti squash isn't for you, and you'd rather just stick to pasta, then you're still going to enjoy the arugula pesto part of this recipe - just add it to your favourite noodles, and you're good to go!

Arugula Pesto Spaghetti Squash


  • 2 spaghetti squash, approx. 1.5 lbs (750 g) each
  • 2 tbsp (30 ml) olive oil
  • 1/4 tsp (1 ml) salt and pepper
  • 3 cups (750 ml) cremini mushrooms, quartered
  • 2 cups (500 ml) cherry tomatoes on the vine
  • 1/2 tsp (2ml) red pepper flakes (optional)
  • Grated parmesan for topping (optional)

Arugula Pesto

  • 2 tbsp (30 ml) olive oil
  • 4 cups (1 L) packed baby arugula
  • 1/2 cup (125ml) grated parmesan or extra old cheddar
  • 1/4 cup (60ml) pine nuts or cashews
  • 1/4 cup (60ml) lemon juice
  • 1/4 cup (60ml) chopped sundried tomatoes
  • 1 clove garlic


  1. Preheat oven to 400 F (200 C). Split spaghetti squash lengthwise into four halves. Remove and discard seeds. Drizzle halves with 1 tbsp (15 ml) olive oil and season with salt and pepper. Arrange cut side up on a baking sheet and roast for 45 minutes. Toss mushrooms and tomatoes with 1 tbsp (15 ml) oil and arrange on baking sheet around squash. Return to oven and roast for another 45 minutes until spaghetti strands pull away easily with a fork.
  2. Carefully scrape spaghetti strands from halves with a fork into a bowl, toss with pesto, mushrooms and tomatoes and divide into two squash halves. Replace into oven to heat through. Serve sprinkled with red pepper flakes and grated parmesan if desired.
  3. For pesto, combine olive oil, arugula, parmesan, pine nuts, lemon juice, sundried tomatoes and garlic in a food processor and pulse into a coarse paste, occasionally scraping down sides.