25 Healthy Soup and Salad Recipes to Start January Right

Quinoa with peppers, cucumber, tomatoes, red onion, kidney beans and feta, all tossed in olive oil. A little time in the fridge before serving and you’ve got a hearty lunch that beats a plain green salad!

Al dente quinoa with cooked beets, crunchy celery, edamame, feta and fresh dill. Rinse the quinoa under cold water, let it chill in the fridge and the salad is ready. Colorful and filling!

Kale and romaine with quinoa, diced apples, pecans and crumbled goat cheese. Crunchy, a little sweet and really filling. Fold in the goat cheese last and gently, so it keeps its shape.

Yellow beets roasted in foil, green lentils, crisp apples, fresh mint and basil, topped with goat cheese. Roasting the beets takes a while, but the payoff is a bowl full of color that really sticks to your ribs!

Rice vermicelli with bean sprouts, loads of fresh mint and cilantro, crunchy vegetables and a fish sauce dressing, topped with cashews. Fresh, light, and it wakes up your taste buds in January!

Very thinly sliced fennel, supremed oranges, red onion and black olives with just a drizzle of olive oil. Almost no work, and it’s fresh, crunchy and full of citrus. Perfect in the middle of winter!

A twist on tabbouleh with a mix of regular and pearl couscous, lots of parsley and mint, cucumbers and tomatoes, brightened with lemon juice. It tastes like a summer garden in the middle of January. Great to pack for lunch!

An all-green couscous salad with peas, edamame, fresh basil, parsley and mint, feta and pecans. It comes together while the couscous steams in the broth, then everything gets tossed in. Fresh, crunchy and herby!

Cold orzo with cherry tomatoes, chickpeas, feta, arugula and plenty of lemon zest, tossed in a white balsamic and maple dressing. Cook the orzo al dente and rinse it under cold water!

Chickpeas pan-fried until crispy, cherry tomatoes, parsley, mint and nicely grilled halloumi. What sets it apart from other salads is those golden chickpeas, cooked hot in a pan instead of straight from the can!

A soup with chicken, coconut milk and red curry paste, plus ginger, garlic and noodles. Creamy, spicy and tangy from the lime. A meal-in-a-bowl soup that warms you up in the heart of winter!

Thinly sliced English cucumbers marinated in rice vinegar, ginger, garlic, tamari and a little chili, topped with peanuts, cilantro and green onions. Crunchy, spicy, and a short rest in the fridge is all it needs!

My mom’s old-fashioned barley soup, with turnip, carrot, celery, salted herbs and pearl barley that thickens the broth. Add the barley near the end or it will soak up all the liquid. True winter comfort!

A vegetarian minestrone with zucchini, fennel, kale, carrots and celery, flavored by a Parmesan rind simmering in the broth. It freezes well, so make a big pot and stash some away for your lunches!

A carrot, ginger and garlic soup, simmered then pureed in a countertop blender for a silky texture. A swirl of cream and a few chives to serve. Simple, warm and comforting on a cold January night!

Basmati rice topped with spicy salmon tossed with crispy panko, cucumber, carrots, radishes and edamame. Add the panko right before serving to keep the crunch. A complete bowl, fresh and full of flavor!

Diced raw tuna quickly marinated in soy, sesame oil, honey and lime, served over rice with fresh or pickled vegetables. Buy sashimi-grade tuna, as fresh as possible. An explosion of flavor!

A miso broth with ginger, garlic and shiitake mushrooms, with ramen noodles, vegetables and grilled tofu. Whisk the miso into the hot broth so it dissolves completely. A veggie bowl that warms you up!

Butternut squash roasted in the oven with the onion and garlic on the same pan, then blended with a little maple syrup and nutmeg. No cream, no pot. The easiest soup of the winter!

A take on Greek lemon soup with orzo, golden chickpeas, carrots, celery and kale. The lemon zest gives it its punch. Light yet comforting, and packed with vegetables from the first spoonful to the last!

A Moroccan soup with sweet potatoes, lentils, cauliflower, carrots and spinach, fragrant with spices. It simmers away gently and feeds a good crowd. A complete meal in a bowl, no meat!

A chicken broth scented with garlic, ginger and star anise, with rice noodles and soy sauce. The shallots and garlic toast gently in sesame oil at the start. Seriously comforting, and the ginger brings a spicy little kick that wakes you right up!

Cauliflower roasted in a very hot oven until caramelized, tossed with quinoa, edamame, feta, almonds and raisins. The perfect high-protein salad for lunch or for a party appetizer, and it’s packed with texture!

Barley toasted under the broiler for a nutty aroma, kale, roasted yellow beets, almonds and golden halloumi, with a white balsamic and lemon dressing. The legendary healthy bowl, hearty enough to be a meal all on its own!

Quinoa with radicchio, carrots, bell pepper, cucumber, cashews and plenty of fresh cilantro, coated in a Thai-style dressing. Crunchy, colorful and full of freshness, a great way to eat more veggies this month!