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Power Greens Salad with Kale & Brussels Sprouts

Hearty greens and vegetables like kale and Brussels sprouts make an excellent base for prep-ahead salads. They don't wilt after a day in the crisper, and they stand up to any number of toppings. Bonus: They're loaded with nutrients, vitamins and minerals you won't get from your basic iceberg wedge. The sweetness of dried cranberries balances the slight bitterness of the greens and scallions. Use this recipe as a starting point for healthy grab-&-go power lunch salads.

Farro Salad with Cranberries & Persimmons

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When shopping for this healthy salad recipe, be sure to pick up the right type of persimmons. The flat-bottomed Fuyus called for here are bright orange and have texture of an almost-ripe peach when ready to eat--perfect for salsas and salads, with or without the peel. Oval-shaped, darker orange and larger Hachiyas are only edible when almost liquid on the inside. The flesh is best used in baking or can be scooped out of the skin and eaten like custard. Underripe, they are off-puttingly tart.