Prepare a week's worth of lunches in about 10 minutes using a handful of ingredients from your local specialty grocery store. To save time, we're using a bag of frozen grilled and marinated vegetables, then adding big flavor with marinated goat cheese. If you want to bump up the protein, leftover chicken breast or salmon pair perfectly with this hearty salad.

Source:, December 2019


Recipe Summary

10 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • Divide kale among 4 single-serving lidded containers. Top each with 1 ounce goat cheese and 1 tablespoon sunflower seeds. Seal the containers and refrigerate for up to 4 days.

  • Transfer 2 tablespoons dressing into each of 4 small lidded containers and refrigerate for up to 4 days.

  • The evening before taking your lunch to go, transfer one-fourth of the grilled vegetables (about 1 cup) to one of the meal-prep containers (the frozen vegetables will be thawed and ready to eat by lunchtime). Top the salad with dressing just before serving.


To make ahead: Refrigerate salads and dressing separately for up to 4 days. Add the grilled vegetables the night before serving.

Nutrition Facts

1 salad & 2 Tbsp. dressing each
347 calories; protein 8.8g; carbohydrates 22.7g; dietary fiber 4.4g; sugars 8.2g; fat 26g; saturated fat 4.4g; vitamin a iu 11686IU; vitamin c 156.1mg; folate 19mcg; calcium 372.6mg; iron 1.8mg; magnesium 10.3mg; potassium 407.3mg; sodium 391.4mg; added sugar 5g.

5 1/2 fat, 2 vegetable, 1/2 medium-fat protein