There are a few keys to making a great make-ahead salad. Here’s what I always try and keep in mind:
Use bold flavors. A hearty salad is not a palate cleanser or a refreshing side dish. It’s a course on its own and should be flavored as such, whether that’s with a bold dressing or plenty of flavorful ingredients.
Pick ingredients that stay crunchy. Nothin’ worse than mushy, wilted greens, or vegetables that have turned brown from the acid in the dressing. I use ingredients that stay bright, fresh, and crunchy even after a day or two of sitting in the fridge. Hearty greens like kale or young collards are perfect, as are crisp vegetables like jicama, lightly blanched cauliflower, or carrots. Celery makes a great flavorful crunchy element. Nuts and dried fruit make great additions as well.
Include at least one “star” player. I’m talking an ingredient that will take the salad and change it from a side dish into a main course. Most often, for me this is beans, whether chickpeas, white beans, or black beans. Canned, rinsed beans are totally fine in this situation.
