It’s getting warmer and spring’s (supposedly) on the way. So, why not get in the mood for those yummy spring greens that are just now germinating?

Using canned beans, this White Bean and Spinach Salad is a quick and hearty-but-not-heavy weeknight meal. Perfect for a Monday, don’t you think? Plus, it takes ingredients that you might even have on hand. Score!

White Bean and Spinach Salad

3 cups cooked no-salt-added cannellini beans (from 2 (15-ounce) cans beans, drained and rinsed)

1 small red onion, quartered and thinly sliced

4 cups tightly packed fresh spinach leaves (about 1/4 pound), tough stems removed

2 1/2 tablespoons Dijon mustard

2 1/2 tablespoons apple cider vinegar

1 teaspoon Italian seasoning

In a large mixing bowl combine beans and onion. Slice spinach into thin ribbons and add to the beans.

In a separate small bowl, whisk together mustard, vinegar and Italian seasoning. Pour dressing over the bean mixture and stir to combine all ingredients. Serve immediately or chill until ready to use. Serves 4 to 6.

— Recipe from www.wholefoodsmarket.com.

Welcome back to reality after weeks of holidays, family and endless eating.

In dire need of something satisfying that won’t be painfully heavy in your overused stomach? Look no further than a dinner made satiating by black beans and corn, but light by peppers, tomatoes and lettuce.

Moreover, it’s super quick, meaning it’ll probably take you longer to stand in line at the store buying the ingredients than actually making it.

Black Bean Salad

1 ripe avocado, mashed

1/4 cup chopped cilantro

2 tablespoons lime juice

2 (15-ounce) cans no-salt-added black beans, rinsed and drained

4 cups shredded romaine lettuce

1 cup grape tomatoes, halved

1 cup corn kernels, fresh or thawed if frozen

1 small red bell pepper, seeded and chopped

1/2 cup toasted pumpkin seeds

In a large bowl, whisk together avocado, cilantro and lime juice until blended. Add beans, lettuce, tomatoes, corn, pepper, pumpkin seeds and stir until evenly coated. Serves 4.

— Recipe from www.wholefoodsmarket.com.

by Sarah Henning

Well, how’s the fridge looking? A bit deflated after all that holiday eating?

If your fridge was stuffed with a defrosting turkey only days ago but is now a wasteland of congealed mashed potatoes and stale sugar cookies, just shut the fridge door.

Get in the car.

Now, drive to the store and buy the ingredients for this festive and tasty Bulgur Salad with Arugula, Pomegranate Seeds and Toasted Hazelnuts.

It’s red and green, and filling all over with the inclusion of bulgur, a whole grain that is most famously used in tabbouleh and contains twice the fiber of long-grain brown rice and about 50 fewer calories per cooked cup.

If you need to get back on the healthy eating train after a weekend of holiday gluttony, this is definitely the way to go.

Bulgur Salad with Arugula, Pomegranate Seeds and Toasted Hazelnuts

1 cup uncooked bulgur wheat

1 1/2 cups boiling water

1/2 cup hazelnuts

3 cups packed baby arugula

1 cup pomegranate seeds

1 stalk celery, thinly sliced

In a large bowl, combine bulgur and boiling water, cover and set aside until water is absorbed, about 30 minutes.

Preheat oven to 350 degrees. Spread hazelnuts on a rimmed baking sheet and toast until lightly golden, 10 to 12 minutes. Wrap nuts in a clean dish towel and rub them together to remove skins. Set aside until cool enough to handle, then chop nuts.

Stir arugula, pomegranate seeds, celery and hazelnuts into bulgur. Serve 4.

— Recipe and photo from www.wholefoodsmarket.com.

Eating meatless doesn’t have to mean the same-old-same-old all the time. In fact, it offers the perfect excuse to make a seasonal delight. This weeks specific delight combines season specialties butternut squash and panettone bread for a tasty and filling salad. If you can’t find panettone, or want to make this when the thick bread isn’t seasonal, try making it with brioche or thick walnut-raisin bread instead.

Butternut Squash, Spinach and Panettone Salad

4 shallots, thinly sliced

1 (2 1/2-pound) butternut squash, peeled, seeded and cut into (3/4-inch) cubes

2 tablespoons extra-virgin olive oil, divided

Fine sea salt and freshly ground black pepper

4 cups lightly packed (3/4-inch) cubed panettone

3 tablespoons apple cider, preferably spiced

1 tablespoon lemon juice

3 cups lightly packed baby spinach

Preheat oven to 350 degrees. Arrange shallots and squash on a large, parchment paper-lined baking sheet, drizzle with 1 tablespoon of the oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss well. Roast, tossing occasionally, until just tender, about 40 minutes. Scatter panettone over the top and continue roasting until toasted and golden brown, about 15 minutes more.

Whisk together remaining 1 tablespoon oil, cider, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add spinach and warm butternut squash, shallots and panettone and toss well. Transfer to a platter or large bowl and serve.

— Recipe from www.wholefoodsmarket.com.