Start by gathering all the fresh ingredients for your salads. Wash and dry vegetables and fruits thoroughly.

In a large bowl, combine the mixed greens, cranberries, walnuts, and feta cheese. In a separate small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper. Pour the dressing over the salad and toss lightly to combine.

In another bowl, mix the roasted and diced beets with orange segments. Add the goat cheese and pine nuts. Drizzle honey and lemon juice over the mixture, seasoning with salt and pepper before carefully tossing everything together.

In a bowl, combine the shredded cabbage, julienned apples, chopped celery, and raisins. In a separate small bowl, mix the mayonnaise and apple cider vinegar, seasoning with salt. Pour the dressing over the slaw and toss to evenly coat.

In a large bowl, add the cooled quinoa, cherry tomatoes, cucumber, and red onion. Toss in the parsley, olive oil, and lemon juice, seasoning with salt and pepper to taste. Combine everything until it’s well mixed.

In a bowl, combine the black beans, diced avocados, red onion, and cilantro. Add lime juice and seasoning, mixing gently to combine without mashing the avocados.

Cut the boiled potatoes into quarters and place them in a bowl. In a separate bowl, mix the Greek yogurt, dill, and lemon juice. Pour over the potatoes and season with salt. Toss until the potatoes are well coated.

In a bowl, mix the grated carrots, raisins, and walnuts. In another small bowl, whisk together the olive oil and apple cider vinegar with a pinch of salt. Combine the dressing with the salad and mix well.

After preparing all salads, cover each bowl with plastic wrap or a lid and chill in the refrigerator for at least an hour before serving.

When ready to serve, give each salad a final toss and garnish with extra herbs or nuts if desired.