10+ Salad Recipes to Brighten Up Your Meal Times

Salads are a simple, tasty way to enjoy fresh ingredients any time of the year. Whether you want a light dish or something more filling, salads are easy to make and great for your health.

You can find many different salad recipes that fit your taste and lifestyle.

You don’t need to be an expert to prepare delicious salads. With a few basic ingredients, you can create dishes that work as both a side and a main meal.

Exploring different salad ideas keeps meals interesting and nutritious.

1) Kale Salad with Roasted Sweet Potatoes and Goat Cheese

This kale salad is fresh and filling. Roast sweet potato chunks until they are tender and slightly crispy.

Toss them with crunchy kale for a great texture mix. Goat cheese adds a creamy, tangy flavor that balances the sweetness of the potatoes.

You can add nuts or dried fruit for extra crunch and taste. Use a simple dressing like lemon or maple vinaigrette.

Ingredients

• 4 cups kale, chopped
• 2 medium sweet potatoes, peeled and cubed
• 4 oz goat cheese, crumbled
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: pecans or cranberries

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with 1 tbsp olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes until soft.
4. Massage kale with 1 tbsp olive oil and a pinch of salt.
5. Combine kale, roasted sweet potatoes, goat cheese, and optional toppings.
6. Dress with lemon or maple vinaigrette if desired.

More ideas can be found in this Kale Salad with Roasted Sweet Potatoes and Goat Cheese.

2) Mediterranean Farro and Chickpea Chopped Salad

This salad is fresh, filling, and easy to make. You’ll find nutty farro mixed with chickpeas and colorful veggies.

The chopped ingredients give it a nice texture. The tangy dressing ties everything together.

You can enjoy it warm or cold. It works well as a light lunch or a side dish for dinner.

Adding fresh herbs and a bit of feta cheese boosts the flavor. Roasting the chickpeas adds crunch.

Let the salad sit for a couple of hours so the flavors blend well.

Ingredients

• 1 cup farro
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup olives, sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup walnuts, chopped (optional)
• 1/4 cup feta cheese, crumbled
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Cook farro according to package instructions, then let it cool.
2. In a large bowl, combine farro, chickpeas, tomatoes, olives, cilantro, walnuts, and feta.
3. Whisk together olive oil, lemon juice, salt, and pepper for the dressing.
4. Pour the dressing over the salad and toss well.
5. Refrigerate for at least 1 hour before serving for best flavor.

3) Classic Italian Salad with Cherry Tomatoes and Olives

This salad is fresh and full of simple, bold flavors. You’ll enjoy the crunch of romaine lettuce with juicy cherry tomatoes and briny kalamata olives.

Pepperoncini adds a little tang and a mild kick. It’s easy to make and perfect for a quick lunch or a side dish.

Use extra virgin olive oil and a splash of lemon juice to dress the salad. This gives it a light, bright taste.

You can add sliced red onions or celery for extra crunch. This salad pairs well with grilled meats or Italian dishes.

Ingredients

• 14-16 ounces romaine lettuce, chopped
• 2 cups cherry tomatoes, halved
• 1 cup kalamata olives, sliced
• 1 cup pepperoncini, sliced
• 3 tablespoons extra virgin olive oil
• Juice of 1/2 lemon
• Salt and pepper to taste

Cooking Instructions

1. Wash and chop the romaine lettuce.
2. Halve the cherry tomatoes and slice the olives and pepperoncini.
3. Combine all vegetables in a large bowl.
4. Drizzle olive oil and lemon juice over the salad.
5. Toss gently to combine.
6. Add salt and pepper to taste before serving.

For a similar recipe, see the Big Italian Salad with Cherry Tomatoes and Olives.

4) Simple Green Salad with Lemon Vinaigrette

You can make a fresh green salad quickly with mixed greens and a bright lemon vinaigrette. It’s a light and healthy side that goes well with many meals.

The lemon vinaigrette adds a tangy flavor without being heavy. Whisk lemon juice, olive oil, salt, and pepper until smooth.

Toss the dressing with the greens and any fresh veggies you like, such as cucumbers or cherry tomatoes. This salad is easy and refreshing.

Ingredients

• Mixed greens (like spinach, arugula, or lettuce)
• 1 lemon (for juice)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh veggies (optional, like cucumber or tomatoes)

Cooking Instructions

1. Wash and dry the greens thoroughly.
2. In a small bowl, whisk lemon juice, olive oil, salt, and pepper.
3. Toss the greens and veggies in a large bowl.
4. Drizzle the lemon vinaigrette over the salad and toss again before serving.

More on lemon vinaigrette can be found at Minimalist Baker.

5) Waldorf Salad with Apples and Walnuts

Waldorf salad is fresh and crunchy. You’ll use crisp apples, celery, and walnuts for texture.

Grapes or raisins add sweetness. The dressing is creamy, made with mayonnaise and a bit of lemon juice.

This gives a tangy flavor that balances the fruit and nuts. Serve this salad as a side or a light lunch.

It’s great for gatherings or when you want something simple but tasty.

Ingredients

• 2 crisp green or red apples, chopped
• 2 stalks celery, sliced
• 1 cup walnuts, toasted
• 1/2 cup grapes or raisins
• 1/3 cup mayonnaise
• 1 tablespoon lemon juice

Cooking Instructions

1. Chop apples and celery into bite-size pieces.
2. Toast walnuts in a dry pan over medium heat for 5-7 minutes, stirring often. Let cool.
3. In a bowl, mix mayonnaise and lemon juice.
4. Add apples, celery, walnuts, and grapes or raisins to the dressing. Stir gently.
5. Chill the salad for 30 minutes before serving for best flavor.

6) Grain Salad with Quinoa, Cucumber, and Mint

This grain salad is fresh and light. Quinoa adds a nutty texture that pairs well with crunchy cucumber.

Mint gives it a cool, bright flavor that’s perfect for warm days. Add herbs like dill or parsley for extra taste.

A simple lemon or red wine vinaigrette brings everything together. This salad works as a side or a light lunch.

You can prepare it ahead and keep it in the fridge. The flavors blend and become even better after a few hours.

Ingredients

• 1 cup quinoa (uncooked)
• 1 large cucumber, diced
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh parsley, chopped (optional)
• 2 tablespoons olive oil
• 1 tablespoon lemon juice or red wine vinegar
• Salt and pepper to taste

Cooking Instructions

1. Rinse quinoa under cold water.
2. Cook quinoa in 2 cups of water: bring to a boil, then simmer for 15 minutes at 212°F (100°C).
3. Let quinoa cool completely.
4. In a large bowl, combine quinoa, cucumber, mint, and parsley.
5. Whisk olive oil, lemon juice, salt, and pepper in a small bowl.
6. Pour dressing over salad and toss gently.
7. Chill for 30 minutes before serving.

Find a similar recipe with fresh herbs and simple dressing at Bakersbeans.

7) Warm Butternut Squash and Pecan Salad

This warm salad is cozy and full of fall flavors. Roast butternut squash until tender, then toss it with toasted pecans and dried cranberries.

The sweet and nutty mix adds a nice touch to your meal. A simple dressing of honey and cinnamon brings warmth to the dish.

Serve it slightly warm. This salad works as a side or a light main dish.

You can add greens or cheese for extra texture and flavor.

Ingredients

• 2 cups cubed butternut squash
• 1 cup pecans
• 1/2 cup dried cranberries
• 2 tablespoons honey
• 1/2 teaspoon cinnamon
• Salt to taste
• Olive oil

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss squash cubes with olive oil and salt.
3. Roast for 25-30 minutes until soft.
4. Toast pecans in a pan over medium heat until fragrant.
5. Mix honey and cinnamon in a small bowl.
6. Combine roasted squash, pecans, and cranberries.
7. Drizzle with the honey-cinnamon mixture and toss gently.
8. Serve warm.

Learn more about warm butternut squash salad ideas here.

8) Big Salad with Mixed Greens and Red Wine Vinaigrette

This big salad is perfect when you want something fresh and simple. Start with mixed greens like lettuce and spinach, then add crunchy veggies like celery and cherry tomatoes.

The dressing is a classic red wine vinaigrette. It adds a bright, tangy flavor that makes every bite taste fresh.

Toss everything together quickly for a healthy meal or side dish. Add olives or nuts for more texture.

This salad works well with steak, pasta, or on its own.

Ingredients

• Mixed greens (lettuce, spinach, etc.)
• Celery, chopped
• Cherry tomatoes, halved
• Olives (optional)
• Nuts (optional)

For the red wine vinaigrette:

• Red wine vinegar
• Olive oil
• Dijon mustard
• Garlic, minced
• Salt and pepper

Cooking Instructions

1. Wash and dry your mixed greens.
2. Chop celery.
3. Halve the cherry tomatoes.
4. In a small bowl, whisk red wine vinegar, olive oil, mustard, garlic, salt, and pepper.
5. Toss greens and veggies in a large bowl.
6. Drizzle the vinaigrette on top.
7. Toss again before serving.

9) Summer Pasta Salad with Fresh Veggies

This pasta salad is perfect for hot days. You’ll use fresh vegetables like peppers, cucumbers, and tomatoes.

It’s simple to toss everything together with a tangy balsamic dressing. You can add artichoke hearts or your favorite veggies.

The mix of colorful vegetables makes the salad look as good as it tastes. Chill the salad before serving to help the flavors blend.

This dish works well as a side or a light main meal.

Ingredients

• 8 oz pasta (like rotini or penne)
• 1 cup bell peppers, chopped
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• ½ cup artichoke hearts, chopped (optional)
• ¼ cup balsamic vinaigrette

Cooking Instructions

1. Cook pasta according to package directions.
2. Drain pasta and rinse with cold water.
3. In a large bowl, combine pasta and chopped veggies.
4. Pour dressing over salad.
5. Toss gently.
6. Chill for at least 30 minutes before serving.

Find more ideas for this salad with fresh veggies here.

10) Curry-Spiced Cauliflower Salad

You’ll love this curry-spiced cauliflower salad for its warm flavors and satisfying texture. Roasted cauliflower mixes with chickpeas and a creamy, spiced dressing.

The curry adds gentle heat without being too strong. Sweet potatoes or dried cranberries often balance the spices with a little sweetness.

This salad is great as a main dish or a side. You can serve it warm or chilled.

The creamy dressing uses yogurt or tahini mixed with curry powder, lemon juice, and garlic. This gives the salad a nice tang and richness.

Ingredients

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 1 medium sweet potato, peeled and cubed (optional)
• 1/3 cup plain yogurt or tahini
• 1 tbsp curry powder
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Salt and pepper to taste
• 2 tbsp olive oil

Cooking Instructions

1. Preheat the oven to 400°F (200°C).

2. Toss cauliflower and sweet potato with olive oil, salt, pepper, and half the curry powder.
   Roast for 25-30 minutes until they become tender.

3. Mix yogurt or tahini with the remaining curry powder, lemon juice, garlic, salt, and pepper.

4. Combine roasted veggies and chickpeas in a bowl.
   Pour the dressing over them and toss well.

5. Serve warm.
   You can also chill before serving.

For more, see this curry roasted cauliflower salad recipe.