10+ Salad Recipes You’ll Love for Easy, Fresh Meals

Salad recipes make it easy to add fresh flavors to your meals. Whether you’re after a quick lunch, a side, or even a main, salads can fit right in.

You can mix vegetables, fruits, grains, and proteins in endless, colorful combinations.

You don’t need to be an expert to make a salad that’s both satisfying and nutritious. With just basic ingredients and a few easy steps, you can whip up dishes that suit your taste and schedule.

Let’s look at some salad ideas to keep your meals exciting.

1) Kale Salad with Roasted Sweet Potatoes, Goat Cheese, and Pecans

This kale salad brings together soft roasted sweet potatoes and crunchy pecans. Goat cheese gives it a creamy touch that balances the earthy kale.

Roasting sweet potatoes brings out their natural sweetness. Toss the kale with a simple dressing to soften it up.

Try this salad for lunch or as a side. Dried cranberries or apples add a little extra sweetness if you’re in the mood.

Ingredients

• 1 large sweet potato, peeled and cubed
• 4 cups kale, chopped
• ½ cup goat cheese, crumbled
• ½ cup pecans, toasted
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 tablespoons maple or balsamic vinaigrette

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper.
3. Roast for 25-30 minutes until tender.
4. Massage kale with remaining olive oil and a pinch of salt.
5. Combine kale, roasted sweet potatoes, goat cheese, and pecans in a bowl.
6. Drizzle with vinaigrette and toss gently.

2) Mediterranean Chopped Salad with Farro and Chickpeas

This salad mixes chewy farro, tender chickpeas, and fresh veggies like cucumbers and red peppers. Juicy tomatoes and sweet grapes add a fun twist.

Fresh herbs brighten every bite. A tangy oregano vinaigrette ties it all together.

Make it ahead and let the flavors meld in the fridge. It’s a great option for lunch or a light dinner.

Ingredients

• 1 cup cooked farro
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1/2 cup red grapes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh oregano, chopped

For the dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Cooking Instructions

1. Cook farro and let it cool.
2. Combine farro, chickpeas, tomatoes, cucumber, bell pepper, grapes, parsley, and oregano in a bowl.
3. Whisk olive oil, vinegar, oregano, salt, and pepper for the dressing.
4. Pour dressing over salad and toss.
5. Chill for at least 30 minutes.

For the full recipe, check out Mediterranean Farro Salad with Spiced Chickpeas.

3) Simple Green Salad with Lemon Vinaigrette

You can throw together this salad with fresh greens and a bright lemon vinaigrette in just a few minutes. It’s light and goes with almost anything.

The lemon dressing keeps things tangy and fresh. Start with mixed greens like spinach, arugula, or romaine.

Add cucumber, avocado, or nuts if you want a bit more heft. Toss everything with the vinaigrette right before serving so the greens stay crisp.

The vinaigrette just needs lemon juice, olive oil, salt, and pepper. It’s quick and really brightens things up.

Ingredients

• Mixed greens (4 cups)
• 1 cucumber, sliced
• 1 avocado, sliced
• 2 tbsp nuts (pepitas or almonds)
• 2 tbsp fresh lemon juice
• 3 tbsp olive oil
• Salt and pepper to taste

Cooking Instructions

1. Rinse and dry the greens.
2. Slice cucumber and avocado.
3. In a small bowl, mix lemon juice, olive oil, salt, and pepper.
4. Toss greens, cucumber, avocado, and nuts in a bowl.
5. Drizzle with the vinaigrette and toss again. Serve right away.

Find more ideas in the Simple Green Salad with Lemon Vinaigrette recipe.

4) Waldorf Salad with Apples and Walnuts

Waldorf salad is classic and so easy to make. It brings together crisp apples, crunchy walnuts, and celery with a creamy dressing.

Red-skinned apples add color, and grapes or raisins give a sweet twist. The classic version uses mayonnaise, but a little lemon juice keeps it bright.

Serve as a side or a light lunch. Keep everything cold for extra crunch.

Ingredients

• 2 red-skinned apples, diced
• 1 cup celery, chopped
• 1/2 cup walnuts, toasted
• 1/2 cup grapes or raisins (optional)
• 1/3 cup mayonnaise
• 1 tablespoon lemon juice

Cooking Instructions

1. Dice apples and chop celery.
2. Toast walnuts in a 350°F (175°C) oven for 5-7 minutes.
3. Mix mayonnaise and lemon juice in a bowl.
4. Combine apples, celery, walnuts, and grapes or raisins.
5. Toss with the dressing.
6. Chill before serving.

More details here: Waldorf salad recipe.

5) Pasta Salad with Cherry Tomatoes and Basil

This pasta salad is quick and fresh, just right for a meal or side. Cherry tomatoes give juicy pops, and basil keeps it bright.

Garlic and olive oil make a simple dressing. Toss in mozzarella for a creamy touch if you’re feeling it.

Chill the salad so the flavors blend. Serve on its own or with grilled chicken or fish.

Ingredients

• 8 oz (225 g) pasta (penne or rotini)
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 cup mozzarella pearls (optional)
• Salt and pepper to taste

Cooking Instructions

1. Cook pasta, drain, and rinse with cold water.
2. In a bowl, mix tomatoes, basil, garlic, olive oil, salt, and pepper.
3. Add pasta and mozzarella. Toss gently.
4. Refrigerate for at least 2 hours.

6) Quinoa Salad with Cucumber, Tomato, and Feta

This quinoa salad is fresh, fast, and full of crunch from cucumber and juicy tomato. Feta cheese adds a creamy, salty note.

Quinoa gives you protein and fiber. Toss it all with Italian or balsamic dressing for a quick meal.

You can make it in under 30 minutes. It keeps well in the fridge, so you can prep ahead.

Ingredients

• 2 cups cooked quinoa
• 1 cup chopped cucumber
• 1 cup chopped tomato
• ½ cup crumbled feta
• ¾ cup Italian dressing or balsamic vinaigrette
• Salt and pepper to taste

Cooking Instructions

1. Cook quinoa and let it cool.
2. Chop cucumber and tomato.
3. Mix quinoa, cucumber, tomato, and feta in a bowl.
4. Pour dressing over, toss gently.
5. Add salt and pepper if needed.
6. Chill for 15-20 minutes.

Try this Cucumber Tomato Quinoa Salad with Balsamic Dressing for more ideas.

7) Chopped Salad with Avocado and Black Beans

This chopped salad is fresh and full of flavor. Creamy avocado, black beans, crisp cucumbers, and sweet bell peppers all come together.

A simple lime and cilantro vinaigrette adds a zingy kick. The bright dressing lets the veggies shine.

Try it as a side or a light main dish. It’s a solid choice for lunch or a quick dinner.

Ingredients:

• 1 can (14.5 oz) black beans, rinsed and drained
• 1 ripe avocado, diced
• 1 large yellow bell pepper, diced
• 3 cucumbers, diced
• 3 Roma tomatoes, diced
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions:

1. Combine black beans, avocado, bell pepper, cucumbers, tomatoes, and cilantro in a bowl.
2. Whisk lime juice, olive oil, salt, and pepper in a small bowl.
3. Pour dressing over salad and toss gently.
4. Serve right away or chill for 10 minutes.

8) Spinach Salad with Strawberries and Balsamic Glaze

This spinach salad mixes sweet strawberries and tangy balsamic glaze for a simple, satisfying combo. It’s great for lunch or a light dinner.

Add nuts like pecans for crunch. Feta or gorgonzola gives a creamy, salty bite.

Making your own balsamic glaze is easy—just simmer balsamic vinegar until it thickens. Drizzle it over for a rich flavor boost.

Ingredients

• 4 cups fresh spinach
• 1 cup sliced strawberries
• ½ cup pecans, toasted
• ½ cup crumbled feta or gorgonzola
• ½ cup balsamic vinegar (for glaze)

Cooking Instructions

1. Rinse and dry the spinach leaves.
2. Slice the strawberries. Toast the pecans lightly.
3. Simmer balsamic vinegar over medium heat. Let it reduce by half—usually takes about 10 minutes.
4. Toss spinach, strawberries, nuts, and cheese together in a big bowl.
5. Drizzle with balsamic glaze right before serving.

Give this easy salad a go if you want a fresh twist at mealtime. If you’re curious for more, check out this Strawberry and Spinach Salad with Honey Balsamic Vinaigrette.

9) Red Wine Vinaigrette Salad with Mixed Greens

A red wine vinaigrette salad just feels right when you want something light and fresh. Toss in tomatoes, cucumbers, or a handful of nuts if you’re feeling it.

The vinaigrette gets its kick from red wine vinegar, and it’s not heavy at all. I like to whisk up olive oil, red wine vinegar, Dijon mustard, and a pinch of salt for a zesty dressing.

Mix the salad right before serving so the greens stay crisp. It’s a quick way to brighten up any meal, honestly.

Ingredients

• 4 cups mixed greens
• 1 1/2 tablespoons olive oil
• 2 teaspoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon water
• 1/4 teaspoon kosher salt

Cooking Instructions

1. Whisk olive oil, red wine vinegar, Dijon mustard, water, and salt in a small bowl.
2. Put mixed greens in a large bowl.
3. Drizzle the vinaigrette over the greens.
4. Toss gently to coat.
5. Serve right away.

10) Butternut Squash Salad with Pecans and Cranberries

Here’s a colorful salad that’s honestly hard not to love. Roasted butternut squash brings out a sweet flavor, and the combo with crunchy pecans and tart cranberries just works.

Tossing in goat cheese or feta gives it a creamy bite. The textures really pop.

A cranberry vinaigrette or even a simple balsamic dressing ties it together. Sometimes I make this as a side, but it’s filling enough for lunch too.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 cup pecans, toasted or candied
• 1/2 cup dried cranberries
• 4 cups mixed salad greens
• 1/2 cup goat cheese or feta (optional)
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup cranberry vinaigrette or balsamic vinaigrette

Cooking Instructions

1. Set your oven to 400°F (200°C).

2. Toss the butternut squash cubes with olive oil, salt, and pepper.

3. Spread the squash out on a baking sheet. Roast for 25-30 minutes, or until they’re nice and tender.

4. Toast the pecans in a dry skillet over medium heat. Give them about 3-5 minutes—just until they smell amazing.

5. Grab a large bowl. Add the salad greens, roasted squash, pecans, and cranberries.

6. If you’re using it, crumble goat cheese or feta over the top.

7. Drizzle with vinaigrette. Toss everything gently right before you serve.

Curious for more? Check out this roasted butternut squash salad with cranberries and pecans.