10+ Salads Recipes to Freshen Up Your Meal Time

Salads really are one of the easiest ways to get fresh, healthy food on your plate fast. They fit just about any meal, whether you’re in the mood for a light lunch or you want a side for dinner.

Salad recipes open up so many tasty, simple, and nutrient-packed options.

You can mix up veggies, fruits, grains, or proteins and get new flavors every time. Honestly, learning a few easy salad recipes makes it way easier to add variety to your meals.

This guide? It’s packed with ideas you can try at home, no sweat.

1) Kale salad with roasted sweet potatoes, goat cheese, pecans, and balsamic vinaigrette

Roast some sweet potato chunks until they’re tender and a little caramelized. The natural sweetness works so well with earthy kale.

Toss the kale with crunchy pecans and creamy goat cheese for a mix of texture and tang.

Use a simple balsamic vinaigrette for the dressing. That tangy, slightly sweet kick ties everything together and makes each bite super satisfying.

Ingredients

• 2 cups chopped kale
• 2 medium sweet potatoes, peeled and cubed
• 1/2 cup pecans
• 1/2 cup goat cheese, crumbled
• 3 tbsp balsamic vinegar
• 1/4 cup olive oil
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss sweet potato cubes with olive oil, salt, and pepper.
3. Roast sweet potatoes on a baking sheet for 25-30 minutes until soft.
4. In a large bowl, mix kale, roasted sweet potatoes, pecans, and goat cheese.
5. Whisk balsamic vinegar and olive oil; season with salt and pepper.
6. Pour dressing over salad and toss gently to coat.
7. Serve right away or chill for a bit before eating.

2) Mediterranean chopped salad with farro and chickpeas

This is a go-to for fresh veggies and hearty grains. You get chewy farro, chickpeas, and a pop of color from tomatoes and cucumbers.

It’s easy to make and honestly, it tastes even better after it sits for a bit.

Add feta or olives if that’s your thing, but it’s plenty good as a veggie-packed salad. The oregano vinaigrette? It’s tangy and herby—just right.

This one’s perfect for lunch or as a dinner side. Make it ahead and stash it in the fridge.

Ingredients:

• 1 cup cooked farro
• 1 can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup roasted red bell pepper, chopped
• 1/4 cup fresh arugula or parsley, chopped
• 1/4 cup crumbled feta (optional)
• 1/4 cup olives (optional)

Cooking Instructions:

1. Cook farro according to package, let it cool.
2. In a big bowl, combine farro, chickpeas, tomatoes, cucumber, bell pepper, and herbs.
3. Add feta and olives if you want.
4. Whisk together 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp oregano, salt, and pepper for the dressing.
5. Pour over the salad and toss gently.
6. Chill for at least half an hour before serving.

3) Simple green salad with mixed lettuces and a light vinaigrette

Grab a mix of lettuces—romaine, butter lettuce, arugula, whatever you like. Tossing them together gives you great color and texture.

For the dressing, keep it light. Just olive oil, vinegar, a little mustard, salt, and pepper. It’s bright and fresh without overpowering the greens.

Slice up some cucumber or avocado for extra crunch or creaminess. Nuts or seeds? Go for it if you want a little more flavor.

Ingredients

• Mixed lettuces (romaine, butter lettuce, arugula) – 4 cups
• Olive oil – 3 tablespoons
• Vinegar (red wine or apple cider) – 1 tablespoon
• Dijon mustard – 1 teaspoon
• Salt – 1/4 teaspoon
• Black pepper – 1/4 teaspoon
• Cucumber or avocado – 1/2 cup, sliced
• Nuts or seeds (optional) – 2 tablespoons

Cooking Instructions

1. Wash and dry lettuces, tear into bite-size pieces.
2. Whisk olive oil, vinegar, mustard, salt, and pepper in a small bowl.
3. Toss greens with the dressing.
4. Add cucumber or avocado slices on top.
5. Sprinkle with nuts or seeds if you like.
6. Serve right away.

4) Strawberry pretzel salad with cream cheese and whipped topping

Start with a crunchy pretzel crust. The salty base just works with the creamy middle layer made from softened cream cheese and whipped topping.

Add a sweet strawberry gelatin layer on top for a fresh, fruity hit. The salty, sweet, and creamy combo is honestly addictive.

No baking required here. Just chill it in the fridge so it sets up nicely.

Ingredients

• 2 ½ cups crushed pretzels
• ¾ cup softened butter
• 3 tablespoons brown sugar
• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 (8 oz) container whipped topping
• 1 (6 oz) package strawberry Jell-O
• 2 cups boiling water
• 2 cups fresh strawberries, sliced

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix pretzels, melted butter, and brown sugar. Press into a 9×13-inch pan. Bake for 10 minutes. Cool.
3. Beat cream cheese and powdered sugar until smooth. Fold in whipped topping. Spread over cooled crust.
4. Dissolve Jell-O in boiling water. Let cool a bit, then add strawberries. Pour over cream cheese layer.
5. Refrigerate for at least 4 hours or until firm.

5) Classic Waldorf salad with apples, celery, and walnuts

This one’s a classic for a reason. Crunchy apples, crisp celery, and toasted walnuts come together in a creamy dressing that’s a breeze to make.

It’s perfect for lunch or as a side. Toss in grapes or raisins if you want a little sweetness.

The creamy dressing uses mayo and a splash of lemon juice, which keeps the apples from browning and adds a nice tang. Chill it for best results.

Ingredients

• 2 tart apples, diced
• 2 celery stalks, chopped
• 1/2 cup walnuts, toasted
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• Salt to taste
• (Optional) 1/4 cup grapes or raisins

Cooking Instructions

1. Wash and dice apples and celery.
2. Toast walnuts in a pan over medium heat for about 5 minutes.
3. In a bowl, mix mayo, lemon juice, and salt.
4. Add apples, celery, walnuts, and grapes or raisins if using.
5. Toss together and chill for 30 minutes before serving.

6) Grain salad with quinoa, roasted veggies, and fresh herbs

Quinoa plus roasted veggies makes for a filling but light salad. Use whatever’s in season—like summer squash, tomatoes, or eggplant—for lots of color and flavor.

Fresh basil and mint bring a bright, herby finish. Roast the veggies until they’re tender and a little browned.

Cook the quinoa until fluffy, then toss everything together. Olive oil and lemon juice keep the flavors fresh and simple.

Ingredients

• 1 cup quinoa
• 1 small eggplant, diced
• 1 summer squash, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• 1/4 cup fresh mint, chopped
• 3 tbsp olive oil
• 2 tbsp lemon juice
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Toss eggplant, squash, and tomatoes with 2 tbsp olive oil, salt, and pepper.
3. Roast on a baking sheet for 20-25 minutes until tender.
4. Rinse quinoa and cook in 2 cups water until fluffy, about 15 minutes.
5. In a big bowl, combine quinoa, roasted veggies, basil, and mint.
6. Drizzle with the rest of the olive oil and lemon juice, then toss gently.
7. Adjust salt and pepper if you need, and serve warm or cold.

Try this refreshing quinoa salad for a healthy meal. Want more? Check out Mediterranean quinoa salad with roasted summer vegetables.

7) Taco salad with seasoned beef, avocado, and salsa

For a quick, hearty meal, taco salad’s the way to go. Brown up some ground beef with taco seasoning for your main protein.

Toss together chopped lettuce, avocado slices, and your favorite salsa. The creamy avocado and zesty salsa bring it all together.

Want more? Add cheese or beans. Try a salsa-ranch or homemade avocado lime dressing for a little extra flavor.

Ingredients

• 1 lb ground beef
• 2 tbsp taco seasoning
• 4 cups chopped lettuce
• 1 ripe avocado, sliced
• ½ cup salsa
• Optional: shredded cheese, black beans

Cooking Instructions

1. Cook ground beef in a pan over medium heat until browned.
2. Stir in taco seasoning and a splash of water, cook 2 more minutes.
3. In a bowl, mix lettuce, avocado, and salsa.
4. Add beef on top.
5. Drizzle with your favorite dressing before serving.

8) Egg salad with a tangy mustard dressing

This egg salad is so simple, but it really hits the spot. The tangy mustard dressing gives it just enough zing, without overpowering the other flavors.

It’s creamy, fresh, and honestly, it works just as well on a sandwich as it does scooped up with crackers. I like to keep it in the fridge for a quick lunch.

I chop up hard-boiled eggs and mix them with mayonnaise, Dijon mustard, and a splash of lemon juice. Fresh dill or chives add a nice pop of flavor.

A little salt and pepper rounds it out. Sometimes I’ll toss in capers if I’m feeling fancy, or try a different herb just to switch things up.

Ingredients

• 6 hard-boiled eggs
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 teaspoon lemon juice
• 2 tablespoons fresh dill or chives, chopped
• Salt and pepper to taste

Cooking Instructions

1. Peel and chop the hard-boiled eggs.
2. In a bowl, mix the mayonnaise, mustard, and lemon juice.
3. Add the eggs and chopped herbs. Stir gently.
4. Season with salt and pepper.
5. Chill for 20 minutes before serving for best flavor.

9) Bean salad with black beans, corn, and cilantro

This bean salad is as easy as it gets, but it’s never boring. Black beans, sweet corn, and a bunch of cilantro come together for a bright, healthy side or even a quick meal.

I love it with grilled chicken, but honestly, it stands on its own. The zesty lime dressing wakes everything up.

If you’re into a little heat, add diced red bell pepper or jalapeño. I usually go for canned black beans, but if you want to cook your own, go for it.

Fresh corn is best, but I won’t judge if you use frozen or canned. It’s a go-to for summer picnics, and leftovers keep well for a couple days.

Ingredients

• 2 cans black beans, rinsed and drained
• 3 ears fresh corn, cooked and kernels removed
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced (optional)
• ½ cup chopped cilantro
• Juice of 2 limes
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Cook the corn by boiling or grilling until tender, then cut off the kernels.
2. In a large bowl, mix black beans, corn, bell pepper, jalapeño, and cilantro.
3. Whisk lime juice, olive oil, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss well to combine.
5. Chill the salad in the refrigerator for at least 30 minutes before serving.

10) Fruit salad with mixed berries and a honey-lime dressing

I love making fruit salad with a mix of berries—strawberries, blueberries, raspberries, blackberries, whatever looks best. The colors alone make it feel special, and it’s sweet enough that you don’t need to do much.

Honey-lime dressing is my go-to for this. Just honey, fresh lime juice, and a bit of zest—super simple, but it brightens up the berries.

Toss everything gently so the berries stay whole and juicy. Sometimes I eat it right away, but it’s even better chilled.

Ingredients

• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 cup raspberries
• 1 cup blackberries
• 2 tablespoons honey
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest

Cooking Instructions

1. Rinse all the berries. Pat them dry—just be gentle so they don’t squish.

2. Grab a small bowl. Whisk together the honey, lime juice, and a bit of lime zest.

3. Toss the berries into a big bowl. Pour that sweet-tangy dressing right over the top.

4. Give everything a gentle toss. Try not to smash the berries; just make sure they’re all coated.

5. Pop the salad in the fridge for about 15-20 minutes. Chilling it a bit really brings out the flavors.

If you want more ideas, check out this mixed berry salad with honey lime dressing.