10+ Salads Recipes for Dinner to Keep Your Evenings Light and Delicious

Salads really can make dinner feel easy and fresh, especially when you’re craving something light but not boring. They’re quick to throw together and let you use up whatever veggies, proteins, or grains you have on hand.

Dinner salads give you a simple way to eat healthy without spending too much time in the kitchen.

Honestly, you can toss a salad together any night—sometimes you want something fast, other times you want something a little fancy. Salads work solo as a main or can tag along as a side, so they’re pretty flexible.

Trying out new salad recipes might surprise you with flavors you haven’t had before.

1) Mediterranean-Style Chopped Salad with Oregano Vinaigrette

This one’s bright, colorful, and definitely not boring. You get chopped veggies, chickpeas, and farro for some protein and bite.

The oregano vinaigrette brings everything together with a punchy, tangy kick. It’s honestly better if you let it sit a bit.

You’ll just need garlic, red wine vinegar, and dried oregano for the dressing. This one serves six, so it’s perfect for sharing or meal prep.

Ingredients

• 1 cup cooked farro
• 1 can chickpeas, drained and rinsed
• 1 cucumber, chopped
• 1 cup cherry tomatoes, halved
• 1/2 red onion, chopped
• 1/2 cup kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 2-3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1 tablespoon dried oregano
• 1/3 cup olive oil
• Salt and pepper to taste

Cooking Instructions

1. Cook farro as directed, then let it cool.
2. Combine farro, chickpeas, cucumber, tomatoes, onion, olives, and feta in a big bowl.
3. Whisk garlic, vinegar, oregano, olive oil, salt, and pepper.
4. Pour dressing over the salad and toss well.
5. Let it sit for 10-15 minutes before serving.

2) Vegetarian Italian Chopped Salad

This one’s a go-to for nights when you want something quick and flavorful. You get fresh greens, crunchy veggies, and a zippy Italian dressing all mixed up.

It’s colorful and has plenty of flavor, even without meat. You could make it ahead and stash it in the fridge.

It’s great on its own or with pizza or pasta. The garlic and herbs in the dressing make it pop.

Chickpeas or mozzarella give a little extra protein, but you can swap in your favorite veggies too.

Ingredients

• Romaine lettuce, chopped
• Cherry tomatoes, halved
• Cucumber, diced
• Red bell pepper, diced
• Red onion, finely chopped
• Garbanzo beans (chickpeas), drained and rinsed
• Fresh mozzarella, cubed
• Pepperoncini peppers, sliced
• Olive oil
• Red wine vinegar
• Garlic, minced
• Dried oregano
• Salt and pepper

Cooking Instructions

1. Chop all veggies and toss them in a big bowl.
2. Add chickpeas, mozzarella, and pepperoncini.
3. Whisk olive oil, red wine vinegar, garlic, oregano, salt, and pepper in a small bowl.
4. Pour dressing over the salad and toss everything together.
5. Serve right away or keep in the fridge for up to two days.

For a full recipe, check out this Vegetarian Italian Chopped Salad.

3) Chickpea Salad with Carrots and Dill

This chickpea salad is super easy and brings a lot of fresh flavor. Grated carrots and dill add crunch and brightness.

It’s a solid choice for a quick dinner or a side. You can serve it cold or at room temp.

A simple lemon vinaigrette or olive oil dressing ties it together. Chickpeas give you plenty of protein, so it’s filling enough.

For more crunch, toss in toasted pumpkin seeds. They’re nutty and bring a nice texture.

Ingredients

• 2 cups cooked chickpeas
• 2 large carrots, grated
• 1/2 cup chopped celery
• 1/4 cup fresh dill, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to taste
• Optional: 2 tablespoons toasted pumpkin seeds

Cooking Instructions

1. Grate carrots and chop the celery and dill.
2. Combine chickpeas, carrots, celery, and dill in a big bowl.
3. Drizzle on olive oil and lemon juice.
4. Gently toss to mix.
5. Season with salt and pepper.
6. Add pumpkin seeds if you want.
7. Chill for half an hour for best flavor.

Find more details about this salad at Chickpea Salad with Carrots and Dill.

4) Mega Crunchy Romaine Salad with Quinoa

When you want a light but filling dinner, this one’s a winner. Crunchy romaine, radishes, carrots, and cabbage keep it crisp.

Quinoa bumps up the protein and makes it more satisfying. Dried cranberries add a little sweetness, and sunflower seeds give extra crunch.

Garlic and cilantro brighten everything up. Once the quinoa cools, just toss it all together.

You can eat it as a main or add your favorite protein. It’s fresh, colorful, and honestly works any night.

Ingredients:

• 1 small head of romaine, chopped
• 1 cup shredded carrots
• 1 cup chopped cabbage
• 1/2 cup dried cranberries
• 1/2 cup radishes, sliced
• 2 medium garlic cloves, minced
• 1/4 cup fresh cilantro, chopped
• 2/3 cup uncooked quinoa, rinsed
• 1/2 cup raw sunflower seeds

Cooking Instructions:

1. Cook quinoa in 1 1/3 cups water for about 15 minutes, then cool.
2. Combine romaine, carrots, cabbage, radishes, and cranberries in a big bowl.
3. Add cooled quinoa and sunflower seeds.
4. Stir in garlic and cilantro.
5. Toss well before serving.

5) Spinach Salad with Canned Chicken and Parmesan

This salad is a lifesaver when you need dinner fast. Canned chicken gives you protein without any fuss.

Just use fresh baby spinach, sprinkle on Parmesan, and add a simple dressing. Parmesan’s salty kick pairs well with the mild chicken and crisp greens.

You can toss in some nuts or seeds for crunch if you’re into that. This salad is light but still manages to fill you up.

For dressing, olive oil and lemon juice do the trick, but you could go creamy with mayo and lemon if you want. It’s perfect for busy nights or when you’re craving something healthy and quick.

Ingredients

• 4 cups fresh baby spinach
• 1 can (12.5 oz) canned chicken, drained
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt, to taste
• Optional: nuts or seeds for crunch

Cooking Instructions

1. Rinse and dry the spinach.
2. Combine spinach and canned chicken in a big bowl.
3. Sprinkle on Parmesan.
4. Mix olive oil, lemon juice, and salt in a small bowl.
5. Drizzle dressing over the salad and toss gently.
6. Add nuts or seeds if you like.

6) Red Wine Vinaigrette Salad with Mixed Greens

This one’s as simple as it gets—just fresh mixed greens and a tangy vinaigrette. You can use any leafy greens you like: butter lettuce, spinach, arugula, whatever’s around.

The red wine vinaigrette gives it a nice sharpness. If you want to bulk it up, add nuts, cheese, or more veggies.

The dressing’s easy: red wine vinegar, olive oil, maybe a little mustard or honey if you want it sweeter. Toss everything right before serving.

It works as a main or a side, and you can get it on the table in under 10 minutes.

Ingredients

• 4 cups mixed leafy greens
• 2 tablespoons red wine vinegar
• 6 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper to taste
• Optional: nuts, cheese, fresh vegetables

Cooking Instructions

1. Wash and dry your greens.
2. Whisk vinegar, mustard, honey, salt, and pepper in a bowl.
3. Slowly whisk in olive oil.
4. Toss greens with the vinaigrette.
5. Add toppings and serve right away.

You can check out a Fresh Mixed Greens Side Salad with Red Wine Vinaigrette for more ideas.

7) Loaded Greens with Toasted Nuts and Berries

If you want a salad that’s got a little bit of everything, this is it. Mix up some greens, toast a handful of nuts, and throw in fresh berries for a sweet-tart twist.

Walnuts or almonds work well—just toast them in a pan until they smell amazing. Toss them with your greens and add whatever berries you like.

Finish with a creamy poppyseed or honey-balsamic dressing. This one’s perfect as a light meal or a side for dinner.

Ingredients

• Mixed greens (lettuce, spinach, or arugula), 4 cups
• Walnuts or almonds, 1/2 cup
• Fresh berries (strawberries, blueberries, raspberries), 1 cup
• Creamy poppyseed or honey-balsamic dressing, 1/4 cup

Cooking Instructions

1. Heat a pan over medium and toast nuts for 3-5 minutes, stirring often.
2. Put mixed greens in a bowl.
3. Add nuts and berries.
4. Drizzle on dressing and toss gently.

8) Chicken Salad with Lemon-Sesame Dressing

This chicken salad feels light and fresh, just right for dinner. The lemon-sesame dressing brings out a tangy flavor with a little nuttiness.

You get juicy chicken, crisp celery, and plenty of fresh herbs in every bite. The ginger in the dressing gives a soft kick, and the miso deepens the taste.

Use ground chicken, turkey, or leftover shredded chicken—whatever you have works. Serve it chilled or at room temperature.

It stands alone or goes on a bed of greens if you want something extra.

Ingredients

• 2 cups cooked chicken (shredded or ground)
• 2 stalks celery, chopped
• 2 tablespoons fresh basil, chopped
• 1 tablespoon sesame oil
• Juice of 1 lemon
• 1 teaspoon miso paste
• 1 teaspoon grated fresh ginger

Cooking Instructions

1. Whisk together sesame oil, lemon juice, miso, and ginger in a bowl.
2. Add chicken, celery, and basil.
3. Toss everything together until coated.
4. Chill for 15 minutes or just dig in right away.

9) Greek Tomato and Cucumber Salad

This Greek Tomato and Cucumber Salad is fresh and light—ideal for dinner. You get juicy tomatoes, crunchy cucumbers, and creamy feta in every forkful.

Add olives and fresh herbs like oregano or parsley if you’re feeling it. A drizzle of olive oil and lemon juice pulls everything together.

It works as a meal on its own or as a side to something grilled. When you want something quick and healthy, this salad’s a winner.

Want a detailed recipe? Check out this Greek Cucumber Tomato Feta Salad.

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 large cucumber, sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup olives (optional)
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• Fresh oregano or parsley

Cooking Instructions:

1. Toss together tomatoes, cucumber, feta, and olives in a bowl.
2. Whisk olive oil, lemon juice, salt, and pepper in a small bowl.
3. Pour the dressing over the salad and toss gently.
4. Sprinkle fresh herbs on top right before serving.

10) Cobb Salad with Bacon and Avocado

This Cobb salad hits the spot when you want something filling but not too heavy. You get crispy bacon, creamy avocado, hard-boiled eggs, and juicy grilled chicken all piled on lettuce.

Pick your favorite dressing—maybe avocado ranch or a tangy vinaigrette. Blue cheese (or really any cheese you love) adds a salty punch.

It’s colorful, satisfying, and honestly, just kind of fun to eat.

Ingredients

• 1.5 lbs chicken breasts
• 6 slices bacon
• 4 eggs
• 3 hearts romaine lettuce
• 1 avocado
• 1 cup cherry tomatoes
• 1/2 cup blue cheese crumbles (optional)
• Salt and pepper to taste
• Dressing of choice (avocado ranch or red wine vinaigrette)

Cooking Instructions

1. Cook the bacon in a pan until it gets nice and crispy. Move it to some paper towels to drain off the extra grease.

2. Grill the chicken breasts at 375°F (190°C). Give each side about 6-7 minutes, until they’re cooked through. Let them rest for a bit, then slice them up.

3. Boil the eggs for 10 minutes. Once they’re done, cool them off, peel, and cut them into quarters.

4. Chop up the lettuce. Slice the avocado and tomatoes however you like.

5. Spread the lettuce out on a plate. Add the chicken, bacon, eggs, avocado, tomatoes, and cheese on top.

6. Drizzle everything with your favorite dressing. Serve right away.