Eat healthy all year long with these vegetable salads!
Full of vitamins, minerals, and plant-based protein, they’re just what your body needs.
Clean eating can feel like a full-time job. It’s also hard to know where to start.
That’s where these 30 veggie-dense salads can help. You can try a new one every day for a month.
There are detoxifying bowls, light summer meals, winter salads, and plenty of side options.
You’ll even find a few guilty pleasures for those calorie splurge days.
Whether you’re looking to maintain a healthy lifestyle or lose weight, vegetable salads are a great choice.
Let’s face it. The best part about a Greek salad is the fillings.
Ditch the greens for this chopped Greek salad. It’s one of my all-time favorite salads without lettuce. It’s overflowing with Mediterranean staples like olives, capers, feta, and tomatoes.
Healthy and vegetarian-friendly, customize it any way you see fit.
Who knew green could taste this good?!
It’s chock-full of many green veggies. Asparagus, cucumbers, and green bell pepper are just a few. The fresh mint and dill make it super fresh. There are also chunks of feta for a sharp bite.
For the spicy version, add jalapenos to the party. Speaking of parties, you’ll want to bring this dish. It goes great with barbecue, so keep that in mind for your next cookout.
The Amish have a knack for creating comforting yet simple cuisine. Take this Amish broccoli salad for example.
Humble cruciferous veggies meld with mayo and sour cream. There are also bits of crumbled bacon and cheddar cheese in the mix.
Modest and homey, this 25-minute salad is super easy to fix up.
You can have this vegetable salad ready in two easy steps.
First, chop up the vegetables. Second, toss everything with the dressing ingredients. That’s all there is to it.
For a vegan version, use non-dairy cheese or omit the feta.
It stores well in the fridge for about 3 days. So add it to your meal prep day.
It’s a vibrant blend of cauliflower, cherry tomatoes, cucumbers, carrots, and bell peppers. All those goodies are tossed with a tangy Italian vinaigrette.
Before serving, let it chill for at least 4 hours. The longer it sits, the more flavor the veggies soak up.
The more colorful the plate, the better it is for you. And this one is a radiating rainbow! It’s packed with superfoods like blueberries, cherry tomatoes, and carrots.
You get a beautiful range of colors and a ton of nutrients, too. And yes, it tastes as good as it looks.
If you’ve been looking to eat a cleaner diet, I can’t recommend it enough. With all those vitamins and minerals, it does your body good.
Whether I’m making gyoza or sushi, I always add this cucumber salad as a side.
It might just look like sliced cucumbers and sesame seeds. But you know what they say, looks can be deceiving!
The well-balanced umami sauce adds a punch of flavor. The chili paste also adds a spicy kick.
The tomato lover in me wants to eat this all the time!
Fresh herbs, red onion, and a four-ingredient dressing highlight the flavor of cherry tomatoes. It’s no-frills, fuss-free, and quick.
It’s also vegan-friendly and gluten-free. Although, I encourage vegetarians to add the optional bocconcini.
This is the best beet salad for simplicity. It has just enough add-ins to complement the beets without overdoing it.
Feta, pecans, and dried cranberries add a range of flavors. And I just love the peppery bite of arugula.
It’s best to save the creamy dressing for other salads. All this one needs is a quick six-ingredient balsamic vinaigrette.
10. Asparagus Salad
I’m always on the hunt for new asparagus recipes. Recently, I stumbled across this salad and I just had to share it. The heaping of asparagus, peas, radishes, and mint taste like spring.
Oh, and just wait until you try the creamy avocado dressing. It’s super yummy!
11. Corn Salad
Doesn’t this salad just make you want to celebrate summer weather? I know it does for me! It’s a must for summer cookouts.
The sweet corn kernels, juicy tomatoes, crisp cucumbers, and herbs are refreshing. And it doesn’t take long either.
I love making this salad for the holidays.
The lemon dressing perks up the green beans. The toasted almonds, feta, and basil are also complementary.
It doesn’t yield the largest serving, so double or triple the batch.
Here’s a salad recipe to keep in your back pocket. For Easter, potlucks, cookouts, or weeknight dinners, it’s a quick fix. It’s ready in 15 minutes. Plus, it’s effortless. I’m not kidding, it practically makes itself.
You meld grated carrots with apples, raisins, and mayo. See, I told you it was effortless.
When I find myself gifted with a bunch of zucchini, I make a salad. More specifically, I make this Greek zucchini salad. It’s a fresh mix of zucchini, chickpeas, olives, red onion, and parsley.
I love it with feta. Although, sometimes I make it without cheese for a plant-based meal. For an extra boost of plant protein, you can add quinoa to the mix.
It will require a bit more olive oil and lemon. But it yields a high serving that’s enough to feed a crowd.
15. Avocado Salad
If I were to imagine the best avocado salad, this is what I’d see. It’s a bunch of avocado, cucumber, cherry tomatoes, and red onion. From the fillings to the herby dressing, it’s spot on.
And guess what else is so great? It takes just 15 minutes to make!
If you do want some leafy greens, arugula is my top recommendation.
Cauliflower salad doesn’t sound super enticing. But just wait until you take a bite!
The creamy dressing and heaping of bacon transform this cruciferous veggie. The base itself calls for an entire head of cauliflower and Romaine. So it’s lower in calories than you’d think. There are just 194 calories per serving.
Have some frozen peas hiding in the freezer? Bust them out to make this classic.
I think both pea fans and naysayers will agree this salad is scrumptious. The peas are drowning in a creamy dressing. There’s also the fact there’s bacon and cubed cheddar in there, too.
By itself, it’s a meal. Although, it does taste fabulous with rotisserie chicken, ham, and pork chops.
This is more than just a salad. It’s a revelation! Out of all the warm salads, this one tops the charts. It turns nutrient-dense ingredients into a ravishing feast.
The seasoned roasted chickpeas add texture and protein, and the baked sweet potato fries are delectable.
Combined with the avocado, feta, and dressing, it’s mouthwatering.
19. Chickpea Salad
I can’t tell you how often I make this salad. It’s seriously one of the best salads for work lunches.
You toss chickpeas, tomatoes, cucumbers, bell peppers, and avocado with a zippy dressing. If you’re making it to go, put it in a Nason jar.
Put the dressing on the bottom and all the fixings on top. When it’s time to eat, shake it up.
If you’re bored with your leafy green salads, toss this one into the routine.
It’s a vibrant medley of crunchy veggies. Red cabbage, green cabbage, and carrots are just a few. Edamame adds a little sweetness and almonds add extra protein.
Together, everything makes it very nutrient-dense. Meanwhile, the ginger peanut dressing makes it very yummy.
It’s fantastic as a side and easy to turn into a meal. For the latter, just add a protein like tofu, chicken, or shrimp.
Why is it called magic green sauce? Because it instantly makes everything taste great. Seriously, this sauce is super addicting. Try it on these roasted veggies and you’ll see what I mean.
This eye-catching feast showcases plant-based eating in all its glory. It’s packed with curry roasted veggies, hemp seeds, avocado, and macadamia nut cheese.
You won’t even miss the dairy or the meat.
This is a quick 10-minute salad fix you can easily squeeze into the day.
Chop up all your produce, then mix it with kale, lemon, red wine vinegar, and olive oil. Add canned garbanzo beans to it, too.
If you have time, it helps to massage the kale with the oil first. This tenderizes the leaves, softening them up some.
Full of protein, healthy fats, vitamins, and minerals, it crams in a bounty of nutrients.
Here’s a fall salad full of seasonal offerings.
It’s got apples, cranberries, walnuts, and goat cheese on a bed of spinach. There’s a matching autumn apple cider vinaigrette, too. To make it more substantial, top it with sliced chicken.
It’s simple enough to make it a weekly staple yet adorned enough to place on a holiday table.
Sure, it’s smothered in mayo and sour cream. And it has 10 slices of crumbled bacon. But potatoes are a vegetable. Also, salad is right there in the name.
So really, it’s a classic example of a vegetable salad. And nobody does this one better than Paula Deen.
So if you want the most comforting potato salad ever, try this copycat recipe. You won’t be disappointed!
Over the years, this summer salad has become a staple in my home. It’s fresh, bright, zippy, and easy.
Ready in 10 minutes, it’s as simple as chopping and mixing. Letting it sit also helps the flavors meld.
Try it with Greek food, Middle Eastern cuisine, or grilled meats. It’s also perfect for a quick snack.
Shaved Brussels sprouts are a great alternative to leafy greens.
Slice them with a mandolin, then pile on the fixings. Pine nuts, dried cranberries, and pecorino cheese make it fit for fall or winter.
This salad is also flexible enough to mix and match any add-ins you like.
27. Caprese Salad
Caprese salad is a classic that never disappoints. Together, the juicy tomatoes, fresh basil, and chewy mozzarella are divine. It’s a foolproof salad that’s hard to mess up.
That said, there are subpar versions and then there are extraordinary ones, like this one.
The secret is to find the right ratios and use quality tomatoes. In my opinion, heirlooms are the best.
Quinoa never looked so good! Just look at this beautiful eye-popping salad. The colors scream fresh and tasty.
Packed with plant-based protein, this vegan quinoa salad is loaded with nutrients. It has vitamin C, antioxidants, fiber, folate, and much, much more.
Make your salad fun and flavorful by doctoring it up Moroccan style.
This warm salad coats butternut squash, apples, and red onions in a fragrant spice blend. There’s a hint of cinnamon, notes of cumin, and a touch of cayenne.
Plie the vegetables on top of the quinoa and drizzle the garlic vinaigrette on top. For the garnish, pomegranate seeds and parsley finish it off.
We all let our diets get away from us sometimes. So if you need to hit that reset button, detoxify the tasty way.
This crunchy salad is full of detoxifying goodies. Broccoli, red cabbage, and cauliflower are just some. Even the lemon ginger dressing is full of anti-inflammatory properties.
All that plus it won’t leave you hungry like a juice cleanse.
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