I’ll be honest with you: for years, salads used to be boring sidekick of my meals, before I became a recipe creator and a foodie. And way before I started on my healthy salad recipes journey. You know the type-a handful of leafy greens, a splash of olive oil, maybe a squeeze of lemon juice, and a few cherry tomatoes if I was feeling fancy. Healthy? Absolutely. Exciting? Not so much. I kept thinking, “There has to be more to salads than this.” Sound familiar?
Then one day, I decided to shake things up. I dove headfirst into Pinterest (hard work), scrolling through endless colorful salad recipes that looked like they belonged on a restaurant menu, not just my lunch plate. I got so inspired by bold flavor combos, fresh ingredients, and salads that I was excited to give them a try ASAP. Naturally, I couldn’t just copy them, I had to make my own versions, and add my twists with ingredients like creamy avocado, salty fetta, crunchy sunflower seeds, and fresh herbs. Basically, make them better, in my huble opinion.
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In this healthy salad recipe collection, I’m sharing some of my best healthy salad recipes with you, which I’ve been making frequently because these are such easy healthy salad recipes that I know you will love too.
These salads aren’t just side dishes; many are hearty enough to be your main meal or perfect for meal prepping, particularly the ones with pasta or beans further down the list.
And yes, the Blueberry Goat Cheese Salad with spring mix is still my absolute favorite. Sweet fruit, creamy cheese, crunchy pine nuts, and a zingy lemon dressing- what’s not to love?
Confession: I’m a cheese addict, surprise (not), given how many of my recipes on this blog feature cheese. If I could add it to every salad, I would. Feel free to do the same if you’re like me! But I didn’t add it to every recipe here because I know some people can’t handle dairy or prefer to skip it. So, I’ve kept it flexible for everyone.
Ready to make salads exciting again? Let’s get started!
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Sweet & Savory Salad Recipes
1. Strawberry Feta Salad Recipe
This salad is full of fresh, vibrant flavors and colors; it’s actually even really nice on a Christmas table with its reds and greens together.
Bursting with juicy strawberries and crisp cucumber, it adds a contrast to salty feta, while fresh mint brings a refreshing herbal touch.
I drizzled it with lemon-honey dressing to finish it off; it’s a light yet satisfying salad, perfect for a healthy lunch or colorful side. I’m sure you already know this, but strawberries and leafy greens are loaded with antioxidants and vitamin K, making this salad as nutritious as it is delicious.
Here’s the recipe for it ⬇️
Servings: 4
Calories: 210 per serving
Macros: 7g protein | 9g fat | 25g carbs
Ingredients:
- 2 cups sliced strawberries
- 4 cups spring mix or spinach
- ½ cup crumbled feta cheese
- 1 English cucumber, diced
- 1/4 cup of pecan nuts
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey
- 2 tablespoons fresh mint, chopped
Method:
Combine spring mix, strawberries, cucumber, and pecan nuts in a large bowl.
In a small bowl, whisk lemon juice, olive oil, and honey to make the dressing.
Drizzle the dressing over the salad and toss gently to combine.
Top with crumbled feta cheese and fresh mint. Serve immediately.
2. Blueberry Goat Cheese Salad With Spring Mix
This one is my fave from this list! Sweet, juicy blueberries (especially when they are in season) and creamy goat cheese steal the show, creamy avocado complements the crunch of the leaves and the juiciness of the blueberries.
Toasted pine nuts add delightful textures. The spring mix base packs in antioxidants and fiber, that’s why I used it a lot, while a lemon-dill dressing adds a zesty, refreshing finish. Yes, blueberries and dill work, trust me. Every bite is interesting, depending on what combination you get on your fork.
Recipe Below
Servings: 4
Calories: 250 per serving
Macros: 8g protein | 12g fat | 22g carbs
Ingredients:
- 1 cup fresh blueberries
- 4 cups spring mix
- ½ cup creamy goat cheese, crumbled
- 1 avocado, sliced
- ¼ cup toasted pine nuts
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons fresh dill, chopped
- Salt and pepper, to taste
Method:
Place spring mix in a large bowl.
Add blueberries, sliced avocado, and crumbled goat cheese.
Sprinkle toasted pine nuts on top.
In a small bowl, whisk lemon juice, olive oil, fresh dill, salt, and pepper to make the dressing.
Drizzle dressing over the salad and toss gently to combine. Serve immediately.
3. Mixed Greens and Apple Salad Recipe
This apple salad is so crisp and refreshing, combining juicy apples with fresh spring mix and the sweet tang of sun-dried tomatoes, yum.
Sunflower seeds add a beautiful crunch, while fresh parsley and dill brighten every bite. It’s a perfect balance of sweet, savory, and zesty flavors, plus it’s packed with fiber, vitamin C, and healthy fats.
I have used green apples and red ones, and both versions were great; it just depends on whether you want a little more sour or sweet taste to your salad. So, try both versions or just use whatever apples you have at home.
Recipe for this Crunchy Sweet Delight
Servings: 4
Calories: 215 per serving
Macros: 3g protein | 10g fat | 29g carbs
Ingredients:
- 2 crisp apples, thinly sliced
- 4 cups spring mix or romaine lettuce
- ½ cup sun-dried tomatoes, chopped
- ½ small red onion, thinly sliced
- ¼ cup sunflower seeds
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
Method:
In a large bowl, toss the spring mix, apples, and red onion.
Add the sun-dried tomatoes and sunflower seeds.
In a small bowl, whisk together lemon juice and olive oil to make the dressing.
Pour the dressing over the salad and toss gently to combine.
Sprinkle with fresh parsley and dill before serving. Enjoy immediately.
4. Crunchy Taiwanese Cucumber Salad Recipe
This salad is really nice with a steak or Asian-style main course, particularly something a bit heavier and saucier. It’s very simple and refreshing, and a touch of chilli and sesame oil adds amazing flavor.
Here, it’s all about the crunch and the dressing. It is light and perfect for warm weather or as a crisp side dish, plus cucumbers are hydrating and low in calories.
See full recipe here.
5. Kale and Brussels Sprout Salad with Oranges
This super crunchy salad is a colorful combo of shredded kale, Brussels sprouts, and juicy, sweet oranges. The sesame-ginger dressing ties it all together, (the dressing is what makes it). Kale and Brussels sprouts are loaded with vitamins and fiber, making this salad very nutritious and delicious, which works beautifully as a side to just about anything.
Want the full recipe? Check it out here!
6. Broccoli and Cauliflower with Green Apple Salad Recipe
Roasted broccoli and cauliflower bring a warm, caramelized flavor to this high-fiber salad, while crisp green apple slices add a refreshing sweetness. It’s a bit different to the other apple salad you saw earlier, this one is all about cruciferous veggies. Sunflower seeds give it a healthy crunch, and the tangy dressing ties everything together. It’s a perfect way to enjoy seasonal veggies with a delicious twist.
See the recipe here!
Spring Mix Salad Recipes
Spring mix is a blend of tender, seasonal young salad greens often called baby greens. It often includes a mix of baby lettuces like red and green romaine, oak leaf, and butter lettuce, along with baby spinach, arugula, mizuna, frisée, and radicchio, which gives it just the right amount of bitterness.
Sometimes you’ll find baby kale or fresh herbs like parsley or cilantro mixed in to it, or you can add it in yourself.
This variety gives spring mix a range of flavors and textures, making it wonderful for this warmer season, from mild and sweet to peppery and slightly bitter, making it a popular base for salads.
It’s also packed with vitamins A, C, K, folate, fiber, and antioxidants. Ready to use straight from the bag, spring mix is a convenient way to add fresh greens to your meals.
7. Spring Mix & Green Pea Salad
Beetroot and feta are a match made in eating heaven, IMO. This salad combines the fresh sweetness of green peas that pop in your mouth, cherry tomatoes, and tender roasted or cooked beetroot, tossed with spring mix leaves.
Crumbled feta cheese adds creaminess and just the right amount of saltiness, while fresh basil and a lemon dressing add more wonderful flavors to this spring mix salad. Peas and beets add a variety of vitamins, fiber, and a lovely natural sweetness, making this a simple yet satisfying salad.
Ofcourse I’ve Got the Recipe for You Right Below
Servings: 4
Calories: 190 per serving
Macros: 6g protein | 8g fat | 22g carbs
Ingredients:
- 4 cups spring mix
- 1 cup fresh green peas (blanched if frozen)
- 1 cup cherry tomatoes, halved
- ½ cup cooked beetroot, diced or sliced
- ½ cup crumbled feta cheese
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 tablespoons fresh basil, chopped
- Salt and pepper, to taste
Method:
Combine spring mix, peas, cherry tomatoes, and beetroot in a large bowl.
Add feta and basil.
In a small bowl, whisk lemon juice, olive oil, salt, and pepper to make the dressing.
Pour dressing over salad and toss gently. Serve immediately.
8. Radish Salad with Spring Mix and Balsamic Glaze
If you like radishes, you will love this. Peppery radishes and crisp red onion add a punch to tender spring mix greens. The balsamic glaze lends a sweet tang that perfectly complements the fresh parsley and olive oil.
This spring mix salad is a colorful, vibrant option that’s as delicious as it is nutritious- radishes are rich in antioxidants and vitamin C.
Here’s the Recipe
Servings: 4
Calories: 170 per serving
Macros: 5g protein | 7g fat | 18g carbs
Ingredients:
- 4 cups spring mix
- 1 cup thinly sliced radishes
- ½ small red onion, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons balsamic glaze
- 2 tablespoons fresh parsley, chopped
- Salt and pepper, to taste
Method:
Toss spring mix, radishes, and red onion in a large bowl.
Drizzle with olive oil and balsamic glaze.
Sprinkle fresh parsley, salt, and pepper. Toss gently.
Serve immediately.
Best Pasta Salad Recipes
9. Pasta & Green Pea Salad Recipe With Italian Dressing
Whole-grain pasta, sweet green peas, juicy cherry tomatoes, and crisp bell peppers work beautifully in this hearty salad. Black olives and parmesan add saltiness and a lot of flavor, while fresh basil and a zesty Italian dressing bring it all together.
It’s a satisfying salad that’s perfect for meal prepping or a main meal, and whole-grain pasta gives you a boost of fiber and long-lasting energy, but you can use regular pasta
And Here’s how You Make it
Servings: 6
Calories: 300 per serving
Macros: 10g protein | 9g fat | 40g carbs
Ingredients:
- 3 cups cooked whole grain pasta
- 1 cup fresh green peas
- 1 cup cherry tomatoes, halved
- 1 red bell pepper, diced
- ½ cup sliced black olives
- ¼ cup grated parmesan cheese
- ¼ cup fresh basil, chopped
- 4 tablespoons olive oil
- 3 tablespoons lemon juice
- 1 teaspoon dried Italian herbs
- Salt and pepper, to taste
Method:
Combine pasta, peas, tomatoes, bell pepper, olives, and basil in a large bowl.
In a small bowl, whisk olive oil, lemon juice, dried Italian herbs, salt, and pepper to make the dressing.
Pour dressing over the salad and toss well to combine.
Sprinkle grated Parmesan cheese on top before serving. Chill if desired.
10. Elote Pasta Salad with Mexican Street Corn
Corn and pasta, can this get any more satisfying?
Inspired by Mexican street corn salad, this creamy pasta salad features roasted corn, tangy Cotija cheese, and crisp red bell pepper. Cotija is a traditional Mexican cheese made from cow’s milk, it’s a bit similar to parmesan, but slightly different flavor.
It’s crumbly, salty, and tangy- think of it as the “Parmesan of Mexico.” Cotija doesn’t melt but adds a savory kick and unique texture perfect for sprinkling on salads, tacos, and elote. If you can’t find Cotija cheese, don’t stress; I tried shaved parmesan or crumbled feta, and they work beautifully here.
Greek yogurt adds luscious creaminess and the probiotics, balanced by lime juice and smoky paprika. Fresh cilantro tops it off for a bright, flavorful salad that’s both comforting and nutritious.
Make it From the Following Ingredients
Servings: 6
Calories: 320 per serving
Macros: 12g protein | 10g fat | 38g carbs
Ingredients:
- 3 cups cooked pasta
- 2 cups roasted corn kernels
- ½ small red onion, finely diced
- ½ cup crumbled Cotija cheese (or swap with shaved parmesan or feta if you can’t find Cotija)
- 1 red bell pepper, diced
- ¼ cup fresh cilantro, chopped
- ½ cup Greek yogurt
- 3 tablespoons lime juice
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Method:
In a large bowl, combine cooked pasta, roasted corn, red onion, bell pepper, and cilantro.
In a separate bowl, whisk Greek yogurt, lime juice, olive oil, smoked paprika, salt, and pepper to make the dressing.
Pour the dressing over the pasta mixture and toss to coat evenly.
Sprinkle crumbled Cotija cheese on top. Chill before serving for best flavor.
Bean Salad Recipes
11. Dense Bean Salad Recipe
This protein-packed salad combines black beans, chickpeas, and kidney beans with crunchy bell pepper and red onion, complementing all the beans. Fresh parsley and a lemon-cumin dressing add tanginess and flavor.
Beans are loaded with plant-based protein and fiber, making this a hearty, filling salad perfect for lunch or dinner.
Let’s Get Mixing
Servings: 4
Calories: 280 per serving
Macros: 15g protein | 7g fat | 35g carbs
Ingredients:
- 1 can black beans, rinsed and drained
- 1 can chickpeas, rinsed and drained
- 1 can kidney beans, rinsed and drained
- ½ small red onion, finely chopped
- 1 red bell pepper, diced
- 1/2 cucumber
- ¼ cup fresh parsley, chopped
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper, to taste
Method:
In a large bowl, combine black beans, chickpeas, kidney beans, red onion, bell pepper, cucumbers, and parsley.
In a small bowl, whisk lemon juice, olive oil, cumin, salt, and pepper to make the dressing.
Pour dressing over the bean mixture and toss gently to combine.
Chill for 30 minutes before serving to allow flavors to meld.
12. Three-Bean Salad Recipe
This classic bean salad is made of a colorful mix of black beans, green beans, and chickpeas paired with juicy cherry tomatoes and fresh dill. The lemon-olive oil dressing adds a bright, fresh finish you will enjoy in this salad. Packed with fiber and plant protein, it’s a nutritious and delicious salad perfect for any meal or picnic.
Here’s the Recipe for You
Servings: 4
Calories: 260 per serving
Macros: 14g protein | 6g fat | 33g carbs
Ingredients:
- 1 can black beans, rinsed and drained
- 1 cup blanched green beans, cut into 1-inch pieces
- 1 can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 3 tablespoons lemon juice
- 2 tablespoons fresh dill, chopped
- Salt and pepper, to taste
Method:
In a large bowl, combine black beans, green beans, chickpeas, and cherry tomatoes.
In a small bowl, whisk olive oil, lemon juice, dill, salt, and pepper to make the dressing.
Pour dressing over the bean mixture and toss gently.
Serve immediately or store in an airtight container for up to 3 days.
Here Are a Few Helpful Tips for Making the Best Healthy Salad Recipes
Use a larger bowl than you think. I used to grab a bowl that looked just right and ended up with salad all over the counter. Always go bigger! It’s the best way to toss crunchy vegetables and fresh greens without making a mess.
Prep fresh ingredients ahead. Wash, dry, and chop your veggies and greens ahead of time. Store them in airtight containers so you can throw together a healthy salad quickly, even on busy days.
Dry your greens well. Wet greens equal soggy salads. Use a salad spinner or pat them dry with a clean towel so dressings stick better and your salad stays crisp.
Mix up textures and flavors. The best salads combine creamy avocado, crunchy sunflower seeds, juicy tomatoes, and sweet fruit. Experiment with fresh herbs and in-season produce from the farmers market.
Dress just before eating. If you’re meal prepping, keep dressings in a separate container or mason jar. Toss right before eating for the freshest, crunchiest salad.
Add protein for a hearty meal. Chickpeas, black beans, grilled chicken, or boiled eggs make salads filling and satisfying.
Make it colorful. A colorful salad isn’t just pretty- it’s packed with nutrients. There is a reason why you should eat the rainbow. Use bell peppers, fresh berries, and leafy greens to brighten your bowl.
The Best Way to Enjoy Healthy Salad Recipes All Year
Healthy salad recipes aren’t just side dishes; they can be delicious meals, nutritious lunches, and the perfect balance of flavor, texture, and nutrition. With these best salad recipes, you can get many health benefits of fresh greens, healthy fats, and plant-based protein any time of year. Whether you want a simple green salad or a hearty bowl with black beans, quinoa, or creamy avocado, these recipes have you covered. For the best results, use fresh ingredients, prep ahead, and never skimp on bright flavors. Grab your spring mix, fire up your salad spinner, and make healthy eating the best part of your week!
Now, tell me which one are you saving to try first? I am curious which one caught your eye, so drop in the comments below which one you are saving right now?
