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Healthy Salad Recipe You Should Try and put Into Your Menu

You'll be happy to have a salad on your daily menu—you actually look forward to eating ready to go in the fridge.

Healthy salad can be just as satisfying and enjoyable as your favorite sandwich or pasta—made with a textured mix of flavorful and nutritious ingredients you actually like.

Whether you want to add more plant-based meals to your diet or are simply looking to change up your salad menu, you’ll find some of inspiration in the salad recipes below.

Here a list healthy salad recipe you should try

Blueberry Brussels Sprouts Salad

That’s right, you can finely chop or shave Brussels sprouts to make salad greens. They make the BEST base for salads. The shaved Brussels sprouts are crisp, crunchy, and go great with so many salad fixings.

Blueberries and Brussels sprouts may seem like an unlikely duo, but their contrasting flavors are surprisingly compatible, and pair excellently with creamy avocado and feta cheese.

Pro tip: Instead of slicing each sprout one by one, shred them in a food processor to save yourself a lot of time and effort.

The recipe here

Avocado Cucumber Tuna Salad

This tuna salad keeps it fresh and zesty by swapping the traditional mayo-based dressing for a lemony vinaigrette.

It's also one of the rare salads that actually gets better after a few days in the fridge, thanks to its reliance on crisp, sturdy vegetables like cucumbers and red bell peppers.

Super Easy Avocado Cucumber Tuna Salad is light, flavorful and creamy because of the avocados. And the lemon dressing is super fresh!

The recipe here

BLT Chopped Salad

It’s super summery, creamy and crunchy.

Everyone knows the best part of a BLT isn't the bread, but what's inside of it.

This salad gets down to business by amping up the flavor with both fresh and sun-dried tomatoes, as well as plenty of bacon, and a little corn for pizza.

The recipe here.

Healthy Salad Recipe You Should Try and put Into Your Menu

Mama's Famous Bean Salad

While there are no leafy greens in this salad, it definitely isn't lacking in nutrients. It's got two different kinds of beans (kidney or pinto and black beans), peppers, onions, and corn.

While a bowlful would make a great meal, you could also use leftovers as a burrito filling or dip for chips.

This easy Bean Salad recipe is famous, and for good reason! Quick to make, packed with flavor, and perfect for bringing to potlucks!

The recipe here.

Broccoli Salad With Raisins and Sunflower Seeds

Because this recipe uses raw broccoli, you'll actually need to dress it at least an hour before you plan to eat it to ensure the veg has time to soak up the flavor.

While it's a great side dish as is, adding an extra protein source (like a hard-boiled egg or grilled chicken) will turn it into a full meal.

Love broccoli salad? It’s a retro summer salad, where the florets are marinaded in the sauce until they’re soft and savory sweet. It’s oddly satisfying and gives us all those nostalgic vibes.

The recipe here.

Chickpeas, Barley, and Butternut Squash Salad

Make ahead chickpea, barley and butternut squash jar salads will have you looking forward to lunch all morning! Vegetarian, ready in under 1 hour, and tastes amazing, even on day 4.

You can use another chewy whole grain in this recipe if you don't have or can't find barley—farro or bulgur, for instance, would work equally well with the autumnal mix of butternut squash, pecans, raisins, and chickpeas.

The recipe here.

Chorizo Rice Apple Salad

If you like, use a plant-based chorizo alternative to turn this wild rice salad into a vegetarian meal. Or sub in a milder sausage for the chorizo if you don't mind the meat, but do mind the heat.

The recipe here

Spicy Ranch Chopped Chicken Salad

Brimming with spicy grilled chicken, creamy avocado, crunchy pepitas, and crispy tortilla chips, this cabbage salad is unquestionably satisfying. Even the homemade ranch dressing is rich in protein, since it's made with Greek yogurt.

Is a big bowl full of crunchy greens, veggies and lean protein. It’s filling, nourishing, healthy, satisfying and especially refreshing during the summer months.

The recipe here.

Falafel Hummus Salad

So simple, satisfying and delicious, really great as both lunch and dinner. This salad is basically a deconstructed falafel sandwich. Though the hummus in the recipe is homemade, substituting your favorite store-bought version is totally fine.

The recipe here.

Goat Cheese and Asparagus Quinoa Salad

Another tasty quinoa recipe to add to your menu! Hearty quinoa tossed with roasted asparagus, garlic and creamy goat cheese. This quick easy gluten free salad is perfect for a simple lunch or side dish.

If you're having trouble finding asparagus around this time of the year, cooked green beans will have a similar effect in this quinoa salad.

A few more reinterpretations: Try swapping goat cheese for feta, quinoa for farro, or almonds for pecans.

The recipe here.

California Fig and Farro Salad

This fruity recipe relies on dried instead of fresh figs because they're easier to find year round, they're fiber-rich, and they have a delightful chewy texture.

Try it for a satisfying holiday appetizer and an easy, make-ahead recipe for a Friendsgiving or office potluck.

Top it off with some tempeh or a couple of soft or hard-boiled eggs to ensure you're getting enough protein.

Get the recipe here.

Golden Beet and Arugula Salad With Fried Apples and Gorgonzola

Feel free to use traditional red beets if you have a hard time tracking down golden beets for this salad.

And any kind of blue cheese makes a suitable replacement for the gorgonzola. Once you put them in the oven, just let them do all the work.

The recipe here.

Green Bean Salad

Since this dish is mostly veggies and just a bit of goat cheese, walnuts, and almonds, you'll want to pair it with another protein source if you're eating it as a main.

This green bean salad recipe is super easy to make, but it's still delicious and complex. It's perfect for the holidays or dinner any night of the week!

Luckily, these mild flavors pair well with just about anything you could want, from salmon to tofu.

The recipe here.

Cranberry Chicken Salad

They’re quick and easy to make. Sweet and nutty flavors from apples, cranberries, and pecans make this bacon-topped recipe more appropriate for colder weather than your usual chicken salad.

It's great over a bed of greens as pictured, or as a filling for a sandwich or wrap. They make for a tasty way to use up leftover chicken, and they include a quality source of protein and healthy fats.

The recipe here.

Grilled Corn Salad

If you aren't able to find any fresh corn for this salad, opt for defrosted, frozen corn instead of canned for similarly fresh-tasting results.

Fresh! Using freshly grilled corn, tomatoes and homemade croutons it is the perfect salad to be enjoyed anytime.

Eat it alongside a protein-rich main, like grilled chicken or roasted tempeh, to guarantee satiation.

The recipe here.

Jerk Salmon Salad With Mango Habanero Sauce

While you could marinate this salmon ahead of time, fish in general is much more tender than proteins like chicken and pork and doesn't need as much time to soak up flavor.

You can simply season the salmon just before cooking, and dinner will be ready and delicious in about 20 minutes.

The spicy mango habanero dressing is made with rice vinegar, fresh squeezed lime juice, Creole mustard, and cilantro to complement.

The recipe here.

Garlic Kale Brown Rice Salad

Some salads are also great when warmed up! Take this kale and garlic brown rice dish, which gets a flavor boost from a quick toss in a hot skillet.

For a bit more protein, add some white beans to the mix, too. Their Salt and Freshly Ground Pepper chips are taking this holiday-friendly salad to the next level.

The recipe here.

Dakgogi Naengchae (Korean Shredded Chicken Salad)

This Korean chicken salad pairs a bevy of crunchy vegetables with a luscious walnut-sesame dressing.

Despite the creamy dressing used, the whole salad combination tastes healthy and light. Perfect as a spring and summer lunch!

It's a great one to whip up when you're running low on ingredients and might only have a few vegetables and some leftover chicken on hand.

The recipe here.

Mediterranean White Bean Salad

If you don't have white or cannellini beans, you can substitute chickpeas for similar results in this recipe. It's another one that you'll want to dress in advance, as that enables all the flavors to meld just so.

Simple salads like this Mediterranean White Bean Salad only take minutes to prepare, they bring flavor, color, and texture to your plate, and they hold up really well as leftovers.

The recipe here.

Moroccan Carrot Salad With Millet

This salad uses a bit of ras el hanout — a spice mix used throughout North Africa — to impart this carrot salad with a Moroccan flair.

Enter this Moroccan Carrot Salad. It can easily be cooked and assembled in about 25 minutes, has a ton of flavor, and is vegan/gluten-free.

If you have trouble tracking down millet, try using quinoa or bulgur for a similarly seedy texture.

Get the recipe here.

Pecan Crusted Chicken Citrus Salad

In this salad, the crunchy elements from the pecans, onions, and cucumbers are a welcome complement to tender winter citrus.

And coating chicken in crushed nuts rather than breadcrumbs is an easy way to incorporate extra flavor and fat.

It’s fantastic! It also ups the chances that your kids will eat these and will make you enjoy the chicken more too.

Get the recipe here.

Farro Salad With Delicata Squash and Pomegranates

Scoop up as much squash as you can before they go out of season, because the little babes last for a really, really long time.

With any luck, you'll still be enjoying this fall-inspired grain salad when springtime rolls around.

The farro is nutty and delicious and works beautifully with the squash and sweet pomegranate. This dish is a breeze in preparation.

The recipe here.

Radicchio Salad With Cashew Ricotta Dressing

This colorful salad is all about the bright red vegetables and earthy flavors. Sweet beets mellow out the intense bitterness of the chicory without totally overwhelming it.

This is the perfect salad or side dish for the holidays and beyond. It feels elegant, boasts big flavor, and is ready in just 30 minutes.

Make this cashew ricotta in bulk to have on hand for your salad needs far beyond this—you'll love it even if you're not trying to avoid dairy.

The recipe here.

Rainbow Quinoa Crunch Salad

Like its green-hued predecessor, this salad is exceptionally nutty (or seedy), crunchy, and chock full of nourishing vegetables.

This zesty salad gets a big protein and fiber boost from a mix of edamame, quinoa, sunflower seeds, and rich nut butter dressing (whatever kind you like).

And all those ingredients will hold up particularly well after a few days in the fridge—even after adding the dressing.

The recipe here.

Roasted Broccoli and Cauliflower Salad With Sun-Dried Tomato Dressing

Though cruciferous vegetables take up the most space on the plate, the star of this recipe is definitely the creamy, vegan dressing, which uses soaked cashews to achieve its dairy-like texture.

Bake the veggies alongside a bit of tofu to add a bit more protein to the dish. It also works great in sandwiches, wraps and bowls.

The recipe here.

Roasted Pumpkin and Hummus Winter Salad

A colorful winter salad with warm pumpkin, creamy hummus and colorful beetroots to bring some joy to November. Our Big Love list also makes a comeback!

Rich in protein and fiber—and thick and creamy like a great dressing should be—hummus is a good weapon to have in your salad-making arsenal. Here, it's paired with warm and cozy winter vegetables.

The recipe here.

Golden Beet Salad With Shallots, Parsley, and Orange Miso Dressing

This salad is a nice compromise for early spring; it’s not too summery or light, but warm and hearty while still refreshing.

This colorful salad is another great opportunity to put a tub of miso to work. You could also use a miso-alternative made entirely from chickpeas.

The recipe here.

Smoked Salmon Salad

Smoked salmon has a bold flavor that has a tendency to overpower the other ingredients it comes into contact with.

Not so in this salad, which uses similarly powerful ingredients like raw radish, onion, and fennel, plus a horseradish and sherry vinaigrette.

The recipe here.

Soba Noodle Salad With Edamame and a Spicy Miso Sauce

This soba noodle salad with edamame and spicy miso sauce is packed with plant-based protein, colorful veggies and savory flavor. Enjoy hot or cold!

Soba noodles, made with buckwheat flour, are the perfect sidekick to just about any salad because they're rich in fiber and protein.

Prep a day or two in advance so the noodles and veggies have plenty of time to soak up the spicy miso sauce.

The recipe here.

Southwest Salad With Blackened Shrimp

Fonio is an ancient grain from the millet family cultivated in West Africa, with a fine texture and nutty flavor.

This dish comes together in about 5 minutes but you’ll fall in love so deep it will be in your regular rotation.

Give it a try in this corn, black bean, and shrimp-packed salad, where the fonio's fluffiness will shine in contrast to all the crunchiness on the plate.

The recipe here.

Chunky Strawberry Salad With Poppyseed Dressing

Strawberries are the star of this healthy spinach salad recipe that’s loaded with fresh ingredients.

If strawberries aren't in season when you're reading this, know that this macadamia nut and goat cheese-filled salad will taste just as good with whatever fruit is in season. Try thinly sliced apples or pears during the fall, for example.

The recipe here.

Sweet Potato Broccoli Salad

This salad is one that you can enjoy either warm or cold. If it's cold out, toss the freshly roasted sweet potatoes and broccoli with the dressing and sunflower seeds, and dig right in.

For warmer days, pack up the veggies in the fridge and keep the dressing separate until right before you eat.

This roasted sweet potato broccoli salad is a very simple salad that can be prepared as a side dish or even as a main It can also be the perfect addition to your holiday table.

The recipe here.

Tangy Lentil Salad

This salad makes a nice lunch as is, and keeps well in the fridge for several days. So, it’s perfect for packing for lunch.

You can thank vinegary pepperoncini peppers and herbaceous dill for the tanginess in this filling lentil salad.

Those flavors meld particularly well after a few days in the fridge, so keep this one in your back pocket for the next time you're planning to meal prep.

The recipe here.

Tomato Pea Halloumi Salad

Halloumi cheese is made from a mixture of goat’s and sheep’s milk and originally comes from Cyprus, which is located in the eastern part of the Mediterranean sea.

Halloumi is one cheese that doesn't melt over heat, which makes it great for grilling and pan-searing. It's a delicious source of fat and protein for salads like this one.

Get the recipe here.

Tuna and Wild Rice Salad With Grapes and Apricots

They are quick to prepare, incredibly satisfying, and they last for days in the fridge. Tuna is a perfect choice for adding healthy, lean protein.

This fruit-forward salad will come together in nearly no time if you have a can of tuna in your pantry and some rice meal-prepped.

While we love the combination of apricots and grapes, know that many different combos of dried and fresh fruits will work.

The recipe here.

Goi Ga (Vietnamese Chicken Salad)

This bright and crisp Vietnamese chicken salad is perfect for summer. This is a simple crisp raw cabbage salad with fresh herbs and lightly poached chicken.

While delicious on its own, this abundantly crunchy salad would also be fantastic in a wrap or taco. Make enough servings for a week's worth of lunches or dinners, so you can try the filling in all sorts of different dishes.

The recipe here.

Warm Quinoa Veggie Salad

Simple and easy to make, you can roast your favorite vegetables (this recipe uses zucchini, sweet potatoes, baby carrots, mushrooms, and broccoli) and toss them in a lightly sweetened and slightly tart vinaigrette to lock in all those flavors.

This salad is perfect for those icy cold evenings when you want to warm yourself up from the inside out. Top it with a fried egg or a bit of roasted tofu for a fuller meal.

The recipe here.

Winter Pear Salad

This salad is chock full of tasty textures and flavors:

Pan-seared lemon rosemary chicken, shredded Brussels sprouts, candied walnuts, pomegranate arils, juicy clementine segments and pears, and blue cheese, all bathed in a honey-dijon dressing.

The recipe here.

Balsamic Grilled Chicken Cobb Salad

Filled with bacon, grilled chicken, hard-boiled eggs, and funky blue cheese, this Cobb salad definitely won't leave you feeling hungry. Marinate the chicken a little ahead of time to guarantee the tastiest results.

A delicious and dinner-worthy grilled chicken Cobb salad loaded with avocado, tomato, carrot, bacon, and a silky balsamic Dijon dressing. Filling and healthy!

The recipe here.

Moroccan Quinoa Chickpea Salad

This Moroccan quinoa salad with crispy chickpeas is protein packed and full of veggies.

Forget croutons—the spiced and baked chickpeas in this Moroccan-inspired salad are twice as crunchy and protein-rich.

Remove as much moisture as possible from the chickpeas before baking so they don't have any problems crisping up.

The recipe here.

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