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Throughout fall and winter, I crave nothing more Warming soup, mouthwatering stews, and indulgent main dishes fill me up. But when spring comes, I’ve joined the masses stocking our pantry and spending less time in the kitchen. With things heating up, one of my favorite ways to ensure I get a delicious, nutrient-dense meal on the table is to amp up my salads. Salad recipes for dinner are the easiest one-time meals that make the most of all the delicious seasonal produce to go with.
The satisfying salad recipes below come together Crispy leafy vegetables With plenty of protein, grains, and healthy fats for a complete springtime meal. Could there be a better warm weather major? When you choose salad recipes for dinner, you’re simplifying the nutritional quality of your meal and weaving in flavor with colorful veggies, flavorful spices, and plenty of protein, nuts, and seeds for added texture and crunch.
This is my short and sweet case for prioritizing salad recipes for dinner. Need more convincing? Scroll through our 15 recipes below—they’re all the proof you need that your next meal could use a signature salad.
Featured image by Michelle Nash.
15 salad recipes for dinner that won’t make you hungry
Mediterranean cereal bowl
Why we love it: Camille’s latest salad masterpiece at the moment. I love the cereal bowl when I’m craving something light yet energizing. Delicate golden quinoa is the perfect base for all the fresh flavors of the Mediterranean. I’m talking black olives, mint, parsley, basil and feta. He said enough.
Main ingredient: Don’t knock adding something sweet to your salad. The crunchy red or black grapes limit the olives’ salty bite and bring the fruity flavor to perfection.
Mexican salad with shallot honey vinaigrette
Why we love it: This chopped salad is all about color and crunch. Chickpeas are my favorite legume, lending body and creaminess to this crisp salad. aesthetically pleasing, saturated, And refreshing? say less.
Main ingredient: Let me write a love letter to this honey-leek vinaigrette. It’s sweet, it’s totally tart (garlic!), and it seamlessly incorporates gut-boosting apple cider vinegar.
Feta salad with white beans and lemon
Why we love it: Panzanella is just one of Italy’s great contributions to the world of salads. (Caprese, antipasto, fennel and citrus salad…) It’s a genius way to use up leftover bread, well… eat bread and call it a salad. This recipe includes a laundry list of favorites—from crunchy cucumbers to creamy white beans to salty feta cheese. In this salad, every ingredient counts.
Main ingredient: More about this bread. I like to toss all of my ingredients together and let them sit for at least 30 minutes. This way, the bread can absorb every bit of the lemony taste.
Spring rice salad
Why we love it: I knew this salad was a winner even before I glimpsed the recipe. Layers of green from cucumber, peas, avocado, and plentiful herbs are a vibrant delight for the eyes. Mix it all up with well cooked basmati rice and you have the perfect spring/summer meal. I also love that a fried egg or two on top makes it more filling.
Main ingredient: please please, please Start storing pickled leeks in the refrigerator at all times. It’s an easy, instant boost of flavour.
Chickpeas and cumin salad with mint dressing
Why we love it: This salad is a vehicle for a fresh, flavorful, herb-infused mint vinaigrette. It brings a nice cooling element to this salad made for summer. Serve with a side dish of naan for dinner that lasts a few nights in a row. (That’s right, you’ll want to repeat that.)
Main ingredient: Roasting freshly ground spices is an uplifting step—and not to be missed.
Masala Corn Salad (Pota)
Why we love it: The shift to warmer weather is my calling card to start eating corn on repeat. My favorite way to do it (besides a piece of bread, dipped in butter)? This power. While my top choice of corn is classic, this salad elevates the greens to perfection. Garam masala, jalapeño, and chaat masala are just a few of the flavor enhancers that give cured corn the star in this salad.
Main ingredient: The queso fresco may be optional, but you can bet I always opt for a creamier salad—and cheese is always my favorite.
Charlie Bird Farro Salad
Why we love it: This salad is courtesy of Jesse D. Lowe who introduced it to her Santa Barbara dinner party last spring. I love the bite of Farro mixed with spicy arugula, sweet cherry tomatoes and crunchy radishes. Sprinkle with a handful of fresh herbs (parsley, basil, and mint work well here), and top with crusty bread with salty butter on the side. It’s the perfect summer snack.
Main ingredient: Farro is the most underrated grain. Not only is it a tasty base for any salad, but it’s also packed with fiber, protein, and other key nutrients (hello magnesium and zinc!).
Malibu Farm Rainbow Vegan Chop Salad
Why we love it: The rainbow is right. We love the good Chopped salad Here, this recipe lives up to the name. Huge slices of avocado combine with cubes of roasted butternut squash and mix with seasoned roasted beets for a fresh salad that isn’t lacking in flavor—or variety, for that matter.
Main ingredient: Watermelon radish is the sweetest vegetable that we all need to use more of.
Clarksville Kale Crunch Salad from Swedish Hill
Why we love it: This is not your average kale salad. Austin favourites Swedish Hill We’ve shared the secrets behind the best kale salad ever (yes, I said it). A seed blend made up of flaxseeds, pumpkin seeds, and everything weaves the bread’s crunchy seasoning and flavor throughout. Top with as thick of the sauce as you like for extra creaminess and a kick of heat thanks to the chili peppers.
Main ingredient: I would never say no to a dressing that uses tahini as its base. wow.
Chopped cauliflower buffalo salad
Why we love it: I love when my favorite flavors get a light treat as a salad. While I’ll always say yes to buffalo chicken rolls, there’s just something about enjoying the spicy and sweet flavor combo aside from plenty of fresh veggies that makes me feel so good about… everything.
Main ingredient: Buffalo cauliflower? Chef kiss.
Hummus, vegetables, avo bowl
Why we love it: This has been one of my all-time favorite Camille Styles recipes. I do this at least five times a month – it’s a staple in my weekly routine. While most people use chickpeas as a dip, this recipe instructs you to smear 1 tablespoon of the spread on each plate before adding the other salad ingredients. genius. The bowl is inspired by our all-time favorite coffee shop, condemns (And it’s not just because of the Australian coffee maker’s appeal… although that may have played a role in our review.)
Main ingredient: I wouldn’t say greens are just a way to get the most out of your hummus…but I also wouldn’t stress that they aren’t.
Thai chicken salad with spicy peanut sauce
Why we love it: This Thai chicken salad is pure tropical, beachy vibes. Not only is it light and healthy, but it’s also a quick, protein-rich meal thanks to the use of grilled chicken. And all that color from mangoes, carrots, avocados, and cabbage? Bring on the dopamine.
Main ingredient: Keep sprinkling on the roasted peanuts—the more crunchy they are, the better.
Chipotle lentil taco salad
Why we love it: The name of this salad comes from the chipotle powder, which perfectly flavors the lentils. But honestly, I read it as a homemade alternative to the famous burrito bowls. If you’re craving fast food and fresh flavor, this salad has chipotle in it. Combine smoked and spiced lentils with light pico de gallo and spicy chipotle lime sauce and you’ve got a dinner you’ll go to bed dreaming about.
Main ingredient: I’m going to add this lentil to everything.
BLT Salad With 8 Minute Egg And Avocado
Why we love it: My favorite sandwich in salad form? Engage me. This recipe makes the most of all the classic ingredients: crunchy croutons, avocado, crunchy bacon, tomatoes, and fresh lettuce. Sprinkle sea salt with a heavy hand—it really brings out the flavor in everything.
Main ingredient: Honey Dijon vinegar is the only way to make this salad even better.
Sunshine Detox Salad
Why we love it: Whether or not you’re resetting after a fun weekend, any salad with “sunshine” in the name is always the answer. Personally, I love using cabbage in my salads. It’s a great way to add heft and crunch while keeping things light. Add a rainbow of veggies and herbs plus a vinaigrette you’ll want to double up on and you’ve got yourself a great dinner fix.
Main ingredient: Obviously, I’m all about crunch—and sunflower seeds are one of my favorite ways to achieve that.
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