ClosePhoto: Photography / Antonis Achilleos, Styling / Christine Keely, Ali RameeThese fresh and flavorful vegetarian salad recipes get their staying power from plant-based sources like tofu, chickpeas and quinoa, so you can enjoy something filling at the end of the day. Whether you upgrade a simple bagged salad or make a meal with the greens and veggies in your fridge, there’s a salad for you in this collection.Plus, there are salad combinations that will surely surprise and satisfy family and friends, too. When figs are in season, treat your people to a salad made with figs and goat cheese. When fresh blueberries are everywhere, they’ll shine in a salad made with kale, avocado and edamame. And if it’s a busy week—and there always is one—recipes like our Kale & Quinoa Salad with Lemon Dressing and White Bean & Veggie Salad are so simple that you just need 25 minutes of active time (or less) in the kitchen to whip them up.01of 15Kale & Quinoa Salad with Lemon DressingView RecipePhotography / Antonis Achilleos, Styling / Christine Keely, Ali RameeThis kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.02of 15Chickpea, Artichoke & Avocado Salad with Apple-Cider DressingView RecipeThis delicious 400-calorie salad is a helpful tool for weight loss because it provides a good balance of fiber, protein and healthy fats from loads of veggies and beans, all tossed in a tangy apple-cider vinaigrette. To meal-prep these for lunch throughout the week, pack the dressing and the salad separately, and make sure your veggies are thoroughly dried before packing them together.03of 15Kale & Avocado Salad with Blueberries & EdamameView RecipeBursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame and goat cheese.04of 15White Bean & Veggie SaladView RecipeThis meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.05of 15Fig & Goat Cheese SaladView RecipeThe sweet-and-savory combination of the figs and earthy goat cheese will surely satisfy the palate. If you can’t find dried figs, try swapping in dried apricots.06of 15Green Goddess Salad with ChickpeasView RecipeIn this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.07of 15Winter Greens BowlView RecipeAli RedmondThis one-pan meal packs in lots of plant-based protein and flavor thanks to beans and quinoa, while a creamy lemon-garlic dressing completes the dish.08of 15Orange-Mint Freekeh Salad with Lima BeansView RecipeJacob FoxThis salad is loaded with colorful produce: fresh mint, snap peas, radishes and oranges. For pretty snap pea slices, cut them into long, thin strips lengthwise.09of 153-Ingredient Green Goddess White Bean SaladView RecipeCarolyn A. Hodges, R.D.Bagged salad and slaw blends are great shortcut ingredients for adding variety without needing to wash and chop lots of different vegetables. Toss a kale-and-broccoli slaw mix with canned white beans and yogurt-based green goddess dressing for a crunchy main-dish salad in minutes.10of 15Bitter Greens Salad with Beets & OrangesView RecipeLeigh BeischBeets may be earthy, tasting of the soil they’re grown in, but these roots also contain the most natural sugar of any vegetable. And when roasted, all that sweetness is intensified. This jewel-toned take on Caprese swaps tomatoes for beets and oranges and basil for peppery arugula and radicchio. Toasted breadcrumbs sprinkled over the top add crunch.11of 15Quinoa Chickpea Salad with Roasted Red Pepper Hummus DressingView RecipeThis hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.12of 15Farro Salad with Arugula, Artichokes & PistachiosView RecipePrecooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!13of 15Egg Salad Lettuce WrapsView RecipeWe love the retro vibe of these egg salad lettuce wraps. Iceberg lettuce is a perfect low-carb swap for bread in which to serve the egg salad.14of 15Couscous & Chickpea SaladView RecipeCooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.15of 15Mixed Greens with Lentils & Sliced AppleView RecipeThis salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils. Just make sure to look for low-sodium, and give them a rinse before adding them to the salad.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
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Photo: Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
These fresh and flavorful vegetarian salad recipes get their staying power from plant-based sources like tofu, chickpeas and quinoa, so you can enjoy something filling at the end of the day. Whether you upgrade a simple bagged salad or make a meal with the greens and veggies in your fridge, there’s a salad for you in this collection.Plus, there are salad combinations that will surely surprise and satisfy family and friends, too. When figs are in season, treat your people to a salad made with figs and goat cheese. When fresh blueberries are everywhere, they’ll shine in a salad made with kale, avocado and edamame. And if it’s a busy week—and there always is one—recipes like our Kale & Quinoa Salad with Lemon Dressing and White Bean & Veggie Salad are so simple that you just need 25 minutes of active time (or less) in the kitchen to whip them up.01of 15Kale & Quinoa Salad with Lemon DressingView RecipePhotography / Antonis Achilleos, Styling / Christine Keely, Ali RameeThis kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.02of 15Chickpea, Artichoke & Avocado Salad with Apple-Cider DressingView RecipeThis delicious 400-calorie salad is a helpful tool for weight loss because it provides a good balance of fiber, protein and healthy fats from loads of veggies and beans, all tossed in a tangy apple-cider vinaigrette. To meal-prep these for lunch throughout the week, pack the dressing and the salad separately, and make sure your veggies are thoroughly dried before packing them together.03of 15Kale & Avocado Salad with Blueberries & EdamameView RecipeBursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame and goat cheese.04of 15White Bean & Veggie SaladView RecipeThis meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.05of 15Fig & Goat Cheese SaladView RecipeThe sweet-and-savory combination of the figs and earthy goat cheese will surely satisfy the palate. If you can’t find dried figs, try swapping in dried apricots.06of 15Green Goddess Salad with ChickpeasView RecipeIn this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.07of 15Winter Greens BowlView RecipeAli RedmondThis one-pan meal packs in lots of plant-based protein and flavor thanks to beans and quinoa, while a creamy lemon-garlic dressing completes the dish.08of 15Orange-Mint Freekeh Salad with Lima BeansView RecipeJacob FoxThis salad is loaded with colorful produce: fresh mint, snap peas, radishes and oranges. For pretty snap pea slices, cut them into long, thin strips lengthwise.09of 153-Ingredient Green Goddess White Bean SaladView RecipeCarolyn A. Hodges, R.D.Bagged salad and slaw blends are great shortcut ingredients for adding variety without needing to wash and chop lots of different vegetables. Toss a kale-and-broccoli slaw mix with canned white beans and yogurt-based green goddess dressing for a crunchy main-dish salad in minutes.10of 15Bitter Greens Salad with Beets & OrangesView RecipeLeigh BeischBeets may be earthy, tasting of the soil they’re grown in, but these roots also contain the most natural sugar of any vegetable. And when roasted, all that sweetness is intensified. This jewel-toned take on Caprese swaps tomatoes for beets and oranges and basil for peppery arugula and radicchio. Toasted breadcrumbs sprinkled over the top add crunch.11of 15Quinoa Chickpea Salad with Roasted Red Pepper Hummus DressingView RecipeThis hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.12of 15Farro Salad with Arugula, Artichokes & PistachiosView RecipePrecooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!13of 15Egg Salad Lettuce WrapsView RecipeWe love the retro vibe of these egg salad lettuce wraps. Iceberg lettuce is a perfect low-carb swap for bread in which to serve the egg salad.14of 15Couscous & Chickpea SaladView RecipeCooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.15of 15Mixed Greens with Lentils & Sliced AppleView RecipeThis salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils. Just make sure to look for low-sodium, and give them a rinse before adding them to the salad.Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
These fresh and flavorful vegetarian salad recipes get their staying power from plant-based sources like tofu, chickpeas and quinoa, so you can enjoy something filling at the end of the day. Whether you upgrade a simple bagged salad or make a meal with the greens and veggies in your fridge, there’s a salad for you in this collection.Plus, there are salad combinations that will surely surprise and satisfy family and friends, too. When figs are in season, treat your people to a salad made with figs and goat cheese. When fresh blueberries are everywhere, they’ll shine in a salad made with kale, avocado and edamame. And if it’s a busy week—and there always is one—recipes like our Kale & Quinoa Salad with Lemon Dressing and White Bean & Veggie Salad are so simple that you just need 25 minutes of active time (or less) in the kitchen to whip them up.
These fresh and flavorful vegetarian salad recipes get their staying power from plant-based sources like tofu, chickpeas and quinoa, so you can enjoy something filling at the end of the day. Whether you upgrade a simple bagged salad or make a meal with the greens and veggies in your fridge, there’s a salad for you in this collection.
Plus, there are salad combinations that will surely surprise and satisfy family and friends, too. When figs are in season, treat your people to a salad made with figs and goat cheese. When fresh blueberries are everywhere, they’ll shine in a salad made with kale, avocado and edamame. And if it’s a busy week—and there always is one—recipes like our Kale & Quinoa Salad with Lemon Dressing and White Bean & Veggie Salad are so simple that you just need 25 minutes of active time (or less) in the kitchen to whip them up.
01of 15Kale & Quinoa Salad with Lemon DressingView RecipePhotography / Antonis Achilleos, Styling / Christine Keely, Ali RameeThis kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.02of 15Chickpea, Artichoke & Avocado Salad with Apple-Cider DressingView RecipeThis delicious 400-calorie salad is a helpful tool for weight loss because it provides a good balance of fiber, protein and healthy fats from loads of veggies and beans, all tossed in a tangy apple-cider vinaigrette. To meal-prep these for lunch throughout the week, pack the dressing and the salad separately, and make sure your veggies are thoroughly dried before packing them together.03of 15Kale & Avocado Salad with Blueberries & EdamameView RecipeBursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame and goat cheese.04of 15White Bean & Veggie SaladView RecipeThis meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.05of 15Fig & Goat Cheese SaladView RecipeThe sweet-and-savory combination of the figs and earthy goat cheese will surely satisfy the palate. If you can’t find dried figs, try swapping in dried apricots.06of 15Green Goddess Salad with ChickpeasView RecipeIn this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.07of 15Winter Greens BowlView RecipeAli RedmondThis one-pan meal packs in lots of plant-based protein and flavor thanks to beans and quinoa, while a creamy lemon-garlic dressing completes the dish.08of 15Orange-Mint Freekeh Salad with Lima BeansView RecipeJacob FoxThis salad is loaded with colorful produce: fresh mint, snap peas, radishes and oranges. For pretty snap pea slices, cut them into long, thin strips lengthwise.09of 153-Ingredient Green Goddess White Bean SaladView RecipeCarolyn A. Hodges, R.D.Bagged salad and slaw blends are great shortcut ingredients for adding variety without needing to wash and chop lots of different vegetables. Toss a kale-and-broccoli slaw mix with canned white beans and yogurt-based green goddess dressing for a crunchy main-dish salad in minutes.10of 15Bitter Greens Salad with Beets & OrangesView RecipeLeigh BeischBeets may be earthy, tasting of the soil they’re grown in, but these roots also contain the most natural sugar of any vegetable. And when roasted, all that sweetness is intensified. This jewel-toned take on Caprese swaps tomatoes for beets and oranges and basil for peppery arugula and radicchio. Toasted breadcrumbs sprinkled over the top add crunch.11of 15Quinoa Chickpea Salad with Roasted Red Pepper Hummus DressingView RecipeThis hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.12of 15Farro Salad with Arugula, Artichokes & PistachiosView RecipePrecooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!13of 15Egg Salad Lettuce WrapsView RecipeWe love the retro vibe of these egg salad lettuce wraps. Iceberg lettuce is a perfect low-carb swap for bread in which to serve the egg salad.14of 15Couscous & Chickpea SaladView RecipeCooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.15of 15Mixed Greens with Lentils & Sliced AppleView RecipeThis salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils. Just make sure to look for low-sodium, and give them a rinse before adding them to the salad.
01of 15Kale & Quinoa Salad with Lemon DressingView RecipePhotography / Antonis Achilleos, Styling / Christine Keely, Ali RameeThis kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.
01of 15
Kale & Quinoa Salad with Lemon Dressing
View Recipe
Photography / Antonis Achilleos, Styling / Christine Keely, Ali Ramee
This kale-quinoa salad pops with different flavors and textures. Massaging the kale helps break down its fibrous nature, while add-ins like toasted almonds, feta and cucumber add crunch and saltiness.
02of 15Chickpea, Artichoke & Avocado Salad with Apple-Cider DressingView RecipeThis delicious 400-calorie salad is a helpful tool for weight loss because it provides a good balance of fiber, protein and healthy fats from loads of veggies and beans, all tossed in a tangy apple-cider vinaigrette. To meal-prep these for lunch throughout the week, pack the dressing and the salad separately, and make sure your veggies are thoroughly dried before packing them together.
02of 15
Chickpea, Artichoke & Avocado Salad with Apple-Cider Dressing
This delicious 400-calorie salad is a helpful tool for weight loss because it provides a good balance of fiber, protein and healthy fats from loads of veggies and beans, all tossed in a tangy apple-cider vinaigrette. To meal-prep these for lunch throughout the week, pack the dressing and the salad separately, and make sure your veggies are thoroughly dried before packing them together.
03of 15Kale & Avocado Salad with Blueberries & EdamameView RecipeBursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame and goat cheese.
03of 15
Kale & Avocado Salad with Blueberries & Edamame
Bursting with nutrient-rich produce, this California-inspired salad is a delicious and satisfying way to get your vitamins. We love the unique combination of blueberries, edamame and goat cheese.
04of 15White Bean & Veggie SaladView RecipeThis meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.
04of 15
White Bean & Veggie Salad
This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.
05of 15Fig & Goat Cheese SaladView RecipeThe sweet-and-savory combination of the figs and earthy goat cheese will surely satisfy the palate. If you can’t find dried figs, try swapping in dried apricots.
05of 15
Fig & Goat Cheese Salad
The sweet-and-savory combination of the figs and earthy goat cheese will surely satisfy the palate. If you can’t find dried figs, try swapping in dried apricots.
06of 15Green Goddess Salad with ChickpeasView RecipeIn this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.
06of 15
Green Goddess Salad with Chickpeas
In this cucumber, tomato, Swiss cheese and chickpea salad recipe, a healthy green goddess dressing is made from avocado, buttermilk and herbs. The extra dressing is delicious served with grilled vegetables.
07of 15Winter Greens BowlView RecipeAli RedmondThis one-pan meal packs in lots of plant-based protein and flavor thanks to beans and quinoa, while a creamy lemon-garlic dressing completes the dish.
07of 15
Winter Greens Bowl
Ali Redmond
This one-pan meal packs in lots of plant-based protein and flavor thanks to beans and quinoa, while a creamy lemon-garlic dressing completes the dish.
08of 15Orange-Mint Freekeh Salad with Lima BeansView RecipeJacob FoxThis salad is loaded with colorful produce: fresh mint, snap peas, radishes and oranges. For pretty snap pea slices, cut them into long, thin strips lengthwise.
08of 15
Orange-Mint Freekeh Salad with Lima Beans
Jacob Fox
This salad is loaded with colorful produce: fresh mint, snap peas, radishes and oranges. For pretty snap pea slices, cut them into long, thin strips lengthwise.
09of 153-Ingredient Green Goddess White Bean SaladView RecipeCarolyn A. Hodges, R.D.Bagged salad and slaw blends are great shortcut ingredients for adding variety without needing to wash and chop lots of different vegetables. Toss a kale-and-broccoli slaw mix with canned white beans and yogurt-based green goddess dressing for a crunchy main-dish salad in minutes.
09of 15
3-Ingredient Green Goddess White Bean Salad
Carolyn A. Hodges, R.D.
Bagged salad and slaw blends are great shortcut ingredients for adding variety without needing to wash and chop lots of different vegetables. Toss a kale-and-broccoli slaw mix with canned white beans and yogurt-based green goddess dressing for a crunchy main-dish salad in minutes.
10of 15Bitter Greens Salad with Beets & OrangesView RecipeLeigh BeischBeets may be earthy, tasting of the soil they’re grown in, but these roots also contain the most natural sugar of any vegetable. And when roasted, all that sweetness is intensified. This jewel-toned take on Caprese swaps tomatoes for beets and oranges and basil for peppery arugula and radicchio. Toasted breadcrumbs sprinkled over the top add crunch.
10of 15
Bitter Greens Salad with Beets & Oranges
Leigh Beisch
Beets may be earthy, tasting of the soil they’re grown in, but these roots also contain the most natural sugar of any vegetable. And when roasted, all that sweetness is intensified. This jewel-toned take on Caprese swaps tomatoes for beets and oranges and basil for peppery arugula and radicchio. Toasted breadcrumbs sprinkled over the top add crunch.
11of 15Quinoa Chickpea Salad with Roasted Red Pepper Hummus DressingView RecipeThis hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
11of 15
Quinoa Chickpea Salad with Roasted Red Pepper Hummus Dressing
This hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.
12of 15Farro Salad with Arugula, Artichokes & PistachiosView RecipePrecooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!
12of 15
Farro Salad with Arugula, Artichokes & Pistachios
Precooked farro makes this dish come together in no time. And you can make it in the same bowl you serve it in, minimizing cleanup!
13of 15Egg Salad Lettuce WrapsView RecipeWe love the retro vibe of these egg salad lettuce wraps. Iceberg lettuce is a perfect low-carb swap for bread in which to serve the egg salad.
13of 15
Egg Salad Lettuce Wraps
We love the retro vibe of these egg salad lettuce wraps. Iceberg lettuce is a perfect low-carb swap for bread in which to serve the egg salad.
14of 15Couscous & Chickpea SaladView RecipeCooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.
14of 15
Couscous & Chickpea Salad
Cooked couscous and canned chickpeas come together in this quick lunch salad. The basil vinaigrette makes it taste anything but basic! When in season, we recommend adding fresh chopped tomatoes for a spin on tabbouleh.
15of 15Mixed Greens with Lentils & Sliced AppleView RecipeThis salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils. Just make sure to look for low-sodium, and give them a rinse before adding them to the salad.
15of 15
Mixed Greens with Lentils & Sliced Apple
This salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils. Just make sure to look for low-sodium, and give them a rinse before adding them to the salad.
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Tell us why!OtherSubmit
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