Salad

This quick and easy, Whole30-compliant flavorful potato salad can be served as a side or work as a protein-packed meal all by itself.

A bed of fresh baby kale serves as the base for seasoned eggplant and your choice of white beans in this fiber packed salad.

Hearty grains and colorful nutritious vegetables topped with an egg sunny side up.

The “meat” of this salad is the grilled halloumi, a salty Cypriot cheese most often made from sheep’s and goat’s milk.

We trade lettuce or cabbage to lay our chicken, radish, scallions, clementine and almonds on a bed of shredded Brussels sprouts. Pack salad and dressing separately and toss together when ready to eat.

You're going to want to pack this meal – either as a sandwich or a salad – for your next warm-weather picnic.

This stunning salad is as rich in flavor as it is in nutrients.

Uncover your grill, because this is a salad that's sure to become a staple throughout spring and summer.

This salad leans on halloumi, a semi-firm cheese with a high melting point, for a protein-rich bite.

This craveable turmeric-tahini sauce means you’ll want to make these plant-based kebabs (yes!) again and again.

Bright and tangy sumac stars in this crowd-pleasing salad.

A bite of crisp greens and melty, nutty cheese plus energy-boosting nutrients in every bite? Yes, please!

A sweet and spicy marinade, plenty of leafy greens and all kinds of crunch make this salad a can’t-miss meal.

After pho, perhaps the best-known Vietnamese dish among Western populations, is the flavorful banh mi. In this rendition, we pull apart the sandwich's components and enjoy it bowl-style.

Spicy Buffalo chicken, sliced veggies, blue cheese and lettuce – yes, please!

Punch up the flavor by pairing beef or lamb with a medley of crunchy fresh greens and veggies.

Ground beef, special sauce, lettuce, cheese pickles onions – we captured all the flavor (minus the bun!) of the fast-food icon in a protein-packed salad.

You might think that a lower-carb diet excludes fruits and vegetables, but this gorgeous salad – rich with creamy avocado, crisp radishes and crunchy butter lettuce – proves that's not the case.

This dish is as decadent as a stacked burger topped with earthy mushrooms and nutty Gruyère cheese, but with an added serving of good-for-you greens.

Packed with dark green veggies and other liver-friendly ingredients, this salad can help you heal or fight fatty liver disease with every bite.

Hello, halloumi: This salty, creamy grilling cheese tastes great with just about anything but especially when nestled in a salad alongside sweet grilled peaches, plenty of greens and a fresh basil dressing.

Homemade jalapeño-infused corn bread croutons add a spicy crunch to this bread salad.

This cold soba salad makes the perfect packed lunch: The longer the noodles sit in the peanut dressing, the more flavorful they become.

Artichoke hearts, pistachios, avocado, Parmesan cheese—this keto-friendly salad checks off all the boxes when it comes to flavor and texture.

This healthy, 10-minute Italian Chickpea Salad is the perfect spring meal.

This genius salad combines all the salty-sour-sweet Italian flavors of a classic muffuletta sandwich, minus the bread to weigh you down. If you can’t find giardiniera, look for mixed pickled vegetables or even antipasto.

This modern play on the original Crab Louie — a mayo-heavy salad reportedly from 1915-era San Francisco — is studded with crunchy radishes and cucumbers, tasty pickles and loads of sweet crabmeat piled high on the plate.

A twist on this traditional Middle Eastern staple combines a vibrant vegetable medley with chickpea flatbread for a satiating salad.

This meal-sized salad has plenty of crunchy, salty textures to satisfy, along with perfectly cooked eggs to fill you up.

Salad isn’t just for summer – mixed lettuces help contribute toward your hydration level at any time of year. The flavorful miso dressing contains puréed carrot, a surprise addition for added fiber and antioxidants.

A creamy yogurt parsley dressing is the start of this easy-to-assemble salad with spinach, fresh apples and toasted walnuts.

If you haven’t tried millet yet, we highly recommend this nutty, gluten-free grain as a staple ingredient to have in your pantry. Here, we combine it with kale, navy beans and eggs for a salad with staying power.

This salad makes the most of in-season citrus and creates a pretty-hued side. If you can’t find blood oranges, substitute more navel oranges. The salad won’t be quite as colorful, but it will still be tangy- sweet and delicious.

The salad you'll make all summer.

Hearty greens are tossed with roasted sweet potatoes and sweet Italian sausage in this easy salad. You can make all the elements in advance and simply assemble and toss in the vinaigrette right before serving.

A creamy herb dressing is the perfect complement for soft butter lettuce and avocado. If you don’t want to risk onion breath, skip the onion entirely, or pickle it for a sweet-tart flavor without the pungency.

This salad features poached eggs smothered in a bacon-laced hollandaise sauce. Buttered whole-grain English muffins are great for soaking up the sauce, or you can use a grain-free muffin (or skip it entirely for a lower-carb option).

This nutritious salad hits all the marks for satisfaction: a variety of flavors and textures, ease of prep and balanced nutrition.

This salad, straight from Danielle Walker’s “Celebrations” cookbook, crams tons of texture, flavors, and colors into one bowl.

This hearty salad includes a combination of savory and sweet flavors such as sweet potatoes, quinoa and black beans.

All the flavors of your favorite deli bagel — in salad form! With the dressing, croutons and eggs made in advance, this satisfying meal is ready in less time than a lunch run.

Sweet and salty, this salad leaves you satisfied thanks to fiber-rich farro. All the elements can be made in advance and tossed just before serving.

You need not head south for the fatty, deep-fried original – try this cleaner take on New Orleans' classic sammie, with grilled fish, lots of veggies, whole-wheat baguette and a light goat cheese spread.

Ready in just 35 minutes, this satisfying couscous salad gets a punch of color from its beets and orange slices, not to mention it's full of antioxidants and vitamin C.

We've taken the traditional BBQ side dish and turned it into an equally winter-friendly meal, ready in just 30 minutes and sure to refresh, thanks to its lemony vinaigrette.

Most wedge salads contain bacon, but to really dial up the vegetables, we’ve swapped it with shiitake mushrooms roasted until just crisp.

One serving of this simple, summery barley salad provides a whopping 10 grams of fiber!

For a hearty one-dish salad, toss tender strips of beef tenderloin with crisp salad greens, mushrooms, cucumbers, and bell peppers. Dress it with a tangy mix of Greek yogurt, buttermilk, garlic and apple cider vinegar, and serve as a main dish.

Beets and carrots get dressed in a spicy vinaigrette makes a light and flavorful salad.

Thinly sliced Brussels sprouts make a delicate slaw. Apples and walnuts add some sweetness and crunch.

Chewy farro provides toothsome texture to this meatless salad topped with feta, olives and roasted grapes.

Roasted chickpeas seasoned lightly with curry powder make a crunchy topper for this orange-infused salad.

Maple-roasted pears and cashews adorn this hearty kale salad with chicken and a rich buttermilk dressing.

This vibrant salad uses zucchini thinly shaved into ribbons using a vegetable peeler, but if you have a spiral slicer, you can use that instead. Chipotle chile peppers add a smoky heat to the yogurt-based dressing, and crunchy pumpkin seeds and creamy feta top it off for a medley of flavors and textures.

A meal version of the popular 7-layer dip, this salad is packed with tasty layers such as crisp lettuce, olives, cheese and avocado. Canned black beans add a source of protein without having to cook – for a twist, try mixing them with corn kernels for extra sweetness. You can use corn from the cob or frozen and thawed corn.

Golden chickpeas and cauliflower give this salad a rich, earthy taste that matches well with the nutty quinoa.

Boston lettuce offers a delicate contrast to crunchy snap peas and pecans, soft peaches and tender red peppers. The sriracha-laced balsamic vinaigrette adds a lovely burst of heat that stands as a counterpoint to the sweet peaches.

This textured, complex salad is lightly dressed with our sweet and pungent Russian dressing, but feel free to add a little more if you like. Fennel gives it a gentle licorice note, while the Parmesan adds a satisfying umami touch. Don’t skip the Crispy Quinoa Topper, it adds a crunch that you won’t want to miss.

The textural appeal of this yummy salad — the crunch of the cabbage, the tender bite of the squash and the rich meatiness of the shrimp — makes it an amazing one-dish meal. Choose a crisp, sweet-tart apple for this salad, such as an organic Honeycrisp, Braeburn or Jonagold. This salad pairs beautifully with the warm, sweet flavor of our Sweet Maple Sesame Dressing.

Kefir, a drinkable fermented dairy product, is rich in probiotics — even more so than its better-known cousin, yogurt. Plus, its tangy, tart flavor makes it a fantastic counterpoint in recipes like this herby dressing. Shallots and chives lend flavor while acting as prebiotics, or “food” for the healthy bacteria in your gut.

This herbed salad with crunchy pita is eaten widely around Israel. Traditionally made with stale pita, in this version the bread is lightly toasted and tossed with olive oil and a touch of sumac before it's tossed in the salad.

This updated Paleo cobb salad is packed with roasted red peppers, creamy avocado, fresh tomatoes and a tangy dijon dressing!

This salad is bright, slightly sweet, pleasantly bitter and even a touch spicy – all in all, a great accompaniment to the rich flavors of roasted turkey.

In spite of its ungainly appearance, chaga mushroom has a light vanilla flavor, and provides powerful antibacterial, anti-allergy, anti-inflammatory, antioxidant and heart-protective benefits.

Also called pitaya, dragon fruit is a dramatic-looking tropical fruit is rich in vitamin C, iron and red pigments called betacyanins, which help protect the heart from damage.

This bowl packs a little of everything for a light yet satisfying lunch or dinner that will keep your taste buds guessing with every single bite.

Southeast Asian flavors run through this nice contrast of hot chicken over cold salad. They’re bound together by the marinade, which is boiled after seasoning the chicken so it can be turned into the salad dressing.

Chickpeas and walnuts add protein to this spinach salad to fuel you through busy afternoons. Roast the beets in advance for quicker assembly.

Roasted Brussels sprouts and chicken get tossed with a zippy garlic-yogurt dressing for a hearty meal that you can eat throughout the week.

In our twist on a traditional potato salad, a fresh and fragrant pesto brings the chicken, potatoes and green beans together. We’ve suggested poached chicken here, but you can use any leftover chicken you have on hand.

This gorgeous medley includes a combination of top superfoods—berries, Brazil nuts, spinach and more—for maximum flavor and nutrient value. To keep this salad plant-based, you can easily omit the salmon and replace it with beans or lentils.

The key to this salad is to cut the veggies into extra-small pieces – about the size of a pea – so that you get a variety of flavors and textures in every bite. Salzman uses her Everyday Salad Dressing to dress this fresh salad.

Jicama is a crunchy, mild vegetable that’s common in Mexican cuisine. It looks a little intimidating because of its size and odd shape, but once you peel it, the cool flesh is easy to slice and adds a crisp texture to salads.

You definitely won’t miss the chicken or beef in this substantial vegetarian version of a taco salad. We use pico de gallo in the dressing for a chunkier texture, but you can pulse it in the food processor if you prefer a smoother dressing.