35 Vegetarian Salad Recipes to Eat for Dinner

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Veggie Nicoise Salad

Plant-based eaters don’t need to miss out on the joys of a salty, lemony Nicoise salad, thanks to a zippy Dijon vinaigrette and all the classic accoutrements. Boiled potatoes, green beans, olives and hard-boiled eggs add plenty of healthy fats, starches and proteins. Take out the eggs to make the salad vegan.

“More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish—and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare.” —Recipe contributor Elizabeth Kelley, Chicago, Illinois

Three-Green Salad Recipe photo by Taste of Home

Three-Green Salad

Opting for a blended salad base of iceberg lettuce, leaf lettuce and baby spinach keeps things interesting in this loaded vegetable salad tossed in a zesty Italian dressing. Serve this salad as a side for vegetable lasagna or any baked pasta for a light contrast. We also love topping it with air-fryer tofu steaks.

“This bright, beautiful vegetable salad is a fine addition to any celebration—and it’s good for you, too. The homemade Italian dressing can’t be beat.” —Recipe contributor Gina Squires, Salem, Oregon

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Cool Beans Salad

Chill this crowd-pleasing side dish for a few hours before serving to let the bold dressing infuse all of the ingredients. If you don’t have basmati rice on hand, use any type of rice you like—brown adds a tasty nuttiness.

“This protein-filled dish could be served as a colorful side dish or a meatless main entree. When you make it, double the recipe because it will be gone in a flash! The basmati rice adds a unique flavor and the dressing gives it a bit of a tang.” —Recipe contributor Janelle Lee, Appleton, Wisconsin

5-Bean Salad Recipe photo by Taste of Home

5-Bean Salad

This quick and simple bean salad is a great way to use up all those cans of beans gathering dust in your pantry. Freshly chopped onion adds the ideal crunch, while a bright white vinegar vinaigrette brings it all together.

“This 5-bean salad recipe from Jeanette Simec of Ottawa, Illinois is great to take to picnics or potlucks. “Everyone loves the variety of beans in this simple salad. My husband, Chuck, just can’t get enough of it,” says Simec. The colorful classic is made with an oil and vinegar dressing, and of course, five different kinds of beans.” —Taste of Home Test Kitchen

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Santa Fe Salad

Tart and creamy lime-spiked dressing transforms a medley of tasty beans into a truly satisfying side dish. To make it dairy-free, swap in vegan sour cream and vegan cheeses that mimic shredded cheese.

“My family loves this colorful stand-alone salad. People always ask for the recipe when I bring it to potlucks. The zippy dressing and mix of crunchy veggies with beans is a winning combination.” —Recipe contributor Gail Park, Newport News, Virginia

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Four-Berry Spinach Salad

Nothing goes together quite like baby spinach and a zippy poppy seed dressing. Throw in fresh berries and crunchy walnuts, and you’ll become hooked. Make sure to toast the walnuts for extra warm, nutty flavor.

“Enjoy some of nature’s candy in this berry-filled salad. Its slightly tart dressing contrasts deliciously with sweet in-season fruit.” —Recipe contributor Betty Lise Anderson, Gahanna, Ohio

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Simple Italian Salad

Crispy seasoned cubes of Italian bread are delicious in any format, but when sprinkled over crunchy romaine with briny olives and pepperoncini, they become truly transcendent. Serve this simple salad with any of these Italian meals for vegetarians.

“Homemade croutons star in this easy Italian salad recipe filled with grape tomatoes, olives and pepperoncinis. I like to serve it with fresh Italian or focaccia bread.” —Recipe contributor Nancy Granaman, Burlington, Iowa

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Cowboy Caviar (Corn and Black Bean Salad)

This chunky salsa-style dip makes eating salad way more interesting. Serve it with the very best tortilla chips, and get scooping.

“This colorful, crunchy salad is chock-full of easy-to-swallow nutrition that all ages will love. Try it with a variety of summer entrees, or as a wholesome salsa!” —Recipe contributor Krista Frank, Rhododendron, Oregon

Grapefruit Lettuce Salad Recipe photo by Taste of Home

Grapefruit Lettuce Salad

Salads don’t get any more elegant than this grapefruit-filled lettuce dish, especially if you finish it with sliced fennel bulb, fennel fronds and pistachios. This is the perfect dinner party salad for impressing a crowd with minimal effort.

“A light vinaigrette flavored with cilantro and grapefruit juice drapes this tangy salad. You can make the dressing ahead because it keeps well in the refrigerator.” —Recipe contributor Vivian Haen, Menomonee Falls, Wisconsin

Grilled Romaine Salad Recipe photo by Taste of Home

Grilled Romaine Salad

Grilling romaine hearts brings out their natural sweetness while adding a satisfying hint of smokiness. Check out more of our favorite salads you can make on the grill, starring zucchini, peaches, corn and more fresh produce.

“For a great-tasting salad, try this recipe on the grill! It’s equally good with any dressing of your choice.” —Taste of Home Test Kitchen

Meatless Taco Salad Recipe photo by Taste of Home

Meatless Taco Salad

For a deeply flavorful main course that sticks to your bones, try this bright and crunchy taco salad. It’s the perfect quick vegetarian meal, thanks to premade guacamole, sour cream and canned kidney beans. Use any canned beans you like—black beans are also delicious here.

“This colorful salad blends together all your favorite taco ingredients—minus the ground beef. And you won’t miss the meat at all! The guacamole dressing is thick and creamy.” —Recipe contributor Kimberly Dray, Pflugerville, Texas

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Couscous Salad

Tangy lemon dressing complements sweet, nutty couscous, which is a tiny pasta made from semolina that lends itself well to grain salads. To make this salad vegetarian, use vegetable broth instead of chicken broth.

“This couscous salad makes the most of summer’s bounty. I used to prepare it with a mayonnaise dressing, but lightened it with lemon vinaigrette. It’s even better now!” —Recipe contributor Priscilla Yee, Concord, California

Favorite Mediterranean Salad Recipe photo by Taste of Home

Favorite Mediterranean Salad

The simple Italian-inspired vinaigrette lasts up to two weeks in the refrigerator, so double the recipe to use on future salads for the week. Or, make this delicious, feta-filled salad twice, and master these secrets to prepping the best salad.

“Do you have a crowd coming over for a potluck? This big, crispy salad can accompany any main dish you have planned.” —Recipe contributor Pat Stevens, Granbury, Texas

Spinach Salad with Goat Cheese and Beets Recipe photo by Taste of Home

Spinach Salad with Goat Cheese and Beets

Spinach salads don’t get more decadent than this, thanks to creamy goat cheese and buttery chopped walnuts. Beets add pops of sweetness and a gorgeous red color.

“Here’s a super easy salad that looks and tastes festive for this wonderful Christmas season. Vinaigrette dressing coats the greens nicely.” —Recipe contributor Nancy Latulippe, Simcoe, Ontario

Mushroom Panzanella Recipe photo by Taste of Home

Mushroom Panzanella

We bet you’ve never had a bread salad quite like this one! Choose your favorite types of mushrooms and a well-made sourdough for the best-tasting results. Crumbled goat cheese adds decadent bites of creaminess, while peppery fresh arugula adds a spicy kick.

“My fresh take on classic Italian bread salad pairs well with grilled or roasted meats.” —Recipe contributor Jennifer Beckman, Falls Church, Virginia

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Tabbouleh

If you’re the type of person who gets bored of green leaf salads, mix things up with this classic parsley-and-bulgur salad. Bulgur wheat is a quick-cooking grain that has a wonderful nutty flavor. For folks with gluten intolerances, use quinoa.

“Tabbouleh, also known as tabouleh, is a classic Middle Eastern salad. The fresh veggies and mint leaves make it light and refreshing on a hot day.” —Recipe contributor Michael and Mathil Chebat, Lake Ridge, Virginia

Honey Pecan & Goat Cheese Salad Recipe photo by Taste of Home

Honey Pecan & Goat Cheese Salad

Fried goat cheese is the tastiest salad topping you never knew you needed. Crispy on the outside and creamy on the inside, these breadcrumb-covered cheese balls turn salad into elevated comfort food.

“I made this salad for my wife and son once while our pizza was baking. My son loves goat cheese. One of my dreams is to own a herd of goats and make cheese!” —Recipe contributor Greg Fontenot, The Woodlands, Texas

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Spinach Pasta Salad

Get to know your olive varieties and add your favorites to this hearty pasta salad dressed in a lively oregano-based vinaigrette. Use fresh minced or grated garlic to add extra zippiness. For sweeter, more mellow garlic flavor, opt for roasted garlic.

“You can always double the vinaigrette for this recipe and use half of it to marinate and grill chicken breasts. Slice and add to the salad for a substantial salad offering.” —Recipe contributor Benice Silver, Carmel, Indiana

Sunny Grapefruit Avocado Salad Recipe photo by Taste of Home

Sunny Grapefruit Avocado Salad

Tangy grapefruit and buttery avocado go together so well in this tasty lettuce salad, which looks gorgeous on a large serving platter. Finishing with toasted chopped pecans offers a nice textural contrast. Here’s how to toast nuts several ways to acheive that added layer of flavor.

“When you have the winter blues, brighten up lettuce greens with the fresh, fruity tartness of pink grapefruit and orange juice. This citrus salad is a sunny and elegant citrus salad pairing with most suppers.” —Recipe contributor Mary Relyea, Canastota, New York

Couscous Tabbouleh with Fresh Mint & Feta Recipe photo by Taste of Home

Couscous Tabbouleh with Fresh Mint & Feta

Swap in a cup and a half of cooked quinoa to make this bright and colorful grain salad entirely gluten-free. Work your way through these healthy quinoa recipes for more whole grain goodness.

“Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains, such as barley or quinoa, also work well.” —Recipe contributor Elodie Rosinovsky, Brighton, Massachusetts

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Pomegranate Splash Salad

Greens + fruit + cheese + nuts = a tried-and-true formula for colorful salads with tons of texture. A sweet-tart dressing made from frozen cranberry juice concentrate livens this feta-studded spinach dish.

“The sparkling pomegranate gems make this salad irresistibly beautiful. My family loves it at holiday gatherings when pomegranates are in season. Even the children can’t get enough of this antioxidant-rich delight.” —Recipe contributor Emily Jamison, Champaign, Illinois

Kale Quinoa Salad Recipe photo by Taste of Home

Kale Quinoa Salad

Cooking this aromatic salad in a skillet helps mellow out the flavor of kale, whether you opt for curly or lacinato. And no need to stop at kale—toss in raw veggies like crunchy shredded carrots and diced cucumbers once the salad has cooled.

“Here’s a holiday side dish you can feel good about serving. Kale packs a mighty punch of vitamins, while quinoa delivers a hearty serving of protein. Best of all, the flavor can’t be beat!” —Recipe contributor Lisa Warren, Washington, DC

Hearty Asian Lettuce Salad Recipe photo by Taste of Home

Hearty Asian Lettuce Salad

Always stock up on ready-to-serve brown rice (and frozen edamame!) so you can whip up this healthy ginger-flavored salad on busy nights. For even more protein, top the whole thing with crispy pressed tofu.

“This meatless version of your favorite restaurant salad packs 13 grams of protein per serving and is bursting with juicy flavor. It’s a brilliant choice for lunch or a busy-day dinner.” —Taste of Home Test Kitchen

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Fattoush Salad

Crispy pita makes the ultimate crouton in this crunchy and well-seasoned salad. The romaine is tossed with aromatic mint and parsley. Fattoush is a fantastic side dish for just about any Mediterranean recipe; toss in feta to make it a filling entree.

“This type of bread salad is very popular in the Middle East. It uses sumac, which is a distinctive spice that adds an acidic flavor to dishes, as does lemon juice.” —Recipe contributor Stephanie Khio, Bloomingdale, Illinois

Warm Squash & Quinoa Salad Recipe photo by Taste of Home

Warm Squash & Quinoa Salad

Earthy and sweet butternut squash gets doused in the nutty flavor of browned butter, which brings this warming salad together. Read through our guide to making brown butter at home, and upgrade so many of your favorite sweet and savory recipes.

“Whenever I see butternut squash at the supermarket, I buy one. It’s amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don’t get me started on the browned butter! Yum.” —Recipe contributor Carly Taylor, Libertyville, Illinois

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Greek Salad

This is the kind of refreshing, tangy Greek salad you’ll want to serve with lots of fresh pita so not a single bite goes to waste. It makes a tasty side dish for any vegetarian Greek recipe or hearty plant-based main dish, like vegetarian stuffed peppers.

“The heart of a Greek salad recipe is in the olives, feta, cucumbers and tomatoes. Dress it with olive oil and vinegar, then add more olives and cheese.” —Recipe contributor Arge Salvatori, Little Ferry, New Jersey

Peach Caprese Salad Recipe photo by Taste of Home

Peach Caprese Salad

Sweet peaches, creamy mozzarella and juicy heirloom tomatoes team up to create the untraditional caprese salad of our dreams. Grill the peaches to bring out more of their caramelized flavor and try more crowd-pleasing grilled fruit recipes.

“During summer, I like to use the fresh ingredients I receive weekly from my local food share, and that’s how this salad was created. I use large balls of mozzarella torn into pieces, but you could use smaller mozzarella pearls.” —Recipe contributor Mounir Echariti, Mendham, New Jersey

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Quinoa Salad

This nutrient-dense grain salad comes alive with a simple garlic-infused lemon vinaigrette and loads of fresh herbs. Play with the flavor profile by switching up dressings, like mixing in this cilantro lime dressing. In the autumn, work in your favorite roasted root vegetables.

“Toasting the quinoa before it simmers isn’t essential, but it does add a nice nuttiness to the flavor of this dish. You can mix and match whatever fresh herbs and veggies you have on hand.” —Taste of Home Test Kitchen

Tofu Salad Recipe photo by Taste of Home

Tofu Salad

This creamy, crunchy and slightly spicy dinner salad proves that tofu isn’t boring if you treat it correctly. For the best texture, we recommend extra-firm tofu instead of soft blocks.

“To make the tofu extra crispy in this recipe, we recommend draining some of the liquid and cooking it in a generous amount of oil at high heat. It takes a little extra time, but it’s worth it!” —Taste of Home Test Kitchen

Farro Salad with Charred Shishito Peppers and Corn Recipe photo by Taste of Home

Farro Salad with Charred Shishito Peppers and Corn

We can’t get enough of smoky grilled shishito peppers, and this restaurant-worthy farro salad is a fantastic showcase of their mostly mild, slightly sweet flavor. If you can’t get your hands on shishitos, throw any variety of pepper on the grill or roast the peppers.

“I am lucky that my mom has a really great garden every summer and gives me all kinds of vegetables to try. I’ve found most shishito peppers to be mild in heat. After discarding the stems, I add the remaining chopped pepper, including the seeds, to this dish. The salad can be enjoyed warm or refrigerated and served cold.” —Recipe contributor Tracy Kaifesh, Laguna Niguel, California

Turnip Greens Salad Recipe photo by Taste of Home

Turnip Greens Salad

Chopped turnip greens add just the right amount of bitterness to this garden-fresh salad, which also features sweet dried cranberries and tangy feta. Learn how to cook turnip greens and never let those leafy tops go to waste.

“I created this recipe using items from my garden. Although most people cook turnip greens, I wanted to present those same greens in a way that would retain the nutrients. The salad can also have different kinds of meat added. I have used cooked shrimp, chicken or beef.” —Recipe contributor James McCarroll, Murfreesboro, Tennessee

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Garden Chickpea Salad

Crunchy, filling and colorful, this simple salad is packed with healthy fats from walnuts and fiber from chickpeas. To make the whole thing even crunchier, season and roast your chickpeas before adding them to the salad.

“Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb.” —Recipe contributor Sally Sibthorpe, Shelby Township, Michigan

Peach & Burrata Salad Recipe photo by Taste of Home

Peach Burrata Salad

This sweet and luscious grilled fruit salad uses the very best of summer produce and is the perfect excuse to fire up the grill. Burrata is the ultimate creamy cheese topper, but if you can’t get your hands on it, mozzarella is great too.

“The star of this salad is the creamy burrata cheese. It sits on a bed of arugula with grilled peaches, rustic croutons, pistachios, basil and homemade raspberry vinaigrette. Peaches have that perfect sweet-tart taste that cuts the richness of the cheese. No grill? Drizzle olive oil in a large skillet over medium-high heat and cook peaches three to four minutes per side until just golden.” —Recipe contributor Grace Vallo, Salem, New Hampshire

Cranberry Orzo Spinach Salad Recipe photo by Taste of Home

Cranberry Orzo Spinach Salad

For a nutrient-dense pasta salad, look no further than this satisfying orzo salad, which comes together in a flash. Follow the basic formula in this recipe and make endless variations with whatever pasta, green or cheese that you have on hand. Just don’t skip the lemon juice!

“My daughter-in-law’s sister brought a salad to a family function, and I immediately fell in love with it. When I got home, I created my own version using my particular preferences and what I had in my pantry and fridge. With its citrusy vinaigrette, briny capers, salty feta and sweet-tart dried cranberries, it’s the perfect combination of flavors.” —Recipe contributor Jennifer Nystrom, Pooler, Georgia

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Quinoa Tabbouleh

Dressing for this aromatic tabbouleh is just extra-virgin olive oil and lemon juice, so choose the very best olive oil to make the dish really shine. This salad is entirely vegan, but it’s delicious topped with feta or air-fryer halloumi.

“Tabbouleh is a super fresh, mostly parsley salad with finely cracked wheat, juicy tomatoes, onion, fresh lemon juice, good quality extra virgin olive oil and a hint of fragrant mint. I added a gluten-free twist by replacing the cracked wheat with quinoa and then added cucumbers for a nice crunch. For a pretty appetizer, serve it in butter lettuce cups or endive leaves.” —Recipe contributor Nikki Haddad, Germantown, Maryland

Vegetarian Salad FAQ

What can I put in salad instead of meat?

There are so many tasty plant-based proteins you can add to salads besides meat, like tofu, tempeh or store-bought meat substitutes. However, the right blend of rich cheeses, hearty grains and fiber-rich legumes can make salads that are just as filling as any meat-topped salad.

How do I add protein to vegetarian salads?

Beyond meat substitutes and soy-based products like tofu and tempeh, there are loads of delicious salad ingredients that are naturally full of protein and other essential nutrients. Try chickpeas, lentils, spinach and Brussels sprouts. When grilled, sturdy cheeses like halloumi can be just as show-stopping as a steak. And don’t even get us started on creamy burrata cheese, which makes a decadent (and filling) salad topper.

How do I make a salad vegan?

Vegan salads don’t have any meat, egg, cheese or dairy products, so you’ll want to opt for other rich, filling ingredients to make a satisfying main course. Pantry ingredients like lentils and protein-rich chickpeas are vegan comfort food MVPs, and so many types of nuts offer the buttery deliciousness you’d ordinarily get with cheese. When it comes to adding heart-healthy whole grains, the sky is the limit!