When your meal routine feels stale, a crisp, colorful salad can be just the thing to get you excited about eating well. I’m sharing ten vibrant salads I love making for my family. Each recipe is packed with fresh produce and plant-based protein, and includes simple substitution ideas so you can riff on what’s in your pantry. Bookmark this roundup for your blog, share it with friends on Yahoo or Substack, or keep it in your inbox for everyday inspiration.
Tips for the best salads
Gnocchi panzanella – Use store‑bought gnocchi or make your own; pan‑fry or air‑fry them for extra crunch. Toss the gnocchi with tomatoes, onion, cucumber and basil and add navy or garbanzo beans for more protein. Finish the salad with fresh basil and a splash of red‑wine vinegar.
Mediterranean chickpea & bean salad – Mix chickpeas with black, kidney or navy beans and finely chopped vegetables. Dress simply with olive oil and vinegar and add Aleppo pepper, sumac or chili powder for heat. Let the salad rest so the flavors meld and serve it over greens, rice or hummus.
Bean & celery salad – Slice celery and soak the onions in apple‑cider vinegar to mellow their bite. Toss with cannellini or navy beans, dill and parsley and pair with pasta or pizza.
Apple fennel salad – Use a mandoline (and a protective glove) to shave apples and fennel thinly. Make the shallot vinaigrette ahead of time and substitute goat or feta cheese if you prefer a milder flavor.
Mediterranean cauliflower salad – Chop cauliflower florets and combine with cucumbers, tomatoes and olives for a crunchy, raw salad. Try different cauliflower colors and soak sliced onion in ice water to soften its taste; squeeze plenty of citrus over the salad for brightness.
Chickpea & farro salad with curry dressing – Cook the farro, toss it with the curry dressing first and then add chickpeas, shredded carrots, raisins and pistachios. Substitute brown rice or barley for farro or swap chickpeas for cannellini beans. Adjust the dressing’s consistency with water and season to taste.
Asian‑inspired noodle salad – Rinse cooked rice noodles under cold water to prevent clumping. Toss them with crisp vegetables and a creamy cashew dressing, then top with scallions, diced mango and cilantro. Use any crunchy vegetables you have on hand to customize the salad.
Everyday Italian salad – Chop romaine into bite‑sized pieces and gradually add dressing so the salad isn’t soggy. Use high‑quality olive oil and vinegar and add homemade croutons, artichoke hearts, bell pepper or chickpeas for extra substance. Include beans or grilled tofu to turn it into a main course.
Buffalo chickpea salad – Make extra buffalo sauce to use on tacos or quesadillas. For vegan ranch, chop fresh herbs finely and adjust the tanginess with lemon, lime or cider vinegar. Serve the buffalo chickpeas on romaine or kale with carrots and cucumber, or wrap them in a burrito for a portable meal.
Farro salad with roasted cauliflower & romesco – Roast cauliflower until golden, toss it with farro and romesco sauce, and experiment with different grains (quinoa, rice or orzo) or vegetables (broccoli, green beans or asparagus). Roast garlic along with the cauliflower if you find raw garlic too sharp. Make extra romesco sauce to spread on sandwiches or grilled vegetables.
Healthy lentil salad – Use green, French or black lentils since red lentils get mushy. Cook them in broth until tender but firm. Toss the lentils with chopped vegetables and a mustard vinaigrette and let the salad sit for 30 minutes before serving to enhance the flavors. Store leftovers in the fridge for up to four days and switch up the dressing with lemon juice and olive oil when short on time.
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨