Salads can be much more than a side dish; they can be the star of your dinner table! If you’re looking for quick and easy weeknight meals that are both refreshing and satisfying, we’ve got you covered. These 15 salad dinners are packed with flavors, textures, and all the good stuff you need to fill you up without spending hours in the kitchen. Dive into our delicious salad creations that will make mealtime a breeze!
Mediterranean Quinoa Salad
This Mediterranean Quinoa Salad is a colorful and hearty dish that combines nutty quinoa with fresh veggies and tangy feta cheese. It’s not only packed with flavor but also offers a delightful mix of textures, making it a refreshing option for a quick dinner.
Healthy and filling, this salad is simple to whip up in no time. Perfect for busy weeknights, you can easily customize it with your favorite ingredients. Toss in some olives, cherry tomatoes, and cucumbers for a vibrant meal that will leave you satisfied.
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a pot, combine quinoa and water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until quinoa is fluffy and water is absorbed.
- Let quinoa cool for a few minutes. In a large bowl, combine cooled quinoa with cherry tomatoes, cucumber, olives, feta, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour over the quinoa mixture and toss to combine.
- Serve immediately, or let it chill in the fridge for a refreshing cold salad.
Caprese Salad with Balsamic Glaze
Caprese salad is a deliciously simple dish that brings together fresh mozzarella, ripe tomatoes, and fragrant basil. The combination of flavors is light and refreshing, making it a perfect choice for a quick weeknight dinner. Drizzling balsamic glaze over the top adds a sweet tang that elevates this classic Italian salad.
Not only is this salad easy to prepare, but it also looks beautiful on the plate. It’s a dish that can be put together in just minutes, making it a perfect option for those busy evenings. Serve it as a main course or a side dish—either way, it’s sure to impress!
Ingredients
- 4 large ripe tomatoes, sliced
- 8 ounces fresh mozzarella, sliced
- 1 cup fresh basil leaves
- 1/4 cup balsamic glaze
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Layer the Ingredients: On a serving platter, alternate layers of sliced tomatoes and mozzarella cheese.
- Add Basil: Tuck fresh basil leaves in between the layers of tomato and mozzarella.
- Drizzle with Oil: Drizzle extra virgin olive oil over the entire salad.
- Season: Sprinkle with salt and pepper to taste.
- Add Balsamic Glaze: Finish by drizzling balsamic glaze over the top before serving.
Avocado and Black Bean Salad
This Avocado and Black Bean Salad is a vibrant dish packed with fresh flavors and nutrients. The creamy texture of ripe avocados combines perfectly with the hearty black beans, creating a satisfying meal that feels light yet filling. With just a handful of ingredients and minimal prep time, this salad is ideal for busy weeknights.
The combination of colors and textures makes this salad not only tasty but visually appealing as well. Each bite is a burst of flavor, enhanced by fresh herbs and a zesty dressing. Whether enjoyed on its own or as a side dish, it’s a refreshing choice that everyone will love.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 2 ripe avocados, diced
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or frozen)
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- Salt and pepper to taste
Instructions
- In a large bowl, combine the black beans, diced avocados, cherry tomatoes, corn, red onion, and chopped cilantro.
- Drizzle the lime juice over the salad and gently toss to combine, being careful not to mash the avocados.
- Season with salt and pepper according to your taste.
- Serve immediately or chill in the refrigerator for 15-20 minutes to let the flavors meld.
Roasted Vegetable and Goat Cheese Salad
This roasted vegetable and goat cheese salad is a delightful mix of flavors and textures. The sweetness of the roasted vegetables pairs beautifully with the creamy tang of goat cheese. It’s not only tasty but also simple to whip up, making it an ideal choice for a quick weeknight dinner.
With just a few ingredients, you can create a hearty salad that’s satisfying and refreshing. The combination of warm vegetables and fresh greens is perfect for any time of year. Enjoy it as a main dish or a side, and it’s sure to become a favorite!
Ingredients
- 2 cups mixed vegetables (e.g., sweet potatoes, bell peppers, beets)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 4 cups arugula or mixed greens
- 1/2 cup goat cheese, crumbled
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Chop the vegetables into bite-sized pieces and place them on the baking sheet. Drizzle with olive oil, and season with salt and pepper.
- Roast the vegetables for 25-30 minutes, or until tender and slightly caramelized. Stir halfway through for even cooking.
- While the vegetables are roasting, prepare the dressing by whisking together balsamic vinegar and honey in a small bowl.
- Once the vegetables are done, allow them to cool for a few minutes. In a large bowl, combine the arugula, roasted vegetables, and goat cheese.
- Drizzle the dressing over the salad and toss gently to combine. Serve warm or at room temperature.
Spicy Thai Noodle Salad
This Spicy Thai Noodle Salad is a lively and flavorful dish that combines fresh vegetables with perfectly cooked noodles, all tossed in a zesty dressing. It’s a delightful balance of spicy, savory, and tangy flavors that will wake up your taste buds, making it a perfect addition to your weeknight meals.
Not only is this salad quick to prepare, but it’s also incredibly satisfying. The crunch of the vegetables paired with the softness of the noodles creates a wonderful texture. You can easily customize it with your favorite ingredients, making it a versatile option for any dinner table.
Ingredients
- 8 oz rice noodles
- 1 cup bell peppers, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, julienned
- 1/2 cup red cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- 1/4 cup roasted peanuts, chopped
- 2 tablespoons lime juice
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon chili paste
- 1 teaspoon sugar
Instructions
- Cook the Noodles: Bring a large pot of water to a boil. Add the rice noodles and cook according to the package instructions until tender but firm. Drain and rinse under cold water to stop the cooking process.
- Prepare the Dressing: In a small bowl, whisk together lime juice, soy sauce, sesame oil, chili paste, and sugar until well combined.
- Toss the Salad: In a large mixing bowl, combine the cooked noodles, bell peppers, cherry tomatoes, cucumber, and red cabbage. Pour the dressing over the salad and toss gently to combine.
- Garnish: Top the salad with chopped cilantro and roasted peanuts for added crunch and flavor.
- Serve: Enjoy your spicy Thai noodle salad chilled or at room temperature!
Zesty Lemon Chickpea Salad
This Zesty Lemon Chickpea Salad is a bright and flavorful dish that’s perfect for a quick weeknight meal. Bursting with fresh ingredients, each bite is a delightful mix of tangy lemon and vibrant veggies. It’s not only refreshing but also packed with protein, making it a satisfying choice.
Best of all, this salad comes together in just a few simple steps, allowing you to whip it up in no time. Whether you’re serving it as a main course or a side, you’ll love how easy it is to prepare and how great it tastes!
Ingredients
- 1 can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, diced
- 1/2 cup black olives, sliced
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- 1/2 teaspoon garlic powder
Instructions
- In a large bowl, combine the chickpeas, cherry tomatoes, red onion, black olives, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper.
- Pour the dressing over the salad and toss until everything is well coated.
- Let it sit for about 10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Tropical Mango and Shrimp Salad
This Tropical Mango and Shrimp Salad is a delightful blend of flavors and textures that captures the essence of a sunny beach day. With juicy mangoes, tender shrimp, and a hint of lime, every bite feels refreshing and vibrant. It’s an easy recipe that comes together in just a few minutes, making it perfect for busy weeknight dinners.
The combination of sweet mango and succulent shrimp is not only delicious but also nutritious. Tossed with fresh greens and a light dressing, this salad is a light meal that is satisfying without being heavy. Whether you’re serving it as a casual dinner or at a summer gathering, it’s sure to impress!
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 ripe mangoes, diced
- 4 cups mixed greens (such as arugula and spinach)
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Cook the Shrimp: In a skillet over medium heat, add olive oil. Once hot, add the shrimp and season with salt and pepper. Cook for about 3-4 minutes, or until pink and opaque. Remove from heat and let cool.
- Prepare the Salad: In a large bowl, combine the mixed greens, diced mangoes, and chopped cilantro.
- Add the Shrimp: Once the shrimp are cooled, add them to the salad mixture.
- Dress the Salad: Drizzle with lime juice and toss to combine all ingredients well.
- Serve: Divide the salad among plates and enjoy as a light and refreshing meal!
Grilled Chicken Caesar Salad
If you’re looking for a light yet satisfying meal, a Grilled Chicken Caesar Salad is a great choice. Packed with flavors from the seasoned chicken and a creamy dressing, this salad is both tasty and filling. It’s a straightforward recipe that’s perfect for a quick weeknight dinner.
The smoky grilled chicken adds a delightful touch, while crunchy croutons and fresh greens keep each bite refreshing. You can whip this up in under 30 minutes, making it a reliable option when you want something delicious without spending too much time in the kitchen.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 6 cups romaine lettuce, chopped
- 1/2 cup Caesar dressing
- 1/2 cup croutons
- 1/4 cup grated Parmesan cheese
Instructions
- Grill the Chicken: Preheat your grill to medium-high heat. Rub chicken breasts with olive oil, then season with salt and pepper. Grill for 6-7 minutes on each side, or until fully cooked. Let rest for a few minutes before slicing.
- Prepare the Salad: In a large bowl, combine chopped romaine lettuce and Caesar dressing. Toss until the lettuce is evenly coated.
- Assemble: Top the dressed lettuce with sliced grilled chicken, croutons, and a sprinkle of Parmesan cheese.
- Serve: Enjoy your Grilled Chicken Caesar Salad right away for the freshest flavor!
Crispy Tofu and Spinach Salad
This Crispy Tofu and Spinach Salad is a delightful combination of textures and flavors. The crispy tofu gives a satisfying crunch, while the fresh spinach adds a vibrant touch and a healthy boost. With a light dressing, this salad is both refreshing and filling, making it a perfect choice for a quick weeknight dinner.
Not only is this salad easy to whip up in under 30 minutes, but it also packs in protein and nutrients. It’s a versatile dish that you can customize with your favorite toppings or dressings. Whether you’re looking for a light meal or a hearty side, this salad is sure to please.
Ingredients
- 1 block firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 4 cups fresh spinach
- 1 tablespoon sesame seeds
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Your choice of dressing (like sesame or vinaigrette)
Instructions
- Prep the Tofu: Press the tofu for about 15 minutes to remove excess moisture. Cut into cubes and marinate in soy sauce, garlic powder, salt, and pepper for about 10 minutes.
- Cook the Tofu: Heat olive oil in a skillet over medium-high heat. Add the marinated tofu and cook until golden brown and crispy on all sides, about 8-10 minutes.
- Assemble the Salad: In a large bowl, toss the fresh spinach with your choice of dressing. Add the crispy tofu on top.
- Serve: Sprinkle sesame seeds over the salad and enjoy while the tofu is still warm!
Cold Soba Noodle Salad
This Cold Soba Noodle Salad is a delightful dish that’s as refreshing as it is satisfying. With its earthy soba noodles paired with crisp vegetables, it offers a nice balance of textures and flavors. The subtle flavor of the noodles combined with a light dressing makes it a perfect choice for a quick weeknight dinner.
Making this salad is straightforward, and you can customize it with whatever veggies you have on hand. Toss in some cucumber, snap peas, or bell peppers for a vibrant touch. It’s a dish that comes together in no time, making weeknight meals a breeze!
Ingredients
- 8 oz soba noodles
- 1 cup snap peas, trimmed
- 1 cucumber, thinly sliced
- 1/2 cup edamame, shelled
- 1/4 cup green onions, sliced
- 2 tablespoons sesame seeds
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey or maple syrup (optional)
Instructions
- Cook the Noodles: Bring a pot of water to boil and cook the soba noodles according to package instructions. Drain and rinse under cold water.
- Prepare the Dressing: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey or maple syrup if using.
- Combine Ingredients: In a large bowl, toss together the cooled soba noodles, snap peas, cucumber, edamame, and green onions.
- Add Dressing: Pour the dressing over the noodle mixture and toss to coat evenly. Sprinkle sesame seeds on top before serving.
- Serve: Enjoy immediately or chill in the refrigerator for 30 minutes before serving to let the flavors meld.
Autumn Apple and Walnut Salad
Autumn Apple and Walnut Salad is a refreshing dish that perfectly captures the flavors of fall. Crisp apples add a touch of sweetness, while toasted walnuts provide a satisfying crunch. This salad is not only easy to prepare but also makes a delightful addition to any weeknight dinner.
The combination of fresh greens, juicy apples, and rich walnuts creates a balanced flavor profile that is both light and hearty. Drizzle on a simple vinaigrette for an extra layer of taste, and you have a meal that’s quick to assemble and sure to please.
Ingredients
- 4 cups mixed greens (such as spinach and arugula)
- 2 medium apples, thinly sliced
- 1 cup walnuts, chopped and toasted
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Prepare the Greens: In a large bowl, add the mixed greens and set aside.
- Toast the Walnuts: In a dry skillet over medium heat, toast the chopped walnuts for about 5 minutes, stirring frequently until golden brown and fragrant. Remove from heat and let cool.
- Make the Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper until well combined.
- Assemble the Salad: Top the greens with sliced apples, toasted walnuts, and feta cheese if using. Drizzle the dressing over the salad and toss gently to combine.
- Serve: Enjoy immediately as a light dinner or a side dish!
Greek Pasta Salad
Greek Pasta Salad is a delightful mix of flavors that brings a taste of the Mediterranean right to your table. It combines al dente pasta with fresh vegetables, briny olives, and creamy feta cheese, creating a dish that’s both satisfying and refreshing. This recipe is quick to prepare, making it an ideal choice for busy weeknight dinners.
Each bite bursts with the flavors of ripe cherry tomatoes, crisp cucumbers, and aromatic herbs, all tossed in a light dressing that enhances the dish without overpowering it. It’s a vibrant, colorful meal that not only tastes great but also looks appealing on your plate.
Ingredients
- 8 ounces rotini pasta
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a pot of salted water to a boil and add the rotini pasta. Cook according to package instructions until al dente. Drain and rinse under cold water to cool.
- Prepare the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
- Combine Ingredients: In a large bowl, combine the cooked pasta, cherry tomatoes, cucumber, olives, red onion, and feta cheese.
- Add Dressing: Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
- Serve: Let the salad sit for about 10 minutes to allow the flavors to meld, then serve chilled or at room temperature.
Savory Lentil and Kale Salad
This Savory Lentil and Kale Salad is a delightful mix of textures and flavors that brings a fresh and hearty meal to your dinner table. The earthy lentils pair beautifully with the vibrant greens and crisp vegetables, making it both nutritious and satisfying. It’s a simple recipe that comes together quickly, making it ideal for busy weeknights.
The salad is packed with protein from the lentils, and the kale adds a crunchy, nutrient-rich base. Toss in some colorful carrots and red onions for a pop of flavor and texture. Drizzle with a zesty lemon vinaigrette to enhance the taste. This salad is not just filling; it’s a delightful way to enjoy healthy ingredients that leave you feeling energized!
Ingredients
- 1 cup cooked green or brown lentils
- 4 cups chopped kale
- 1 cup shredded carrots
- 1/2 cup thinly sliced red onion
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked lentils, kale, shredded carrots, red onion, and parsley.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, lemon juice, salt, and pepper until well combined.
- Pour the dressing over the salad and toss gently to combine, ensuring everything is evenly coated.
- Let the salad sit for about 10 minutes to allow the flavors to meld together before serving.
- Enjoy chilled or at room temperature!
Nicoise Salad with Tuna
Nicoise salad is a delightful French dish that combines fresh ingredients, bringing together flavors that are both savory and refreshing. With the combination of tuna, green beans, olives, and hard-boiled eggs, this salad is not just colorful but also packs a nutritious punch. It’s easy to prepare, making it a perfect choice for a quick weeknight dinner.
This salad is all about balance. The rich flavors of the tuna and eggs complement the crunch of the green beans, while the olives add a briny touch. Whether you’re looking for a satisfying meal or a light dinner option, Nicoise salad fits the bill. Plus, it can be made ahead of time, allowing the flavors to meld beautifully.
Ingredients
- 3 cups cooked green beans
- 1 can (5 oz) tuna in olive oil, drained
- 4 hard-boiled eggs, peeled and quartered
- 1 cup cherry tomatoes, halved
- 1/2 cup pitted black olives
- 1/2 cup small potatoes, boiled and quartered
- 1/4 cup fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Start by cooking your green beans and potatoes until tender. Allow them to cool.
- Assemble the Salad: On a large plate, arrange the green beans, tuna, quartered eggs, cherry tomatoes, olives, and potatoes.
- Make the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Dress the Salad: Drizzle the dressing over the salad and sprinkle with fresh parsley. Toss gently to combine.
- Serve: Enjoy your Nicoise salad fresh or chill it for later!
Cucumber and Tomato Salad with Feta
If you’re looking for a light, refreshing dish that’s super easy to whip up, this cucumber and tomato salad with feta is just what you need. It’s a delightful mix of crisp cucumbers and juicy tomatoes, topped with crumbled feta cheese for that perfect salty kick. This salad is not only tasty but also colorful, making it a great addition to any dinner table.
This salad is perfect for those busy weeknights when you want something quick but still delicious. It takes just a few minutes to prepare and can be served on its own or as a side to your favorite protein. Plus, it’s packed with fresh flavors that feel like a burst of summer in every bite!
Ingredients
- 2 large cucumbers, sliced
- 1 pint cherry tomatoes, halved
- 1/2 cup feta cheese, crumbled
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine sliced cucumbers, halved cherry tomatoes, crumbled feta cheese, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper. Pour this dressing over the salad.
- Toss everything gently to combine. Add fresh parsley on top for garnish.
- Serve immediately or let it chill for about 15-30 minutes for the flavors to meld together.