19 Side Salads To Round Out Your Party Menu

Sweet and savory, this watermelon salad is made with fresh watermelon cubes, pickled rind, herbs, jalapeños, and a zesty dressing—making it an unexpected summer side that’s easy to bulk up to feed a crowd.

This lightened-up version of a Caesar salad is great for any pizza or pasta night. Rather than fishy anchovies, the dressing gets its hit of umami from Worcestershire sauce. The grated boiled eggs make the salad hearty enough for a main dish when you want a lighter supper.

This loaded salad really could be a meal in itself, but it’s too gorgeous not to include as a side dish for your dinner next party. The salad is a presentation of everything we love about the fall — kabocha squash, Brussels sprouts, hearty kale, and honeycrisp apples. Go ahead and throw on some toasted pumpkin seeds while you’re at it.

Chef and cookbook author Virginia Willis created this easy and delicious recipe after being inspired to find a variation on the ever-popular kale salad. Serve this autumn salad full of crunchy Brussels sprouts, crisp apples, and toasted pecans for a lively seasonal side. It’s complete with a zesty lemon and olive oil dressing.

Fabulous for fall or winter, shines with the zing of tart cranberries and the sweet crunch of harvest apples.

This is a fiber and nutrient-rich superstar of a salad, but most importantly, it’s delicious. Warm roasted broccoli gets combined with salty Parmesan, spicy baby arugula leaves, and creamy white beans. The red onions soak in the lemony dressing to temper the bite before everything is tossed together.

We turned the South’s favorite summer sandwich into a delicious salad. It’s easily enjoyed on its own, but makes the perfect side for a grilled chicken, shrimp, or steak dinner.

Nothing quite says “spring is here” like a light and fresh berry salad. Especially when it’s served over spinach and tossed with a Vidalia onion dressing. Blue cheese and candied pecans add some heft to this springy side.

We can’t think of a better way to show off summer’s hottest produce than this simple dish. We made one change to the standard recipe: using white balsamic vinegar so this beautiful salad doesn’t turn brown. Combine yellow, orange, and deep red tomatoes for the most colorful and flavorful result.

The grill isn’t just for hamburgers and hotdogs. Our new favorite unexpected summer side dish takes peaches to the next level. The Georgia staple is slightly charred and tossed with baby arugula, feta cheese, mint leaves, and chopped pistachios for a remarkable blend of sweet, spicy, and crunchy.

Summer really is the time for all the best side salads. This dish dressed in our Honey Vinaigrette is bursting with flavor and only requires a few fresh ingredients. Toss the salad right before serving to preserve the texture of the tomatoes.

Sprinkled with roasted black-eyed peas, this twist on classic tomato salad is one of new summertime favorites.

We don’t think there can ever be too many strawberries or bacon bits when it comes to a salad. This recipe loads up a baby spring mix with those sweet and savory elements, along with cherry tomatoes and shallots. We like ‘Sun Gold’ tomatoes for their bright color and sweetness.

Simple and fresh, this fast-fix salad will carry you through late spring to early fall.

Crunchy cornbread croutons and black-eyed peas add a Southern twist to this classic crowd-pleasing salad.

This classic potluck side doubles as an any-season side salad for dinner.

Tender carrot ribbons and a savory, crunchy topping make this spring salad a showstopper.

This classic salad is a great partner for any Southern dinner, no matter the season.

A bounty of fresh ingredients makes this summer corn salad shine.