A salad doesn’t have to be just a starter or a side dish. And this roundup of recipes proves that point.
The addition of toppings such as cheese, protein and a plethora of other veggies turns a simple salad into a main meal dish. And if salad isn’t your style? We’ve got a bunch of other vegetarian recipe ideas that serve up more plant-forward options.
Here are some of our favourite salad and vegetarian recipes to try at home.
Here is a roundup of some of our favourite salads and vegetarian recipes:
Italian radicchio salad
This vibrant winter radicchio salad is especially festive. It’s quick, easy and a delightful balance of sweet, bitter and peppery flavours. And it’s an elegant colourful side dish.
Read Maria Fazzari Larosa’s full recipe here.
Carrot bolognese with rutabaga spaghetti
This gluten-free “pasta” recipe, from The Wickaninnish Cookbook gives you Wickaninnish Inn chef Warren Barr’s way with food — sophisticated with an element of surprise and playfulness. Barr prefers the deep hue of the purple carrots but says regular carrots will work, too.
Beet Wellington
“You save yourself from having to make custom dietary meals for your veggie/vegan friends,” says Shannon Boudreau, of the Vancouver-based catering company The Lazy Gourmet. “Also, food connects people over the dinner table and it’s nice when everyone is sharing the same dish or dishes and no one is excluded with a separate meal.”
Saag
Whether it’s Sukuma Wiki from Kenya, a dish of stewed spiced collard greens, a Greek Horta — which is greens like dandelion, amaranth, and chicory, boiled and dressed with olive oil — or Jamaican Calloloo, greens cooked with onion, garlic and sometimes coconut milk — however you serve them up, greens rock. A personal favourite, Punjabi-style saag.
Read Raj Thandhi’s full recipe here.
Roasted beets with avocado, orange, toasted hazelnuts and sherry vinegar
Rich avocados complement roasted baby beets spiked with sherry vinegar in this colourful salad. Marinating the beets briefly produces a beautiful beet juice-tinted sherry vinaigrette. Adapted from Gjelina by Travis Lett, Chronicle Books, 2015.
Read Kasey Wilson’s full recipe here.
Paneer makhani
Makhani sauce is a tomato-based creamy based gravy that’s indulgent, but incredibly easy to make. Paneer makhani is a Diwali dinner staple. If you haven’t tried the dish yet, it pairs the makhani sauce with a cubed paneer, a traditional Indian cheese. It’s widely considered the vegetarian version of butter chicken, or murgh makhani.
Read Raj Thandhi’s full recipe here.
Barbecued corn on the cob
This recipe adapted from Feast: Recipes and Stories from a Canadian Road Trip by Lindsay Anderson and Dana VanVeller (Appetite by Random House, 2017) produces sweet, smoky kernels bathed in salty herbed butter. You may substitute any combination of fresh herbs.
Read Kasey Wilson’s full recipe here.
Creamy lemongrass carrot soup
If you’re looking for a soup that’s as fancy as it is simple to make, this creamy lemongrass carrot soup is it. It’s got everything you want in a starter: A velvety texture, a delicious flavour from lemongrass and ginger, and just the right amount of heat. It’s smooth, rich and downright restaurant-worthy. But here’s the best part: It’s surprisingly easy to make.
Read Karen Gordon’s full recipe here.
Creamy potato and kale soup
This creamy potato and kale soup is the perfect antidote to chilly weather. It is comforting, vibrant, and oh-so-easy to make. Yellow-fleshed potatoes work best for their creamy texture and buttery flavour. The carrots bring a hint of natural sweetness and a pop of colour, making the dish as appealing to the eyes as it is to the tastebuds.
Read Karen Gordon’s full recipe here.
Vietnamese salad rolls
Vietnamese salad rolls, also known as Gỏi cuốn combine crisp vegetables, fresh herbs, and a choice of protein, such as shrimp, sliced chicken, char siu — Asian barbecue pork or tofu, all wrapped in delicate rice paper. They’re light enough for warmer days but substantial enough for a meal.
Read Karen Gordon’s full recipe here.
Asparagus, gruyere and strawberry tart
Developed by Canadian recipe creator Christine Tizzard for Bonne Maman, this tasteful tart mixes sweet strawberries with fresh asparagus and gooey Gruyere cheese. Yum!
Julia Child’s asparagus with vinaigrette
The delicate green vegetables of spring deserve a gentle hand. During her spring cooking classes in California, Julia Child explained that you do not snap off the lower stalks of asparagus. She peeled asparagus from the base to 3 inches from the tip. Trimmed and peeled, asparagus lose less than a third their weight, while those that are snapped lose 50 per cent. And the trimmed asparagus cooks evenly from tip to base.
Read Kasey Wilson’s full recipe here.
Summer Greek-style salad
With plump tomatoes, bell pepper, romaine and chickpeas, this not-so-classic Greek salad is packed with summer produce. If you don’t have the time or inclination to soak and cook dried chickpeas, canned are fine. Be sure to use a good-quality olive oil that smells as lively and vibrant as it tastes. Adapted from The Okanagan Table: The Art of Everyday Cooking by Rod Buttes published by Figure 1.
Read Kasey Wilson’s full recipe here.
Bhindi (okra) sabji
When cooked properly, okra is a beautiful, slightly bitter vegetable that holds up exceptionally well to Punjabi spices.
Read Raj Thandhi’s full recipe here.
Heirloom tomatoes with herbed ricotta
Fresh ricotta is available at deli counters and gourmet markets, but it’s so simple to make that you should try it at least once. A quick online search will yield your choice of recipes and instructional videos. Pomegranate molasses is available in Middle Eastern markets. You may substitute equals parts balsamic vinegar and honey. Adapted from Starters, Salads and Sexy Sides by Caren McSherry, Appetite by Random House.
Read Kasey Wilson’s full recipe here.
Haida Gwaii halibut and asparagus
The egg, bacon and pickle topping adds texture and a hit of flavour. It’s easy to make and is a nice change from sauce. Adapted from The Okanagan Table: The Art of Every Day Home Cooking by Rod Butters, Figure. 1.
Read Kasey Wilson’s full recipe here.
Sweet pickle potato salad
Potato salad evokes the essence of summer like nothing else. It serves as the ideal accompaniment to savour alongside hotdogs, hamburgers, chicken, steak and even ribs. This simple yet satisfying dish consists of boiled potatoes, mayo and condiments.
Read Karen Gordon’s full recipe here.
Jasmine rice risotto alla Norma
Italian risotto meets Thai jasmine rice with this recipe.
Read Maria Fazzari Larosa’s full recipe here.
Chilled pea and mint soup
This refreshing soup combines the sweet, earthy flavour of peas with the cool, aromatic notes of mint.
Read Kasey Wilson’s full recipe here.
Grilled eggplant Caprese salad
This grilled eggplant Caprese salad is a great spin on the Italian classic, a satisfying appetizer, or a side dish.
Read Maria Fazzari Larosa’s full recipe here.
Burrata with winter squash purée
Featuring seasonal winter squash and a few unexpected mix-ins — hello, pomegranate — this delicious dish is sure to delight. Shared by Executive Chef Behshad Zolnasr of C|Prime in Vancouver, it could be served as a shared starter or a vegetarian-friendly main.
Roasted butternut squash hummus
Chef Matthew Stowe, executive director of culinary at the JOEY Restaurant Group, takes a restaurant favourite and gives it a fall twist. “Our JOEY hummus that was inspired by a chef trip to Morocco years ago has become a customer favourite,” Stowe says. “In this version, I incorporated familiar flavours of fall with butternut squash.”
Watermelon salad
Savour the final flavours of summer with this watermelon salad recipe shared by Chef Justin Cheung, co-owner of the Potluck Hawker Eatery.
Potato salad with dark greens
Studded with sun-dried tomatoes, red onion and olives, this warm take on a picnic favourite elevates potato salad to another level. Pulled from the cookbook More Six O’Clock Solutions from The Vancouver Sun Test Kitchen by Ruth Phelan and Brenda Thompson, the recipe makes for a delicious pairing with a fresh baguette and a crisp glass of white wine.
Gluten-free butternut squash soup with almond-oat crumble
This delicious dish, shared by the team at One Degree Organics, features smooth butternut squash soup topped with a sweet-and-savoury, gluten free oat crumble.
Butternut squash and Yukon gold potato gratin
This rich, creamy side dish created by Chef Alex Chen of the recently opened Wild Blue Restaurant + Bar in Whistler, is perfect for a potluck dinner or party. Potatoes and butternut squash are paired with a garlicky cream and Gruyere cheese for a dish that’s worthy of going back for a second scoop.
Paella salad
The rich taste of the most appreciated and well-known Spanish dish, paella, makes it a wonderful dish for company, but it has other virtues too, such as affordability, low in fat, and a variety of ingredients that contain most of the essential nutrients.
Read Kasey Wilson’s full recipe here.
Pasta with garlic scape pesto and burrata cheese
This easy summertime weeknight recipe is perfect for those evenings when it’s too warm to spend much time cooking over a hot stove. It’s nutty and garlicky with the freshness of sweet basil. The time it takes to boil your pasta is all that’s required to whip up this dish. While the pasta is boiling, make the pesto. Toss the pasta and pesto together, plate and serve with a generous piece of burrata. It’s rich, creamy and delicious.
Read Karen Gordon’s full recipe here.
Spinach mushroom strata
Created by Karlene Karst, a B.C.-based nutritionist and author of This Kitchen is for Dancing, this dish is billed as being both “delicious” and “healthy.” Featuring a sliced loaf of bread, the savoury recipe packs in vegetables and eggs for a main that could be enjoyed at any time of the day.
Country-style Greek salad
Today’s Greek salad recipe is a far cry from the pathetic pizzeria versions with iceberg lettuce, chunks of green pepper and pale wedges of tomato sparsely dotted with cubes of feta and garnished with a single sad olive. It can be made year-round thanks to top-quality Canadian-greenhouse vegetables.
Read Kasey Wilson’s full recipe here.
Roasted local corn and white-bean salad
Local corn, a summertime staple for many, gets a kick of spice thanks to a touch of jalapeño pepper. Created by Regional Chef Stewart Boyles of Field & Social, the vegan-friendly dish is perfect for pairing with a lunch or dinner entrée — or, enjoy it on its own for a light summertime bite.
Italian chopped salad
You won’t believe how easy and delicious this Italian chopped salad recipe is.
Read Maria Fazzari Larosa’s full recipe here.
West Coast cauliflower hummus bowl
This healthy hummus bowl, submitted by Chef Andrew Robinson, Regional Chef at JRG & Chef Colin Burslem, Culinary Director at JRG, is an easy, at-home summer dish. The vegetable-filled bowl is also on the menu at Stanley Park Brewing Restaurant & Brewpub.
Quinoa salad with roasted vegetables and shrimp
Quinoa salad with roasted vegetables and shrimp is hearty and healthy. It’s the perfect dish for an easy weeknight dinner.
Read Maria Fazzari Larosa’s full recipe here.
Tomato, artichoke and feta couscous salad
This recipe, originally published in the book More Six O’Clock Solutions from The Vancouver Sun Test Kitchen by Ruth Phelan and Brenda Thompson, is the perfect summer salad or side dish. Studded with veggies such as tomatoes, onion and artichoke hearts, it’s a delightful pick for a hot summer evening.
Spaghetti squash pie
This veggie-forward recipe is perfect for plating on a chilly fall evening. Created and shared by the team at Mutti, the recipe subs in pasta or dough for healthy spaghetti squash.
Hanai potato salad
Potato salad gets a boost with this recipe shared by Chef Tess Bevernage of Hanai Vancouver. The side dish can be served warm or hot. “Store in it fridge as it makes for great leftovers.”
General Tao’s crispy cauliflower
This recipe, shared by the team at the St. Louis Bar and Grill in Port Coquitlam, subs in cauliflower for the go-to chicken wings. While it skips out on meat, it doesn’t skimp on flavour. Serve it as a side at your next family meal or game-day get-together:
Veggie-packed ‘pleasant’ bowl
This hearty recipe bowl, shared by the team at Fable Diner and Bar, proves that you can have a filling, hearty meal that’s packed with vegetables and features no meat. Mushrooms, cherry tomatoes, kale and more come together with a savoury broth and Miso drizzle for a dish that’s both delicious and nutritious.
Yellow daal with Wagharni
Created by vegan chef and cookbook author Priyanka Naik for Our Place, this flavourful dish is inspired by Naik’s “Maharashtrian roots.” While it can be enjoyed any way one pleases, the celebrated chef says it’s a dish that is “meant to be eaten with your hands.”
Super Bowl with toasted farrow
This recipe by Sandy Chen, the chef de cuisine at Archer restaurant, is packed full of vegetables and toasted grains for a warm-and-savoury mix that’s perfect for a cold winter’s day.
Nathan Myhrvold’s caramelized carrot soup
Use the best-quality carrots you can find. Their cores can add a bitter taste and unpleasant texture to this delicate soup, so they’re removed here. It’s an optional step, however; you can try the soup both ways and compare.
Read Kasey Wilson’s full recipe here.
Summer Orzo salad
An easy weeknight recipe or add-on to a summer picnic spread. Recipe by Stewart Boyles, regional chef, Field & Social.
Trish Magwood’s Brussels sprouts with pancetta and dates
“This recipe is a great side mostly because of the maple syrup and balsamic vinegar that candy the sprouts,” Trish Magwood writes. For added richness, sprinkle the Brussels sprouts with a Gorgonzola or your favourite blue cheese just before serving.
Read Kasey Wilson’s full recipe here.
Roasted cauliflower and chickpea salad
Created by Jenny Hui, executive chef of The Lazy Gourmet, this vegan-friendly recipe is full of vegetables and fibre-packed chickpeas. It’s the perfect lunchtime or dinner powerhouse salad — no extra dishes required.
Cauliflower steak with Za’atar dressing
Created by James Kennedy, the executive chef of R+D Kitchen By White Spot, this flavourful entrée sees Middle Eastern and North African spices mingle for a “wonderful warming and balanced meal experience.”
Looking for more recipe ideas? Read more best-of roundups:
• Dinner ideas: A roundup of our favourite main course recipes
• Best seafood recipes: A roundup of our favourite seafood dishes
• Best dessert recipes: A roundup of our favourite sweet treats
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