Salads are one of the most versatile dishes around, and the possibilities are endless. From no-cook veggie salads to pasta and tuna salads, we’ve compiled a delicious list of healthy salad recipes to help you make lunch or dinner a little easier. These dishes are the most saved on MyRecipes, so you can feel confident that they’re EatingWell reader favorites. If you love one of these salads, like our Loaded Broccoli Salad or our Cucumber Vinegar Salad, simply click the heart icon on the recipe page and add them to your own MyRecipes collection!
Love any of these recipes? Tap “Save” to add them to MyRecipes, your new, free recipe box for EatingWell.
Loaded Broccoli Salad
This is the broccoli salad you will get special requests for. The combination of bacon, sour cream, mayonnaise, scallions and Cheddar is downright delicious.
Cucumber Vinegar Salad
Photographer Victor Protasio, Food Stylist: Margaret Dickey, Prop Stylist: Claire Spollen
This cucumber vinegar salad has the perfect balance between sweet and sour flavors plus a hint of fresh dill. The red onion adds a nice crunch.
Broccoli Crunch Salad
Photographer: Jen Causey, Food Stylist: Renu Dhar, Prop Stylist: Josh Hoggle
From the crunchy nuts and Parmesan crisps to the chewiness of sun-dried tomatoes, this broccoli salad has a satisfying medley of textures. The red-wine vinaigrette brings a briny flavor that is balanced by the nuttiness of the cheese. Serve this salad as a side or turn it into a meal-prep-friendly lunch—just leave the Parmesan crisps out until serving so they don’t get soggy. Look for Parmesan crisps in the dressing aisle near croutons.
Watermelon, Feta & Cucumber Chopped Salad
Photographer: Jen Causey; Food Stylist: Julian Hensarling; Prop Stylist: Claire Spollen.
This watermelon, feta and cucumber chopped salad is a light and refreshing dish that balances sweet and salty flavors. The combination of juicy watermelon, cool cucumber and tangy feta makes it especially appealing on warm days. Fresh basil adds a fragrant, herbal note, but try mint if you want a cooler flavor. This salad pairs well with grilled meats, or serve it alongside hummus, pita or falafel for a bright, summery meal.
Loaded Chicken & Broccoli Salad
Photographer: Hannah Hufham, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
This loaded chicken and broccoli salad is a protein-packed powerhouse that doesn’t skimp on the classic “loaded” flavors you love. With tender, juicy chicken and crisp, fresh broccoli as the base, this salad delivers a satisfying bite in every forkful. A creamy dressing ties everything together, while mix-ins like crispy bacon, shredded cheese and scallions add layers of flavor. It’s the perfect salad for a high-protein lunch or dinner that keeps you full and energized.
Honey-Mustard Bean Salad
Photographer: Stacy Allen, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
This honey-mustard bean salad is the perfect combination of sweet, tangy and downright delicious flavors. Creamy cannellini beans and hearty chickpeas create the perfect base to soak up the zesty honey-mustard dressing. If you don’t have cannellini beans or chickpeas on hand, black beans, kidney beans or even pinto beans work well, offering flexibility to suit your pantry. Serve this salad as a light main course with crusty bread or alongside grilled chicken, salmon or tofu for a heartier meal.
Chopped Salad with Chickpeas, Olives & Feta
Greg DuPree
This quick and easy chopped salad includes chickpeas, cucumber and feta. A garlicky oil and vinegar dressing brings everything together.
High-Protein White Bean Salad with Feta & Lemon-Garlic Vinaigrette
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Claire Spollen
This white bean salad with feta and lemon-garlic vinaigrette is quick and requires no stove time. White beans bring plant-based protein and fiber to help keep you full. Creamy feta cheese provides a tangy, salty contrast to the bright vinaigrette. Tossed with fresh herbs and toasted walnuts, this salad is perfect for a light lunch.
Arugula, Beet & Feta Salad
Photographer: Morgan Hunt Glaze, Prop Stylist: Phoebe Hausser, Food Stylist: Julian Hensarling
Peppery arugula and tender, sweet beets are balanced by a simple vinaigrette and briny bits of feta cheese in this salad. Using cooked, peeled beets helps make prep a breeze.
Green Goddess Tuna Salad
Photographer: Rachel Marek, Food stylist: Lauren McAnelly, Prop stylist: Gabriel Greco
Canned tuna makes this recipe convenient and pantry-friendly while also offering an impressive punch of protein and omega-3 fatty acids. Salmon, sardines or mackerel would work just as well in this quick recipe. Use the remaining herb sauce as a dressing for salads or grain bowls, as a spread on sandwiches or as a dip for vegetables. This recipe is easily doubled to make a big batch to meal-prep for the week. Serve on bread, in a wrap, over a bed of greens or scooped up with your favorite chips, crackers or cucumber slices.
No-Cook White Bean & Spinach Caprese Salad
This easy white bean and spinach caprese salad features the classic combination of juicy tomatoes, creamy mozzarella, fragrant basil and tangy balsamic vinegar, but adds tender white beans and fresh baby spinach to the mix. If you can’t find mozzarella pearls, cut or tear a fresh ball of mozzarella into bite-size pieces instead. If you like your salad with a little kick, try swapping out the spinach for arugula.
5-Ingredient Avocado & Chickpea Salad
Photographer: Jake Sternquist, Food Stylist: Sammy Mila, Prop Stylist: Gabriel Greco.
This avocado-and-chickpea salad is a fresh, flavorful dish that comes together in minutes. Made with just five ingredients, it’s as simple as it is satisfying. Creamy avocado pairs perfectly with hearty chickpeas for a filling, plant-based meal. With no cooking required and minimal prep, it’s a perfect quick lunch or dinner.
Roasted Cabbage Salad
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Julia Bayless
Cabbage sweetens in the hot oven and is paired with a sharp, cheesy Caesar-like dressing for a deeply satisfying side dish that pairs well with roasted chicken, pork or steak. Don’t be tempted to squeeze all the cabbage onto one baking sheet. Spreading it out between two prevents the cabbage from steaming and helps it caramelize.
Chickpea, Beet & Feta Salad with Lemon-Garlic Vinaigrette
Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans
This chickpea, beet & feta salad is a vibrant blend of flavors and textures, marrying the earthy sweetness of beets with the creamy richness of feta cheese, all tied together with a zesty lemon-garlic dressing. If you have the time, you can roast or steam your own beets or, to keep prep fast and simple, opt for precooked beets found in the produce section of well-stocked grocery stores.
Elote-Inspired Pasta Salad
Photographer: Greg DuPree, Food Stylist: Anna Kelly, Prop Stylist: Christina Brockman
This zesty pasta salad draws inspiration from the flavors of elote—a Mexican recipe with grilled corn on the cob that’s smothered in a creamy mayo-based sauce and sprinkled with chili powder, cotija cheese and lime.
Tuna, White Bean & Dill Salad
Take canned tuna to new heights by adding creamy cannellini beans, fresh dill and a tangy Dijon dressing.
Roasted Broccoli Salad
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
The vibrant colors and flavors in this crowd-pleasing roasted broccoli salad make it a must-have side dish. For a twist, you can easily swap out the dried cranberries for raisins, chopped dried apricots or even pomegranate seeds to suit your taste or the season.
Lentil Salad with Feta, Tomatoes, Cucumbers & Olives
This lentil salad, with chopped veggies, feta cheese and a light dressing, is perfect to have on hand for a quick lunch.
