19 Delicious Vegetarian Salad Recipes for Healthy Eating

Are you curious about vegetarian food? You might be thinking, can it be yummy and good for me? Vegetarian diet is a great way to eat, and it's fun to try new foods.

You'll find that vegetarian food is super delicious and healthy too! There are many cool recipes you can make, like amazing salads with lots of colors and tasty ingredients. You're about to discover some of the best vegetarian salad recipes that will make your meals exciting!

1. Roasted Vegetable Salad

Roasted Vegetable Salad is a healthy and flavorful dish made with roasted vegetables and mixed greens.

Ingredients

• 2 cups mixed greens
• 1 cup cherry tomatoes
• 1 cup roasted eggplant
• 1 cup roasted zucchini
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the eggplant and zucchini with olive oil, salt, and pepper, and roast for 30 minutes.
3. In a large bowl, combine the mixed greens, roasted eggplant, zucchini, and cherry tomatoes.
4. In a small bowl, whisk together the olive oil and balsamic vinegar.
5. Drizzle the dressing over the salad and top with crumbled feta cheese.
6. Season with salt and pepper to taste, and serve immediately.

2. Spinach and Strawberry Salad

Sweet and savory mix of baby spinach and fresh strawberries.

Ingredients

• 4 cups baby spinach
• 2 cups hulled and sliced strawberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup balsamic vinaigrette

Instructions

1. In a large bowl, combine the baby spinach and sliced strawberries.
2. Top the spinach and strawberry mixture with crumbled feta cheese and chopped pecans.
3. Drizzle the balsamic vinaigrette over the salad and toss to combine.
4. Serve immediately and enjoy.

3. Quinoa and Black Bean Salad

Quinoa and black bean salad is a healthy, flavorful dish.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. Rinse the quinoa in a fine mesh strainer and cook according to package instructions.
2. In a large bowl, combine cooked quinoa, black beans, diced tomatoes, and red onion.
3. In a small bowl, whisk together olive oil and lime juice.
4. Pour the dressing over the quinoa mixture and toss to combine.
5. Stir in chopped cilantro and season with salt and pepper to taste.
6. Serve immediately, or refrigerate for up to 2 hours before serving.

4. Grilled Portobello Mushroom Salad

Grilled Portobello Mushroom Salad, a savory blend of flavors and textures.

Ingredients

• 4 Portobello mushrooms
• 1/4 cup olive oil
• 2 cloves garlic
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 cups mixed greens
• 1 cup cherry tomatoes
• 1 cup sliced red onion

Instructions

1. Preheat grill to medium-high heat.
2. In a small bowl, whisk together olive oil, garlic, balsamic vinegar, and thyme.
3. Brush the mixture on both sides of the mushrooms.
4. Season with salt and pepper to taste.
5. Grill the mushrooms for 3-4 minutes per side, until tender.
6. Let the mushrooms cool, then slice them into strips.
7. In a large bowl, combine the mixed greens, cherry tomatoes, and sliced red onion.
8. Top the salad with the grilled mushroom strips.
9. Serve immediately and enjoy.

5. Caprese Salad With Fresh Mozzarella

A classic Italian salad featuring fresh mozzarella, tomatoes, and basil.

Ingredients

• 8 oz fresh mozzarella
• 4 large tomatoes
• 1/4 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1/4 cup fresh basil leaves
• Salt and pepper to taste

Instructions

1. Slice the fresh mozzarella into 1/4-inch thick rounds.
2. Cut the tomatoes into 1/4-inch thick slices.
3. Arrange the mozzarella and tomato slices on a large plate or platter.
4. Drizzle the extra-virgin olive oil over the salad.
5. Drizzle the balsamic vinegar over the salad.
6. Sprinkle the fresh basil leaves over the salad.
7. Season with salt and pepper to taste.
8. Serve immediately and enjoy.

6. Kale and Citrus Salad

Fresh kale and citrus come together in an invigorating winter salad.

Ingredients

• 2 cups kale, stems removed and discarded, leaves coarsely chopped
• 1 cup mixed citrus segments
• 1/2 cup chopped pecans
• 1/2 cup diced apple
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• 1 tbsp honey
• Salt and pepper to taste

Instructions

1. In a large bowl, massage the chopped kale with your hands for about 2-3 minutes to make it tender.
2. In a small bowl, whisk together olive oil and honey until well combined.
3. Add the citrus segments, chopped pecans, and diced apple to the bowl with the kale.
4. Drizzle the honey-oil mixture over the kale mixture and toss to combine.
5. Sprinkle the crumbled feta cheese over the top of the salad and season with salt and pepper to taste.
6. Serve immediately, garnished with additional citrus segments if desired.

7. Lentil and Arugula Salad

A hearty and invigorating salad featuring lentils and arugula.

Ingredients

• 1 cup cooked lentils
• 4 cups arugula
• 1/2 cup cherry tomatoes
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine cooked lentils, arugula, cherry tomatoes, and crumbled feta cheese.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle chopped red onion over the salad and season with salt and pepper to taste.
5. Serve immediately and enjoy.

8. Roasted Beet and Goat Cheese Salad

A delicious and healthy salad featuring roasted beets and goat cheese.

Ingredients

• 2 large beets
• 1/2 cup goat cheese
• 1/4 cup chopped walnuts
• 1/2 cup mixed greens
• 1/4 cup balsamic vinaigrette
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice them into wedges.
4. In a large bowl, combine the mixed greens, sliced beets, and crumbled goat cheese.
5. Sprinkle the chopped walnuts over the top of the salad.
6. Drizzle the balsamic vinaigrette over the salad and toss to combine.
7. Season with salt and pepper to taste, then serve immediately.

9. Chickpea and Avocado Salad

A rejuvenating and healthy salad combining chickpeas and avocado.

Ingredients

• 1 can chickpeas
• 1 ripe avocado
• 1/2 red onion
• 1/4 cup cherry tomatoes
• 2 tablespoons lemon juice
• 1 teaspoon olive oil
• Salt and pepper to taste

Instructions

1. Drain and rinse the chickpeas, then set aside.
2. Dice the avocado and red onion, and halve the cherry tomatoes.
3. In a large bowl, combine the chickpeas, avocado, red onion, and cherry tomatoes.
4. In a small bowl, whisk together the lemon juice and olive oil.
5. Pour the dressing over the salad and toss to combine.
6. Season with salt and pepper to taste.
7. Serve immediately and enjoy.

10. Winter Fruit and Greens Salad

A rejuvenating mix of winter fruits and greens.

Ingredients

• 4 cups mixed greens
• 1 cup diced apples
• 1 cup diced pears
• 1 cup crumbled blue cheese
• 1/2 cup chopped walnuts
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, diced apples, and diced pears.
2. In a small bowl, whisk together the olive oil and balsamic vinegar.
3. Drizzle the dressing over the salad and toss to combine.
4. Top the salad with crumbled blue cheese and chopped walnuts.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

11. Edamame and Mango Salad

Edamame and Mango Salad is a revitalizing summer dish.

Ingredients

• 1 cup edamame
• 1 ripe mango, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Cook edamame according to package instructions and let cool.
2. In a large bowl, combine cooled edamame, mango, and red onion.
3. Sprinkle cilantro over the top of the edamame mixture.
4. In a small bowl, whisk together lime juice and olive oil.
5. Pour the dressing over the edamame mixture and toss to combine.
6. Season with salt and pepper to taste.
7. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
8. Serve chilled and enjoy.

12. Zucchini and Feta Salad

A rejuvenating summer salad featuring zucchini and feta.

Ingredients

• 2 medium zucchinis
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Slice the zucchinis into 1/4-inch thick rounds.
2. In a large bowl, combine zucchini, feta cheese, red onion, and parsley.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Pour the dressing over the zucchini mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Chill in the refrigerator for at least 30 minutes before serving.
7. Serve cold and enjoy.

13. Tomato and Cucumber Salad

Fresh tomatoes and cucumbers combine for a rejuvenating summer salad.

Ingredients

• 4 large tomatoes, diced
• 2 large cucumbers, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine diced tomatoes, sliced cucumbers, and thinly sliced red onion.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Pour the oil and lemon juice mixture over the tomato and cucumber mixture.
4. Sprinkle crumbled feta cheese over the top of the salad.
5. Season with salt and pepper to taste.
6. Serve immediately, garnished with fresh herbs if desired.

14. Carrot and Ginger Salad

A revitalizing salad with grated carrots and spicy ginger.

Ingredients

• 2 large carrots
• 1-inch piece of ginger
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Peel and grate the carrots, then set aside.
2. Peel and grate the ginger, then set aside.
3. In a large bowl, whisk together olive oil, apple cider vinegar, and honey.
4. Add the grated carrots and ginger to the bowl and toss to coat.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley and serve immediately.

15. Butternut Squash and Apple Salad

A delicious autumn salad with roasted butternut squash and crisp apple.

Ingredients

• 1 large butternut squash
• 2 apples, peeled and chopped
• 1/2 cup mixed greens
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and cube the butternut squash, then roast in the oven for 30 minutes or until tender.
3. In a large bowl, combine the mixed greens, chopped apple, and crumbled feta cheese.
4. In a small bowl, whisk together olive oil and apple cider vinegar.
5. Add the roasted butternut squash to the bowl with the mixed greens and toss with the dressing.
6. Sprinkle chopped walnuts over the top of the salad and season with salt and pepper to taste.
7. Serve immediately and enjoy.

16. Broccoli and Pumpkin Seed Salad

A healthy broccoli and pumpkin seed salad with a tangy dressing.

Ingredients

• 4 cups broccoli florets
• 1/2 cup pumpkin seeds
• 1/4 cup olive oil
• 2 cloves garlic
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (180°C).
2. Toss the pumpkin seeds with a pinch of salt and roast in the oven formi 10 nutes.
3. In a large bowl, whisk together olive oil, garlic, and lemon juice.
4. Add the broccoli florets to the bowl and toss to coat with the dressing.
5. Let the broccoli marinate for at least 30 minutes.
6. Combine the marinated broccoli and roasted pumpkin seeds in a serving bowl.
7. Season with salt and pepper to taste.
8. Serve chilled or at room temperature.

17. Cauliflower and Lemon Salad

A rejuvenating and healthy cauliflower salad with a zesty lemon twist.

Ingredients

• 1 head of cauliflower
• 2 lemons
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Instructions

1. Rinse the cauliflower and remove the leaves and stem.
2. Cut the cauliflower into florets and steam until tender.
3. In a large bowl, whisk together lemon juice, olive oil, and minced garlic.
4. Add the steamed cauliflower to the bowl and toss to coat with the lemon mixture.
5. Season with salt and pepper to taste.
6. Sprinkle chopped parsley over the top of the salad and serve.

18. Pear and Gorgonzola Salad

A sweet and savory salad featuring pear and gorgonzola.

Ingredients

• 4 cups mixed greens
• 1 ripe pear, sliced
• 1/2 cup gorgonzola cheese, crumbled
• 1/4 cup chopped walnuts
• 1/4 cup balsamic vinaigrette
• Salt and pepper to taste

Instructions

1. In a large bowl, combine mixed greens, sliced pear, and crumbled gorgonzola cheese.
2. Sprinkle chopped walnuts over the top of the salad.
3. Drizzle balsamic vinaigrette over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy.

19. Southwestern Corn and Black Bean Salad

Southwestern Corn and Black Bean Salad is a flavorful and healthy dish.

Ingredients

• 1 cup cooked black beans
• 1 cup frozen corn kernels
• 1/2 cup diced red bell pepper
• 1/2 cup diced cucumber
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine cooked black beans, frozen corn kernels, diced red bell pepper, and diced cucumber.
2. In a small bowl, whisk together olive oil and lime juice.
3. Pour the dressing over the black bean mixture and toss to coat.
4. Stir in chopped cilantro and season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve the salad chilled, garnished with additional cilantro if desired.

Conclusion

You'll find a veggie salad to suit your taste with these 19 options. Notably, 70% of Americans eat salad at least once a week, showing the growing demand for healthy eating. Try one of these delicious recipes, like roasted vegetable or quinoa black bean, to boost your nutrition and join the salad-loving majority.