28 Valentine’s Day Salad Toppers Recipe for Ultimate Romance

You'll be surprised to know that 60% of couples plan a romantic dinner on Valentine's Day. You're probably looking for ways to make it special. You can start with these unique salad toppers.

1. Strawberry Spinach Salad Toppers

Sweet and tangy strawberry spinach salad toppers perfect for Valentine's Day.

Ingredients

• 1 pint fresh strawberries
• 1 package fresh baby spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup balsamic vinaigrette
• 1 tablespoon honey
• Salt and pepper to taste

Instructions

1. Wash and hull the strawberries, then slice them into thin pieces.
2. In a large bowl, combine the sliced strawberries and fresh baby spinach.
3. Sprinkle crumbled feta cheese and chopped pecans over the top of the strawberry and spinach mixture.
4. In a small bowl, whisk together balsamic vinaigrette and honey until well combined.
5. Drizzle the balsamic vinaigrette and honey mixture over the salad.
6. Season with salt and pepper to taste.
7. Serve immediately and enjoy.

2. Raspberry Vinaigrette Glazed Pecans

Sweet and crunchy pecans glazed with raspberry vinaigrette.

Ingredients

• 1/2 cup pecan halves
• 1/4 cup raspberry vinaigrette
• 2 tablespoons brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

Instructions

1. Preheat the oven to 350°F (180°C).
2. In a bowl, whisk together raspberry vinaigrette, brown sugar, salt, black pepper, and garlic powder.
3. Add the pecan halves to the bowl and stir until they are evenly coated with the glaze.
4. Line a baking sheet with parchment paper and arrange the pecans in a single layer.
5. Bake the pecans for 10-12 minutes or until they are caramelized and fragrant.
6. Remove the pecans from the oven and let them cool completely.

3. Chocolate Covered Cherry Tomatoes

Sweet cherry tomatoes smothered in rich chocolate for a Valentine's Day twist.

Ingredients

• 1 pint cherry tomatoes
• 1 cup dark chocolate chips
• 1 tablespoon shortening
• 1 tablespoon chopped fresh basil
• 1 tablespoon grated orange zest

Instructions

1. Wash and dry the cherry tomatoes.
2. Melt the chocolate chips in a double boiler or in a microwave-safe bowl in 30-second increments, stirring between each interval.
3. Stir in the shortening to help create a smooth chocolate coating.
4. Dip each cherry tomato into the melted chocolate, coating about 3/4 of the tomato.
5. Place the chocolate-covered cherry tomatoes on a parchment-lined baking sheet.
6. Sprinkle the chopped basil and grated orange zest over the chocolate-covered cherry tomatoes.
7. Refrigerate for at least 30 minutes to allow the chocolate to set.
8. Serve chilled and enjoy.

4. Balsamic Glazed Pear Salad Topping

Sweet and tangy balsamic glaze pairs perfectly with caramelized pears.

Ingredients

• 2 ripe pears
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel, core, and slice the pears into 1/4-inch thick wedges.
3. In a bowl, whisk together balsamic vinegar, honey, vanilla extract, salt, and black pepper.
4. Add the pear slices to the bowl and toss to coat with the balsamic glaze.
5. Line a baking sheet with parchment paper and arrange the pear slices in a single layer.
6. Bake for 20-25 minutes or until the pears are caramelized and tender.
7. Remove from oven and let cool completely before using as a salad topping.

5. Roasted Beet and Goat Cheese Salad

Sweet and earthy roasted beets paired with creamy goat cheese.

Ingredients

• 2 large beets
• 1/2 cup goat cheese
• 1/4 cup walnuts
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste
• 4 cups mixed greens

Instructions

1. Preheat the oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45 minutes, or until tender.
3. Let the beets cool, then peel and slice them.
4. In a bowl, whisk together olive oil and balsamic vinegar.
5. In a separate bowl, mix together the sliced beets, crumbled goat cheese, and chopped walnuts.
6. Divide the mixed greens among four plates.
7. Top the greens with the beet and goat cheese mixture.
8. Drizzle the balsamic vinaigrette over the salad and season with salt and pepper.

6. Grilled Peach and Prosciutto Salad

Sweet and savory blend of grilled peaches and prosciutto.

Ingredients

• 4 ripe peaches
• 6 slices of prosciutto
• 4 cups mixed greens
• 1/2 cup crumbled feta cheese
• 1/4 cup balsamic glaze
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Slice peaches into wedges and brush with olive oil.
3. Grill peaches for 2-3 minutes per side, until slightly charred.
4. Cut prosciutto into thin strips and grill for 1-2 minutes, until crispy.
5. In a large bowl, combine mixed greens, grilled peaches, and prosciutto.
6. Top with crumbled feta cheese and drizzle with balsamic glaze.
7. Season with salt and pepper to taste, then serve.

7. Cranberry Orange Pecan Salad Toppers

Sweet and tangy cranberry orange pecan mix for salads.

Ingredients

• 1/2 cup dried cranberries
• 1/4 cup orange marmalade
• 1/4 cup chopped pecans
• 1/4 cup crumbled feta cheese
• 1 tablespoon honey
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. Spread the pecans on a baking sheet and toast for 5-7 minutes.
3. In a bowl, mix together cranberries, orange marmalade, and honey.
4. Chop the toasted pecans and add to the bowl.
5. Crumble the feta cheese and add to the bowl.
6. Drizzle the olive oil over the mixture and toss to combine.
7. Season with salt and pepper to taste.
8. Refrigerate for at least 30 minutes to allow the flavors to meld.

8. Edible Flower Petal Salad Garnish

Delicate edible flower petals add a romantic touch to salads.

Ingredients

• Edible flower petals (such as rose, violas, or pansies)
• Fresh green leaves
• Small cookie cutter or scissors
• Water

Instructions

1. Choose fresh and chemical-free edible flowers with vibrant colors.
2. Gently rinse the petals with water to remove dirt or debris.
3. Pat the petals dry with a paper towel to remove excess moisture.
4. Use a small cookie cutter or scissors to cut out flower shapes.
5. Place the cut-out petals on top of fresh green leaves to create a garnish.
6. Arrange the petals on the salad just before serving to preserve their delicate texture.

9. Caramelized Onion and Blue Cheese Salad

Sweet and tangy caramelized onions paired with pungent blue cheese create a perfect salad.

Ingredients

• 1 large onion
• 2 tablespoons olive oil
• 1/2 cup blue cheese crumbles
• 1 teaspoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups mixed greens

Instructions

1. Heat olive oil in a large skillet over medium-low heat.
2. Add the sliced onion and cook for 20-25 minutes, stirring occasionally, until caramelized.
3. In a small bowl, whisk together balsamic vinegar, salt, and pepper.
4. In a large bowl, combine the mixed greens and caramelized onions.
5. Drizzle the balsamic vinegar mixture over the salad and top with blue cheese crumbles.
6. Serve immediately and enjoy.

10. Fig and Prosciutto Salad Topping

Sweet and savory fig and prosciutto combination perfect for salad topping.

Ingredients

• 6 slices of prosciutto
• 1/2 cup of dried figs
• 1/4 cup of olive oil
• 2 tbsp of balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Bake the prosciutto slices for 10-12 minutes or until crispy.
3. Slice the dried figs into thin strips.
4. In a small bowl, whisk together olive oil and balsamic vinegar.
5. Combine the crispy prosciutto and fig strips in a bowl.
6. Drizzle the olive oil and balsamic vinegar mixture over the prosciutto and fig mixture.
7. Season with salt and pepper to taste.

11. Lemon Rosemary Quinoa Salad Toppers

Fresh and flavorful quinoa salad toppers infused with lemon and rosemary.

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 sprigs of fresh rosemary
• Salt and pepper to taste

Instructions

1. Rinse the quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring the quinoa and water to a boil.
3. Reduce the heat to low, cover, and simmer for about 15-20 minutes or until the quinoa is tender.
4. In a small bowl, whisk together the olive oil and lemon juice.
5. Once the quinoa is cooked, fluff it with a fork and stir in the olive oil and lemon juice mixture.
6. Chop the rosemary sprigs and add to the quinoa mixture.
7. Season with salt and pepper to taste.
8. Allow the quinoa mixture to cool completely before using as salad toppers.

12. Garlic and Herb Crouton Salad Topping

Crunchy garlic and herb croutons add flavor to any salad.

Ingredients

• 1 cup bread, cubed
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh herbs
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350°F (175°C).
2. Toss bread cubes with garlic, olive oil, and herbs in a bowl.
3. Season with salt and pepper to taste.
4. Spread the bread mixture on a baking sheet.
5. Bake for 10-12 minutes, or until golden brown.
6. Allow croutons to cool completely before using.

13. Roasted Sweet Potato and Black Bean Salad

Roasted Sweet Potato and Black Bean Salad combines flavors and textures for a delicious twist.

Ingredients

• 2 large sweet potatoes
• 1 can black beans
• 1/4 cup olive oil
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 425°F (220°C).
2. Peel and cube sweet potatoes, then toss with 2 tablespoons olive oil, salt, and pepper.
3. Spread sweet potatoes on a baking sheet and roast for 20-25 minutes, or until tender.
4. In a large bowl, combine roasted sweet potatoes, black beans, cumin, and remaining olive oil.
5. Season with salt and pepper to taste, then top with chopped cilantro.
6. Serve warm or at room temperature.

14. Spicy Pineapple and Bacon Salad Toppers

Spicy pineapple and bacon add a sweet and savory twist to salad toppers.

Ingredients

• 1 cup pineapple chunks
• 6 slices of bacon
• 1/4 cup brown sugar
• 1/4 cup chili flakes
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Lay the bacon slices on the prepared baking sheet.
4. Bake the bacon for 15-20 minutes or until crispy.
5. In a bowl, mix together pineapple chunks, brown sugar, and chili flakes.
6. Once the bacon is cooked, chop it into small pieces and add to the bowl with pineapple mixture.
7. Stir in chopped cilantro.
8. Serve the spicy pineapple and bacon mixture as salad toppers.

15. Creamy Avocado and Sprout Salad Topping

Creamy Avocado and Sprout Salad Topping combines fresh flavors for a delicious twist.

Ingredients

• 1 ripe avocado
• 1/2 cup sprouts
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Cut the avocado into small pieces and place in a bowl.
2. Add the sprouts, lemon juice, salt, and pepper to the bowl.
3. Mix all the ingredients together until well combined.
4. Taste and adjust the seasoning as needed.
5. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
6. Serve chilled as a topping for your favorite salad.

16. Pickled Red Onion and Feta Salad Toppers

Sweet and tangy pickled red onion pairs perfectly with crumbled feta cheese.

Ingredients

• 1 large red onion
• 1 cup vinegar
• 1/2 cup water
• 1/4 cup sugar
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste

Instructions

1. Thinly slice the red onion and separate into rings.
2. In a saucepan, combine vinegar, water, and sugar, and bring to a boil.
3. Reduce heat and simmer the pickling liquid for 5 minutes.
4. Pack the onion rings into a jar and pour the pickling liquid over them.
5. Let the onions cool to room temperature, then refrigerate for at least 2 hours.
6. Just before serving, crumble the feta cheese over the pickled onions.

17. Grilled Asparagus and Lemon Salad

Fresh asparagus and lemon come together in a light, flavorful salad.

Ingredients

• 1 pound fresh asparagus
• 2 lemons
• 1/4 cup olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• 1 cup cherry tomatoes
• 1/2 cup crumbled feta cheese

Instructions

1. Preheat grill to medium-high heat.
2. Trim the asparagus and brush with olive oil.
3. Season with salt and pepper to taste.
4. Grill the asparagus for 3-5 minutes per side.
5. Squeeze lemon juice over the asparagus.
6. Combine mixed greens, cherry tomatoes, and grilled asparagus in a bowl.
7. Top with crumbled feta cheese.
8. Serve immediately and enjoy.

18. Toasted Coconut Flake Salad Topping

Toasted coconut flakes add a sweet and crunchy touch to salads.

Ingredients

• 1 cup shaved coconut
• 1 tablespoon unsweetened coconut oil
• 1/2 teaspoon salt
• 1/4 teaspoon vanilla powder

Instructions

1. Preheat the oven to 350°F (180°C).
2. Spread the shaved coconut on a baking sheet.
3. Drizzle the coconut oil over the coconut and sprinkle with salt and vanilla powder.
4. Toss the coconut to coat evenly with the oil and spices.
5. Bake for 5-7 minutes or until the coconut is lightly toasted.
6. Remove from the oven and let cool completely before using as a salad topping.

19. Cherry and Brie Salad Topping

Sweet and tangy cherry and brie combination perfect for Valentine's Day.

Ingredients

• 1 cup mixed greens
• 1/2 cup cherries, pitted
• 1/4 cup brie cheese, crumbled
• 1/4 cup chopped pecans
• 1 tablespoon balsamic glaze

Instructions

1. Arrange mixed greens on a plate or platter.
2. Top the greens with cherries and brie cheese.
3. Sprinkle chopped pecans over the top.
4. Drizzle balsamic glaze over the salad.
5. Serve immediately and enjoy.

20. Cilantro Lime Salad Topping

Fresh cilantro and lime juice combine for a zesty salad topping.

Ingredients

• 1/2 cup fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. In a food processor, combine cilantro, lime juice, and garlic.
2. Process until the mixture is well combined and the cilantro is finely chopped.
3. With the processor running, slowly pour in the olive oil.
4. Season with salt and pepper to taste.
5. Transfer the mixture to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.

21. Roasted Garlic and Lemon Salad Dressing

Flavorful roasted garlic and lemon blend in a revitalizing salad dressing.

Ingredients

• 6 cloves of garlic
• 2 lemons
• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C).
2. Roast garlic cloves for 30 minutes or until soft.
3. Squeeze lemon juice into a bowl.
4. Mix in roasted garlic, olive oil, apple cider vinegar, and Dijon mustard.
5. Season with salt and pepper to taste.
6. Refrigerate for at least 30 minutes before serving.

22. Crispy Fried Shallot Salad Topping

Crispy fried shallots add a satisfying crunch to salads.

Ingredients

• 1 large shallot
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 cup buttermilk
• Vegetable oil for frying

Instructions

1. Slice the shallot into 1/8-inch thick rings and separate them into individual rings.
2. In a shallow dish, mix together the flour, cornstarch, Parmesan cheese, salt, black pepper, and garlic powder.
3. Pour the buttermilk into a separate shallow dish.
4. Dip each shallot ring into the buttermilk, coating it completely, then roll it in the flour mixture to coat.
5. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
6. Fry the coated shallot rings in batches until they are golden brown and crispy, about 2-3 minutes per batch.
7. Remove the fried shallots from the oil with a slotted spoon and drain on paper towels.
8. Let the fried shallots cool completely before using them as a salad topping.

23. Diced Apple and Walnut Salad Toppers

A sweet and crunchy topping for salads, featuring diced apple and walnut.

Ingredients

• 1 large apple, diced
• 1/2 cup walnuts, chopped
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon

Instructions

1. In a bowl, mix together diced apple and chopped walnuts.
2. In a small bowl, whisk together honey, lemon juice, and cinnamon.
3. Pour the honey mixture over the apple and walnut mixture.
4. Toss until the apple and walnut are well coated with the honey mixture.
5. Serve immediately, or store in an airtight container in the refrigerator for up to 24 hours.

24. Smoked Salmon and Cream Cheese Salad

Smoked salmon and cream cheese salad is a delicious and elegant dish.

Ingredients

• 1 package smoked salmon
• 8 oz cream cheese
• 1/2 cup chopped fresh dill
• 1/2 cup chopped fresh chives
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 4 cups mixed greens

Instructions

1. In a medium bowl, mix together cream cheese, chopped dill, chopped chives, and lemon juice until well combined.
2. Gently fold in the smoked salmon until it is fully incorporated into the cream cheese mixture.
3. Season the mixture with salt and pepper to taste.
4. Divide the mixed greens among four plates.
5. Top each plate of mixed greens with a slice of the smoked salmon and cream cheese mixture.
6. Serve immediately and enjoy.

25. Sun Dried Tomato and Basil Salad Topping

Sun dried tomato and basil salad topping adds a burst of Italian flavor.

Ingredients

• 1/2 cup sun dried tomatoes
• 1/4 cup fresh basil
• 2 cloves garlic
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions

1. Chop sun dried tomatoes into small pieces and set aside.
2. Chop fresh basil into small pieces and mix with garlic.
3. In a bowl, combine chopped sun dried tomatoes and basil mixture.
4. Drizzle olive oil over the mixture and toss to coat.
5. Season with salt and pepper to taste.
6. Top your favorite salad with the sun dried tomato and basil mixture.

26. Grilled Portobello Mushroom Salad Toppers

Grilled Portobello mushrooms add an earthy flavor to salads.

Ingredients

• 4 Portobello mushrooms
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Clean and prepare the mushrooms by removing the stems and scraping out the gills.
3. In a bowl, whisk together olive oil, balsamic vinegar, and thyme.
4. Brush the mixture on both sides of the mushrooms.
5. Season with salt and pepper to taste.
6. Grill the mushrooms for 3-4 minutes per side, or until tender and slightly charred.
7. Let the mushrooms cool before slicing them into strips for salad topping.

27. Lemon Garlic Shrimp Salad Topping

Delicious shrimp infused with lemon and garlic flavors.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 2 lemons, juiced
• 2 tablespoons olive oil
• 1 teaspoon dried parsley
• Salt and pepper to taste

Instructions

1. Rinse the shrimp under cold water and pat dry with paper towels.
2. In a bowl, whisk together garlic, lemon juice, olive oil, and parsley.
3. Add the shrimp to the bowl and toss to coat with the marinade.
4. Season with salt and pepper to taste.
5. Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes per side.
6. Remove from heat and let cool before using as a salad topping.

28. Fresh Berry and Feta Salad Topping

Sweet and tangy combination of fresh berries and feta cheese.

Ingredients

• 1 cup mixed fresh berries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh mint
• 2 tbsp balsamic glaze
• 1 tsp honey

Instructions

1. In a medium bowl, gently mix together the fresh berries and crumbled feta cheese.
2. Sprinkle chopped fresh mint over the berry and feta mixture.
3. Drizzle balsamic glaze and honey over the top of the salad topper.
4. Gently toss the mixture to combine.
5. Serve immediately, or cover and refrigerate for up to 2 hours before serving.

Conclusion

You'll dazzle your loved one with these 28 Valentine's Day salad toppers, creating a culinary masterpiece that's a thousand times more romantic than a candlelit dinner. Your salad will be the most divine, show-stopping, and irresistibly delicious creation they've ever laid eyes on, leaving them utterly smitten and craving more!