32 of our Best Salad Recipes

My goodness is this salad ever amazing. Not only is it visually appealing when presented in a large salad bowl, as we have in this post, but it’s also memorably delicious. Romaine and curly leaf lettuces topped with grilled chicken, avocado, tomato, egg, crispy bacon, crumbled blue cheese, and a simple mustard vinaigrette. Serve it as the main at your next fair weather get-together.

Fluffy couscous tossed with a mélange of fresh veggies and fruit, topped with a tangy dressing and sprinkle of feta and fresh herbs. Now we better come clean on an important discovery; this salad can be enjoyed during spring, fall, and winter months too! Garnish with seasonal fresh fruit and you’ll be good to go.

True story; every single person who makes this simple salad is as gobsmacked as we were when we first tested it. It is absolutely fabulously delicious! We’re talking oven-roasted fingerling potatoes and crispy asparagus tossed with red onion and fresh dill, then finished with a hit of Dijon and mayonnaise. Amazing!

Orzo and asparagus tossed with garlic, butter, and lemon, then finished with dill and freshly grated Parmesan. This might very well be the easiest salad on our list. One thing is for sure, we can’t get enough of that fresh asparagus flavor!

This is a personal favourite and I think it is an essential salad recipe that everyone should know how to make. There’s something so perfect about romaine lettuce tossed in a bold homemade CAESAR DRESSING with crunchy croutons, chopped bacon, and freshly grated Parmesan. Serve it as a side dish next to a favourite main like our RIBS, GRILLED CHICKEN, or RIB EYES.

It really doesn’t get much better than this. A refreshing blend of sliced freshly picked cucumbers tossed in a creamy dressing with dill, yogurt, garlic, and lemon. Goes with everything and everyone loves it!

There’s chicken salad and then there’s this Waldorf salad that’s famous for good reason – it has been enjoyed in restaurants, homes, and cottages for over a hundred years. The simplicity though of roasted chicken, celery, apple, grapes, and walnuts gently tossed in a lemony Dijon and mayonnaise dressing is sublime!

Fresh baby spinach and fennel tossed in a sherry vinaigrette with bursts of flavourful toasted walnuts and your choice of cheese. We tested the recipe using blue cheese, goat cheese, grated mozzarella, and feta. All worked perfectly, so choose your favorite.

Do you know how everyone says we should eat more broccoli? Here’s why. Garden fresh broccoli tossed with colourful, crunchy raw veggies loaded with seeds, nuts, apples, and raisins. Just add our BUTTERMILK DRESSING to taste, toss and serve!

Not a drop of creamy mayonnaise dressing in sight. Instead, we’re taking chopped, boiled new potatoes and tossing them with crunchy veggies, red onions, dill, and chives before finishing the dish with a simple oil and vinegar dressing. We’ve had great success serving it with this GLAZED HAM or our perfect BEER CAN CHICKEN.

Juicy slices of navel orange sprinkled with black olives, garlic, and parsley, then drizzled with olive oil and white balsamic vinegar. We recommend serving this salad with a seafood or fish main course like these JUMBO SHRIMP or our famous GRILLED RAINBOW TROUT.

As soon as I took my first few bites of this flavour-forward salad, served at a famous Italian restaurant, I instantly knew we had to recreate it. It has chopped salami, provolone, and romaine tossed with chickpeas, artichoke, tomatoes, olives, and hearts of palm in a classic Italian dressing. Try it with our RIB EYE STEAK recipe.

I’ve probably made this salad hundreds of times. I love it not only for its ease of preparation but also for its really great taste. What’s not to love about seasonal fresh strawberries nestled in Boston lettuce with red onions, fresh dill, and a drizzle of a honey-Dijon dressing? So simple!

Here’s the salad I often serve for weekend breakfast alongside our GRANOLA. It also makes for a refreshing, simple dessert option too. Assemble your favourite chopped fresh fruit then toss in our fragrant dressing made from cherry, lime, orange, and freshly chopped mint. The freshness is a taste sensation.

Oven-roasted beets tossed in a bright citrus vinaigrette. Roasting beets is easy enough, but fair warning, we do suggest having a pair of culinary prep gloves on hand for peeling them. We then nestle them on a bed of greens before sprinkling the salad with spiced pecans and crumbled goat’s cheese.

All you need for this simple slaw is to zip the dressing up and pour it over a package of prepared coleslaw. This salad is truly Asian-inspired and the entire salad is bursting with the flavours of ginger, garlic, soy, honey, cilantro, and sesame. It pairs well with our SALMON BURGERS and this EASY ASIAN SALMON recipe.

Mini red potatoes served still warm with a mix of celery, green onion, and radish tossed in a warmed dressing of grainy mustard, shallots, sour cream, and apple cider vinegar. It’s long been a fan (and family!) favourite. Try it with our RIBS WITH BBQ SAUCE or served next to our famous GRILLED RACK OF LAMB.

This easy-to-make salad boasts a healthy and refreshing mix of English cucumbers, ripe avocado, feta cheese, and fresh dill tossed with oil and a squeeze of tangy lemon juice. This salad is time sensitive – assemble, toss, and enjoy right away!

This salad is perfect for late summer days or whenever you find sweet, juicy plums at your grocer. We mix together a flavourful combination of assorted greens, radicchio, and fennel, then toss them in a tangy, homemade honey-ginger dressing with juicy plum slices. Always a hit!

This one is for all vegetarians out there. You can make it with virtually any veggies you might have on hand, just chop them up with some romaine, then add our famous GREEN GODDESS DRESSING.

If you love a good old-fashioned BLT sandwich, wait until you try it as a salad. Yup! Here’s where we take crispy romaine, curly leaf lettuce, and tomatoes, and toss them with garlic croutons and a creamy buttermilk ranch dressing. Oh, and don’t worry, there’s bacon too!

Orzo, lentils, and wild rice tossed with slivered almonds, currants, chives, and red onion. This fresh-tasting salad is then tossed in a tangy dressing made with white vinegar, Dijon, and assorted spices including nutmeg, cinnamon, cloves, and coriander.

This quinoa salad recipe is bursting with goodness. A superior collection of seasonal fresh veggies are chopped up and tossed with feta, quinoa, and a light Dijon and honey dressing. We love serving it with grilled main courses or on its own for lunch with a warmed pita. One final plus; it’s vegan, too!

This recipe is like a two-for-one special. First, we’re taking fresh baby arugula and tossing it in a light, tangy balsamic dressing with sliced strawberries. It’s then topped with crumbled goat’s cheese and spiced CANDIED PECANS, which not only give the salad a great crunch but can also be served on their own as a snack with cocktails. In fact, the pecans are so delish, we suggest doubling or tripling the recipe!

This is the classic creamy coleslaw recipe you probably remember as a kid. It’s perfect paired with our ROASTED CHICKEN and oven-roasted PORK SHOULDER, but also with our PERFECT BURGERS and even as a topping for our HOT DOGS. Who knew a perfect mix of cabbage, carrot, and green onion tossed in a light buttermilk dressing would be a thing? We did!

Remember this recipe for its dual purpose. You can add a spoonful of this tuna salad into a hollowed bell pepper or tomato as a healthy lunch option, or use it to make our famous GRILLED TUNA MELTS. We love flaked tuna blended with mayonnaise, red onion, celery, red pepper, capers, lemon, and finely chopped pickles. Perfect!

For best results, try making this salad using locally grown fresh vegetables picked at the height of the summer season – you’ll taste the difference. This mix of black beans and string beans, tossed with corn, tomato, red onions, and fresh herbs in a tangy honey mustard vinaigrette is excellent served next to our LAMB CHOPS, MIXED GRILL or SEARED ARCTIC CHAR.

Oven-roasted cauliflower tossed with a mix of fresh, pickled, and marinated vegetables. Add some parsley, EVOO, and lemon juice and this simple salad becomes extra flavourful. Fingers crossed there are leftovers; the taste is even better the next day!

If you’re a gardener who loves growing your own veggies and herbs, this salad is for you. Ideally, you’ll make this recipe when your beefsteak tomatoes are big and juicy and your pot of fresh basil looks like a compact hedge. Then, it’s the perfect pairing of vine-ripened tomatoes with grilled, sweet onions, finished with fresh basil, blue cheese, and a drizzle of aged balsamic vinegar.

Adjust the quantities in this recipe to create a simple meal for two, or triple it to serve a crowd. Buttery Boston lettuce tossed in a light vinaigrette with canned tuna, green beans, boiled potatoes, tomatoes, olives, and a hard-boiled egg as garnish.

A favorite combination of cucumber, red onion, tomato, red pepper, and black Kalamata olives tossed with salty feta cheese and an oregano-infused dressing. It goes perfectly with our GRILLED LAMB CHOPS and a side of warmed pita bread.

This fresh spinach salad rivals the ones offered at fancy to-go salad bars. It’s all quite simple where we layer baby spinach with tomatoes, chopped bacon and egg and then drizzle it with our tangy POPPYSEED DRESSING. Really yummy!