healthy salad

This Roasted Beet Goat Cheese Salad from Delish.com can't be beat.

Roasted Beet Goat Cheese Salad

beets,

arugula

avocado, sliced

goat cheese, crumbled

c. chopped toasted walnuts

c. extra-virgin olive oil

c. balsamic vinegar

maple syrup

Dijon mustard

Kosher salt

black pepper

Great simple salad and perfect dressing for the beets. This recipe is a keeper!

This salad is really, really good. When I roast my beets, I brush them with olive  oil, then add some chopped fresh rosemary, salt and pepper, and close up the foil packet.  The dressing is really nice— it doesn’t separate.  It’s so thick that it’s better to serve alongside the salad rather than to add to the salad and toss.

This was delicious, definitely going to put in my favourite list of salads 
however my dressing was quite dark and it didn’t look like the picture,

Wonderful, easy salad to compliment steak.  I roasted beets, toasted walnuts and made vinaigrette day before so just had to toss together right before meal.  Easy and elegant!

This salad was a hit with everyone last night. This will be my go-to salad dressing from now on.

This simple pasta salad is perfect for lunch or as a barbecue side dish. To make it vegan, omit the feta.

Each serving provides 567 kcal, 22g protein, 70g carbohydrates (of which 10g sugars), 20g fat (of which 9g saturates), 7g fibre and 2.5g salt.

Easy pasta salad

pasta,

½ unwaxed lemon, finely grated zest and juice

¼ red onion, finely chopped

olive oil, ideally extra virgin

cucumber,

grams/3½oz cherry tomatoes, quartered

grams/½oz fresh basil, roughly chopped

60 grams/2¼oz feta, crumbled (optional)

black olives (optional)

sea salt and black pepper

This amazing&nbsp;Chili-Roasted Sweet Potato + Black Bean Quinoa Salad is the PERFECT lunch or dinner. Packed with fiber, protein and flavor you're going to LOVE it!

Chili Roasted Sweet Potato + Black Bean Quinoa Salad

sweet potato

15 oz can black beans

quinoa (made

coconut oil

chili powder

lime

+ pepper

Cilantro-Avocado Dressing

avocado

cashews

cilantro

water

limes

cayenne (optional)

Salt + pepper

Preheat the oven to 425 degrees F.

Peel and chop the sweet potato in small, bite-sized pieces. Melt the coconut oil and drizzle it over the sweet potatoes. Toss to coat. Add in chili powder and sprinkle with salt and pepper, tossing to combine.

Roast sweet potatoes for 20 - 25 minutes until tender, stirring half way through so as not to burn them.

While sweet potatoes are cooking, rinse and drain the black beans. Add them to a large bowl along with quinoa. Set aside.

Add all dressing ingredients to a blender (starting with less water and adding more as needed). Blend on high until smooth and creamy. Add enough water to make it drizzable.

Once sweet potatoes are done roasting, let them cool for 5 minutes. Add to the bowl with black beans and quinoa. Squeeze lime juice over the top and stir to combine.

Arrange lettuce in 4 bowls Top with sweet potato-black bean mixture and drizzle with dressing. Enjoy as is or toss everything together in the bowls (I did this and it was yum!).

https://content.jwplatform.com/videos/g3AUfQ4O.mp4

This amazing Chili-Roasted Sweet Potato + Black Bean Quinoa Salad is the PERFECT lunch or dinner. Packed with fiber, protein and flavor you're going to LOVE it!

Chili Roasted Sweet Potato & Black Bean Salad

Crunchy, colorful and flavor-packed vegan Thai noodle salad with a red cabbage slaw with kale and Thai noodles tossed in a tangy peanut-lime dressing.

Peanut-Lime Thai Noodle Salad

lime juice

shallot

toasted peanut or sesame oil

unsalted peanuts

tamari or soy sauce

Korean chili pepper (gochugaru) red chili

Annie Chun's Thai-Style Pad Thai Noodle Bowl or 1 1/2 cups cooked udon, ramen or pad Thai noodles

red cabbage

kale

red onion

½ red or purple bell pepper (seeded and sliced)

Stir all ingredients together in a medium bowl until blended. Add the peanut sauce only if you&#039;re not using an Annie Chun&#039;s Noodle Bowl.

Make the dressing

Heat the noodles and topping packet according to package directions, using 2 tablespoons water. Transfer to a serving bowl and toss with the peanut sauce packet. Set aside to cool, about 10 minutes. Skip this if you&#039;re using other pre-cooked noodles - just add them to a serving bowl.

Add the cabbage, kale, onion, bell pepper and dressing to the noodles and toss together with tongs. Top with the Pad Thai peanut packet (or 2 tablespoons chopped peanuts or cashews) and serve.

Make the slaw

A twist on the classic New York-style Waldorf Salad with chicken and a creamy, but low-calorie, garlic dressing. This is a little over 500 calories, so if you are dieting pair it with a lower calorie breakfast or lunch to make sure your intake is no more than 1200–1500 calories.

Each serving provides 515 kcal, 55.5g protein, 42g carbohydrates (of which 42g sugars), 12.5g fat (of which 2.5g saturates), 5.5g fibre and 0.8g salt. 

With a GI of 58 this meal is <a href="https://www.bbc.co.uk/food/diets/high_protein_low_GI_diet">high protein, low GI</a>.

New York chicken and apple salad

crunchy red apples,

½ lemon, juice only

level tsp runny honey

grams/5½oz

celery sticks, thinly sliced

spring onions, thinly sliced

Little Gem, leaves separated, roughly torn

x 150 grams/5½oz cooked chicken breasts, skin removed, roughly torn

1–2 tbsp chopped toasted walnuts

200 grams/7fl oz fat-free natural yoghurt

garlic clove, crushed

tbsp cider vinegar

level tbsp wholegrain mustard

2–3 tbsp chopped fresh dill

salt and black pepper

Green Goddess Quinoa Summer Salad - simple, healthy, and extremely adaptable to whatever veggies you have on hand! my family LOVES this recipe. vegetarian and can be made vegan.

Green Goddess Quinoa Summer Salad

quinoa (I cook mine in the rice cooker with broth)

cherry tomatoes

spinach leaves

(or more, to taste) Magic Green Sauce

Mozzarella cheese,

almonds

asparagus

chicken

Cook the quinoa in advance if you can &#8211; it tastes best when it&#8217;s had a few hours to cool.

Toss all ingredients together to combine! If the Magic Green Sauce is too thick to toss together with the other ingredients, just add a little water or oil to the bowl and it should toss together smoothly.

Weekends are meant for treats :) that's what I think anyway!

I like to get back into the swing of things on a Monday though and this looks perfect for it, especially as the sun is actually out right now here in England. Rare occasion!

Heart you big time. &lt;3 &lt;3 &lt;3

And also, I now have serious needs for this salad in my face.

I've actually never tried quinoa, but I am a major spinach addict.  This gives me a good excuse to try your salad.  Thanks for sharing!

Dang it...and I thought I was doing good with just eating a salad today that was topped with steak, every berry imaginable and avocado...with Parmesan cheese -_- ....Welllll at least I got the green part right HA.

I'll do this NEXT Monday :D

I made this recipe last night and used some leftovers from my fridge including shredded chicken and spiralized zucchini.  I also substituted the pistachios in the Green Goddess dressing for cashews, since I recently made your Cashew Cream Sauce (omg so good I want it on everything!) and had leftover cashews.  A++!! This was divine! I will definitely be doing this again! Thank you for sharing your delicious recipes and accompanying them with such a joyful blog and stunning photography!

This classic Berry Spinach Salad is perfectly balanced with toasted almonds, fresh berries and dressed with maple balsamic vinaigrette. It’s simple goodness + looks super gorgeous on the plate!

Berry Spinach Salad with Maple-Balsamic Vinaigrette

baby spinach (or any super green combo)

blueberries and/or blackberries

almonds,

Feta cheese, crumbled to top ((optional))

hemp seeds, to top ((optional))

extra virgin olive oil

tsp balsamic vinegar

salt and fresh ground pepper, to taste

Combine all ingredients in a mixing bowl; whisk until well combined and thoroughly incorporated.

Maple-Balsamic Vinaigrette

Toast almonds in a dry pan over medium-low heat. Careful to watch them so they don&#039;t burn! Set aside.

In a large bowl, lightly toss spinach with a couple tablespoons of dressing. You want a super light coating on the greens. *You&#039;ll most likely have some dressing left over.

Add in berries and gently toss again. Top with toasted almonds and a light drizzle of additional dressing.

Berry Spinach Salad

This festive and wholesome Balela Salad is a Middle Eastern favorite! Filled with tons of nutrition from chickpeas and chopped veggies. And packs lots of flavor from fresh herbs, a zesty dressing, and Mediterranean favorites like olives and sun-dried tomatoes. A must-try!

Balela Salad 

chickpeas

green bell pepper,

jalapeno, finely chopped (optional)

grape tomatoes (or cherry tomatoes),

tomatoes

Kalamata olives

green olives

parsley leaves

freshly chopped mint or basil leaves

Early Harvest Greek extra virgin olive oil

tbsp white wine vinegar

lemon juice

garlic clove,

Salt and black pepper, a generous pinch to your taste

tsp ground sumac

tsp Aleppo pepper

red pepper (optional)

In a large bowl, mix together the salad ingredients: chickpeas, vegetables, sun-dried tomatoes, olives, and fresh herbs.

In a separate smaller bowl or jar, mix together the dressing ingredients: extra virgin olive oil, white wine vinegar, lemon juice, minced garlic, salt and pepper, and spices.

Drizzle the dressing over the salad and mix gentle to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.

When ready to serve, give the salad a quick mix and taste to adjust seasoning if at all needed. Enjoy!

Suzy, I just love your recipes, including Balela Salad. I have one favor to ask, though - when you list nutrition per portion, would it be possible to actually say what the portion is? A cup? Two cups? what? for us on a diet Mediterranean plan, it is important to know. Thank you very much!!!

https://www.youtube.com/watch?v=Jho8-lKYUi0

All-Star Balela Salad (AKA Middle Eastern Chickpea Salad).  Loaded with chickpeas, veggies, fresh herbs and more!  RECIPE: https://www.themediterraneandish.com/balela-salad-recipe/

BEST Balela Salad Recipe | The Mediterranean Dish

Freekeh is dried green wheat, harvested while the grains are still soft, then sun-dried. It is very common in the Middle East and North Africa, and is used in the same way as bulgur, couscous or pearled spelt. It works well as an accompanying pilaf or a salad, in this case with pomegranate seeds, pistachios, mint and spring onion.

Each serving provides 347kcal, 6g protein, 46g carbohydrates (of which 7g sugars), 18g fat (of which 3g saturates), 1.5g fibre and	0g salt.


Freekeh salad

200 grams/7 ounces freekeh, pearled spelt or pearled barley

olive oil

spring onions, finely chopped

pomegranate, seeds only

pomegranate molasses

tbsp pistachios, roughly crushed

My recipe for Healthy Egg Salad is perfect for lunches. I make it healthier by replacing the mayo with greek yogurt. It's fast, full of flavor and filling!

Healthy Egg Salad

eggs

plain non-fat Greek yogurt

dijon mustard

lemon zest

salt

celery (chopped)

parsley (chopped)

Cook the eggs on a stovetop for 6 minutes after boiling. Alternatively you can use the oven method or the Instant Pot method.

Peel the eggs and roughly chop; set aside.

In a large bowl, whisk together the Greek yogurt, dijon mustard, lemon zest, salt and pepper. Add the chopped celery and parsley, and stir to combine. Place the chopped eggs into the bowl and stir again to combine with the dressing.

Serve the egg salad in a sandwich, lettuce cups, salad or even as a dip.

Tomato Cucumber Salad garnished with red onion and fresh basil. One of our favorite fresh and healthy summer side dishes!&nbsp;

Tomato Cucumber Salad

cherry tomatoes (, halved)

cucumbers

red wine vinegar

salt and black pepper (, to taste)

Tablespoons red onions (, diced)

basil leaves (, chopped)

Add cherry tomatoes and cucumbers to a bowl.&nbsp;

Drizzle olive oil and vinegar on top. Season with salt and pepper.

&nbsp;Toss everything to coat. Garnish with diced red onion and fresh basil.

Try these BBQ side dishes

This high protein healthy tuna salad recipe contains a healthy combination of protein, carbs, and fat - with a selection of delicious vegetables- for a delicious, quick lunch or dinner

Healthy Tuna Salad with Mixed Vegetables

tuna (ethically sourced canned in olive oil)

lettuce leaves (crispy lettuce leaves

egg (hard boiled)

red bell pepper

celery

black olives

potato (boiled)

sweet corn (grilled - optional)

lemon (juiced)

pepper

pomegranate molasses (totally optional)

Red onion

Boil the potato and the egg in separate pots for 10-12 minutes. *For the potato, in order to speed the cooking process, you can chop it into small cubes. Boil until it is fork/knife tender. 

Top 40 healthy salad recipes from across the web

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The most viewed healthy salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine