side salad

This easy salad with avocado, cucumber, radishes and fennel is the ultimate side salad and the lemon dressing is simple and delicious.

Easy side salad with lemon dressing

fennel bulbs (finely sliced)

radishes (finely sliced)

200 g/7 ounces salad leaves

English cucumber/ 8 baby cucumbers (sliced)

avocados (sliced)

feta cheese (crumbled)

olive oil

lemon juice

salt

pepper (to taste)

Whisk together all the dressing ingredients in a large bowl then add the sliced fennel and radish.&nbsp;

Mix well and allow to marinate for at least 5 minutes but up to 30 minutes.&nbsp;

Add all the remaining ingredients into the bowl then toss well and serve.&nbsp;

Arugula Salad

Kosher salt

black pepper

arugula

Parmesan,

I like a lot of fresh ground pepper on my arugula salad. Also, after I dress my salad I use my zester to put parmesan cheese on my salad. The freshly zester parmesan is very light and fluffy and it sticks to the dressed arugula.

This fresh, fruity salad combines peppery rocket leaves, tangy citrus and a punchy mustard dressing for a full-flavoured side dish

Orange, fennel & rocket salad

fennel

oranges

red onion, thinly sliced

rocket

tbsp wholegrain mustard

Using a mandolin or a sharp knife, shred the fennel into thin slices.

Remove the skin of the oranges with a knife and gently cut out the segments. Do this over a bowl to catch all the juice for the dressing. Squeeze any excess from the oranges after they have been segmented.

Tip the onion into a bowl with the fennel, orange segments and rocket leaves.

To make the dressing, combine the juice from the oranges with the olive oil and mustard. Drizzle over the salad and serve.

This vibrant vegetarian side dish is dressed with chilli, spring onion and balsamic vinegar, then sprinkled with crunchy pumpkin seeds

Late-summer tomato & carrot salad

mixed ripe tomato

carrots

spring onions

pumpkin seed

tbsp extra virgin olive oil

tbsp balsamic vinegar

Chop the large tomatoes, halve the cherry ones and tip into a large serving bowl. Add the carrots, spring onions, chilli and pumpkin seeds, and toss together.

Mix the extra virgin olive oil with the balsamic, a pinch of salt and a good grinding of black pepper. Pour over the tomatoes and toss together.

Cucumber and avocado dressed with lemon juice makes a refreshing summer side.

Avocado and cucumber salad

baby salad leaves

avocados,

green onions, thinly sliced

Lebanese cucumbers, halved, thinly sliced

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The combination of sweet, acidic tomatoes with salty, spicy chorizo and tangy sherry vinegar is a match made in heaven

Chorizo & tomato salad

beef tomatoes

red onion

thyme sprigs, leaves picked

tbsp sherry vinegar

chorizo

Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo.

In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.

Spaghetti Salad is a perfect summer side dish for potlucks. Filled with veggies, mozzarella cheese, Italian dressing, and pepperoni.

Spaghetti Salad

spaghetti noodles (uncooked)

oz Italian Salad Dressing

oz package mini pepperoni

whole grape tomatoes

oz pepperoncini peppers, drained ((or mild deli style banana peppers))

orange bell pepper

mozzarella cheese ((6 mozzarella sticks))

cucumber

purple onion

Cook the noodles according to package instructions, then drain and rinse with cool water. Drain and add pasta to a large bowl.

Add in ½ cup italian dressing, and mix well. Cover and refrigerate 20 minutes while preparing and slicing the olives, peppers, cheese, cucumber, and onion.

Add mini pepperoni, tomatoes, and remaining vegetables and mozzarella cheese to bowl of pasta. Add remaining italian salad dressing and gently mix, coating salad ingredients evenly. Optional: top with grated parmesan cheese and fresh parsley to serve.

Butternut squash cranberry salad is the BEST fall salad! Made with butternut squash, cranberries, quinoa, pumpkin seeds and Balsamic Vinaigrette.

Butternut Squash and Cranberry Quinoa Salad

butternut squash,

quinoa

water

cranberries

pumpkin seeds

Kosher salt and fresh black pepper

balsamic vinegar

honey

Dijon mustard

garlic clove,

In a large bowl, toss the butternut squash with olive oil. Season with salt and pepper, to taste. Arrange coated squash on a baking sheet in a single layer. Roast for 20-25 minutes or until tender and lightly browned.

While the squash is roasting, rinse quinoa under cold water until water runs clear. Place quinoa and water in a medium saucepan. Bring to a boil, reduce to a simmer, and cook partially covered until liquid is absorbed, about 20 minutes.

To assemble the salad, combine the cooked quinoa while still warm, roasted squash, cranberries, red onions, and toasted pumpkin seeds in a large bowl. Add the vinaigrette and lightly toss until combined. Refrigerate 2 hours up to overnight. Before serving, taste for salt and pepper.

Whisk all the ingredients in a small bowl until combined. Season with salt and pepper, to taste.

Balsamic Vinaigrette

I would have to agree with the fact the dressing overpowers everthing!  I was so excited to try this but I took one bite and didn't like it.  Such a shame because the picture looked great.  In saying that, I tasted it while hot.  It's chilling now.  We'll see how it is cooled.

Wow, you are a Debbie downer. "What a 'shame'?" Really? It's a recipie!

I made it and thought it was very good! I hope that you do not mind that I did make a few changes.  -I applied the  dressing by the serving and served it warm over plate of salad greens and chopped avocado on top of each serving.  Thanks for sharing. Left overs will get the dressing when served.

This looks amazing Katya! I love quinoa and I love how you made it taste good with all of these wonderful flavors.

This salad looks full of flavor. Love the pictures! :)

Hi Katya,

I LOVE quinoa, butternut squash, and pumpkin seeds but never thought of putting them together! A great combo!

I started collecting healthy, tasty salad recipes from around the web a couple years ago and just recently decided to post them on my blog to better organize them and share them. I added this recipe (and would like to add more) and just wanted to double check that it's alright with you. Here's the link: http://www.mariasalad.com/butternut-squash-and-cranberry-quinoa-salad-recipe/

Let me know.

Thanks again!
Maria

This recipe is AMAZING! I have made this several times and I can never get enough. My only "change" was I added toasted slivered almonds instead  and fresh kale. I mix it while warm so the kale softens a bit and while I have chilled it I think it's to die for warm. Even my mother who hates kale(she was forced to eat kale soup as a kid) loves it and my hubby actually requests this recipe often. Thank you SO much!

I added bacon &amp; kale to this. Everyone at the potluch asked for the recipe. New favorite.

Made this with a few substitutions, it was a big hit at the party. I used apple cider vinaigrette &amp; Dijon for the dressing, pecans because I had no pumpkin seeds and added kale. Wow, so good.

Made this last night and it's a hit! Great fall flavors. Love the balsamic in the dressing. That said, I didn't use all of the dressing since I like things a bit lighter than normal. And although I love pumpkin seeds, my husband does not, so I substituted toasted pecans which are really yummy, too. Nice recipe!

Hi :) I made this yesterday for a gathering and people kept asking for the recipe. I also substituted the punpkin seeds for pecans, and added spinach. I only used part of the dressing, and next time would have less oil in it. Everyone  loved it.  Definitely will make again. Thanks for sharing this delicious recipe.

Can this recipe be done with substituting chopped apples instead of dried cranberries?

Great recipe. I enjoyed the comments as well as they gave useful tips. I waited a while as suggested and it's perfect. I also added kale and hazelnuts instead of pumpkin seeds b/c that's what I had. Thanks much!!  Do u have any other quinoa goodies?

I can't stop making this because it keeps getting eaten. So delicious.

I felt obligated to leave a comment after the comments on this page almost steered me away from trying this recipe. Thank goodness I still gave it a whirl because this is one of the best lunch recipes I've tried! The only changes I made were additions, I included extra pumpkin seeds because I love the crunch and I added Tuscan Kale and Feta to make it feel more indulgent! I enjoyed it warm but loved it even more cold for lunch today. Oh and I cooked the quinoa in chicken broth instead of water! If you are afraid of the dressing being overpowering, I suggest tasting the dressing before mixing it in. I thought it was perfect without any changes. My boyfriend who hates vinegar based everything / anything not cooked in butter loved it with the dressing as is. Just give this a try, you won't regret it! Thanks for the new lunch recipe :) can't wait to eat it again tomorrow!!

My cousin brought this to a get together. One word: ADDICTIVE! The flavors are amazing together and the dressing is awesome.

Hi Katya, 
I'm looking forward to making this salad for a party this weekend and wanted to know how far in advance can you make/dress this salad? Will chilling it overnight work or would that adversely effect the salad?
Thank you!

Katya, hello! I made your recipe with quinoa exactly as you wrote it and it was a huge hit at my Thanksgiving gatherings! This is a keeper! I don't always love the texture of quinoa but I think adding the dressing warm and letting it soak in is key. The flavors and textures are perfect. Thank you! (btw, I used to work with your brother and he told me I should try your recipes. I'm sorry it took me so long!). Happy holidays!

The Butternut Squash &amp; Cranberrt Quinoa salad was a hit at our Thanksgiving Feast today! Delicious &amp; I followed your recipe exactly!

Loved this recipe!  The only thing I did differently was to cook the quinoa in vegetable broth, and I used real cranberries and roasted them with the squash. ( I don't like all the sugar that's in the dried cranberries you can buy in the store.)

This has become one of my very favourite salads!! It is so light and delicious!!

This was delicious! I'm a toppings gal, so I added a bit more cranberries, nuts (I subed pecans), and red onion. I was nervous about the amount of dressing, but it turned out to be perfect. Thank you so much! This salad is yummy and festive and oh, so pretty!

I made this for thanksgiving and it was wonderful.  Others had mentioned it was too much dressing so I started with half which seemed about right, but after chilling a few hours I checked on it and it really does need the full recipe of dressing once it has chilled.  It was very good paired with turkey and would also be good with chicken.  Thanks so much!

Hi! I've made this a few times now and I love it! This time however I put a bit too much balsamic in it and now it tastes too vinegary. Do you have any suggestions for how to mellow that out?

I love the mix of ingredients, but there is way too much oil in the dressing. I used only half of the amount of oil called for in the recipe, and it was still too much for me. It’s otherwise a delicious salad, and I’ll make it again using only 1/8 cup of oil.

I made this exactly as the recipe indicates. It is delicious but has too much oil in the dressing (and yes I added the dressing while quinoa was still warm). I love the flavors and I will definitely be making this again but just cut down on the dressing, at least the amount of oil anyway. It is great for lunches during the week and as a side dish. Thank you!

I made this tonight exactly as directed. Added kale rubbed with olive oil and salt and goat cheese. A meatless healthy meal that we loved and will make again! Thanks!

Just roasted my first butternut squash the other day and was surprised at how easy it was. This sounds like a great recipe to try!

oh man, made this tonight and it is amazing!! I bought a really small squash and then only made half of the sauce recipe.. and it was perfect for two servings. Love the sauce so so much!

I made this on Tuesday for the week and it was fantastic! I halved the dressing since I made the whole recipe for myself. Just finished off the last serving mixed with salad greens for Friday’s lunch and it was wonderful. Thanks for the recipe!

Delicious! I made this yesterday for a potluck with some vegan friends.  I made a few changes; using maple syrup in place of honey, adding some of my own pickled red onions in addition to the raw, doubling the dijon, and cooking the quinoa in veg stock. Also followed your suggestion and added raw spinach before serving. It was a huge hit! Thanks for the great recipe.

Made this recipe yesterday. The only thing I changed was used maple syrup instead of honey. It was soooo hard not to eat a big bowlful before chilling it! Have had this for two meals already and LOVE it! Question: have you ever tried to freeze it? I’m the only one eating it and am afraid some will go to waste. I’m going to try freezing a serving or two. Can’t wait to explore more of your site and recipes!

Thinking of making this for Thanksgiving but my dad is sugar and oil free. Could I just use balsamic vinegar for the dressing or will it be too tangy? Any tips on how to replace the oil and honey in the dressing?

Absolutely delicious.  I added some goat cheese and mixed greens and it’s incredible.  Thank you for this recipe!

Amazing as is or to use the recipe as a base and change ingredients for other fall favorites

A vegetarian side salad with cumin-roasted carrots, chickpeas, mint, nuts, spinach and salty cheese - great with Moroccan food

Minty carrot, pistachio & feta salad

carrot

can chickpea, drained and rinsed

tsp cumin

lemon

tbsp clear honey

mint

spinach

bag shelled pistachio, roughly chopped

pack feta cheese

Heat oven to 200C/180C fan/gas 6. Tip 1 tbsp of the oil, the carrots, chickpeas and cumin onto a baking tray, season and toss to coat. Roast for 30 mins or until the carrots are tender.

Mix together the lemon juice, honey and remaining oil, then pour all over the roasted carrots and chickpeas. Leave to cool. You can chill the salad at this stage, for up to 1 day; just bring it out of the fridge 1 hr before serving.

Mix through the mint, spinach leaves and pistachios, and check the seasoning. Scatter the feta over and drizzle with a little extra oil.

The perfect Autumn salad! This lentil Kale Salad with Parmesan has tons of al-dente cooked lentils, Tuscan kale, plump golden raisins, pepitas, and it's drizzled with a simple red wine vinaigrette. Perfect as a main course or a side salad!

Autumn Lentil Kale Salad with Parmesan

golden raisins

red wine vinegar

Tuscan kale*

honey (or maple syrup)

salt and pepper

pepitas

beluga lentils*

parmesan cheese (optional)

soak: add the raisins and the red wine vinegar...

soak: add the raisins and the red wine vinegar to a small bowl, let the raisins soak for 10-15 minutes while you clean and chop the kale.

dressing: remove the golden raisins to a small...

dressing: remove the golden raisins to a small bowl using a slotted spoon. Add the lemon juice, olive oil, honey, and salt and pepper to the vinegar and use a whisk to combine. Alternately, you can add the dressing to a mason jar and shake until the dressing thickens.

salad: Place the kale in a large bowl, dress...

salad: Place the kale in a large bowl, dress the salad and toss. Add the lentils, golden raisins, pepitas, and parmesan cheese as desired. Give it a taste and adjust salt and pepper as desired.

Caponata is a Sicilian eggplant stew that can be eaten hot or cold on its own, as a side dish or even as a relish. The richness of the eggplant and natural sweetness of the onions and sultanas are undercut with the vinegar, which gives it a bright, tangy, sharp/sweet accent that makes it irresistible.

Caponata with pine nuts

onion, finely chopped

celery stalks, thinly sliced

eggplant,

red capsicum,

can chopped tomatoes

garlic cloves, thinly sliced

Massel vegetable liquid stock

(50 grams) salted capers, rinsed

green olives or kalamata olives

(60 milliliters) red wine vinegar or balsamic vinegar

(40 grams) sultanas

tbsp grated orange zest

tsp caster sugar

flat-leaf parsley

basil leaves

(40 grams) pine nuts, toasted

The flavours of zucchini and tomato with fresh cheese and a zippy herb sauce make it feel as though summer is never going to end. Make this a main meal with a platter of prosciutto or grilled fish.

Grilled zucchini with caprese salad and rocket salsa

zucchini, very thinly sliced lengthways

vine-ripened tomatoes, seeds removed, chopped

x 120 grams buffalo mozzarella balls, drained, chopped (see Notes)

leaves,

parsley leaves

garlic clove, finely chopped

tbsp tiny salted capers, rinsed, drained (see Notes)

tbsp red wine vinegar

(60 milliliters) extra virgin olive oil

A tart element is added to David Prior's simple roast capsicum salad with a pomegranate molasses dressing.

Marinated capsicum salad

red capsicums

yellow capsicums

(80 milliliters) extra virgin olive oil

pomegranate molasses (see Notes)

(60 milliliters) lemon juice

thyme leaves

mint leaves

watercress

Shaved manchego cheese, to serve (see Notes)

Serve these delicious little pork balls as a light cocktail snack. Perfect with dipping sauce.

Top 32 side salad recipes from across the web

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Top 32 side salad recipes from across the web

The most viewed side salad recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy side salad with lemon dressing

Arugula Salad

Orange, fennel & rocket salad

Late-summer tomato & carrot salad

Avocado and cucumber salad

Chorizo & tomato salad

Spaghetti Salad

Butternut Squash and Cranberry Quin...

Minty carrot, pistachio & feta sala...

Autumn Lentil Kale Salad with Parme...

Caponata with pine nuts

Grilled zucchini with caprese salad...

Marinated capsicum salad

Soy and sesame pork balls

Vietnamese salad with crunchy noodl...

Mexican-style corn salad

Chats with bacon and Gribiche-style...

Old Fashioned Kidney Bean Salad

Roasted vegetable panzanella salad

Zucchini Salad with Lemon, Feta and...

Mega Italian Salad

Fresh Garden Salad

Marinated Veggie Salad

Mixed Greens and Fruit Salad with H...

Roasted Beet and Burrata Salad

Layered Pasta Salad

Our House Salad

Shaved Pear Salad with Fennel

Endive Salad with Hot Bacon Dressin...

Vegan Caesar Salad with Crispy Tofu

Triple Green Superfood Salad with B...

Smashed Potato Herbed Salad

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