30 Fresh Salad Recipes for Every Season

Salads are a versatile and healthy dish that can be enjoyed all year round. Whether you’re looking for a light summer salad or a hearty winter option, this list has you covered.

Below, you’ll find 30 fresh salad recipes, organized by season, with detailed ingredients and step-by-step instructions.

Spring Salads

1. Strawberry Spinach Salad

Ingredients:

• 2 cups fresh spinach
• 1 cup sliced strawberries
• 1/4 cup crumbled feta cheese
• 1/4 cup sliced almonds
• 2 tablespoons balsamic vinaigrette

Instructions:

• Wash and dry the spinach thoroughly.
• Slice the strawberries into thin pieces.
• In a large bowl, combine spinach, strawberries, feta cheese, and almonds.
• Drizzle with balsamic vinaigrette and toss gently to coat.
• Serve immediately.

Tip: Toast the sliced almonds in a dry pan for 2-3 minutes until golden brown. This adds a rich, nutty crunch to your salad.

2. Asparagus and Pea Salad

Ingredients:

• 1 bunch asparagus, trimmed
• 1 cup fresh peas
• 1/4 cup mint leaves
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

• Blanch the asparagus and peas in boiling water for 2 minutes, then transfer to ice water.
• Drain and pat dry.
• Chop the asparagus into bite-sized pieces.
• In a bowl, combine asparagus, peas, and mint leaves.
• Whisk together olive oil, lemon juice, salt, and pepper.
• Drizzle the dressing over the salad and toss to combine.

Tip: After blanching, shock the asparagus and peas in ice water immediately. This locks in their bright green color and crisp texture.

3. Radish and Cucumber Salad

Ingredients:

• 1 cup sliced radishes
• 1 cup sliced cucumber
• 1/4 cup chopped dill
• 2 tablespoons Greek yogurt
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

• Thinly slice the radishes and cucumber.
• In a bowl, combine radishes, cucumber, and dill.
• In a small bowl, mix Greek yogurt, lemon juice, salt, and pepper.
• Pour the dressing over the salad and toss to coat.
• Serve chilled.

Tip: Let the salad sit for 10 minutes after adding the dressing to allow the flavors to meld and soften the radish’s sharp bite.

Summer Salads

4. Classic Caprese Salad

Ingredients:

• 2 large tomatoes, sliced
• 1 ball fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 2 tablespoons balsamic glaze
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

• Arrange tomato and mozzarella slices on a plate, alternating them.
• Tuck basil leaves between the slices.
• Drizzle with balsamic glaze and olive oil.
• Season with salt and pepper.
• Serve immediately.

Tip: Use room-temperature tomatoes for the best flavor and drizzle the balsamic glaze just before serving to maintain freshness.

5. Watermelon Feta Salad

Ingredients:

• 2 cups cubed watermelon
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves
• 1 tablespoon lime juice
• 1 tablespoon olive oil

Instructions:

• Cube the watermelon and place it in a large bowl.
• Add crumbled feta and mint leaves.
• In a small bowl, whisk together lime juice and olive oil.
• Drizzle the dressing over the salad and toss gently.
• Serve chilled.

Tip: Chill the watermelon before assembling the salad for a refreshing contrast to the creamy feta.

6. Grilled Corn Salad

Ingredients:

• 2 ears of corn, grilled and kernels removed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, diced
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

• Grill the corn until lightly charred, then cut off the kernels.
• In a bowl, combine corn, cherry tomatoes, red onion, and cilantro.
• Whisk together lime juice, olive oil, salt, and pepper.
• Pour the dressing over the salad and toss to combine.
• Serve at room temperature.

Tip: After grilling, rub the corn with a cut lime before slicing off the kernels for an extra citrusy zing.

Fall Salads

7. Roasted Butternut Squash Salad

Ingredients:

• 2 cups cubed butternut squash
• 1/4 cup dried cranberries
• 1/4 cup crumbled goat cheese
• 2 tablespoons pumpkin seeds
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss butternut squash with olive oil, salt, and pepper.
• Roast for 25-30 minutes until tender.
• In a bowl, combine roasted squash, cranberries, goat cheese, and pumpkin seeds.
• Drizzle with maple syrup and toss gently.
• Serve warm.

Tip: Toss the squash cubes with a pinch of cinnamon before roasting for added warmth and depth of flavor.

8. Apple Walnut Salad

Ingredients:

• 2 cups mixed greens
• 1 apple, thinly sliced
• 1/4 cup walnuts, toasted
• 1/4 cup crumbled blue cheese
• 2 tablespoons apple cider vinaigrette

Instructions:

• In a large bowl, combine mixed greens, apple slices, walnuts, and blue cheese.
• Drizzle with apple cider vinaigrette and toss to coat.
• Serve immediately.

Tip: Soak apple slices in a mixture of water and lemon juice for 5 minutes to prevent browning and keep them crisp.

9. Kale and Quinoa Salad

Ingredients:

• 2 cups chopped kale
• 1 cup cooked quinoa
• 1/4 cup dried cherries
• 1/4 cup sliced almonds
• 2 tablespoons lemon vinaigrette

Instructions:

• Massage the kale with your hands to soften it.
• In a bowl, combine kale, quinoa, dried cherries, and almonds.
• Drizzle with lemon vinaigrette and toss to combine.
• Serve chilled.

Tip: Massage the kale with a bit of olive oil and salt for a few minutes before assembling the salad to make it more tender.

Winter Salads

10. Warm Brussels Sprout Salad

Ingredients:

• 2 cups Brussels sprouts, halved
• 1/4 cup bacon, cooked and crumbled
• 1/4 cup grated Parmesan
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

• Heat olive oil in a skillet over medium heat.
• Add Brussels sprouts and cook until tender and slightly browned.
• Transfer to a bowl and add bacon and Parmesan.
• Drizzle with balsamic vinegar and toss to combine.
• Serve warm.

Tip: Sear the Brussels sprouts in a hot pan without stirring for 2-3 minutes to create a crispy, caramelized exterior.

11. Citrus Pomegranate Salad

Ingredients:

• 2 cups mixed greens
• 1 orange, segmented
• 1/4 cup pomegranate seeds
• 1/4 cup feta cheese
• 2 tablespoons citrus vinaigrette

Instructions:

• In a large bowl, combine mixed greens, orange segments, pomegranate seeds, and feta.
• Drizzle with citrus vinaigrette and toss gently.
• Serve immediately.

Tip: Segment oranges over a bowl to catch any extra juice, then use it in the vinaigrette for extra flavor.

12. Roasted Beet and Goat Cheese Salad

Ingredients:

• 2 cups roasted beets, sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup arugula
• 2 tablespoons balsamic glaze
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• Roast beets until tender, then slice.
• In a bowl, combine beets, goat cheese, and arugula.
• Drizzle with balsamic glaze and olive oil.
• Season with salt and pepper.
• Serve warm or at room temperature.

Tip: Roast beets with a splash of balsamic vinegar to enhance their natural sweetness.

13. Spring Mix with Lemon Herb Dressing

Ingredients:

• 4 cups spring mix greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup sliced radishes
• 1/4 cup crumbled goat cheese
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

• In a large bowl, combine spring mix greens, cherry tomatoes, radishes, and goat cheese.
• In a small bowl, whisk together lemon juice, olive oil, honey, thyme, salt, and pepper.
• Drizzle the dressing over the salad and toss gently to coat.
• Serve immediately.

Tip: For extra flavor, let the dressing sit for 10 minutes before tossing it with the salad to allow the herbs to infuse.

14. Avocado and Orange Salad

Ingredients:

• 2 cups mixed greens
• 1 avocado, sliced
• 1 orange, peeled and segmented
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• Salt and pepper to taste

Instructions:

• In a large bowl, combine mixed greens, avocado slices, orange segments, and red onion.
• In a small bowl, whisk together olive oil, white wine vinegar, salt, and pepper.
• Drizzle the dressing over the salad and toss gently.
• Serve immediately.

Tip: Toss the avocado in a little lime or lemon juice to prevent browning and enhance freshness.

15. Pea Shoot and Mint Salad

Ingredients:

• 2 cups pea shoots
• 1/4 cup fresh mint leaves
• 1/4 cup toasted pine nuts
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

• In a large bowl, combine pea shoots, mint leaves, and toasted pine nuts.
• In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
• Drizzle the dressing over the salad and toss gently.
• Serve immediately.

Tip: Lightly crush the mint leaves before adding them to release their aromatic oils.

Summer Salads (Continued)

16. Greek Salad

Ingredients:

• 2 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

• In a large bowl, combine romaine lettuce, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
• In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
• Drizzle the dressing over the salad and toss to combine.
• Serve immediately.

Tip: Let the salad sit for 10 minutes before serving to allow the flavors to blend together.

17. Mango Avocado Salad

Ingredients:

• 2 cups mixed greens
• 1 ripe mango, diced
• 1 avocado, diced
• 1/4 cup red bell pepper, diced
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

• In a large bowl, combine mixed greens, mango, avocado, and red bell pepper.
• In a small bowl, whisk together lime juice, olive oil, honey, salt, and pepper.
• Drizzle the dressing over the salad and toss gently.
• Serve immediately.

Tip: Use a ripe but firm mango for the best balance of sweetness and texture.

18. Shrimp and Avocado Salad

Ingredients:

• 2 cups mixed greens
• 1 cup cooked shrimp
• 1 avocado, diced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

• In a large bowl, combine mixed greens, shrimp, avocado, and cherry tomatoes.
• In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
• Drizzle the dressing over the salad and toss gently.
• Serve immediately.

Tip: Quickly sear the shrimp in a hot pan with a splash of lime juice to enhance its natural sweetness.

Fall Salads (Continued)

19. Roasted Sweet Potato Salad

Ingredients:

• 2 cups cubed sweet potatoes
• 2 cups baby spinach
• 1/4 cup dried cranberries
• 1/4 cup pecans, toasted
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• Salt and pepper to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss sweet potatoes with olive oil, smoked paprika, salt, and pepper.
• Roast for 25-30 minutes until tender.
• In a large bowl, combine roasted sweet potatoes, baby spinach, cranberries, and pecans.
• Drizzle with maple syrup and toss gently.
• Serve warm.

Tip: Sprinkle a little flaky sea salt on the roasted sweet potatoes right after they come out of the oven for an extra pop of flavor.

20. Pear and Gorgonzola Salad

Ingredients:

• 2 cups mixed greens
• 1 ripe pear, sliced
• 1/4 cup crumbled Gorgonzola cheese
• 1/4 cup candied walnuts
• 2 tablespoons balsamic vinaigrette

Instructions:

• In a large bowl, combine mixed greens, pear slices, Gorgonzola, and candied walnuts.
• Drizzle with balsamic vinaigrette and toss gently.
• Serve immediately.

Tip: Toast the candied walnuts for a minute or two to deepen their caramelized flavor.

21. Cranberry Almond Salad

Ingredients:

• 2 cups mixed greens
• 1/4 cup dried cranberries
• 1/4 cup sliced almonds, toasted
• 1/4 cup crumbled feta cheese
• 2 tablespoons apple cider vinaigrette

Instructions:

• In a large bowl, combine mixed greens, cranberries, almonds, and feta cheese.
• Drizzle with apple cider vinaigrette and toss to coat.
• Serve immediately.

Tip: For a deeper flavor, lightly toast the sliced almonds in a dry pan until golden brown.

Winter Salads (Continued)

22. Warm Farro Salad

Ingredients:

• 1 cup cooked farro
• 1 cup roasted butternut squash
• 1/4 cup dried cherries
• 1/4 cup crumbled goat cheese
• 2 tablespoons balsamic vinaigrette

Instructions:

• In a large bowl, combine cooked farro, roasted butternut squash, dried cherries, and goat cheese.
• Drizzle with balsamic vinaigrette and toss to combine.
• Serve warm.

Tip: Add the vinaigrette while the farro is still warm so it absorbs the flavors better.

23. Winter Citrus Salad

Ingredients:

• 2 cups mixed greens
• 1 grapefruit, segmented
• 1 orange, segmented
• 1/4 cup pomegranate seeds
• 2 tablespoons citrus vinaigrette

Instructions:

• In a large bowl, combine mixed greens, grapefruit, orange segments, and pomegranate seeds.
• Drizzle with citrus vinaigrette and toss gently.
• Serve immediately.

Tip: Sprinkle a pinch of flaky sea salt on the citrus segments to enhance their natural sweetness.

24. Roasted Root Vegetable Salad

Ingredients:

• 2 cups mixed root vegetables (carrots, parsnips, beets), cubed
• 2 cups arugula
• 1/4 cup crumbled blue cheese
• 2 tablespoons balsamic glaze
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

• Preheat the oven to 400°F (200°C).
• Toss root vegetables with olive oil, salt, and pepper.
• Roast for 25-30 minutes until tender.
• In a large bowl, combine roasted vegetables, arugula, and blue cheese.
• Drizzle with balsamic glaze and toss gently.
• Serve warm.

Tip: Roast the vegetables in batches to ensure even browning and prevent steaming.

Year-Round Salads

25. Classic Caesar Salad

Ingredients:

• 2 cups chopped romaine lettuce
• 1/4 cup grated Parmesan cheese
• 1/4 cup croutons
• 2 tablespoons Caesar dressing

Instructions:

• In a large bowl, combine romaine lettuce, Parmesan cheese, and croutons.
• Drizzle with Caesar dressing and toss to coat.
• Serve immediately.

Tip: Toss the romaine lettuce with the dressing just before serving to prevent it from wilting.

26. Cobb Salad

Ingredients:

• 2 cups chopped romaine lettuce
• 1/2 cup cooked chicken, diced
• 1/2 avocado, diced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup crumbled blue cheese
• 2 tablespoons ranch dressing

Instructions:

• In a large bowl, combine romaine lettuce, chicken, avocado, cherry tomatoes, and blue cheese.
• Drizzle with ranch dressing and toss gently.
• Serve immediately.

Tip: Arrange the toppings in neat rows before tossing for a visually appealing presentation.

27. Mediterranean Chickpea Salad

Ingredients:

• 2 cups mixed greens
• 1 cup cooked chickpeas
• 1/4 cup cucumber, diced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup feta cheese
• 2 tablespoons lemon vinaigrette

Instructions:

• In a large bowl, combine mixed greens, chickpeas, cucumber, cherry tomatoes, and feta cheese.
• Drizzle with lemon vinaigrette and toss to combine.
• Serve immediately.

Tip: Let the chickpeas sit in the dressing for 10 minutes before serving to absorb more flavor.

28. Asian Sesame Salad

Ingredients:

• 2 cups shredded cabbage
• 1/4 cup shredded carrots
• 1/4 cup sliced almonds
• 2 tablespoons sesame ginger dressing

Instructions:

• In a large bowl, combine shredded cabbage, carrots, and almonds.
• Drizzle with sesame ginger dressing and toss to coat.
• Serve immediately.

Tip: Toast the sesame seeds before adding them for a nuttier, more aromatic crunch.

29. Taco Salad

Ingredients:

• 2 cups chopped romaine lettuce
• 1/2 cup ground beef, cooked and seasoned
• 1/4 cup black beans
• 1/4 cup shredded cheddar cheese
• 1/4 cup crushed tortilla chips
• 2 tablespoons salsa
• 1 tablespoon sour cream

Instructions:

• In a large bowl, combine romaine lettuce, ground beef, black beans, cheddar cheese, and tortilla chips.
• Top with salsa and sour cream.
• Toss gently and serve immediately.

Tip: Crush tortilla chips just before serving to maintain their crispness.

30. Fruit and Nut Salad

Ingredients:

• 2 cups mixed greens
• 1/2 cup mixed fresh fruit (strawberries, blueberries, grapes)
• 1/4 cup mixed nuts
• 2 tablespoons honey mustard dressing

Instructions:

• In a large bowl, combine mixed greens, fresh fruit, and mixed nuts.
• Drizzle with honey mustard dressing and toss gently.
• Serve immediately.

Tip: Use a mix of fresh and dried fruits for a balanced contrast of textures and flavors.

Conclusion

With these 30 Fresh Salad Recipes for Every Season, you’ll never run out of ideas for healthy, delicious meals. From light and refreshing summer salads to hearty and warm winter options, there’s something for every palate and occasion. Enjoy experimenting with these recipes and make them your own!