Healthy Salad Recipes

When shopping for this healthy salad recipe, be sure to pick up the right type of persimmons. The flat-bottomed Fuyus called for here are bright orange and have texture of an almost-ripe peach when ready to eat--perfect for salsas and salads, with or without the peel. Oval-shaped, darker orange and larger Hachiyas are only edible when almost liquid on the inside. The flesh is best used in baking or can be scooped out of the skin and eaten like custard. Underripe, they are off-puttingly tart.

The bold, peppery bitter greens in this easy salad recipe offset the sweet honey vinaigrette. It makes a great starter or side dish--or top it with chicken and roasted potatoes and you can serve it for dinner.

Serve this healthy salad as a main course or as a starter for a special meal. To speed up prep, look for precut butternut squash in the refrigerated area of the produce section at your grocery store.

This festive salad features colorful greens, fruit and cheese tossed with a light and zesty dressing.

Enjoy super-tasty Buffalo chicken that's easier (done in your slow cooker!) and healthier (topping a salad!) than traditional wings.

This heart healthy side salad recipe is loaded with soy. It has tofu in the dressing and croutons and uses soybean oil as well.

This light and quick homemade dressing recipe is perfect for drizzling over most any tossed salad, and it works great on this apple spinach salad.

This festive light vegetarian lunch features protein-rich quinoa and edamame tossed with veggies in an Asian-inspired dressing.

This hearty vegan salad is loaded with plant-based power ingredients: chickpeas, quinoa and hummus. We love the crunch of the sunflower seeds and the unexpected flavor of roasted peppers.

The creamy quick-blend dressing is just the thing to top this inspired Southwest pasta salad. Both can be made a day ahead.

This fresh-tasting slaw combines Granny Smith apples with the traditional cabbage. Grapes and a light poppy seed dressing sweeten it up.

Enjoy a superfood lunch with this light and fresh soybean-and-quinoa salad.

Elevate hummus and pita by piling your plate high with cucumbers, carrots and mixed greens! Just a drizzle of balsamic vinegar and extra-virgin olive oil is all it takes to dress it up.

This meatless main-dish salad combines creamy, satisfying white beans and avocado. Try mixing it up with different seasonal vegetables.

This salad with lentils, feta and apple is a satisfying vegetarian entree to whip together for lunch. To save time, swap in drained canned lentils--just make sure to look for low-sodium and give them a rinse before adding them to the salad.

The sweet-and-savory combination of the figs and earthy goat cheese will surely satisfy the palate. If you can't find dried figs, try swapping in dried apricots.

This big salad is a feast for the eyes and an everyday way to incorporate nutrient-rich beets and plant-based protein from edamame (green soybeans). If you're not a fan of cilantro, mix in freshly chopped basil or dill instead.

Simple steps give this broccoli salad recipe a more nuanced flavor: soaking the onion tempers its bite and toasting the cumin enhances its aroma. Serve alongside grilled chicken, pork or fish.

Making tofu tastier can be as simple as tossing it in a knockout sauce like this Sichuan-inspired peanut dressing. To make this cucumber salad recipe a meal, add rice noodles and double the dressing. Serve with an extra drizzle of sesame oil and sliced scallions.

This Asian-inspired cold noodle salad with peanut butter, snow pea pods, chicken, and bell pepper is easy to make ahead and pack for lunch.