18 Fresh Veggie Salad Recipes Healthy

Looking for a delicious way to eat more veggies without sacrificing flavor? You’re in luck! These 18 fresh veggie salad recipes are packed with vibrant colors, crisp textures, and mouthwatering dressings—perfect for light lunches, easy sides, or even meal prep. Whether you’re craving something zesty, creamy, or loaded with crunch, there’s a salad here to match your mood. Let’s dig in!

Classic Greek Veggie Salad

Bright, crunchy, and packed with Mediterranean flavors, this salad is a no-cook winner for busy weeknights or sunny picnics.

Ingredients:

• 1 English cucumber, diced (about 2 cups)
• 1 pint cherry tomatoes, halved
• 1 green bell pepper, diced
• 1/2 red onion, thinly sliced
• 1/2 cup pitted Kalamata olives
• 4 oz feta cheese, cubed
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine cucumber, cherry tomatoes, bell pepper, red onion, and Kalamata olives.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and black pepper until emulsified.
3. Pour dressing over vegetables and toss gently to coat. Let sit for 10 minutes to allow flavors to meld.
4. Add feta cubes and toss once more just before serving.

The briny olives and creamy feta balance perfectly with the crisp vegetables, while the oregano-infused dressing ties everything together with a herby punch.

Tip: For peak freshness, add the feta after marinating the veggies—this keeps its texture firm and prevents it from crumbling.

Avocado and Spinach Power Salad

Packed with creamy avocado and fresh greens, this power salad is a vibrant, nutrient-rich meal that comes together in minutes.

• 5 oz baby spinach (about 5 cups lightly packed)
• 1 large ripe avocado, diced
• 1/4 cup crumbled feta cheese
• 1/4 cup dried cranberries
• 1/4 cup chopped toasted walnuts
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

1. In a large bowl, combine baby spinach, diced avocado, crumbled feta, dried cranberries, and chopped toasted walnuts.
2. In a small jar, whisk together extra-virgin olive oil, lemon juice, honey, salt, and black pepper until emulsified.
3. Drizzle the dressing over the salad and gently toss to coat—the creamy avocado will slightly break down, creating a lush texture.

The sweet-tart cranberries and crunchy walnuts balance the richness of the avocado, making every bite satisfying. Tip: For extra protein, add grilled chicken or chickpeas!

Roasted Veggie Quinoa Salad

This hearty salad is packed with smoky roasted veggies and fluffy quinoa, tossed in a bright lemon dressing for a dish that’s as satisfying as it is colorful.

Ingredients:

• 1 cup quinoa, rinsed
• 1 3/4 cups water
• 1 medium zucchini, diced
• 1 red bell pepper, diced
• 1 small red onion, thinly sliced
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley
• 2 oz crumbled feta cheese (optional)

Instructions:

1. Preheat oven to 425°F. In a small saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
2. Toss zucchini, bell pepper, and red onion with 1 tbsp olive oil, smoked paprika, 1/2 tsp salt, and black pepper. Spread on a baking sheet and roast for 20 minutes, stirring once halfway, until tender and slightly charred.
3. In a large bowl, whisk together remaining 1 tbsp olive oil and lemon juice. Add cooked quinoa, roasted veggies, parsley, and feta (if using). Toss gently and season with additional salt to taste.

The smoky paprika and tangy lemon make this salad pop, while the feta adds a creamy contrast—perfect for meal prep or a quick weeknight side.

Tip: For extra crunch, sprinkle with toasted almonds or pepitas before serving.

Zesty Lemon Kale Salad

This bright, crunchy salad is a flavor powerhouse—tender kale gets a lemony kick and a sprinkle of nutty Parmesan for a side that steals the show.

Ingredients:

• 1 large bunch curly kale, stems removed, leaves torn into bite-sized pieces (about 6 cups)
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 1 tsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup shaved Parmesan cheese
• 2 tbsp toasted pine nuts

Instructions:

1. In a large bowl, massage the kale with your hands for 1–2 minutes until slightly softened and darker in color.
2. Whisk together the olive oil, lemon juice, honey, salt, and black pepper in a small bowl until smooth.
3. Drizzle the dressing over the kale and toss well to coat. Let sit for 10 minutes to soften further.
4. Top with shaved Parmesan and pine nuts just before serving.

The secret? Massaging the kale tenderizes it perfectly, so no bitter aftertaste—just fresh, citrusy crunch in every bite.

Tip: For extra depth, add a pinch of lemon zest to the dressing!

Mediterranean Chickpea Salad

This vibrant, protein-packed salad is a breeze to toss together—perfect for meal prep or a quick lunch with bright Mediterranean flavors.

Ingredients:

• 1 (15-oz) can chickpeas, drained and rinsed
• 1 cup diced cucumber (about 1 small cucumber)
• 1 cup halved cherry tomatoes
• 1/4 cup finely chopped red onion
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped Kalamata olives
• 2 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, feta cheese, and Kalamata olives.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and black pepper.
3. Pour the dressing over the salad and gently toss until everything is evenly coated.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

The briny olives and tangy feta balance the creamy chickpeas beautifully, while the lemon dressing keeps it refreshing—no sad, soggy salads here!

Tip: For extra freshness, fold in a handful of chopped parsley or mint just before serving.

Rainbow Veggie Bowl with Tahini Dressing

This vibrant bowl is a feast for the eyes and the taste buds, packed with crisp veggies and a creamy, nutty dressing that ties it all together.

Ingredients:

• 1 cup cooked quinoa
• 1 medium sweet potato, diced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded purple cabbage
• 1/2 cup shredded carrots
• 1/2 cup sliced cucumber
• 1/4 cup chopped fresh parsley
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 clove garlic, minced
• 2-3 tbsp water (to thin dressing)

Instructions:

1. Preheat oven to 400°F. Toss sweet potato with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 20-25 minutes until tender and lightly browned.
2. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and 2 tbsp water until smooth. Add more water (1 tbsp at a time) if needed to reach a pourable consistency.
3. Divide cooked quinoa between bowls. Top with roasted sweet potato, purple cabbage, carrots, cucumber, and parsley.
4. Drizzle generously with tahini dressing and serve immediately.

The contrast of warm roasted sweet potatoes and cool crunchy veggies makes every bite exciting, while the tahini dressing adds just the right touch of richness.

Tip: For extra protein, add a handful of chickpeas or grilled chicken!

Spicy Asian Cucumber Salad

This crunchy, tangy cucumber salad packs a punch of heat and umami—perfect for cooling down spicy dishes or jazzing up a weeknight dinner.

Ingredients:

• 2 medium English cucumbers, thinly sliced
• 1 tsp salt
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp toasted sesame oil
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tsp red pepper flakes
• 1 tbsp toasted sesame seeds

Instructions:

1. Toss cucumber slices with 1 tsp salt in a colander; let drain over the sink for 10 minutes to draw out excess water. Rinse and pat dry.
2. Whisk together 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, 2 cloves minced garlic, 1 tsp ginger, and 1 tsp red pepper flakes in a large bowl.
3. Add cucumbers to the bowl and toss until evenly coated. Sprinkle with 1 tbsp sesame seeds.
4. Chill for 15 minutes before serving to let flavors meld.

The magic here is the quick salt-and-drain step—it keeps the cucumbers crisp even after soaking up the bold dressing.

Tip: For extra crunch, add a handful of crushed peanuts right before serving.

Roasted Beet and Arugula Salad

This vibrant salad balances earthy roasted beets with peppery arugula and a tangy balsamic glaze—perfect for a light lunch or elegant side dish.

Ingredients:

• 3 medium beets (about 1 lb), scrubbed and trimmed
• 2 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 5 oz baby arugula
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped toasted walnuts
• 2 tbsp balsamic glaze

Instructions:

1. Preheat oven to 400°F. Toss beets with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Wrap tightly in foil and roast for 50–60 minutes until tender when pierced with a fork. Let cool, then peel and slice into wedges.
2. In a large bowl, toss arugula with remaining 1 tbsp olive oil. Arrange beets on top, then sprinkle with goat cheese and walnuts.
3. Drizzle with balsamic glaze just before serving.

The contrast of creamy goat cheese, crunchy walnuts, and sweet roasted beets makes every bite exciting. Tip: Wear gloves when handling beets to avoid staining your hands!

Crunchy Broccoli and Cauliflower Salad

This Crunchy Broccoli and Cauliflower Salad is a fresh, vibrant side dish with the perfect balance of crisp veggies and a creamy, tangy dressing—it’s a guaranteed crowd-pleaser!

• 4 cups small broccoli florets
• 4 cups small cauliflower florets
• 1/2 cup diced red onion
• 1/2 cup dried cranberries
• 1/2 cup sunflower seeds
• 1/2 cup crumbled feta cheese
• 1/2 cup mayonnaise
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

1. In a large bowl, combine broccoli florets, cauliflower florets, diced red onion, dried cranberries, sunflower seeds, and feta cheese.
2. In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the salad and toss gently until everything is evenly coated.
4. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld.

The magic of this salad? The textures—crunchy veggies, chewy cranberries, and creamy dressing make every bite exciting.

Tip: For extra crunch, toast the sunflower seeds in a dry skillet over medium heat for 2–3 minutes before adding them to the salad.

Sweet Potato and Black Bean Salad

This vibrant salad is a flavor-packed side or light meal, with smoky roasted sweet potatoes, creamy black beans, and a zesty lime dressing that ties it all together.

Ingredients:

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 (15 oz) can black beans, rinsed and drained
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh lime juice
• 1 tbsp honey
• ¼ cup chopped fresh cilantro
• 2 green onions, thinly sliced

Instructions:

1. Preheat oven to 400°F. Toss sweet potatoes with 2 tbsp olive oil, smoked paprika, cumin, salt, and black pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and caramelized.
2. In a large bowl, whisk together remaining 1 tbsp olive oil, lime juice, and honey.
3. Add roasted sweet potatoes, black beans, cilantro, and green onions to the bowl. Gently toss to coat in the dressing.
4. Serve warm or at room temperature.

The contrast of smoky-sweet potatoes with the bright lime dressing and earthy beans makes this salad a standout—perfect for potlucks or meal prep!

Tip: For extra crunch, top with toasted pepitas or diced avocado just before serving.

Herbed Farro and Veggie Salad

This hearty farro salad is packed with fresh herbs and crisp veggies—perfect for meal prep or a light summer lunch.

Ingredients:

• 1 cup uncooked farro, rinsed
• 2 cups water
• 1/2 tsp salt, divided
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 clove garlic, minced
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, diced
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint

Instructions:

1. In a medium saucepan, combine farro, water, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes until tender. Drain any excess water and let cool slightly.
2. In a small bowl, whisk together olive oil, lemon juice, honey, garlic, remaining 1/4 tsp salt, and black pepper.
3. In a large bowl, toss cooked farro with cherry tomatoes, cucumber, red onion, parsley, and mint. Drizzle with dressing and gently mix until evenly coated.
4. Let sit for 10 minutes before serving to allow flavors to meld.

The chewy farro and crunchy veggies play off each other beautifully, while the honey-lemon dressing adds just the right touch of brightness.

Tip: For extra richness, crumble in some feta or goat cheese right before serving.

Tomato Basil Caprese Salad

This classic Italian salad is a celebration of summer’s best flavors—juicy tomatoes, creamy mozzarella, and fresh basil, all tied together with a drizzle of balsamic glaze.

Ingredients:

• 2 large ripe tomatoes, sliced 1/4-inch thick
• 8 oz fresh mozzarella cheese, sliced 1/4-inch thick
• 1/4 cup fresh basil leaves, torn
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic glaze
• 1/2 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. Arrange the tomato and mozzarella slices alternately on a serving platter, slightly overlapping them.
2. Scatter the torn basil leaves evenly over the top.
3. Drizzle with 2 tbsp extra-virgin olive oil and 1 tbsp balsamic glaze.
4. Sprinkle with 1/2 tsp flaky sea salt and 1/4 tsp black pepper.

The magic of this salad lies in its simplicity—the sweet acidity of the tomatoes balances the rich mozzarella, while the basil and balsamic add just the right pop of freshness and depth.

Tip: For the best flavor, let the salad sit at room temperature for 10 minutes before serving to let the juices mingle.

Shaved Brussels Sprouts Salad

This bright, crunchy salad turns humble Brussels sprouts into a showstopper with a tangy-sweet dressing and plenty of texture.

Ingredients:

• 1 lb Brussels sprouts, trimmed and thinly sliced (or shredded in a food processor)
• 1/3 cup dried cranberries
• 1/4 cup toasted sliced almonds
• 1/4 cup grated Parmesan cheese
• 3 tbsp extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp apple cider vinegar, 1 tbsp honey, 1/2 tsp salt, and 1/4 tsp black pepper until smooth.
2. Add the shaved Brussels sprouts and 1/3 cup dried cranberries to the bowl. Toss well to coat evenly, massaging the dressing into the sprouts for 1 minute to slightly soften them.
3. Let sit for 10 minutes, then top with 1/4 cup toasted almonds and 1/4 cup Parmesan. Toss lightly just before serving.

The raw sprouts stay crisp but mellow slightly, while the honeyed dressing clings perfectly to every shave. It’s a salad that actually gets better as it sits!

Tip: For extra richness, add crispy bacon or swap the almonds for pecans.

Mexican Street Corn Salad

This vibrant salad captures all the smoky, tangy flavors of classic Mexican street corn—minus the messy cob! Perfect for potlucks or a quick summer side.

Ingredients:

• 4 cups fresh or frozen corn kernels (thawed if frozen)
• 2 tbsp olive oil
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 tsp chili powder
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1 tbsp lime juice
• 1/4 cup crumbled cotija cheese
• 2 tbsp chopped fresh cilantro
• Salt to taste (start with 1/4 tsp)

Instructions:

1. Heat olive oil in a large skillet over medium-high. Add corn and cook, stirring occasionally, for 8–10 minutes until lightly charred in spots. Let cool slightly.
2. In a large bowl, whisk together mayonnaise, sour cream, chili powder, smoked paprika, garlic powder, lime juice, and salt.
3. Add warm corn to the bowl and toss to coat. Fold in cotija cheese and cilantro.
4. Serve immediately or chill for 30 minutes to let flavors meld.

The magic here? Charring the corn deepens its sweetness, while the creamy dressing clings perfectly to every kernel.

Tip: No cotija? Feta or queso fresco work beautifully too!

Refreshing Watermelon and Feta Salad

This sweet-and-salty summer salad is a breeze to throw together, with juicy watermelon and creamy feta playing off each other perfectly.

Ingredients:

• 4 cups seedless watermelon, cut into 1-inch cubes
• 1 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp extra-virgin olive oil
• 1 tbsp lime juice
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions:

1. In a large bowl, gently toss watermelon, feta, mint, and red onion.
2. Drizzle with 2 tbsp olive oil and 1 tbsp lime juice, then sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Toss lightly to coat.
3. Let sit for 5 minutes to allow flavors to meld before serving.

The crunch of watermelon against the briny feta makes this salad irresistible—plus, it’s ready in under 10 minutes!

Tip: For extra zing, add a pinch of chili flakes or a drizzle of balsamic glaze right before serving.

Grilled Zucchini and Eggplant Salad

This smoky, veggie-packed salad is a summer stunner—charred zucchini and eggplant soak up a bright lemon dressing for a dish that’s as simple as it is satisfying.

Ingredients:

• 1 medium zucchini, sliced lengthwise into 1/2-inch planks
• 1 small eggplant, sliced into 1/2-inch rounds
• 3 tbsp olive oil, divided
• 1/2 tsp kosher salt, plus extra for sprinkling
• 1/4 tsp black pepper
• 2 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley
• 1/4 tsp red pepper flakes (optional)

Instructions:

1. Prep the grill: Heat a grill or grill pan over medium-high heat (about 400°F). Brush zucchini and eggplant lightly with 2 tbsp olive oil and sprinkle lightly with salt.
2. Grill the veggies: Place slices on the grill and cook for 3–4 minutes per side, until tender with deep char marks. Transfer to a plate.
3. Make the dressing: Whisk together remaining 1 tbsp olive oil, lemon juice, 1/2 tsp salt, black pepper, and red pepper flakes (if using) in a large bowl.
4. Toss and finish: Chop grilled veggies into bite-sized pieces, add to the bowl with dressing, and toss gently. Sprinkle with parsley.

The magic here? Letting the warm veggies soak up the tangy dressing while they cool—it’s a flavor bomb waiting to happen.

Tip: For extra depth, add a crumble of feta or a handful of toasted pine nuts right before serving.

Warm Lentil and Veggie Salad

This hearty salad is packed with earthy lentils, roasted veggies, and a tangy dressing—perfect for a cozy weeknight dinner or meal prep.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 2 cups diced sweet potatoes (½-inch cubes)
• 1 cup chopped Brussels sprouts (halved)
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 2 cups baby spinach
• ¼ cup crumbled feta cheese (optional)

Instructions:

1. Cook lentils: In a saucepan, cover lentils with 3 cups water. Bring to a boil, then reduce heat and simmer for 20 minutes until tender. Drain and set aside.
2. Roast veggies: Preheat oven to 400°F. Toss sweet potatoes and Brussels sprouts with 2 tbsp olive oil, smoked paprika, ½ tsp salt, and black pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until caramelized.
3. Make dressing: Whisk together remaining 1 tbsp olive oil, apple cider vinegar, maple syrup, and Dijon mustard.
4. Assemble: In a large bowl, combine warm lentils, roasted veggies, spinach, and dressing. Toss gently until spinach wilts slightly. Top with feta if using.

The contrast of creamy lentils, crispy veggies, and bright dressing makes this salad satisfying yet fresh. Tip: For extra crunch, sprinkle with toasted walnuts before serving.

Carrot Ginger Sesame Salad

This vibrant salad is a crunchy, zesty side that comes together in minutes—perfect for brightening up weeknight dinners or potlucks!

Ingredients:

• 4 cups shredded carrots (about 6 medium carrots)
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp freshly grated ginger
• 1 tsp soy sauce
• 1/4 tsp salt
• 2 tbsp toasted sesame seeds
• 2 green onions, thinly sliced

Instructions:

1. In a large bowl, whisk together the sesame oil, rice vinegar, honey, ginger, soy sauce, and salt until smooth.
2. Add the shredded carrots and toss until evenly coated. Let sit for 5 minutes to soften slightly.
3. Just before serving, sprinkle with sesame seeds and green onions, then toss again.

The ginger’s warmth and the sesame’s nuttiness make this salad anything but ordinary—it’s a flavor-packed twist on classic slaw!

Tip: For extra crunch, add a handful of chopped roasted peanuts or cashews right before serving.

Conclusion

With 18 fresh and vibrant veggie salads, this roundup is your ticket to healthy, delicious meals all season long! Whether you’re craving something crunchy, creamy, or packed with protein, there’s a recipe here for you. Try one (or a few!) and let us know your favorite in the comments. Loved this list? Share the veggie love—pin it on Pinterest for later!