Healthy Recipes Healthy Salad Recipes Our 11 Newest Salad Recipes to Make This Month By Dillon Evans Dillon Evans Dillon Evans fell in love with cooking at a very young age. He remembers the novel experiences of microwaving a bowl of oatmeal without his parents' permission and asking to make his mother's morning pot of coffee. These moments became catalysts for his interest in cooking and baking. EatingWell's Editorial Guidelines Published on March 9, 2024 Trending Videos Close this video player Photo: Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley If you’re in the mood for a healthy and interesting salad, you’ve come to the right place. From tuna salad sandwiches that make the perfect lunch to dressed veggie bowls you can eat as a side with dinner, our newest salads are nutritious and so delicious. Recipes like our Creamy Roasted Potato Salad and Chicken & Spinach Salad with Creamy Feta Dressing are bright and refreshing dishes we’re sure you’ll enjoy. 01 of 11 Chicken Caesar Salad Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle This timeless chicken Caesar salad features a zesty dressing made with Greek-style yogurt. Our dressing calls for anchovy paste, which adds that signature savory flavor Caesar salad is known for. Any leftover anchovy paste can be used to enhance vinaigrettes, dips or sauces. You can use whole anchovies, if you prefer, but you’ll need to blend them or mash them with the flat side of a large chef’s knife before adding them to the dressing. View Recipe 02 of 11 Creamy Roasted Potato Salad Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Julia Bayless Roasting potatoes is the ultimate way to avoid watery, mushy or bland potato salad. Boiled potatoes can hold on to moisture (even if they seem dry!), which can affect the texture of the final dish. Roasted potatoes hold their shape without the risk of them falling apart, and the roasting process concentrates the flavor of the potatoes so your potato salad will be extra savory. We love the anise flavor of tarragon in the dressing but feel free to use a mix of fresh herbs to make this easy side dish your own. View Recipe 03 of 11 Curried Cauliflower Salad Sandwiches Photographer: Jake Sternquist, Food stylist: Annie Probst, Prop stylist: Gabriel Greco The creamy cauliflower mixture in this vegetarian sandwich was inspired by the flavors of Indian raita. A combination of yogurt, cashews and mustard round out the spices in the curry powder, with pomegranate arils adding a juicy pop of sweetness. Buy cauliflower florets in a bag instead of the whole head and look for containers of pomegranate arils to keep prep simple. View Recipe 04 of 11 Chicken & Spinach Salad with Creamy Feta Dressing Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley The creamy feta dressing steals the show in this protein-rich salad that makes a perfect lunch or quick and easy dinner. While you can buy feta cheese already crumbled, we like crumbling our own fresh from the block for this salad. While we prefer the slightly sharper flavor of sheep’s-milk feta, cow’s-milk feta works just as well. View Recipe 05 of 11 Green Goddess Tuna Salad Jessica Ball, M.S., RD Canned tuna makes this recipe convenient and pantry-friendly while also offering an impressive punch of protein and omega-3 fatty acids. Salmon, sardines or mackerel would work just as well in this quick recipe. Use the remaining herb sauce as a dressing for salads or grain bowls, as a spread on sandwiches or as a dip for vegetables. This recipe is easily doubled to make a big batch to meal-prep for the week. Serve on bread or in a wrap, over a bed of greens or scooped up with your favorite chips, crackers or cucumber slices. View Recipe 06 of 11 Massaged Kale Salad with Roasted Squash & Chickpeas Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco This kale salad is piled high with roasted butternut squash, red onion and toasty chickpeas. The kale starts to break down as you “massage” it, soaking up the lemony dressing. Za’atar, a Middle Eastern seasoning with dried herbs, sesame seeds and sumac, adds a bright, earthy taste. You can swap it out for chili powder for a slightly different flavor profile. View Recipe 07 of 11 High-Protein Tuna & Chickpea Salad Sandwich Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle This zesty tuna sandwich gets an extra boost of protein from chickpeas. Smashing some of the chickpeas into the tuna enhances the texture and helps hold the filling together. The combo of garlic and Sriracha adds a delightful kick, but feel free to opt for an alternative hot sauce of your preference or skip it altogether for a milder flavor. View Recipe 08 of 11 Cabbage Caesar Salad Photography: Rachel Marek, Food stylist: Kelsey Moylan, Prop stylist: Gabriel Greco In this Caesar salad, we skip the usual romaine lettuce and opt for napa cabbage, a delightfully tender cabbage variety that maintains a crisp and mild sweetness even when eaten raw. The dressing takes a shortcut, using store-bought mayonnaise instead of fresh egg yolks, and gets a savory kick from anchovy paste. Feel free to switch it up by using chopped anchovy fillets, or omit it entirely for a vegetarian-friendly salad according to your preference. View Recipe 09 of 11 Cucumber–Tuna Salad Sandwich Photographer: Grant Webster, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco, Cucumber adds a refreshing crunch to the creamy tuna salad in this easy sandwich. We opted for Greek-style yogurt to reduce fat and calories and add some tanginess to the dressing. Add some relish, chopped celery or pickled peppers to the tuna mixture to boost the flavor even more. Serve with potato chips, chopped fresh veggies or with bagel chips on the side. View Recipe 10 of 11 Roasted Cabbage Salad with Lemon-Garlic Vinaigrette Ali Redmond This roasted cabbage is dressed with a bright and flavorful lemon-garlic vinaigrette. It goes with everything, from chicken and steak to tofu and grain bowls. If you already have your grill on, you can grill the cabbage wedges instead, which will impart a delightful smoky flavor. You can use red or green cabbage—even Savoy or napa works! View Recipe 11 of 11 Brussels Sprouts Caesar Salad Jake Sternquist Cooking the Brussels on the stovetop first gives them a jump-start to becoming brown and crispy without drying out. The roasted flavor of the Brussels sprouts combines with the Worcestershire sauce and Parmesan cheese in the dressing to build the savory profile that Caesar salad is known for. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit