Salads aren’t just for summer — they’re a fresh idea for every season. From light spring bowls and crisp winter greens to hearty grain and pasta salads, these recipes offer versatile options that work as satisfying sides or stand-alone meals.
Spring Salads
Bright and bursting with seasonal greens and produce, spring salads celebrate all things new and fresh.
Berry Goat Cheese Salad
Use seasonal berries for this salad, matching them with tangy goat cheese, roasted red onions, walnuts and tomatoes. Serve this refreshing salad alongside grilled chicken or fish.
Frisée Salad with Radishes and Burrata
Packed with flavorful produce and crowned with burrata cheese, this Italian classic is made from mozzarella and cream that delivers a distinctive tang and rich, melting texture. You can serve this dish as a starter or side, or make it a lunch by serving it with crusty bread.
Bean Sprout Salad
This simple, fresh salad is loaded with bean sprouts, tomatoes, cooling cukes and zesty lime juice. Assemble just before serving.
Mediterranean Crunch Salad
Quick and easy, this salad featuring the bold flavors of the Mediterranean is perfect for a make-ahead spring lunch option.
Cucumber, Radish and Seaweed Salad
Noodle-like black seaweed strands make this strikingly colorful salad a wholesome side dish for pairing with fish, grilled tofu or noodle dishes. The salad benefits from at least 30 minutes in the refrigerator to marinate in the vinaigrette.
Tuna Salad Niçoise
Niçoise salad is a classic French dish. Here we use tuna instead of the traditional anchovies for a more accessible taste. Serve on its own for an excellent main dish salad.
Rainbow Kale Slaw
Lacinato kale, also known as dinosaur kale, isn’t as tough as curly kale and lends itself well to raw salads like this one. This recipe will easily double for a big group or potluck.
Spring Salad with Strawberries and Creamy Orange-Avocado Dressing
This seasonal beauty calls on spring all-stars asparagus and strawberries for a satisfying salad. The blended avocado results in a smooth and creamy cloak for the produce.
Get the recipe: Spring Salad with Strawberries and Creamy Orange-Avocado Dressing
Strawberry Bulgur Picnic Salad with Pistachios and Feta
Ideal for a summer picnic, this light grain salad gets its bright flavor from fresh strawberries, cucumbers and basil. Try adding fresh mint instead of basil (or in addition!).
Get the recipe: Strawberry Bulgur Picnic Salad with Pistachios and Feta
Mediterranean Tuna Salad
A great way to serve this salad is to slice a 9-inch round focaccia in half horizontally, fill it with the tuna and press a plate down on top of the round bread. Place a heavy can or weight on top for an hour and the dressing will seep into the bread. Slice and serve.
Salmon Salad with Avocado
A delicious way to introduce little ones to salmon, this simple salad uses mashed avocado to bring the ingredients together.
Sonoma Chicken Salad
This chicken salad is one of our classic Whole Foods Market dishes. The tender chicken breast, crunchy pecans and sweet grapes in each bite are hard to top. Instead of mayonnaise, try substituting plain Greek yogurt for a lower-fat version, or try a combination of both.
Spring Pasta Salad with Escarole, Radishes and Peas
Escarole, fresh radishes and peas bring the simple joy of a new spring garden to this delectably satisfying pasta salad. Serve with a dry, crisp white wine and crusty bread for a light lunch or dinner.
Get the recipe: Spring Pasta Salad with Escarole, Radishes and Peas
Summer Salads
Crisp and colorful, summer salads are perfect for cooling off on warm days and celebrating outdoor meals.
Classic Caprese Salad
The freshness of your ingredients — heirloom tomatoes, mozzarella balls and basil — makes this simple salad divinely delicious. Ideal for late summer gatherings with friends or as a light weekend lunch with rustic bread and wine.
Summer Melon Caprese Salad
This new take on the classic caprese replaces tomatoes with slices of sweet summer melon. Serve it with ciabatta as the centerpiece of a light lunch or brunch, or as a first course at dinner.
Steak and Goat Cheese Salad
Transform a plain green salad into a satisfying, balanced entrée by adding a small portion of good-quality beef from our no-antiboitics-ever selection. Pair with a zesty dressing to balance the richness and dinner is done.
Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella
Sure, pasta salad is nothing new, but the summertime flavor of grilled vegetables and our tender mozzarella make it a party favorite. Feel free to change it up with different veggies or dressings.
Get the recipe: Pasta Salad with Grilled Summer Vegetables and Fresh Mozzarella
Taco Salad
This taco salad features plenty of fresh lettuce, corn, tomatoes and red onion topped with seasoned ground turkey and a drizzle of lime juice dressing. But your favorite salsa works too.
Grilled Corn and Tomato Salad
Anytime you have the grill warmed up, throw on some extra corn on the cob to make this refreshing and easy summer side dish. It's a great complement to any outdoor party or barbecue.
Summer Cucumber and Dill Salad
This is a classic (and delish) way to celebrate the end-of-summer bounty of cucumbers. Mixed with onion and sea salt and then chilled, the cucumbers take on a tender-crisp texture. Plan ahead to make this simple salad as it requires several hours of refrigeration before serving.
Mango-Miso Tofu Salad
Enjoy this colorful, brightly flavored salad as a vegan main course or hearty side dish. Sweet and savory, this salad has a satisfying array of textures that really celebrates summer.
Black Bean Salad with Avocado-Lime Dressing
This colorful and hearty summer salad features a quick and tasty dressing made from creamy avocado, tangy lime juice and zesty cilantro.
Kale, Carrot and Avocado Salad
Avocado provides rich flavor and creamy texture in this simple salad. Make sure to use a ripe avocado that’s easy to mash.
Three-Bean Salad with Gouda
This hearty sweet-and-savory bean salad gets a uniquely delicious layer of flavor from rich and tangy Gouda cheese. Beans tend to absorb flavors as they sit, so always taste the salad just before you serve it just in case the flavor needs perking up.
Big Beautiful Salad with Lemon-Miso Dressing
A fabulous offering for a crowd. You can make both the salad and dressing up to 8 hours ahead, but wait until just before serving to toss the two together.
Get the recipe: Big Beautiful Salad with Lemon-Miso Dressing
No-Cook Zucchini “Noodle“ Salad
Thinly sliced summer squash fills in as a flavorful no-cook pasta salad at your next cookout or picnic. Enjoy with grilled sausages, on a grilled chicken sandwich or over a bed of mixed greens.
Grilled Chicken Salad with Peach-Pecan Vinaigrette
You can use leftover grilled chicken to make this recipe. For extra flavor, grill the peaches and red onions too. Nobody will guess that the fruity, nutty dressing here is made without added oil.
Get the recipe: Grilled Chicken Salad with Peach-Pecan Vinaigrette
Greek Tomato Salad with Feta Cheese and Olives
For an authentic taste to this classic Greek salad, also called Horiátiki Saláta, use Greek olive oil, Kalamata olives, sheep or goat’s milk feta and fresh oregano. Simple and sublime.
Get the recipe: Greek Tomato Salad with Feta Cheese and Olives
Fall Salads
Earthy flavors and hearty ingredients make fall salads cozy, satisfying and full of texture.
Curried Chickpea Salad
Traditional Indian spices and flavors imbue this chickpea salad. Serve over mixed salad greens with pita chips for dinner. If you have any leftovers, spoon the salad into whole wheat pita bread and top with alfalfa sprouts or shredded lettuce for a tasty lunch.
Roasted Sweet Potato Salad
This tangy sweet potato and arugula salad is festive enough to become a new tradition for your holiday table. So simple and super tasty, it’s perfect for any weeknight.
Fall Greens Salad with Pumpkin Seeds and Asiago
A combination of velvety butter lettuce, tender baby spinach and spunky watercress makes an excellent base for savory asiago and pumpkin seeds. Substitute equally peppery arugula for the watercress.
Get the recipe: Fall Greens Salad with Pumpkin Seeds and Asiago
Curried Egg Salad Sandwiches with Pistachios and Arugula
Pistachios add an unexpected crunch to this simple curried egg salad. Tender arugula and black pepper give this anytime treat a delightfully spicy kick.
Get the recipe: Curried Egg Salad Sandwiches with Pistachios and Arugula
Spinach Salad with Pears, Walnuts and Goat Cheese
Take advantage of pear season and try a new variety in this twist on a popular dish. A little sweet pear (or apple or dried fig) makes the dressing especially good.
Get the recipe: Spinach Salad with Pears, Walnuts and Goat Cheese
Celery Citrus Salad with Balsamic and Feta
Crunchy celery contrasts with sweet, tender citrus in this lovely salad. It perfectly exhibits how a touch of highly flavorful ingredients — balsamic vinegar and feta — can elevate a dish without adding too much in the way of fat or sodium.
Salad with Red Grapes and Feta
This combination of crisp, juicy red grapes and tangy feta is a winner. Ham lovers can add a garnish of thin strips of prosciutto.
Curried Coconut Chicken Salad
Creamy, spicy, fragrant and mildly sweet, the flavors of this tropical chicken salad are sure to delight and surprise. Leftover baked, broiled, grilled or rotisserie chicken works perfectly in this recipe.
Winter Salads
Bold flavors and sturdy greens bring warmth and depth to winter’s bountiful salad combinations.
Bulgur with Arugula, Pomegranate and Hazelnuts
Pomegranate seeds add beautiful color and juicy flavor to this simple grain salad balanced with peppery arugula and crunchy bits of celery.
Get the recipe: Bulgur with Arugula, Pomegranate and Hazelnuts
Radicchio Winter Salad
With radicchio leaves, sliced fennel, apples and a tangy maple-Dijon vinaigrette, this wintry side dish is a welcome palate cleanser between bites of heavier foods. Don’t forget to garnish with fennel fronds — they add vibrant color and delicate, earthy flavor.
Winter Four-Bean Salad
The different colors and textures of the beans and lentils in this recipe produce a wonderfully satisfying salad. Bean salads tend to absorb flavors as they sit, so taste the salad before serving and add more vinegar or black pepper if necessary.
White Bean Salad with Roasted Red Pepper Dressing
Canned beans are a quick, no-cook protein option that readily absorb the flavors of fresh herbs and roasted red peppers. Roast your own peppers or grab a jar. Serve this hearty salad with whole wheat crackers.
Get the recipe: White Bean Salad with Roasted Red Pepper Dressing
Kale Waldorf Salad
This variation on the classic Waldorf salad uses kale instead of lettuce and adds apple and walnuts to the dressing for a creamy consistency without using the typical mayonnaise base.
Broccoli Salad with Walnuts and Currants
A simple dressing of tahini, apple cider vinegar and apple juice becomes a tasty partner for steamed broccoli. This salad can be made ahead and served chilled or room temperature, making it ideal for large gatherings.
Warm Mustardy Brussels Sprout Salad
This crunchy salad combines Brussels sprouts’ bright green leaves with a tangy mustard vinaigrette and will win over even skeptical diners. Serve as an impressive side dish or a weeknight meal with your family.
Kale Caesar Salad with Parmigiano Reggiano
Flavorful kale makes a superb base for an eggless Caesar salad in this easy recipe. Be sure to coat all the kale with the dressing.
Warm Winter Greens Salad
Gently sautéed curly endive or escarole and radicchio create the base, while capers, olives, currants, pine nuts and orange zest make this salad dance in your mouth. Add crisp bacon, grilled sausage or prosciutto for a heartier dish.
