Recipe Roundup

101 Perfectly Complementary Side Salad Recipes

Need some leafy greens to serve alongside a mixed grill platter? A holiday buffet? A Sunday night soup? These recipes for simple, delicious salads are anything but boring and showcase the many ways a side of greens can go.
A white bowl filled with a massaged kale salad tossed with Parmesan.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Michelle Gatton
    3/101

    Frisée and Carrot Ribbon Salad With Za'atar-Lemon Vinaigrette

    The herbaceous and tangy blend of spices in za'atar lend a unique, bright flavor to this colorful salad.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    4/101

    Everyday Greens Salad

    This salad is at its most dramatic—and most delicious—with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    5/101

    Scrunched Cabbage Salad With Grapefruit and Chiles

    Not just for slaw, cabbage is a snappy base that can handle lots of refreshing acidity—in this case from torn grapefruit and hot-and-sour chiles—without withering.

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  • Photo by Chelsea Kyle, Food Styling by Pearl Jones
    6/101

    Winter Italian Chopped Salad

    Pepperoni, marinated artichoke hearts, and canned chickpeas are roasted together to make a warm and crisp foundation for this wintry riff on an Italian chopped salad.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    7/101

    Little Wedge Salad With Sour Cream Dressing

    We KonMari'd the classic wedge, got rid of all the extraneous ingredients, and ended up with a salad that sparks joy: crunchy iceberg and a rich, tangy dressing.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson
    8/101

    Simplest Kale Salad

    Memorize the recipe for this classic, cheesy kale salad and make it your go-to side for any family dinner.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Stockwell
    9/101

    Watercress and Persimmon Salad With Champagne Vinaigrette

    Fuyu persimmons, which resemble tomatoes in shape, are best enjoyed while still firm and slightly crisp. The sweet, meaty wedges make a gorgeous counterpoint to the tangle of peppery greens.

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  • Photo by Marcus Nilsson
    10/101

    Iceberg Salad With Italian Dressing

    If this brings back memories of the “house salad” from that Italian-American restaurant you grew up eating at, then we consider our jobs done.

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  • Photo by Chelsea Kyle, prop styling by Brian Heiser, food styling by Rhoda Boone
    11/101

    All Green Salad With Citrus Vinaigrette

    This all-green salad is studded with creamy avocado, crunchy cucumbers, and asparagus, and punctuated by tons of fresh dill and basil. The varied shades of green look like spring in a bowl.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    12/101

    Shaved Carrot and Radish Salad With Herbs and Pumpkin Seeds

    This gorgeous tumble of carrot ribbons and mixed herbs provides a crunchy, fresh counterpoint to any rich meat main.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi
    17/101

    Italian Kale Caesar Salad

    You'll make more dressing than you need for one batch of salad with this recipe, but that's a good thing.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton
    18/101

    Kale Salad With Brussels Sprouts, Apples, and Hazelnuts

    Brussels sprouts, apples, gouda, radishes, and hazelnuts turn this kale salad into something special enough to serve guests.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    21/101

    Ice Water Salad

    Set yourself up for a stunning salad by using a mix of multicolored root vegetables, or keep it monochromatic if there’s a single standout at the market.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    22/101

    Broccoli Caesar

    Broccoli stems are tender and delicious, but it’s important to cut away the dried-out base and peel the tough skin of thicker ones.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    23/101

    Radicchio Salad with Sour Cream Ranch

    Pale yellowish-white Castelfranco radicchio is usually tender and mild, but Chioggia (round) or Treviso (spear-shaped) varieties also work.

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  • Photo by Alex Lau
    24/101

    Chopped Salad

    Toss roasted squash and charred Brussels sprouts through a salad of chickpeas, salami, olives, and cheese; add a lemony oregano vinaigrette and enjoy.

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  • Photo by Michael Graydon & Nikole Herriott
    25/101

    Lemony Cabbage with Mint

    When all the flavors meld, the dried mint blooms and transforms this dish into an addictive slaw that pairs well with fatty cuts of meat.

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  • Photo by Alex Lau, Food Styling by Rebecca Jurkevich
    26/101

    Radish Rainbow Salad

    Salting and squeezing the radishes seasons and crisps them.

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  • 27/101

    Strawberry and Watercress Salad

    We paired peppery watercress with bright rhubarb and sweet berries in this go-to spring salad.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
    28/101

    Arugula With Italian Plums and Parmesan

    For the best play between sweet, hot, and salty ingredients, look for spiky arugula, labeled "rocket" or "rucola," at the farmers' market. It's much more peppery and sturdy than what you’ll find at the supermarket.

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  • Photo by Alex Lau, Food Styling by Rebecca Jurkevich
    29/101

    Sugar Snap Pea Salad

    Come springtime, sugar snap peas are so tender and fresh it's almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple dressing, like this creamy, tangy buttermilk one.

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  • Photo by Ed Anderson
    30/101

    Sam's Spring Fattoush Salad

    Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    31/101

    Little Gem Wedge Salad with Tahini Ranch

    Philosophical question: Is it still a wedge if it isn't smothered in blue cheese and bacon? It's debatable, but we do know that this is a healthyish wedge salad we'd happily eat every day.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    32/101

    Shaved Fennel Salad

    This is an antidote to every boring side salad that ever was. Instead of meh greens, it's got shavings of fennel that bend and twist but keep their refreshing crunch with a lean dressing and nuggets of deeply toasted croutons, meaty walnuts, and shards of Parmesan.

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  • Photo by Joseph De Leo, Food Styling by Mira Evnine
    43/101

    Caesar Salad

    Nailing this misunderstood classic (no, we don't want grilled chicken) is all about restraint and, yes, anchovies.

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  • Photo by Peden + Munk
    44/101

    Fennel and Celery Root Salad

    Simplicity relies on quality. Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

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  • Photo by Alex Lau
    51/101

    Grilled Broccoli and Arugula Salad

    An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

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  • Photo by Chris Court and William Meppem
    52/101

    Green Vegetable Salad

    Toss Brussels sprouts, asparagus, green beans, and fennel with green goddess dressing for a healthful, vibrant—and verdant—salad.

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  • Photo by Christina Holmes.
    63/101

    Bitter Greens with Sautéed Corn & Shallots

    Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it's the bacon...)

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  • Photo by Michael Graydon + Nikole Herriott
    64/101

    Little Gem Salad with Lemon Cream and Hazelnuts

    This simple salad balances your garden variety vegetables, like carrots and little gem lettuce, with a whipped lemon cream dressing for a light lunch. Toasted hazelnuts offer a crunchy finishing touch.

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  • Charles Masters, food styling by Michelle Gatton, prop styling by Brian Heiser
    77/101

    Grilled Iceberg Wedges with Buttermilk-Basil Dressing

    Inspired by the classic steakhouse wedge, this salad gets a double hit of smokiness thanks to the bacon and grilled iceberg.

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  • Sara Remington
    78/101

    Eccentric Caesar Salad

    Who would have thought that curry powder would be the perfect addition to a Caesar dressing? And the nutritional yeast gives the vegan salad a cheese-like flavor that could please even the most omnivorous Caesar salad connoisseur.

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  • Amy Neunsinger
    83/101

    Winter Lettuces with Pomegranate Seeds

    I love the crimson glow of juicy little pomegranate morsels. Mix with fresh winter lettuces, serve it European style after the entreé, and enjoy.

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  • Photo by Chelsea Kyle
    84/101

    Perfect Pear Salad

    This beautiful salad has a wonderful presentation as well as a rich taste. The pears should be tender but crisp, giving the salad a divine texture and bite that is at once crunchy and juicy.

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  • David Loftus
    99/101

    Chopped Salad

    What a fantastic barbecue side: It's juicy, crunchy, and bright enough to provide delicious relief even from your richest dishes, and substantial enough to stand in for starchy sides like potatoes.

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  • Marcus Nilsson
    100/101

    Fennel, Frisée, and Escarole Salad

    This is an update of a traditional Italian-style salad dressing with the modern flavors of California cuisine: Floral Meyer lemon amplifies the acidity of red-wine vinegar in a bright shallot vinaigrette.

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