Vegetarian Main-Course Salad Recipes
Bean, Corn, and Tortilla Salad
This healthy taco salad begins with a bed of romaine lettuce and baked tortilla chips. Heat pinto beans, frozen corn, and salsa in the microwave to make the warm topping.
Butter-Lettuce Salad with Egg and Potatoes
We like to top this salad with a fried egg, but you could swap in a poached or soft-boiled egg, or even an omelet, if you prefer.
Roasted Sweet-Potato and Farro Salad
Savory, sweet, and nutty all at once, this is a salad that can be enjoyed warm or chilled. Keep the skins on sweet potatoes to save time, fiber, and nutrients -- when roasted, skins offer a great textural contrast to the creamy flesh.
Couscous Salad with Black Beans, Mushrooms, and Corn
Combine chewy Israeli couscous with sauteed mushrooms, scallions, and corn to make this one-bowl vegan dinner. The addition of black beans and avocado make it a hearty meal.
Kale and Farro Salad with Feta
This whole grain and hearty-green salad is a welcome update on the tossed garden salad. It's a satisfying mix of chewy farro, crunchy kale, and smooth, creamy feta. It can stand up to a dressing and be tossed a few days ahead without going limp and soggy. In fact, the whole thing tastes better as leftovers, so make a big batch.Get the Kale and Farro Salad with Feta Recipe
Eggplant, Tomato, and Mozzarella Salad
Add grilled eggplant to the classic caprese salad of fresh mozzarella, tomatoes, and basil for a summer vegetable extravaganza. Enjoy it as a starter or a side, or serve it with crusty Italian bread as a vegetarian main dish.
Cannellini beans and cubes of provolone cheese elevate this refreshing summer salad to main-dish status. Prepare it at least two hours in advance to allow the bread to soak up the dressing.
Mediterranean Chopped Salad
Roasted red peppers, fresh orange peppers, toasted almonds, and chickpeas give this salad color and substance. The tangy vinaigrette is made from white-wine vinegar, grainy mustard, and olive oil.
Pasta Salad with Broccoli and Peanuts
Peanut butter, soy sauce, rice vinegar, and red-pepper flakes create a delectable Asian-style dressing for this whole-wheat pasta and broccoli salad. Pack it for lunch and enjoy it chilled, or serve it warm for dinner.
Quinoa Salad with Toasted Almonds
Nutty, protein-rich quinoa mingles with yellow bell pepper, garlic, scallions, and zucchini in this satisfying main-dish salad. After cooking, stir in toasted almonds and celery to add crunch.
Warm Lentil Salad with Goat Cheese
Green lentils (also known as French lentils) have a nutty flavor and hold their shape when cooked, making them a great choice for salads. Mix in sauteed shallots, carrot, celery, and red bell pepper, as well as fresh spinach and goat cheese to make this hearty salad.
Roasted Vegetable Salad with Goat Cheese
Toss warm roasted zucchini, carrots, and onions in a light vinaigrette with Boston lettuce and goat cheese. This salad is endlessly flexible: Add bell peppers, tomatoes, cauliflower, or any other vegetables you have on hand.
Mediterranean Grain Salad
Reminiscent of tabbouleh, this hearty salad combines bulgur wheat with grape tomatoes, parsley, and tangy goat cheese. Excellent at room temperature, this one-serving recipe is a great choice for a take-along lunch.
Asian Noodle Salad
Toss soba noodles, blanched green beans, and silken tofu in a dressing of lime juice, soy sauce, and sesame oil to make this cool Asian salad. This 15-minute dish is perfect as a light dinner or an office lunch.
Lemony Zucchini, Chickpea, and Lima Bean Salad
Lima beans and chickpeas add a buttery dimension to this creative salad. The beans are tossed with zucchini, red onion, basil, and chunks of Parmesan cheese in a slightly spicy, lemony vinaigrette.
Pasta Salad with Goat Cheese and Arugula
Arugula, red onion, goat cheese, and a Dijon vinaigrette give this pasta and cannellini bean salad lively flavor. You can make the salad a day in advance, and add the dressing just before serving.
Egg White and Avocado Salad
Chopped celery and Granny Smith apple add a refreshing crunch to this egg white salad, while avocado lends a creamy touch. Serve this salad in butter lettuce leaves or on toasted whole-grain bread.
Chopped Greek Salad
One of our favorite summer meals, this classic Greek salad combines grape tomatoes, cucumber, bell peppers, Kalamata olives, and feta cheese in a light lemon-olive oil dressing. If you like your salad a little more substantial, add chickpeas or white beans.
White Bean and Broccoli Salad
Raw broccoli, orange segments, and celery give this salad color and crunch. Plain yogurt, red-wine vinegar, and fresh rosemary make the tangy dressing.
Chickpea, Cherry Tomato, and Feta Salad
This salad stands up well to being prepared in advance and going in the lunchbox to work or school. Chickpeas, cherry tomatoes, and feta cheese marinate in an oregano and lemon vinaigrette until you're ready for lunch.
Warm Spinach Salad with Fried Egg and Potatoes
Equally appropriate for brunch, lunch, or dinner, this wilted spinach salad is fortified with roast potatoes to transform a simple fried egg into a meal.
This whole-grain extravaganza unites red and white quinoa, farro, and pearl and purple barley with feta cheese, roasted onions, parsley, and sweet Fuji apple. You can cook the grains a day ahead and refrigerate them until you're ready to assemble the salad.
Mediterranean Salad with Artichokes, Penne, and Sun-Dried Tomatoes
No need to choose between pasta salad and greens when you can have both! Sun-dried tomatoes, artichoke hearts, feta cheese, and cannellini beans make this salad a satisfying meal.
Cold Soba Salad with Feta and Cucumber
Japanese buckwheat noodles take a trip to the Mediterranean when you add parsley, cucumber, lemon juice, and crumbled feta. This chilled pasta salad makes a great addition to the picnic basket.
Dress cooked brown lentils, cucumber, parsley, and red onion with an easy red-wine vinegar dressing and top with chopped hard-cooked eggs. Serve this vegetarian main dish over a bed of greens for a satisfying lunch or dinner.
Lentil and Bulgur Salad
With a sturdy backbone of bulgur wheat and lentils, this is a stick-to-your ribs vegetarian salad. Grape tomatoes, scallions, and feta cheese add bright notes.
Mediterranean Salad with Green Beans and Feta
Navel oranges add bursts of sweetness to this salad of green beans, red onion, feta, and white beans. Save time by making the vinaigrette in the same bowl you use to toss the salad.
Chickpea and Eggplant Salad
Olives, red onion, mint, and cilantro (known as fresh coriander in Europe) punch up this roasted eggplant salad. If you can't find the walnut vinegar called for in this recipe, you can use sherry vinegar instead.
White-Bean Salad with Zucchini and Parmesan
Fresh, raw zucchini and green beans add color and crunch to this easy bean salad, seasoned with fresh basil, crumbled Parmesan cheese, and lemon juice and zest.
Bulgur Salad with Feta and Pine Nuts
Nutty, chewy bulgur wheat provides a hearty base for this salad, while lemon juice, cucumber, parsley, and feta add fresh notes. Dial up the protein by adding a drained can of chickpeas if you like.
Chickpea Salad with Buttermilk Dressing
Radishes, toasted walnuts, and green beans fill out this light and lovely salad. If you have fresh herbs on hand, add them to the tangy buttermilk-sour cream dressing.