When it comes to a delicious and satisfying meal, salads are often overlooked. But why settle for just any old salad when you can have a flavorful entree salad that’s perfect for any season? In this article, we’ll explore 20 mouthwatering recipes that go beyond your average mixed greens. From grilled chicken Caesar to Thai peanut noodles, these salads are packed with protein, vegetables, and plenty of flavor.
Whether you’re in the mood for something classic and comforting or adventurous and exotic, we’ve got you covered. With a range of ingredients and cooking methods, these entree salads can be customized to suit your tastes and dietary needs. And the best part? They’re perfect for any time of year, whether you’re looking for a light and refreshing summer salad or a hearty and warming winter meal.
So what are you waiting for? Dive in and discover the endless possibilities of flavorful entree salads!
Grilled Chicken Caesar Salad with Parmesan Crisps
Elevate your salad game with this classic combination of tender grilled chicken, crispy romaine, and tangy Caesar dressing, all topped off with crunchy Parmesan crisps.
Ingredients:
– 1 pound boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup fresh romaine lettuce, chopped
– 1/4 cup Caesar dressing
– 1 cup croutons (store-bought or homemade)
– 1/4 cup shaved Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Season chicken with salt, pepper, and garlic; grill for 5-6 minutes per side, or until cooked through.
3. Toss romaine lettuce with Caesar dressing; divide among plates.
4. Top salads with grilled chicken, croutons, and shaved Parmesan cheese.
5. Cook Parmesan crisps by sprinkling shredded Parmesan on a baking sheet lined with parchment paper; bake in oven at 350°F (175°C) for 2-3 minutes, or until crispy.
Cooking Time: Approximately 20-25 minutes
Asian Sesame Steak Salad with Ginger Dressing
A refreshing and flavorful salad that combines the savory taste of steak with the crunch of sesame seeds and the warmth of ginger.
Ingredients:
– 1.5 lbs flank steak, sliced into thin strips
– 2 tbsp vegetable oil
– 2 tsp soy sauce
– 1 tsp honey
– 1/4 cup toasted sesame seeds
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup sliced red bell peppers
– 1 cup sliced carrots
– 2 tbsp fresh ginger, peeled and minced
– 2 tbsp rice vinegar
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a small bowl, whisk together soy sauce, honey, and sesame seeds.
3. Brush the steak with vegetable oil and season with salt and pepper.
4. Grill the steak for 3-4 minutes per side, or until cooked to desired level of doneness.
5. Meanwhile, prepare the dressing by combining ginger, rice vinegar, and a pinch of salt in a small bowl.
6. In a large bowl, combine mixed greens, red bell peppers, and carrots.
7. Slice the grilled steak into thin strips and add to the salad.
8. Drizzle the ginger dressing over the salad and toss to coat.
Cooking Time: 15-20 minutes
Mediterranean Quinoa Salad with Feta and Olives
This refreshing quinoa salad combines the nutty flavor of quinoa with the brininess of feta cheese, the savory taste of olives, and a hint of Mediterranean herbs. Perfect for a quick lunch or dinner, this recipe is sure to become a favorite.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup chopped Kalamata olives
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine cooked quinoa, chopped olives, crumbled feta cheese, and chopped parsley.
2. In a small bowl, whisk together lemon juice and olive oil.
3. Pour the dressing over the quinoa mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately or refrigerate for up to 24 hours before serving.
Cooking Time: 10 minutes
Southwest Black Bean and Corn Salad with Avocado Lime Dressing
This vibrant salad combines the flavors of the Southwest with the creaminess of avocado, perfect for a light and refreshing meal or as a side dish.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen corn kernels, thawed
– 1 red bell pepper, diced
– 1/2 cup chopped cilantro
– 2 tablespoons lime juice
– 1 ripe avocado, diced
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine black beans, corn kernels, and red bell pepper.
2. In a blender or food processor, blend together avocado, lime juice, salt, and pepper until smooth.
3. Pour the Avocado Lime Dressing over the bean mixture and stir until well combined.
4. Stir in chopped cilantro.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: None
Servings: 6-8
Greek Gyro Salad with Tzatziki Sauce
Discover the flavors of Greece in this refreshing salad, featuring juicy gyro meat, crisp veggies, and a creamy tzatziki sauce.
Ingredients:
– 1 pound cooked gyro meat (lamb or beef)
– 4 cups mixed greens
– 1 cup diced cucumber
– 1/2 cup diced red bell pepper
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– Salt and pepper to taste
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, gyro meat, cucumber, bell pepper, feta cheese, and parsley.
2. In a small bowl, whisk together olive oil and lemon juice. Pour dressing over the salad and toss to coat.
3. To make tzatziki sauce, combine yogurt, cucumber, lemon juice, garlic powder, salt, and pepper in a bowl. Stir well to combine.
4. Serve the salad with tzatziki sauce on the side or drizzle it over the top.
Cooking Time: 10 minutes
Balsamic Strawberry Spinach Salad with Candied Pecans
This refreshing summer salad combines the sweetness of strawberries, the tanginess of balsamic glaze, and the crunch of candied pecans. Perfect for a light lunch or dinner.
Ingredients:
– 4 cups fresh baby spinach leaves
– 1 pint sliced strawberries
– 1/2 cup balsamic glaze (homemade or store-bought)
– 1/2 cup candied pecans (see below for recipe)
– 1/2 cup crumbled feta cheese (optional)
Instructions:
1. In a large bowl, combine spinach leaves and sliced strawberries.
2. Drizzle balsamic glaze over the salad, tossing gently to coat.
3. Sprinkle candied pecans over the top.
4. If using feta cheese, crumble it over the salad.
Candied Pecan Recipe:
– 1/2 cup pecan halves
– 1 tablespoon brown sugar
– 1 tablespoon honey
– 1/4 teaspoon salt
Preheat oven to 350°F (175°C). Toss pecans with sugar, honey, and salt. Spread on a baking sheet and bake for 10-12 minutes or until caramelized.
Cooking Time: 15 minutes
Thai Peanut Noodle Salad with Crispy Tofu
This refreshing salad combines the creamy richness of peanut sauce with the crunch of crispy tofu and the sweetness of mixed vegetables, all wrapped up in a bed of noodles. A perfect blend of flavors and textures to satisfy your cravings!
Ingredients:
– 8 oz rice noodles
– 1 block firm tofu, cut into bite-sized pieces
– 2 tbsp peanut oil
– 1/4 cup creamy peanut butter
– 2 tbsp soy sauce
– 2 tbsp honey
– 1 tsp grated ginger
– 1/2 tsp red pepper flakes (optional)
– 1 cup mixed vegetables (bell peppers, carrots, snap peas, etc.)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Cook noodles according to package instructions. Drain and set aside.
2. In a large skillet, heat peanut oil over medium-high heat. Add tofu and cook until crispy, about 3-4 minutes per side. Remove from heat and set aside.
3. In a blender or food processor, combine peanut butter, soy sauce, honey, ginger, and red pepper flakes (if using). Blend until smooth.
4. In a large bowl, combine cooked noodles, mixed vegetables, and crispy tofu. Pour peanut sauce over the top and toss to coat. Season with salt and pepper to taste.
5. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 20-25 minutes
Harvest Kale Salad with Roasted Sweet Potatoes and Pomegranate
Celebrate the flavors of fall with this hearty salad featuring roasted sweet potatoes, crispy kale, and juicy pomegranate seeds.
Ingredients:
– 2-3 sweet potatoes, peeled and cubed
– 1 bunch curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/4 cup pomegranate arils
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons apple cider vinegar
Instructions:
1. Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large bowl, massage kale leaves with your hands for about 2 minutes to soften the leaves.
3. Add roasted sweet potatoes, pomegranate arils, and crumbled feta cheese (if using) to the kale. Drizzle with apple cider vinegar.
4. Toss gently to combine. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
BBQ Ranch Chicken Salad with Crispy Onions
Elevate your salad game with this mouth-watering BBQ ranch chicken salad, topped with crispy onions and fresh greens. Perfect for a quick lunch or dinner.
Ingredients:
– 1 lb cooked chicken breast, diced
– 1 cup mixed greens
– 1/2 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 1/4 cup crispy fried onions (see note)
– 1/2 cup BBQ ranch dressing
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, diced chicken, cherry tomatoes, and crumbled feta cheese.
2. Drizzle with BBQ ranch dressing and toss to coat.
3. Top with crispy fried onions and serve immediately.
Cooking Time: 10-15 minutes (including prep time)
Note: To make crispy fried onions, thinly slice 1/4 cup of yellow onion rings. Dredge in flour, shaking off excess, then fry in hot oil until golden brown. Drain on paper towels.
Moroccan Chickpea Salad with Lemon Tahini Dressing
Experience the vibrant flavors of Morocco with this refreshing chickpea salad, topped with a creamy lemon tahini dressing.
Ingredients:
– 1 can chickpeas, drained and rinsed
– 2 cups mixed greens (arugula, spinach, parsley)
– 1/4 cup chopped red bell pepper
– 1/4 cup chopped cucumber
– 1/4 cup crumbled feta cheese
– 2 tbsp freshly squeezed lemon juice
– 1 tsp ground cumin
– Salt and pepper to taste
– Lemon tahini dressing (recipe below)
Lemon Tahini Dressing:
– 1/2 cup tahini
– 1/4 cup freshly squeezed lemon juice
– 1 minced garlic clove
– 1 tsp honey
– Salt to taste
Instructions:
1. In a large bowl, combine chickpeas, mixed greens, red bell pepper, cucumber, and feta cheese.
2. In a small bowl, whisk together cumin, salt, and pepper. Sprinkle over the salad.
3. To make the lemon tahini dressing, combine tahini, lemon juice, garlic, and honey in a blender or food processor. Blend until smooth, adding water as needed to achieve desired consistency.
4. Pour the dressing over the salad and toss to combine.
Cooking Time: 10 minutes
Caprese Pasta Salad with Fresh Basil and Balsamic Glaze
This refreshing pasta salad combines the sweetness of cherry tomatoes, creaminess of mozzarella cheese, and brightness of fresh basil, all tied together with a drizzle of rich balsamic glaze. Perfect for warm weather gatherings or as a quick lunch option.
Ingredients:
– 8 oz. pasta (such as bow tie or penne)
– 2 cups cherry tomatoes, halved
– 1 cup fresh mozzarella cheese, sliced
– 1/4 cup extra-virgin olive oil
– 2 tbsp. balsamic glaze
– 1/4 cup chopped fresh basil leaves
– Salt and pepper to taste
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large bowl, combine cherry tomatoes, mozzarella cheese, and cooked pasta.
3. Drizzle olive oil over the top and toss gently to combine.
4. Drizzle balsamic glaze over the salad and sprinkle with chopped basil leaves.
5. Season with salt and pepper to taste.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 15 minutes
Buffalo Chicken Salad with Blue Cheese Dressing
This recipe combines the bold flavors of buffalo chicken and creamy blue cheese dressing for a unique and delicious salad. Perfect for a quick lunch or dinner, this dish is sure to please even the most discerning palates.
Ingredients:
– 1 pound cooked chicken breast, diced
– 1/2 cup celery, diced
– 1/2 cup red bell pepper, diced
– 1/4 cup blue cheese crumbles
– 1 tablespoon Frank’s RedHot sauce
– 2 tablespoons mayonnaise
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, lettuce)
– Croutons and chopped scallions for garnish (optional)
Instructions:
1. In a large bowl, combine chicken, celery, and red bell pepper.
2. In a small bowl, whisk together blue cheese crumbles, Frank’s RedHot sauce, mayonnaise, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the chicken mixture and toss to coat.
4. Divide mixed greens among four plates. Top each plate with the buffalo chicken mixture.
5. Garnish with croutons and chopped scallions if desired.
Cooking Time: 10 minutes
Warm Bacon Spinach Salad with Poached Eggs
This recipe combines the savory flavors of crispy bacon and fresh spinach with the richness of poached eggs, all wrapped up in a warm and satisfying salad.
Ingredients:
– 4 cups fresh baby spinach leaves
– 6 slices of thick-cut bacon, cooked until crispy
– 2 tablespoons olive oil
– 1 clove garlic, minced
– Salt and pepper to taste
– 4 large eggs
– 1 tablespoon white vinegar (for poaching)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, cook the bacon over medium heat until crispy. Remove from heat and set aside.
3. In the same skillet, add the olive oil and minced garlic. Cook for 1 minute, then add the spinach leaves. Cook until wilted, about 2-3 minutes. Season with salt and pepper to taste.
4. Poach the eggs by bringing a pot of water to a simmer, adding the vinegar, and gently cracking in the eggs. Cook for 3-4 minutes or until the whites are set.
5. To assemble the salad, place a portion of the warm spinach mixture on a plate, top with crispy bacon, and serve with a poached egg.
Cooking Time: 15-20 minutes
Shrimp and Mango Salad with Coconut Lime Dressing
This refreshing salad combines succulent shrimp, juicy mango, and crunchy veggies, all tied together with a zesty coconut lime dressing. Perfect for a light and flavorful lunch or dinner.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 ripe mangos, diced
– 1/2 red bell pepper, sliced
– 1/4 cup chopped fresh cilantro
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon coconut cream
– Salt and pepper to taste
– 4 cups mixed greens (arugula, spinach, etc.)
Instructions:
1. In a medium bowl, combine shrimp, mango, red bell pepper, and cilantro.
2. In a small bowl, whisk together lime juice and coconut cream until smooth.
3. Pour dressing over the shrimp mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Serve on top of mixed greens.
Cooking Time: 10 minutes
Roasted Beet and Goat Cheese Salad with Walnuts
Roasted Beet and Goat Cheese Salad with Walnuts Recipe
Summary: This salad combines sweet roasted beets with tangy goat cheese, crunchy walnuts, and fresh greens for a delicious and healthy meal.
Ingredients:
– 2 large beets
– 1/4 cup olive oil
– Salt and pepper to taste
– 8 oz goat cheese, crumbled
– 4 cups mixed greens (arugula, spinach, etc.)
– 1/2 cup chopped walnuts
– 2 tbsp balsamic glaze
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for about 45-50 minutes, or until tender when pierced with a fork.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine the mixed greens, crumbled goat cheese, and sliced beets.
5. Sprinkle chopped walnuts over the salad and drizzle with balsamic glaze.
6. Season with salt and pepper to taste.
7. Serve immediately.
Cooking Time: 50 minutes (roasting time) + assembly time.
Note: You can adjust the amount of ingredients according to your preference, and feel free to add other toppings like cherry tomatoes or avocado for added flavor and texture.
Vietnamese Vermicelli Salad with Grilled Pork
This refreshing salad combines the flavors of grilled pork, tangy vermicelli noodles, and crunchy vegetables for a deliciously light meal. Perfect for warm weather or as a healthy lunch option.
Ingredients:
– 1/2 pound pork tenderloin
– 1 package rice vermicelli noodles
– 1 cup mixed greens (lettuce, mint, cilantro)
– 1 cup diced cucumber
– 1 cup diced carrots
– 1/4 cup chopped fresh cilantro
– 2 tablespoons fish sauce
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Grill the pork tenderloin for 5-7 minutes per side, or until cooked through.
2. Cook the vermicelli noodles according to package instructions.
3. In a large bowl, combine mixed greens, cucumber, carrots, and chopped cilantro.
4. Slice the grilled pork into thin strips and add to the salad.
5. In a small bowl, whisk together fish sauce and lime juice.
6. Pour the dressing over the salad and toss to combine.
7. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Autumn Apple Walnut Salad with Maple Dijon Dressing
Embrace the cozy flavors of fall with this delightful salad featuring crisp apples, toasted walnuts, and a tangy maple dijon dressing. Perfect for a seasonal gathering or a quick weeknight dinner.
Ingredients:
– 2 large apples, diced (Granny Smith or Honeycrisp)
– 1/4 cup chopped fresh parsley
– 1/2 cup toasted walnut halves
– 1/4 cup crumbled blue cheese (optional)
– 2 tbsp maple dijon dressing
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine diced apples, parsley, and walnuts.
2. If using blue cheese, crumble it over the apple mixture.
3. Drizzle with maple dijon dressing, tossing gently to coat.
4. Season with salt and pepper to taste.
5. Serve immediately, garnished with additional parsley if desired.
Cooking Time: 10 minutes
California Cobb Salad with Creamy Avocado Dressing
Elevate your salad game with this fresh take on the classic Cobb salad, featuring creamy avocado dressing and an abundance of flavors.
Ingredients:
– 4 cups mixed greens (arugula, spinach, lettuce)
– 1 cup cooked chicken breast, diced
– 1/2 cup crumbled blue cheese
– 1/2 cup sliced red onion
– 1/2 cup chopped fresh cilantro
– 1 ripe avocado, mashed
– 2 tablespoons freshly squeezed lime juice
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, chicken breast, blue cheese, red onion, and cilantro.
2. In a separate bowl, whisk together mashed avocado, lime juice, salt, and pepper until smooth.
3. Pour the creamy dressing over the salad and toss to coat.
4. Serve immediately, garnished with additional cilantro if desired.
Cooking Time: 10 minutes
Spicy Tuna Poke Salad with Seaweed and Sesame
A refreshing and flavorful Hawaiian-inspired dish that combines the richness of tuna with the heat of Korean chili flakes. This Spicy Tuna Poke Salad is perfect for a light and satisfying meal or as an appetizer.
Ingredients:
– 1 lb sushi-grade tuna, cut into small cubes
– 2 tbsp soy sauce
– 2 tbsp sesame oil
– 1 tsp Gochugaru (Korean chili flakes)
– 1/4 cup diced green onion
– 1/4 cup toasted seaweed sheets, chopped
– 1/4 cup sesame seeds
– Salt and pepper to taste
– Lime wedges for serving
Instructions:
1. In a large bowl, whisk together soy sauce, sesame oil, and Gochugaru.
2. Add the tuna cubes and marinate for at least 30 minutes in the refrigerator.
3. Just before serving, stir in diced green onion, toasted seaweed sheets, and sesame seeds.
4. Season with salt and pepper to taste.
5. Serve chilled or at room temperature with lime wedges on the side.
Cooking Time: 15-20 minutes (including marinating time)
Herbed Farro Salad with Roasted Vegetables and Feta
A hearty and flavorful salad perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 1 cup farro
– 2 cups water
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– Salt and pepper to taste
– 1 large sweet potato, peeled and cubed
– 1 large zucchini, sliced
– 1 red bell pepper, sliced
– 1/4 cup crumbled feta cheese
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a medium saucepan, bring farro and water to a boil. Reduce heat, cover, and simmer for 20-25 minutes or until tender.
3. Meanwhile, toss sweet potato, zucchini, and red bell pepper with olive oil, garlic, thyme, and rosemary on a baking sheet. Roast in the preheated oven for 25-30 minutes or until vegetables are tender.
4. Drain cooked farro and fluff with a fork. Stir in chopped herbs (if using). Top with roasted vegetables and crumbled feta cheese.
Cooking Time: 45-50 minutes
Summary
Get ready to elevate your mealtime with these 20 flavorful entree salad recipes, one for every season! From classic Caesar to international inspirations like Korean BBQ and Moroccan chickpea, there’s something for everyone. Satisfy your cravings with grilled chicken, steak, and shrimp, or go vegetarian with quinoa, kale, and roasted sweet potatoes. Each recipe features a unique combination of flavors, textures, and presentation ideas to impress your family and friends. Whether you’re in the mood for something light and refreshing or hearty and filling, these salads are sure to delight.