20 Simple Green Salads for Main Course Side Dishes

Move over, entrees—there’s a new star at the dinner table. Once upon a time, side salads were a perfunctory feature at meals, a necessary but unremarkable nod to a more healthful eating ethos. But no more. The humble green salad is experiencing a renaissance, with home cooks and foodies alike proving that these verdant concoctions have what it takes to be the main attraction.

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The Green Salad Evolution

Salads have shed their side-dish status and taken center stage in recent years, and for good reason. With the increasing movement towards healthier eating, green salads offer a vibrantly tasty way to pack in a plethora of nutrients. They’re versatile, social media-worthy (who can resist a beautifully laid-out salad pic?), and most importantly, they’re incredibly delicious.

Rich in vitamins, antioxidants, and fiber, green salads can reduce the risk of chronic diseases, support a healthy immune system, and aid in digestion. And that’s just for openers. Opting for a green salad as a main course often means you’ll ramp up your vegetable intake, which is associated with a range of health benefits, including a reduced risk of obesity, heart disease, and some cancers.

How to Choose and Store Your Greens

Before we toss into the recipes, a word on selecting the best greens. Ensure you’re picking the freshest produce available. Look for leaves that are vibrant and not wilted or brown. If possible, buy your greens with roots attached or, even better, grow them yourself.

Store your greens in the crisper drawer of your fridge in a breathable bag, and they should last from a few days to a week. If you’re prepping in advance, ensure greens are completely dry and wrap them in paper towels to absorb any moisture that could cause wilting.

20 Simply Stunning Green Salad Recipes

From classic favorites to innovative blends, these 20 green salads are hearty enough to stand alone as a main course, bursting with flavor combinations that will keep your palate and your body satisfied. Each of these recipes is designed to serve four as a main course or six to eight as a side. Enjoy!

Classic Caesar Salad with Grilled Chicken

For those who love the savory and creamy flavors of a Caesar salad, the addition of grilled chicken makes it a satisfying meal. This recipe keeps the traditional elements of romaine, Parmesan, and croutons but adds a batch of tender chicken breast.

Ingredients:

• 4 chicken breast fillets
• 2 romaine lettuce hearts, chopped
• 1 cup croutons
• 1/2 cup shaved Parmesan
• Caesar salad dressing

For the Caesar Salad Dressing:

• 2 anchovy fillets in oil, drained
• 1 small garlic clove
• 2 large egg yolks
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1/2 cup finely grated Parmesan
• Sea salt and freshly ground black pepper

Instructions:

1. Place anchovies, garlic, egg yolks, mustard, and lemon juice in a food processor. Process until smooth.
2. With the motor running, add the oil in a slow, steady stream until the mixture is thick and creamy.
3. Add the Parmesan, process until smooth, and season with salt and pepper.
4. Heat a grill pan over medium-high heat. Season the chicken with salt and pepper and grill for 6-7 minutes each side or until cooked through.
5. In a large salad bowl, combine romaine, croutons, and Parmesan. Toss with Caesar dressing and top with sliced grilled chicken.

Roasted Beet and Goat Cheese Salad

This salad combines the earthy sweetness of roasted beets with creamy goat cheese and the crunch of toasted walnuts. It’s a visually striking dish that packs a lot of flavor and nutrition.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 3 tablespoons olive oil
• Salt and ground black pepper
• 1/4 cup walnuts, coarsely chopped
• 5 ounces mixed salad greens
• 4 ounces goat cheese, crumbled
• Drizzle of balsamic vinegar or vinaigrette

Instructions:

1. Preheat the oven to 400°F. Toss beets in 2 tablespoons of olive oil, salt, and pepper.
2. Spread the beets in a single layer on a baking sheet and roast for about 40 minutes, or until tender.
3. In a small skillet, heat the remaining tablespoon of olive oil and toast the walnuts over medium-high heat until fragrant, about 2 minutes.
4. In a large bowl, toss the roasted beets with the mixed greens and top with goat cheese and walnuts. Drizzle with balsamic vinegar or vinaigrette.

Spinach and Mango Salad with Shrimp

This tropical delight pairs sweet and tangy mango with succulent shrimp and nutrient-rich spinach. It’s a light yet satisfying option, perfect for warm evenings.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• Salt and ground black pepper
• 6 cups fresh baby spinach
• 2 ripe mangoes, peeled, pitted, and diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup cucumber, peeled and diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 2 tablespoons honey
• 1/4 teaspoon cayenne pepper
• 1/2 cup olive oil

Instructions:

1. Heat a large skillet over medium-high heat. Toss the shrimp with 2 tablespoons of olive oil and season with salt and pepper. Cook the shrimp until pink and opaque, about 2-3 minutes per side.
2. In a large bowl, combine the spinach, mangoes, red onion, cucumber, and shrimp.
3. In a small bowl, whisk together the lime juice, honey, cayenne pepper, and 1/2 cup olive oil to make a vinaigrette.
4. Drizzle the vinaigrette over the salad and toss well to combine.

Avocado and Quinoa Salad

This healthy and satisfying salad is a great way to enjoy the incredible taste of quinoa and the creamy richness of avocado, all while getting a protein boost.

Ingredients:

• 1 cup uncooked quinoa
• 1 1/2 cups water or vegetable broth
• 3 ripe avocados, peeled and sliced
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Juice of 2 limes
• 3 tablespoons extra-virgin olive oil
• Salt and ground black pepper

Instructions:

1. Rinse the quinoa thoroughly in a fine-mesh strainer.
2. In a medium saucepan, bring the water or broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes. Fluff with a fork and set aside to cool.
3. In a large bowl, combine the cooked quinoa, avocados, bell pepper, red onion, cherry tomatoes, parsley, and mint.
4. In a small bowl, whisk together the lime juice and olive oil to make a dressing. Drizzle over the salad and toss to combine. Season with salt and pepper to taste.

Grilled Peach and Arugula Salad with Prosciutto

This salad combines the smoky sweet flavor of grilled peaches with the peppery bite of arugula and the saltiness of prosciutto. It’s a delicious combination of flavors and a wonderful balance of sweet, salty, and savory.

Ingredients:

• 4 ripe peaches, halved and pitted
• 4 slices of prosciutto
• 6 cups arugula
• 1/4 cup pine nuts, toasted
• 1/4 cup balsamic glaze
• 2 tablespoons honey
• 1/4 cup olive oil
• Salt and ground black pepper

Instructions:

1. Preheat the grill to medium-high. Lightly oil the grill grates.
2. Grill the peaches cut side down for 3-4 minutes, or until grill marks appear. Remove from the grill and set aside.
3. In a small bowl, whisk together the balsamic glaze, honey, and olive oil to make a vinaigrette.
4. In a large bowl, combine the arugula with half of the vinaigrette. Divide the dressed arugula evenly among four plates.
5. Top each plate of arugula with a grilled peach half, a slice of prosciutto, and a sprinkle of pine nuts. Drizzle with the remaining vinaigrette.

Protein-Packed Tuna and White Bean Salad

This salad is brimming with Mediterranean flavors and is packed with protein thanks to the tuna and white beans. It’s quick and simple to prepare, making it an ideal weeknight meal.

Ingredients:

• 2 cans (5 ounces each) tuna in olive oil, drained
• 2 cans (15 ounces each) cannellini beans, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and chopped
• 1 small cucumber, diced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons red wine vinegar
• 1/4 cup extra-virgin olive oil
• Salt and ground black pepper

Instructions:

1. In a large bowl, combine the tuna, cannellini beans, red onion, olives, cucumber, and parsley.
2. In a small bowl, whisk together the red wine vinegar and olive oil to make a dressing.
3. Drizzle the dressing over the tuna and bean mixture and toss to combine. Season with salt and pepper to taste.

Summer Berry and Chicken Salad

Keep it light and refreshing with this summer salad that features fresh berries, grilled chicken, and a tangy citrus dressing. It’s a picnic on a plate.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and ground black pepper
• 1 cup strawberries, hulled and sliced
• 1 cup raspberries
• 1 cup blueberries
• 5 cups mixed salad greens
• 1/4 cup feta cheese, crumbled
• Drizzle of orange or berry vinaigrette

Instructions:

1. Heat a grill pan over medium-high heat. Toss the chicken with 1 tablespoon of olive oil, salt, and pepper. Grill for 6-7 minutes on each side, or until cooked through.
2. In a large bowl, combine the strawberries, raspberries, blueberries, and salad greens.
3. Slice the grilled chicken and arrange over the top of the salad.
4. Sprinkle with feta cheese and drizzle with orange or berry vinaigrette.

Asian-Inspired Edamame and Cabbage Salad

This vibrant green salad features edamame and shredded cabbage, giving it a satisfying crunch and a pop of color. The soy ginger dressing ties the whole dish together with a burst of savory flavor.

Ingredients:

• 1 cup shelled edamame, cooked
• 4 cups shredded Napa cabbage
• 1 red bell pepper, thinly sliced
• 1 carrot, shredded
• 1/4 cup cilantro, chopped
• 1/4 cup green onions, chopped
• 1/4 cup toasted sesame seeds
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced

Instructions:

1. In a large bowl, combine the edamame, Napa cabbage, red bell pepper, carrot, cilantro, green onions, and toasted sesame seeds.
2. In a small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, and garlic to make a dressing.
3. Drizzle the dressing over the salad and toss to combine.

Sweet and Spicy Grilled Watermelon Salad

Grilled watermelon is the unexpected star of this dish, which balances sweetness with a touch of heat. Complemented by peppery arugula and creamy feta, it makes for a memorable meal.

Ingredients:

• 8 (1-inch thick) watermelon slices, rind removed
• 2 tablespoons olive oil
• Salt and ground black pepper
• 6 cups arugula
• 1/2 cup feta cheese, crumbled
• 1/4 cup pine nuts, toasted
• Drizzle of balsamic glaze
• Pinch of cayenne pepper (optional)

Instructions:

1. Preheat the grill to medium-high. Lightly oil the grill grates.
2. Brush the watermelon slices with olive oil and sprinkle with salt and pepper.
3. Grill the watermelon for 2-3 minutes per side, or until grill marks appear.
4. In a large bowl, toss the arugula with the grilled watermelon. Divide the salad among four plates.
5. Top with crumbled feta and pine nuts. Drizzle with balsamic glaze and sprinkle with cayenne, if using.

Mediterranean Chickpea Salad

Chickpeas are the star of this Mediterranean-inspired salad, which is brimming with a mix of bright, zesty flavors thanks to the lemony dressing, fresh herbs, and salty feta cheese.

Ingredients:

• 2 cans (15 ounces each) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Juice of 2 lemons
• 1/4 cup extra-virgin olive oil
• Salt and ground black pepper

Instructions:

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and Kalamata olives.
2. In a small bowl, whisk together the lemon juice and olive oil to make a dressing.
3. Add the dressing to the chickpea mixture along with parsley and mint. Toss to combine and season with salt and pepper to taste.

Nutty Broccoli Salad with Lemon Poppyseed Dressing

Shredded broccoli takes a turn in the spotlight in this salad, which is made rich with the addition of almonds and sunflower seeds, and given a wonderful zing from the lemon poppyseed dressing.

Ingredients:

• 4 cups shredded broccoli florets
• 1/2 cup sliced almonds, toasted
• 1/4 cup sunflower seeds, toasted
• 1/4 cup golden raisins
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1/4 cup honey
• Juice of 1 lemon
• 1 tablespoon poppyseeds
• Salt and ground black pepper

Instructions:

1. In a large bowl, combine the shredded broccoli, almonds, sunflower seeds, golden raisins, red onion, and parsley.
2. In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, lemon juice, poppyseeds, salt, and pepper to make a dressing.
3. Add the dressing to the salad and toss to combine.

Roasted Vegetable and Honey Mustard Quinoa Salad

A satisfying and flavorful grain salad that’s packed with textures and tastes. The roasted vegetables add depth, the quinoa brings protein, and the honey mustard dressing offers a delightful tanginess.

Ingredients:

• 1 cup uncooked quinoa
• 1 1/2 cups water or vegetable broth
• 4 cups assorted vegetables (such as bell peppers, zucchini, and red onion), cut into bite-sized pieces
• 3 tablespoons olive oil
• Salt and ground black pepper
• 1/4 cup honey
• 2 tablespoons grainy mustard
• 2 tablespoons apple cider vinegar
• 1/4 cup olive oil

Instructions:

1. Preheat the oven to 400°F.
2. Rinse the quinoa thoroughly in a fine-mesh strainer.
3. In a medium saucepan, bring the water or broth to a boil. Add the quinoa, reduce to a simmer, cover, and cook until the quinoa is tender and the liquid is absorbed, about 15 minutes. Fluff with a fork and set aside to cool.
4. Toss the vegetables with 3 tablespoons of olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for about 20-25 minutes, or until tender and golden brown.
5. In a small bowl, whisk together the honey, mustard, and apple cider vinegar. Slowly drizzle in the olive oil, whisking constantly, until the dressing is smooth and emulsified.
6. In a large bowl, combine the cooked quinoa and roasted vegetables. Drizzle with the honey mustard dressing and toss to combine.

Thai-Inspired Peanut Noodle Salad

Spiralized cucumber and carrots mimic the texture of noodles in this fresh and vibrant salad, which gets a burst of flavor and protein from the peanut dressing and the addition of tofu.

Ingredients:

• 8 ounces thin rice noodles
• 1 block (14 ounces) firm tofu, drained and pressed, cut into 1-inch cubes
• 1 tablespoon sesame oil
• Salt and ground black pepper
• 1 English cucumber, spiralized
• 2 large carrots, spiralized
• 1/4 cup fresh cilantro, chopped
• 1/4 cup green onions, chopped
• 1/4 cup peanuts, chopped
• 1/4 cup sesame seeds

For the Peanut Dressing:

• 1/4 cup creamy peanut butter
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced
• 2-4 tablespoons warm water

Instructions:

1. Cook the rice noodles according to package instructions. Drain and rinse with cold water.
2. Preheat the oven to 400°F. Toss the tofu with sesame oil, salt, and pepper. Spread the cubes on a baking sheet and bake for 20-25 minutes, until golden brown.
3. In a small bowl, whisk together all of the ingredients for the peanut dressing until smooth. Add more warm water as needed to achieve desired consistency.
4. In a large bowl, combine the cooked noodles, spiralized cucumber and carrots, cilantro, green onions, peanuts, and sesame seeds. Add the tofu cubes and toss with the peanut dressing.
5. Serve immediately or refrigerate until ready to serve. The salad can be eaten cold or at room temperature. Continue adding more spiralized vegetables for a fun twist on a traditional noodle dish.

Mediterranean Quinoa Salad

A light yet satisfying salad, boasting a combination of quinoa, cherry tomatoes, cucumber, feta cheese, and olives, dressed in a zesty lemon and olive oil vinaigrette.

Ingredients:

• 1 cup uncooked quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 cup crumbled feta cheese
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup red onion, finely chopped
• 3 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add quinoa and simmer for about 15 minutes until water is absorbed. Allow to cool.
2. In a large bowl, combine cooled quinoa, cherry tomatoes, cucumber, feta cheese, Kalamata olives, and red onion.
3. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour dressing over salad and toss to combine.
4. Garnish with fresh parsley before serving.

Crunchy Apple and Walnut Salad

Crisp apples, walnuts, and celery meet in this delightful salad, perfect for a refreshing side dish or light lunch.

Ingredients:

• 2 apples, cored and chopped
• 1/2 cup walnuts, roughly chopped
• 1/4 cup celery, thinly sliced
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Baby spinach or mixed greens for serving

Instructions:

1. In a medium bowl, mix together the chopped apples, walnuts, and celery.
2. In a small bowl, whisk together the mayonnaise and lemon juice until smooth. Season with salt and pepper.
3. Pour the dressing over the apple mixture and toss to coat evenly.
4. Serve over a bed of baby spinach or mixed greens.

Spicy Southwestern Black Bean Salad

A vibrant and spicy salad that’s filled with black beans, corn, avocado, and a fiery lime-cilantro dressing.

Ingredients:

• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or thawed if frozen)
• 1 ripe avocado, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tablespoons olive oil
• 1/4 teaspoon ground cumin
• Salt and cayenne pepper to taste

Instructions:

1. In a large bowl, combine black beans, corn, avocado, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, ground cumin, salt, and cayenne pepper.
3. Drizzle the dressing over the salad and gently toss to combine.
4. Chill for at least 30 minutes before serving to allow flavors to meld.

Asian-Style Cabbage Slaw

A crunchy and tangy slaw featuring cabbage, carrots, and a delightful sesame dressing.

Ingredients:

• 4 cups shredded cabbage
• 1 carrot, julienned
• 1/4 cup green onions, chopped
• 1/4 cup cilantro, chopped
• 2 tablespoons sesame seeds, toasted
• For the Dressing:
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated

Instructions:

1. In a large bowl, combine cabbage, carrot, green onions, cilantro, and sesame seeds.
2. In a small bowl, whisk together all the dressing ingredients until well blended.
3. Pour the dressing over the slaw and toss well to coat.
4. Chill for about an hour before serving to allow flavors to combine.

Beet and Goat Cheese Salad

Earthy beets, creamy goat cheese, and crunchy walnuts make this salad a delightful mix of textures and flavors.

Ingredients:

• 4 medium beets, roasted and sliced
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted and chopped
• Mixed salad greens
• For the Dressing:
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Arrange the mixed salad greens on a plate. Top with sliced beets, goat cheese, and walnuts.
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper.
3. Drizzle the dressing over the salad before serving.

Summer Berry Spinach Salad

A light and refreshing salad featuring spinach, berries, and a sweet poppy seed dressing.

Ingredients:

• 4 cups baby spinach
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1/4 cup feta cheese, crumbled
• 1/4 cup pecans, toasted
• For the Dressing:
• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon poppy seeds

Instructions:

1. In a large bowl, combine baby spinach, mixed berries, feta cheese, and pecans.
2. In a small bowl, whisk together all the dressing ingredients until well blended.
3. Drizzle the dressing over the salad and gently toss to combine.

Classic Caesar Salad

A timeless salad featuring crisp romaine lettuce, creamy Caesar dressing, croutons, and Parmesan cheese.

Ingredients:

• 1 head romaine lettuce, chopped
• 1/2 cup croutons
• 1/4 cup Parmesan cheese, grated
• For the Caesar Dressing:
• 1/4 cup mayonnaise
• 1 clove garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/4 cup olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chopped romaine lettuce, croutons, and Parmesan cheese.
2. In a small bowl, whisk together all the ingredients for the Caesar dressing until creamy and well combined.
3. Drizzle the dressing over the salad and toss to coat evenly.

Tips for Pairing a Salad with a Main Course

When pairing a salad with a main course, consider both the flavors and textures to ensure they complement each other without one overshadowing the other. Here are some tips to help you create a harmonious meal:

• Balance Flavors: If your main dish is rich and heavy, opt for a light and acidic salad like the Summer Berry Spinach Salad to cut through the richness. Conversely, if your main course is light, a heartier salad such as the Spicy Southwestern Black Bean Salad can provide a satisfying contrast.
• Consider Cuisine: Match the cuisine of your salad with your main dish for a cohesive dining experience. An Asian-Style Cabbage Slaw pairs beautifully with dishes like teriyaki chicken or grilled fish with a soy glaze.
• Texture Contrast: Pair a crunchy salad, such as the Classic Caesar Salad, with softer main dishes like pasta or risotto to add an interesting textural element to your meal.
• Colorful Presentation: Choose a salad with vibrant colors if your main dish looks pale or monotonous. The Beet and Goat Cheese Salad can add a visually appealing contrast to dishes like grilled chicken or roasted pork.
• Temperature Balance: Consider the temperature of your dishes. A cool, refreshing salad such as the Crunchy Apple and Walnut Salad can be a delightful counterpart to a warm, comforting main course.

By keeping these tips in mind, you can elevate your meal with a perfectly paired salad that complements the flavors, textures, and overall presentation of your main course.

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