Yes, it’s possible to eat a healthy salad every day without getting bored — the trick is to vary flavors, textures and ingredient types. Try our favorite fresh, seasonal salad recipes below, then check out our chart for more mixing and matching ideas.
|Day 1: Beet Salad with Mushrooms, Goat Cheese and Arugula|
For added texture, top this salad with garlic chips, which are easy to make. Click through to the recipe to find out how!
|Day 2: Celery Root and Carrot Remoulade|
Toss this fresh-tasting salad with remoulade, a mayonnaise-based dressing that includes mustard, capers and herbs. Use store-bought mayonnaise or, if you prefer, homemade aioli.
|Day 3: Kale Salad with Creamy Lemon Dressing|
This nutritious (and delicious) salad relies on kale instead of the more traditional lettuce. Torn croutons add a rustic touch to the dish.
|Day 4: Chinese Chicken Salad|
Fried wonton strips add crunch to this full-meal salad, which is chock-full of vegetables and tender pieces of chicken, all tossed with an Asian-inspired vinaigrette.
|Day 5: Farro and Quinoa Salad with Pomegranate Vinaigrette|
Hearty and healthful, this salad is packed with nutrient-dense foods, including farro, quinoa and pomegranate. Celery and fennel add a pleasing crunch to the mix.
|Day 6: Fattoush Salad with Ricotta Salata Cheese|
Deep crimson ground sumac is an essential ingredient in this dish — its citrusy tang cannot be matched, so seek out the spice in Middle Eastern or specialty-food stores.
|Day 7: Southwestern Salad|
Spicy, crunchy and refreshing, this winter salad includes roasted butternut squash, avocado and jicama, plus black beans and cotija cheese, a hard Mexican cow’s milk cheese. It’s hearty enough for a complete meal.
|Day 8: Wedge Salad with Buttermilk Dressing and Blue Cheese|
Buttermilk and low-fat Greek yogurt lend body to this tangy salad dressing without the added fat of mayonnaise.
|Day 9: Brussels Sprout and Arugula Salad with Walnuts|
Shaving Brussels sprouts with a mandoline creates thin ribbons that give this salad a wonderful texture.
|Day 10: Field Salad with Pancetta and Walnuts|
Bold, bitter greens like dandelion, frisée, escarole, arugula or radicchio stand up well to the big flavors of walnuts, cheese and crisp pancetta.
|Day 11: Warm Squash Salad with Teleme and Pepitas|
Here, oven-hot squash warms the spinach and melts the edges of tart, semisoft Teleme cheese, blending the flavors.
|Day 12: Vietnamese Flank Steak Salad|
Tender rice noodles and a trio of green herbs define this fresh Asian main.
|Day 13: Kale Salad with Pine Nuts, Currants and Parmesan|
Here, kale is treated similarly to cabbage in a slaw—it’s marinated to create a tender and flavorful salad.
|Day 14: Curried Chicken Salad|
This turmeric-spiced salad can be served mounded on lettuce leaves, stuffed into avocado halves or between slices of bread for sandwiches.
|Day 15: Warm Wild Mushroom Salad with Bacon Vinaigrette|
Bitter radicchio and peppery arugula are layered with a warm mushroom mixture for extra flavor, color and crunch.
|Day 16: Spinach, Pear and Pomegranate Salad|
Pomegranate seeds and walnuts add extra antioxidant power to this seriously nutritious—and delicious—salad.
|Day 17: Smoked Trout and Apple Salad with Polenta Croutons|
Golden polenta croutons flavored with Parmigiano-Reggiano add sweet crunch to this elegant salad of delicate flaked trout and crisp sliced apples.
|Day 18: Chopped Salad with Broccoli, Egg and Radicchio|
There’s plenty of protein packed into this hearty salad. For a lower-fat version, omit the cheese and remove the yolks from the hard-cooked eggs.
|Day 19: Shaved Fennel Salad with Citrus and Olives|
Simple and fresh come together in this refreshing salad, which features just three ingredients: oranges, fennel and olives.
|Day 20: Farro Salad with Turkey and Roasted Squash|
In this grain-based salad, sweet-and-sour dried cranberries contrast with smoked turkey and earthy butternut squash, resulting in a wonderful layering of tastes and textures.
|Day 21: Wilted Spinach Salad with Pancetta Lardons and Warm Vinaigrette|
Our version of the classic warm spinach salad features a delicious combination of flavors and textures: sweet-tart dried fruit, crunchy toasted almonds and bits of savory pancetta.
|Day 22: Mustard-Peppercorn Steak and Arugula Salad|
Here, thinly sliced steak seasoned with mustard seeds and peppercorns is served on a bed of crisp arugula.
|Day 23: Endive Salad with Persimmon and Pomegranate|
Ripe, thinly sliced persimmons combine with endive leaves and tangy cheese for a delicious cool-weather salad.
|Day 24: Grilled Halloumi and Little Gem Salad with Preserved-Lemon Dressing|
Firm halloumi cheese holds its shape when grilled. In this recipe, its mild flavor complements bold preserved lemons.
|Day 25: Lobster and Butter Lettuce Salad|
Tangy grapefruit provides a refreshing contrast to rich lobster meat and creamy avocado in this luncheon-friendly salad.
|Day 26: Cranberry Bean, Broccoli Rabe and Bacon Salad|
Creamy-textured, nutty-flavored cranberry beans pair beautifully with winter greens in this hearty mix.
|Day 27: Endive, Radicchio and Apple Salad|
Crisp, pleasantly bitter Belgian endive and radicchio; matchstick-cut crunchy, tart apples; crumbled salty bacon; and creamy ranch-style dressing—this salad has a flavor and texture to make every guest happy.
|Day 28: Green Salad with Serrano Ham and Tomato Vinaigrette|
This Mediterranean-inspired salad stars hard-boiled eggs, green and black olives and thinly sliced Serrano ham for a flavor-packed dish.
|Day 29: Roasted Pork Tenderloin and Cornichon Salad|
This composed salad can serve as a lunch or light dinner — accompany with mustard and freshly sliced baguettes.
|Day 30: Niçoise Salad|
The versions of this renowned French salad are infinite, but nearly all include lettuce, tomatoes, potatoes, green beans, eggs, anchovies and niçoise olives. Ours has tuna — fresh or canned — for added protein.