50+ Salad Recipes - Tastes Better From Scratch

Chicken Pasta Salad

Lauren Allen — Tue, 07 Jan 2025 12:00:00 +0000

Our cold Chicken Pasta Salad recipe has spinach, mandarin oranges, craisins, almonds, and parmesan cheese tossed with bowtie pasta and chicken in a creamy greek yogurt dressing. It’s fresh, healthy, and absolutely delicious!

Chicken Pasta Salad is my healthy (and protein-packed) lunch, dinner, and meal-prep hack!

This is one of those hearty pasta salad recipes you can enjoy all year round; the ingredients are accessible, it’s filling, protein packed, and tastes light and fresh. The creamy greek yogurt-based dressing is absolutely guilt-free (and adds even more protein).

It’s a great salad for meal prep (just like our other mason jar salad recipes); Divide the dressing between four quart-size mason jars. Add pasta, chicken, other toppings, and add spinach last. Secure the lid and store them in the fridge for an easy lunch throughout the week.

And you can totally serve Healthy Chicken Pasta Salad for dinner, too. I like to grab a rotisserie chicken so there’s hardly any cooking required. Trust me, you need this easy pasta salad in your life!

How to make Chicken Pasta Salad:

Make Dressing: Whisk all dressing ingredients until smooth or use a blender to make it really smooth. Refrigerate until ready to serve.

Cook Pasta: Cook pasta according to package instructions then drain and rinse with cold water. Add to a large bowl, add ¼ cup dressing and toss to combine.

Combine: Add chicken, spinach, mandarin oranges, craisins, green onion, parmesan cheese, and toasted almonds. Add more dressing on top (you may not want to use it all). Toss everything to combine and serve.

Meal Prep Instructions (for Mason Jar Salads):

Divide the dressing between four quart-size mason jars. Add pasta, chicken, other toppings, and add spinach last. Secure the lid refrigerate for 3-5 days (depending on freshness of ingredients). To eat, pour mason jar salad out into a bowl, and enjoy.

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Chicken Pasta Salad

This cold Chicken Pasta Salad recipe has spinach, mandarin oranges, craisins, almonds, and parmesan cheese tossed with bowtie pasta and chicken in a creamy greek yogurt dressing. It's fresh, healthy, and absolutely delicious!

Course Main Course, Salad

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 582kcal

Author Lauren Allen

Cost 9

Ingredients

8 ounces farfalle pasta (white or whole wheat) (225 grams)
2 cups cooked chicken , chopped (300 grams)
2 ounces baby spinach leaves (100 grams)
1 11 ounce can mandarin oranges drained
1/2 cup dried cranberries (60 grams)
2 green onions , chopped
1/3 cup freshly grated parmesan cheese (30 grams)
1/3 cup slivered almonds toasted, (30 grams)

Dressing:

2 Tablespoons olive oil
2 Tablespoons plain Greek yogurt , or mayonnaise
2 teaspoons dijon mustard
3 Tablespoons honey
Zest from 1 orange and lemon
Juice from ½ of an orange and lemon
½ teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper

US Customary – Metric

Instructions

Make dressing by combining all ingredients and whisking until smooth. Refrigerate until ready to use.
Cook pasta according to package directions. Drain and rinse with cold water.
Assemble: Add pasta to a large bowl. Add ¼ cup dressing and toss to combine. Add chicken, spinach, mandarin oranges, craisins, green onion, parmesan cheese and toasted almonds and toss.
Drizzle dressing over the top (to taste, you may not want to use it all), and toss everything to combine. Serve immediately.

Notes

Meal Prep Instructions (Mason Jar Salads): Divide the dressing between four quart-size mason jars. Add pasta, chicken, other toppings, and add spinach last. Secure the lid refrigerate for 3-5 days (depending on freshness of ingredients). To eat, pour mason jar salad out into a bowl, and enjoy.

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I originally shared this recipe July 2017. Updated November 2019 and January 2025.

Waldorf Salad

Lauren Allen — Thu, 12 Dec 2024 12:00:00 +0000

This classic Waldorf Salad recipe has fresh grapes, apples, celery, walnuts, and raisins in a creamy homemade dressing. We serve it over Boston Bib lettuce, and it’s an easy salad you can whip up in 10 minutes.

A Waldorf Salad that’s worth the hype.

There are a few recipes that will always remind me of my mom, and this easy Waldorf Salad recipe is one she made often. Waldorf salad has actually been around since the late 1800’s, when it was created at the Waldorf-Astoria hotel in NY, and although there are many variations of it they all contain the typical Waldorf Salad ingredients: apples, grapes, celery, nuts, and a mayonnaise-based dressing.

It’s quick to make and serve with any main dish, like Marinated Flank Steak, Braised Short Ribs, Prime Rib, or Baked Salmon.

And don’t miss my other salad recipes, like Broccoli Salad, Cold Noodle Salad, or Orzo Salad.

How to make Waldorf Salad:

Prep Ingredients and Make Dressing: Toss the apples in lemon juice then add celery, grapes, raisins, and walnuts. Combine mayonnaise, sugar, red wine vinegar, and pepper in a smaller bowl. Taste and add more mayonnaise or vinegar to your liking.

Combine: Pour in some of the dressing and stir (you may not want to use all of it). Cover and refrigerate until ready to serve. Enjoy cold, on top of bib lettuce or a large lettuce leaf.

Make Ahead and Storage Instructions:

To Make Ahead: prepare salad a few hours in advance and refrigerate until ready to serve.

Store leftovers in an airtight container in the refrigerator for 2-3 days, but it is best enjoyed the first day.

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Waldorf Salad

This classic Waldorf Salad recipe has fresh grapes, apples, celery, walnuts, and raisins in a creamy homemade dressing. We love to enjoy it on Boston Bib lettuce. Whip it up in 10 minutes and serve as a side dish or add in some protein for a complete meal.

Course Salad, Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 297kcal

Author Lauren Allen

Cost 8

Equipment

Knife

Ingredients

1 red apple (honey crisp, gala or red delicious), unpeeled and chopped into bite-sized pieces
1 green apple (golden delicious), unpeeled and chopped into bite-sized pieces
1 rib celery , sliced
1 cup red seedless grapes , halved
1/4 cup golden raisins
1/3 cup walnut halves
1/3 cup mayonnaise (or half Greek yogurt)
1 teaspoon granulated sugar
1 teaspoon red wine vinegar
freshly ground black pepper , to taste
Boston Bib lettuce , or romaine lettuce leaves

US Customary – Metric

Instructions

Salad: In a large bowl, toss the apples in lemon juice. Add celery, grapes, raisins and walnuts.
Dressing: In a separate bowl, stir together the mayonnaise, sugar, red wine vinegar and pepper. Taste and adjust to your liking with a little extra mayonnaise or more vinegar.
Combine: Coat apple mixture in desired amount of dressing (you may not want to use it all).
Refrigerate until ready to serve. Serve cold, on top of bib lettuce or large lettuce leaf.

Video

Notes

Serving Size: About 1 cup

Apples: I recommend one red apple (Honey Crisp or Red Delicious) and one green apple or golden delicious.

Make Ahead Instructions: I love how I can make this easy waldorf salad a few hours in advance and just keep it in the fridge until ready to serve.

Storing Instructions: Keep any leftovers in an airtight container in the refrigerator for 2-3 days, but it is best enjoyed the first day.

Mix-Ins: Try adding berries, pecans, or other nuts.

No Mayo: Swap the mayo for greek yogurt, or I recommend using half mayo/half greek yogurt.

Waldorf Salad With Chicken: Add grilled chicken to make the salad a high-protein meal.

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I originally shared this recipe December 2016. Updated March 2020 and May 2022 and December 2024.

Broccoli Salad

Lauren Allen — Thu, 14 Nov 2024 12:00:00 +0000

The best Broccoli Salad recipe is creamy, crunchy, and flavorful with bacon, craisins, almonds, and a simple dressing. It’s an easy and quick side dish everyone loves!

Want more easy side dishes? Try Potatoes Au Gratin, Corn Casserole, Quinoa Salad, or Roasted Vegetables!

I’ve found Broccoli Salad is the unexpected star of dinner.

Even my youngest kids enjoy eating broccoli when served in this salad. It has a delicious creamy dressing and is loaded with the best mix-ins like almonds, Craisins, bacon, and onions. The flavor combo is “bussin'”, as my tweenager would say. Plus it’s easy to make ahead of time and keep in the refrigerator until ready to serve. Serve it any time of year, like during the summer with grilled chicken and grilled corn on the cob, or as a side with something fancy, like Prime Rib or King Crab Legs.

How to make Broccoli Salad:

Prep Broccoli: Blanch chopped broccoli, and whisk the dressing ingredients together in a bowl. Cook the bacon bits and chop almonds and onion.

Combine: Place all ingredients in the bowl then pour dressing on top. Toss until everything is combined then cover and refrigerate for at least 1 hour.

Make Ahead and Storage Instructions:

To Make Ahead: This recipe can be made a few hours or a day ahead. Store covered in the refrigerator.

Store leftovers covered and in the refrigerator for up to 2 days.

Recipe Variations:

This salad is so customizable! Add whatever add-ins you have on hand! Here are some of my favorites:

Cheese: add a handful of chopped cheddar cheese or manchego.
Add-Ins: Toss in some sunflower seeds, pine nuts, pomegranate, or pecans.
Raisins: Swap the Craisins for regular raisins if you prefer.
Vegan: Use vegan mayonnaise and omit the bacon or use coconut bacon.

More Recipes with Broccoli:

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Broccoli Salad

The best Broccoli Salad recipe is creamy, crunchy, and flavorful with bacon, craisins, almonds, and a simple dressing. It's an easy and quick side dish everyone loves!

Course Salad, Side Dish

Cuisine American

Prep Time 20

Chill 1

Total Time 1 20

Servings

Calories 318kcal

Author Lauren Allen

Cost $8

Ingredients

7-8 cups fresh broccoli florets (about 500 grams/1lb)
1 cup mayonnaise (I often use half plain Greek yogurt)
2 Tablespoons apple cider vinegar
3 Tablespoons granulated sugar
8 slices bacon , cooked and crumbled
1/4 cup red onion , chopped
1/2 cup dried cranberries (or raisins)
1/2 cup almonds , chopped (*see note below)

US Customary – Metric

Instructions

Blanch broccoli (optional, or keep raw) in boiling water for 1 minute. Drain and rinse with cold water. Set aside to drain completely.
Mix sauce in a large bowl: mayonnaise, vinegar and sugar. Stir well.
Add broccoli, bacon, onion, cranberries or raisins and almonds to a large bowl. Drizzle with desired amount of sauce (you may not want to use it all).
Refrigerate for at least 1 hour before serving. Toss again to coat before serving. Store in the fridge for up to 2 days.

Video

Notes

Make Ahead Instructions: This recipe can be made a few hours or a day ahead. Store covered in the fridge.

Add other nuts or seeds: sunflower seeds, pine nuts, pomegranate, or pecans.

Cheese: Try stirring in a handful of chopped cheddar cheese.

Vegan: Use vegan mayonnaise and swap out the bacon for coconut bacon, or just leave it out altogether.

Nutrition

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*I first shared this recipe in March 2015. Updated December 2020 and November 2024.

Cranberry Fluff Salad

Lauren Allen — Tue, 12 Nov 2024 12:00:00 +0000

Our Cranberry Fluff Salad recipe is made with fresh cranberries, sweetened with crushed pineapple and loaded with fluffy marshmallows. It’s a holiday tradition everyone looks forward to.

This may be my favorite side for Thanksgiving, it’s right up there with Thanksgiving Stuffing, Homemade Rolls, my favorite Turkey, and easy Lemon Cream Pie!

Cranberry Fluff is the unsophisticated salad adults love as much as kids.

It’s such an old-fashioned mid-western tradition to serve fluffy dessert “salads” like this at parties, but it’s a holiday tradition I secretly love (it wouldn’t be Easter without our Ambrosia or Frog eye salad!). We’ve been making this one for decades, but after trying Mel’s version a few years ago, with a little cream cheese added for stability, that’s now our go-to method. It’s a bright spot on the table with all of our other favorite side dishes.

Only 6 Ingredients Needed:

How to make Cranberry Fluff Salad:

Combine: Blend cranberries in a food processor until chopped, but not mushy. Pour into a large bowl, add sugar and pineapple and mix well. Cover and refrigerate for at least an hour, then drain some (not all) of the juice.

Add Cream: Beat the cream cheese until smooth then pour in the heavy cream and whip until stiff peaks form. Fold into the cranberry salad. Stir in marshmallows. Cover cranberry fluff salad and refrigerate for several hours or overnight.

More Side Dishes to Try:

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Cranberry Fluff Salad

This creamy Cranberry Fluff Salad recipe has fresh cranberries, pineapple, cream cheese, whipped cream, and mini marshmallows. It's easy to make and everyone's favorite holiday side dish or dessert!

Course Appetizer, Salad, Side Dish

Cuisine American

Prep Time 10

Refrigeration Time 6

Total Time 6 10

Servings

Calories 402kcal

Author Lauren Allen

Cost 8

Ingredients

12 ounce package fresh cranberries
1 cup granulated sugar
8 ounce can crushed pineapple , undrained
2 cups mini marshmallows
4 ounces cream cheese , softened
2 cups heavy whipping cream

US Customary – Metric

Instructions

Chop Cranberries: Add the cranberries to a food processor and pulse until they are finely chopped, but not mushy.
Marinate: Pour the cranberries into a large bowl. Stir in the sugar and pineapple and mix well. Cover and refrigerate for one hour or longer.
Whip Cream: In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form
Combine: Drain some of the juice from the cranberry mixture. Fold the whipped cream mixture into the salad. Fold in marshmallows.
Chill in the refrigerate for 3-4 hours (or overnight), before serving.

Video

Notes

Make Ahead Instructions: The cranberry pineapple mixture can be made ahead and stored in the fridge for a few days. The entire salad could be made 1 day before serving.

Store leftover cranberry marshmallow salad covered in the refrigerator for 2-3 days.

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I originally shared this recipe November 2015. Updated November 2019 and November 2024.

Recipe from my Grandma, with cream cheese idea adapted from Mel’s Kitchen Cafe.

Classic Potato Salad

Lauren Allen — Tue, 16 Jul 2024 11:00:00 +0000

Our easy Potato Salad recipe is creamy, delicious, and the best side dish at any BBQ! I make it with Yukon Gold Potatoes, hard boiled eggs, pickles, celery, and a creamy homemade dressing.

Want more side dishes? I love this Corn Salad, Cucumber Salad, Baked Beans, and Street Corn Pasta Salad.

Our Classic Potato Salad is the Real Star of the BBQ

There are so many reasons to love a good ol’ classic potato salad, and our recipe has the yummiest sauce, and flavor combo, making it deserving of its position as a summer BBQ staple. (It’s always so hard to choose between this traditional potato salad recipe, and our baked potato salad recipe. They are different, and both fantastic!) I love that I can potato salad ahead of time and keep it in the fridge until ready to serve.

How to make Potato Salad:

Boil Potatoes: Place whole, unpeeled potatoes in a large pot of water. When it comes to a boil, lower heat and simmer for 10-15 minutes, until potatoes are fork tender. Drain water from pot, leaving potatoes inside, then cover with a lid so they can steam for 5-10 more minutes. Peel potatoes, if desired, then cut into 1-inch chunks.

Make Potato Salad Dressing: Combine egg yolks, mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper in a bowl.

Combine: Pour dressing over the potatoes. Add chopped egg whites, celery, onion, and pickles. Stir well then cover and refrigerate for a few hours until ready to serve.

Make Ahead and Storage Instructions:

To Make Ahead: potato salad can be made 1-2 days ahead of time. It tastes best if refrigerated for at least a few hours before serving. Store leftover potato salad in the fridge for up to 5 days.

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Classic Potato Salad

An easy, Classic Potato Salad recipe that's creamy, delicious, made with Yukon Gold Potatoes, hard boiled eggs, pickles, celery, and a creamy homemade dressing.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 25

Refrigerate 2

Total Time 35

Servings

Calories 298kcal

Author Lauren Allen

Cost 8

Equipment

Knife

Ingredients

For the salad

3 pounds Yukon Gold Potatoes
4 hard boiled eggs
1 cup mayonnaise
1/4 cup buttermilk
2 Tablespoons yellow mustard (or half dijon)
2 dill pickles , finely chopped, + splash of pickle juice
salt and pepper
2 ribs celery , chopped
1/4 cup red onion , chopped

US Customary – Metric

Instructions

Boil and Chop Potatoes: Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are fork tender. Drain the water completely from the pot and then cover the pot with a lid to allow the potatoes to steam for 5-10 minutes. Peel potatoes, if desired, and cut them into ½ inch chunks.
Make Dressing: Separate egg yolks from the whites of the hard boiled eggs and place the yolks in a bowl. Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.
Assemble: Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles. Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.

Video

Notes

Make Ahead Instructions: potato salad can be made 1-2 days ahead of time. It tastes best if refrigerated for at least a few hours before serving. Store leftover potato salad in the fridge for up to 5 days.

Nutrition

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*I first shared this recipe in May 2013. Updated May 2019, May 2023 and July 2024.

Cold Noodle Salad

Lauren Allen — Wed, 19 Jun 2024 11:00:00 +0000

This delicious Cold Noodle Salad recipe combines lo mein noodles with tons of fresh veg and herbs, and a simple sauce to coat it all. We like to add shrimp, chicken, or tofu for extra protein.

If you love pasta salads, you need to try Pesto Tortellini, Italian Pasta Salad, or Chicken Caesar Pasta Salad.

A Cold Noodle Salad that’s fresh, healthy, and filling.

I’m really loving the fresh combos in this cold noodle salad, particularly the fresh herbs. It’s also packed full of veggies, it leaves you feeling energized and satisfied. It’s so versatile and can be made as a side dish, or add some chicken, shrimp, or tofu and make it a quick lunch or dinner.

How to make Cold Noodle Salad:

Cook Noodles: Prepare noodles according to package instructions. Drain and rinse with cold water. Toss in a little sesame oil, so they don’t stick, while they cool. Make Dressing: Whisk all dressing ingredients together then set aside.

Combine: Add all salad ingredients to a large bowl then toss to combine. Add noodles and half of the dressing then toss to combine. Add more dressing as needed, to taste.

Make Ahead and Storage Instructions:

To Make Ahead: I love to make the dressing ahead of time and chop the veggies ahead to help it come together really quickly.

To Store: This is best served day of, but if you have leftovers they will keep in the fridge for a day or two.

More Summer Meals:

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Cold Noodle Salad

Our Cold Noodle Salad recipe is hearty, bright, and full of fresh veggies. We like to add our favorite protein, like shrimp, chicken, or tofu.

Course Lunch, Main Course, Salad

Cuisine asian

Prep Time 15

Total Time 15

Servings

Calories 384kcal

Author Lauren Allen

Cost $15

Ingredients

8 oz lo mein noodles or Pancit noodles*
1 Tablespoon sesame oil
6 cups fresh kale , finely shredded
1 medium carrot , shredded
1 English cucumber , chopped
1 red bell pepper , thinly sliced
6 green onions , chopped
1 avocado , large, chopped
¼ cup chopped fresh basil
¼ cup fresh cilantro
¼ cup fresh mint leaves
½ cup cashews or peanuts , roughly chopped
2 cups cooked rotisserie chicken , shrimp, steak, or tofu (optional)

Dressing:

1/2 cup low-sodium soy sauce
1/3 cup extra virgin olive oil
1/4 cup rice vinegar
1/4 cup fresh lime juice
2 Tablespoons Sriracha hot sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

US Customary – Metric

Instructions

Cook noodles according to package instructions. Drain and rinse with cold water. Toss in a little sesame oil, so they don’t stick, while they cool.
Dressing: Whisk all dressing ingredients together then set aside.
Assemble: Add all salad ingredients to a large bowl and toss to combine. Add noodles and half of the dressing and toss to combine. Add more dressing as needed, to taste.

Notes

Noodles: You can find lo mein noodles or pancit noodles at Walmart, or on Amazon. You could also use vermicelli rice noodles but add them to the salad immediately after rinsing and draining.

Gluten-free Adaptations: use gluten-free stir fry rice noodles, and soy sauce.

Nutrition

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