Salads Archives | What Molly Made https://whatmollymade.com/category/recipes/healthy-salads/ Good Food that Makes You Feel Good Too Tue, 03 Mar 2026 16:12:50 +0000 en-US hourly 1 https://wordpress.org/?v=6.7.5 https://whatmollymade.com/wp-content/uploads/2024/02/cropped-wmm-favicon-green-32x32.png Salads Archives | What Molly Made https://whatmollymade.com/category/recipes/healthy-salads/ 32 32 19 Best Thanksgiving Salads https://whatmollymade.com/19-best-thanksgiving-salads/ https://whatmollymade.com/19-best-thanksgiving-salads/#respond Thu, 25 Sep 2025 20:56:55 +0000 https://whatmollymade.com/?p=73530 four thanksgiving salad recipes featuring seasonal produce like squash, apples, kale, and brussels sprouts.

19 Best Thanksgiving Salads Here are the 19 best Thanksgiving salad recipes! This list covers all of the fresh fall…

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]]> four thanksgiving salad recipes featuring seasonal produce like squash, apples, kale, and brussels sprouts.

Thanksgiving Salads Guests Actually Want to Eat

Thanksgiving usually means turkey, stuffing, mashed potatoes, and apple pie. There’s room at the table for all the classics, but I find a fresh salad full of seasonal ingredients is what I look forward to most.

These Thanksgiving salad recipes are full of fall ingredients and tasty enough to earn a spot right next to the sweet potato casserole. Whether you’re looking for something light and fresh to balance the heavy sides, or need a hearty salad for a vegetarian main dish, this list has something for everyone.

Why Serve Salad at Thanksgiving?

  • Balance the meal: A crisp, colorful salad adds freshness next to heavier dishes like white cheddar mac and cheese or cottage cheese dinner rolls.
  • Seasonal ingredients: Squash, apples, pomegranate, cranberries, and kale bring all the fall vibes.
  • Make-ahead friendly: Many of these salads can be prepped in advance, saving oven space and time.
  • Dietary friendly: Salads are naturally gluten-free and easy to adapt for dairy-free, vegan, or paleo guests.

19 Best Thanksgiving Salads

Here are the 19 best Thanksgiving salad recipes! This list covers all of the fresh fall ingredients like squash, apple, pomegranate, brussels sprouts, pumpkin, pears, citrus and more. I know you’ll find one for your Thanksgiving table!

Roasted Delicata Squash Salad with Maple Vinaigrette

This delicata squash salad effortlessly combines the nutty, sweet flavor of delicata squash with crisp greens and a medley of complementary ingredients like pecans, red onions, and goat cheese. It’s one of the best salads to serve alongside Thanksgiving dinner.

Recipe

Brie Cheddar Apple Salad

Harvest Brie and Cheddar Apple Kale Salad: Shredded kale, Honeycrisp apples, pomegranates, candied seeds/nuts, and crispy prosciutto are tossed with a brown butter sage and apple cider vinaigrette. Then, wedges of creamy Brie and sharp white cheddar cheese are added—the perfect balance of savory, sweet, and salty fall flavors.
Recipe by: Half Baked Harvest

Recipe

Fall Cobb Salad

This Fall Cobb Salad is a twist on the classic main dish salad. Butternut squash, apples, pepitas, dried cranberries and a maple balsamic vinaigrette give this hearty salad plenty of fall flavor!
Recipe by: The Recipe Runner

Recipe

Shaved Brussel Sprout Salad with Apple and Dates

This shaved brussel sprout salad is topped with crisp apples, avocado, crunchy walnuts, chopped dates or cranberries and creamy goat cheese. It’s finished with a tangy mustard vinaigrette and makes a great healthy side dish or lunch with chicken on top.

Recipe

Burrata, Prosciutto and Red Wine Poached Pear Salad

This stunning, sophisticated salad is made with red wine poached pears, burrata, prosciutto, arugula, and a syrup made from the red wine poaching liquid! It’s a beautiful side dish or appetizer for the holidays, or any fall/winter occasion.
Recipe by: Crowded Kitchen

Recipe

Butternut Squash Orzo Salad

Butternut Squash Orzo Salad with Candied Bacon—Spicy, smoky, sweet, roasted butternut squash is tossed together with orzo pasta, torn kale, salty crisp candied bacon, roasted pumpkin seeds, and creamy goat cheese. 
Recipe by: Half Baked Harvest

Recipe

Roasted Pumpkin and Feta Salad

Roast pumpkin and toss it with feta cheese, pomegranates, walnuts, and a delicious maple vinaigrette. This pumpkin feta salad deserves a spot on your Thanksgiving table, but can easily be the main dish for dinner.

Recipe

Honeycrisp Apple Kale Salad

Fall Harvest Honeycrisp Apple and Kale Salad. All the best produce that fall has to offer combined into one big beautiful salad. I could not love this combo of shredded kale, sweet honeycrisp apples, pomegranate seeds, pumpkin seeds, and crispy prosciutto more. 
Recipe by: Half Baked Harvest

Recipe

Fall Panzanella Salad

Give the classic Italian bread salad an autumn-inspired makeover with my Fall Panzanella Salad! Crispy focaccia croutons and parmesan-crusted delicata squash are the stars of the show, paired with massaged kale, juicy pomegranate arils, and a tangy-sweet maple mustard vinaigrette to create the ultimate seasonal salad.
Recipe by: Plays Well With Butter

Recipe

Brussels Sprout Caesar Salad

This Brussels Sprouts Caesar Salad is a fresh, crunchy take on the classic recipe, featuring finely shredded Brussels sprouts, crispy sourdough croutons, and a creamy homemade Caesar dressing. It's packed with bold flavors, simple to make, and perfect as a side dish or a light meal.

Recipe


Autumn Caesar Salad with Roasted Squash Croutons

Give classic Caesar salad a fall-inspired twist! This Autumn Caesar Salad recipe has all the familiar flavors of the classic but uses hearty, in-season ingredients to create extra-satisfying textures.
Recipe by: Plays Well With Butter

Recipe

Butternut Squash, Apple, Cranberry Salad

This is the best Thanksgiving salad! It has everything a fall salad needs like butternut squash, cranberries, and goat cheese. Toss it in a cinnamon-spiced vinaigrette and serve it as a side dish to go with your Thanksgiving dinner.

Recipe

Citrus Burrata Salad

Arugula, burrata, and a bevy of sliced citrus team up for a delicious, no-fuss salad. Topped with pomegranate arils and pistachio for a little crunch, then drizzled with balsamic on top.
Recipe by: Crowded Kitchen

Recipe

Sweet Potato Kale Salad

This Sweet Potato Kale Salad combines roasted sweet potatoes, massaged kale, dried cranberries, pecans, and creamy goat cheese, all drizzled with a cinnamon cashew butter dressing. Simple to prepare and packed with fall flavors, it's a perfect holiday side or nutritious lunch!

Recipe

Apple Pecan Salad

This apple pecan salad has all of my favorite components: crunchy apples, a sweet and salty pecan pumpkin seed brittle, thinly shaved brussels sprouts, leafy greens, tart dried cranberries, feta, and a simple balsamic vinaigrette!
Recipe by: Crowded Kitchen

Recipe

Kale Apple Salad with Balsamic Dressing

This kale apple salad is a must-try recipe in the fall. It balances so many savory and sweet fall flavors, is light yet filling, and works great as a side or a main course with added protein.

Recipe

Beet Feta Salad

Roasted beet feta salad is made with yellow and red beets, a zesty, herby dressing, feta cheese, toasted walnuts and fresh greens for a dish that’s full of color and brimming with bold flavors.
Recipe by: Crowded Kitchen

Recipe

Fall Harvest Brussels Sprout Salad

Harvest Fall Salad with wild rice, roasted sweet potato, Brussels sprouts, and shredded chicken. Tossed in a Caramelized Shallot Dressing, this autumn-inspired salad is nutritious, filling, and make-ahead friendly.
Recipe by: Dishing Out Health

Recipe

Pear Salad with Goat Cheese

This autumn pear salad is bright and crisp. It’s made with spinach, pears, apples, goat cheese and homemade (healthy) candied pecans for a crunch. The dressing packs a punch and all of the ingredients together make a delicious Thanksgiving salad recipe.

Recipe

Tips for Serving Thanksgiving Salads

  • Dress just before serving: To avoid soggy greens, wait until right before serving to toss with dressing.
  • Make ahead: Prep greens, roasted veggies, and dressings separately, then assemble before dinner.
  • Serve in a shallow bowl: Layered salads look gorgeous in wide, shallow bowls.
  • Offer a variety: Balance hearty roasted veggie salads with one light, crisp option so guests can choose.

Thanksgiving salads don’t have to be an afterthought. With the right seasonal ingredients and a bold dressing, they’ll be one of the first dishes to disappear from your holiday table. Try one (or a few!) of these recipes to bring color, freshness, and flavor to your Thanksgiving feast.

More Thanksgiving Recipes

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]]> https://whatmollymade.com/19-best-thanksgiving-salads/feed/ 0 Easy Salmon Salad Recipe https://whatmollymade.com/easy-salmon-salad/ https://whatmollymade.com/easy-salmon-salad/#comments Wed, 20 Aug 2025 16:23:13 +0000 https://whatmollymade.com/?p=72406 Overhead close-up of salmon salad with flaked salmon, chickpeas, cucumber, and fresh herbs.

Ingredient Highlights & Swaps How to Make this Salmon Salad Recipe Tested Tips & Shortcuts Frequently Asked Questions

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]]> Overhead close-up of salmon salad with flaked salmon, chickpeas, cucumber, and fresh herbs.

A Quick & Healthy Dinner or Meal Prep Lunch

As a full-time working mom, I care so much about quick meals that are healthy & balanced, easy, and most importantly, delicious.

This recipe is everything I want in a salmon salad: bold Mediterranean flavors, fresh veggies, and a tangy herb dressing. Using leftover salmon (especially leftover greek salmon) makes it a 10-minute meal you can meal prep for lunches!

Recipe highlights:

  • Balanced meal with protein, healthy fats, and fiber
  • Quick to prep (only 15 minutes active time)
  • Customizable — use what you have on hand for a clean-out-the-fridge salad
  • Meal-prep friendly — salmon keeps well and tastes great cold

Love a quick and healthy salad? Try this la scala chopped salad, curry chicken salad, or cottage cheese egg salad next.

Ingredient Highlights & Swaps

  • Lemon juice: bright acidity to balance flavors.
  • Herbs: fresh dill & parsley and dried oregano for a Mediterranean flavor.
  • Salmon fillets: high in healthy fats and protein!
  • Romaine lettuce: crisp and sturdy base, but butter lettuce or mixed greens work too.
  • Mini cucumber: for fresh crunch.
  • Grape tomatoes: sweet and juicy.
  • Red onion: balances the flavors. Pickled onions work too!
  • Avocado: creamy texture, healthy fats, and fiber!
  • Chickpeas: plant-based protein and more fiber.
  • Feta cheese: the perfect greek flavors to finish the salmon salad. Leave it out for dairy-free or swap it with goat cheese!
Jump to Recipe

How to Make this Salmon Salad Recipe

  1. Make the Dressing: Whisk dressing ingredients in a jar.
  1. Assemble the Salad: Layer the romaine, cucumber, tomatoes, red onion, avocado, chickpeas, and feta in a bowl or seperate into containers for meal prep.
  1. Serve: Flake the salmon using a fork and top the salad. Drizzle with reserved dressing if you’re serving it right away or store separately for meal prep.

Tested Tips & Shortcuts

  • Cold Salmon Tip: Leftovers taste amazing cold, so it’s perfect for meal prep lunches. Just store the dressing separately.
  • Pre-cooked salmon: Purchase pre-cooked salmon or even canned salmon if you don’t have leftover salmon on hand and don’t want to cook fresh.
  • Store-bought dressing: skip the homemade dressing if you don’t have time and buy your favorite Greek dressing at the store. I like Primal Kitchen’s greek dressing.
Print

Salmon Salad Recipe

This salmon salad recipe combines crisp romaine, juicy tomatoes, creamy avocado, and flaky salmon with a Mediterranean herb dressing. It’s quick, nourishing, and perfect for weeknight dinners or meal-prep lunches.
Course Dinner, Lunch
Cuisine American, Mediterranean
Diet Diabetic, Gluten Free
Keyword family dinner, healthy dinner, meal prep lunch, salmon recipe, weeknight salmon
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4 servings
Calories 467kcal
Author Molly Thompson

Ingredients

Dressing

  • 1/4 cup olive oil
  • Juice from 1 lemon (2-3 Tbsp)
  • 1 clove garlic minced
  • 1 Tablespoon fresh dill chopped (or 1 tsp dried)
  • 1 Tablespoon fresh parsley chopped (or 1 tsp dried)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • Black pepper & red pepper flakes to taste

Salmon Salad

  • 12-14 oz cooked salmon flaked (2-3 cups), see notes for cooking if you don’t have leftover salmon
  • 1 head romaine chopped
  • 1 mini cucumber chopped
  • 10 oz grape tomatoes halved
  • 1/4 cup red onion thinly sliced (1/2 onion)
  • 1 avocado diced
  • 1 (15-oz) can chickpeas drained and rinsed
  • 4 oz feta cheese crumbled

Instructions

  • Make dressing (5 min): Whisk or shake the dressing ingredients together well in a jar. Taste and adjust seasoning as needed.
    1/4 cup olive oil, Juice from 1 lemon, 1 clove garlic, 1 Tablespoon fresh dill, 1 Tablespoon fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, Black pepper & red pepper flakes
  • Assemble salad (5 min): Add the salad ingredients to a large bowl.
    12-14 oz cooked salmon, 1 head romaine, 1 mini cucumber, 10 oz grape tomatoes, 1/4 cup red onion, 1 avocado, 1 (15-oz) can chickpeas, 4 oz feta cheese
  • Serve: Pour the dressing over the salad and toss to coat. Or separate into containers and store salad dressing separately for meal prep.

Video

Notes

Cook the salmon: Heat 2 Tablespoons of olive oil in the bottom of a large skillet over medium-high heat. Pat salmon dry and season with salt and pepper. Place it skin-side-down in the hot skillet and sear for 4 minutes without moving. The skin should be golden and crisp. Carefully flip and reduce the heat to medium. Continue to cook, 4-5 minutes, until the salmon flakes and reaches an internal temperature of 125-130°F. Let it rest for 5 minutes, remove the skin, and flake with a fork.
Canned salmon: this recipe works with canned salmon if you don’t want to cook it! Drain and flake before adding to the salad. I like Wild Planet canned salmon.
Store-Bought Dressing: I love homemade salad dressing, but store bought works to in a pinch. I like Primal Kitchen Greek dressing. Any greek, Italian, or balsamic dressing would be delicious.
To store: Store leftover salad, without the dressing, in an airtight container for up to 3 days. Dressed salad will stay fresh for a bout a day, but the lettuce will be slightly wilted.
Meal Prep: Assemble the salad ingredients into 4 separate airtight containers then mix and store the dressing separately.

Nutrition

Serving: 1serving | Calories: 467kcal | Carbohydrates: 16g | Protein: 28g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 80mg | Sodium: 679mg | Fiber: 8g | Sugar: 5g | Vitamin A: 14570IU | Vitamin C: 28mg | Calcium: 233mg | Iron: 3mg

My Favorite Variations

  • Greens: Try spinach, kale, or arugula instead of romaine.
  • Try another seasoning: the flavor of this salmon salad recipe depends on the dressing. Use leftover cajun salmon, Italian seasoned-salmon, or salmon seasoned with old bay. Use a matching dressing to your taste!
  • Grill or bake the salmon: Easily make baked salmon or grilled salmon instead.
  • Protein Swap: Use chicken instead (like in this grilled chicken salad), or swap for shrimp or tofu.
  • Dairy-Free: Skip feta or replace with dairy-free cheese.
  • Extra Crunch: Add toasted pita chips, sunflower seeds, or roasted chickpeas.

Frequently Asked Questions

Can I use leftover cooked salmon?

Yes! Flaky leftover salmon is perfect in this salad and others like salmon caesar salad and salmon arugula salad.

Do you it eat cold?

Yes, salmon salad is typically enjoyed cold as a quick lunch or meal prep option, but you can flake the salmon right when it’s cooked and enjoy it warm too.

Can I use canned salmon in this salad?

You can use canned salmon in this salmon salad! It’s a quick and easy alternative that turns this into a 5 minute recipe. Just drain and flake with a fork.

What’s the best way to store salmon salad?

Store leftovers in a air tight container or separate into meal prep containers without the dressing. This salmon salad will stay fresh in the fridge for up to 3 days.

More Salmon Recipes

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]]> https://whatmollymade.com/easy-salmon-salad/feed/ 1 Mexican Street Corn Salad (Esquites) https://whatmollymade.com/mexican-street-corn-salad/ https://whatmollymade.com/mexican-street-corn-salad/#respond Mon, 28 Jul 2025 20:18:52 +0000 https://whatmollymade.com/?p=71305 Bowl of Mexican street corn salad topped with lime wedges and fresh cilantro, surrounded by chips and extra grilled corn.

Ingredients You’ll Need How to Make Mexican Street Corn Salad FAQ

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]]> Bowl of Mexican street corn salad topped with lime wedges and fresh cilantro, surrounded by chips and extra grilled corn.

A Flavor-Packed Twist on a Classic: This Mexican Street Corn Salad Is Your New Summer Staple

If you love elote (classic Mexican street corn on the cob), you’re going to love this off-the-cob version just as much, maybe more!

It’s charred, creamy, full of lime, and a little spicy. It’s perfect for taco night, BBQs, or a potluck. This is one of those recipes I’ve made more times than I can count—tested, approved, and always a hit.

Whether you’re scooping it up with tortilla chips as an appetizer or using it as a taco topping (on ground pork tacos or carne asada), this recipe uses the flavors of my elote seasoning, with minimal effort.

Meal prep bonus: I like to toss leftovers into salads with prepped cilantro lime chicken for an extra boost of texture and flavor.

Love Mexican street corn? Try Mexican street corn chicken salad or street corn chicken rice bowls next!

What Is Mexican Street Corn Salad?

Mexican street corn salad (also known as esquites or elote en vaso) is a deconstructed version of elote. Instead of serving corn on the cob slathered in mayo, cheese, and lime, you cut the grilled kernels off the cob and mix them in a creamy dressing with chili powder, lime juice, cotija cheese, herbs, and a little heat from jalapeño.

It’s fresh, vibrant, and way easier to serve to a crowd!

Try more of my favorite Mexican recipes like Mexican beef and rice, sheet pan chicken fajitas, or crispy Instant Pot carnitas next!

Ingredients You’ll Need

  • Fresh corn – Grilled for smoky flavor; about 5–6 ears
  • Olive oil or butter – For brushing the corn
  • Mayonnaise or Greek yogurt – Your choice for creaminess
  • Sour cream – Adds tang
  • Fresh lime juice + zest – Brightens everything up
  • Chili powder + garlic – For depth and kick
  • Cotija cheese – Or feta in a pinch
  • Scallions + cilantro + jalapeño – For herby heat and freshness
Jump to Recipe

How to Make Mexican Street Corn Salad

  1. Grill the corn: Brush with olive oil or butter and grill over medium-high heat for 10 minutes, rotating for an even char.
  1. Mix the dressing: In a bowl, whisk together the mayo, sour cream, grated garlic, lime juice and zest, chili powder, and salt.
  1. Combine everything: Cut the corn off the cob and toss it in a bowl with the cheese, scallions, cilantro, and jalapeño. Pour the dressing over and toss to coat. Done!
Print

Mexican Street Corn Salad

This Mexican Street Corn Salad is a fresh, tangy twist on classic elote—loaded with charred corn, creamy lime dressing, cotija cheese, and a kick of jalapeño. It’s the perfect summer side dish for taco night, BBQs, or meal prep. Serve it warm or chilled as a dip, side, or taco topping!
Course Appetizer
Cuisine Mexican
Diet Gluten Free
Keyword 20 minute, appetizer, easy appetizer, mexican recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 5 servings
Calories 251kcal
Author Molly Thompson

Ingredients

  • 5 ears corn husked (about 3 cups of kernels)
  • 1-2 Tablespoons olive oil or melted butter, for brushing
  • 1/4 cup mayonnaise or plain Greek yogurt
  • 1/4 cup sour cream
  • 1 clove garlic finely grated
  • 1 lime juice and zest
  • 1/4 teaspoon chili powder
  • 1 teaspoon kosher salt
  • 2 oz cotija cheese or feta cheese, crumbled
  • 1/3 cup finely sliced scallions
  • 1/3 cup finely chopped cilantro plus more for topping
  • 1 jalapeño pepper seeded and minced

Instructions

  • Grill the corn (10 min): Preheat your grill or grill pan to medium-high heat. Brush the corn all over with olive oil or melted butter. Grill for 2–3 minutes per side, turning occasionally, until lightly charred and tender. Set aside to cool slightly.
    5 ears corn, 1-2 Tablespoons olive oil
  • Make the dressing (5 min): In a medium bowl, whisk together the mayo, sour cream, grated garlic, lime zest and juice, chili powder, and salt until smooth.
    1/4 cup mayonnaise, 1/4 cup sour cream, 1 clove garlic, 1 lime, 1/4 teaspoon chili powder, 1 teaspoon kosher salt
  • Cut and mix (5 min): Slice the kernels off the cooled corn and place them in a large mixing bowl. Add the cheese, scallions, cilantro, and jalapeño. Pour the dressing over top and toss well to coat.
    2 oz cotija cheese, 1/3 cup finely sliced scallions, 1/3 cup finely chopped cilantro, 1 jalapeño pepper
  • Finish and serve: Taste and adjust seasoning with more salt or lime, if needed. Garnish with extra cilantro and cheese. Serve warm, at room temp, or chilled.

Notes

No grill? Use a grill pan on the stove or broil the corn for a similar charred flavor.
Make ahead: This salad tastes even better after a few hours in the fridge—perfect for prepping in advance.
Dairy-free option: Use dairy-free sour cream (I like Kite Hill), and skip the cheese or use a plant-based alternative.
Cheese substitutes: Cotija is traditional, but feta works well in a pinch.
Heat level: Adjust the spice by keeping or removing the jalapeño seeds, or add cayenne for more kick.
Frozen or canned corn: Thaw or drain, then char in a hot skillet for the best flavor.
Serving ideas: Serve as a side dish, taco topping, dip with chips, or spooned over grain bowls and salads.
Storage: Keeps well in an airtight container in the fridge for 3–4 days.

Nutrition

Serving: 1serving | Calories: 251kcal | Carbohydrates: 23g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 22mg | Sodium: 674mg | Fiber: 3g | Sugar: 5g | Vitamin A: 575IU | Vitamin C: 14mg | Calcium: 83mg | Iron: 1mg

Tested Tips from My Kitchen

  • Don’t skip the grill: That smoky char makes a big difference. No grill? Use a grill pan or broil the corn.
  • Make it ahead: This salad gets even better after a couple of hours in the fridge.
  • Customize the heat: Want it spicier? Leave the seeds in the jalapeño or add a pinch of cayenne.
  • Use it everywhere: Serve as a dip with homemade baked tortilla chips, spoon it on tacos, or toss into grain bowls.

Make it Your Own

  • Swap mayo for all Greek yogurt (or vice versa)for a lighter version or based on what you have on hand.
  • Add black beans or avocado for more texture or fiber.
  • Crumble in tortilla chips before serving for crunch.
  • Use frozen or canned corn in a pinch (but grill it in a pan for that char!).

FAQ

Can I use frozen or canned corn?

Yes! Just thaw (or drain) and sear it in a hot skillet with a bit of olive oil to mimic the grilled flavor.

Is it spicy?

It has a mild kick from the jalapeño and chili powder, but it’s easy to adjust to your taste. I don’t love spice and it was perfect for me, though my husband added more jalapeno to his!

How long does it last?

Stored in an airtight container, it stays fresh in the fridge for 3–4 days.

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]]> https://whatmollymade.com/mexican-street-corn-salad/feed/ 0 Cucumber Tomato Avocado Salad https://whatmollymade.com/cucumber-tomato-avocado-salad/ https://whatmollymade.com/cucumber-tomato-avocado-salad/#comments Fri, 09 May 2025 08:00:00 +0000 https://whatmollymade.com/?p=29849 a large bowl of cucumber tomato avocado salad

How to Make Cucumber Tomato Avocado Salad Recipe Variations

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]]> a large bowl of cucumber tomato avocado salad

Why you’ll love this Cucumber Tomato Avocado Salad!

  • Refreshing salad, without any lettuce.
  • Great side dish for cookouts and summer picnics.
  • The fresh ingredients are perfect for summer months.
  • Takes 15 minutes to make.
  • Easy to make with 4 main ingredients and a basic dressing.

Need another summer salad? Try chicken salad stuffed avocado, Italian pasta salad with salami and mozzarella, or tomato, corn, and feta salad​ next!

Have extra cucumber? Use it to make a few of our favorite refreshing drinks: cucumber lemon water or an easy cucumber margarita.

How to Make Cucumber Tomato Avocado Salad

  1. Make the dressing: Whisk the dressing ingredients together in a small bowl.
  2. Prep the veggies: Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small “U” shapes. Next, halve the tomatoes and slice the onion thinly then into small pieces. Cut the avocado in half then into quarters. Peel the skin off then cut the avocado pieces into small slices. Add everything to a large salad bowl.
  3. Toss it together: Pour the dressing over the ingredients.
  4. Serve: Chill the salad for a few hours or serve right away with more fresh herbs.

Should I leave the cucumber skin on? You do not need to peel an English cucumber because the skin is thin and edible. You can use regular cucumber for this salad, but I recommend peeling those first.

Quick Tips

  • How to know when the avocado is ripe: The avocado will give when you apply gentle pressure to the skin. It should feel slightly soft but not mushy. Also, if it still has its stem, try taking it off. If it’s easy to remove and is green on the top of the avocado, it’s ready!
  • How to cut an avocado: Slice it in half lengthwise then remove the seed from the center. Next, slice each in half again to quarter them then peel away the skin, similar to peeling dragonfruit. Slice into chunks from there.
  • Make-ahead: Make the dressing on the side and keep it in a container with a lid (like a mason jar) until you’re ready to serve. Add the dressing, then toss it and serve it when you get where you’re going.

Recipe Variations

  • Chicken cucumber tomato avocado salad: Toss in some grilled chicken or pieces of rotisserie chicken to have this fresh salad as a light lunch. 
  • Make it Mexican: Add a can of drained fire-roasted corn, or fresh sweet corn, diced fresh jalapeno, and queso fresco.
  • Make it Greek: Swap the cilantro and lime juice for fresh oregano and fresh lemon juice. Add in some bell peppers, green onions, chickpeas, kalamata olives, and feta cheese!
  • Different tomatoes: Use any juicy, ripe tomatoes you have on hand and slice them into chunks.
  • Add more veggies: Mix in crunchy sweet peppers, spinach, or arugula.

More Salad Recipes

Need a main dish? Try it with grilled burgers, crispy cilantro lime chicken, or blackened chicken tenders.

Print

Cucumber Tomato Avocado Salad

This quick and easy cucumber tomato avocado salad is the perfect side dish to take to your next cookout. Use up fresh, seasonal ingredients like crisp cucumber, creamy avocado, juicy tomatoes. Toss with fresh herbs and citrus. Add grilled chicken for extra protein.
Course Healthy, Salad, Side Dish
Cuisine American
Diet Gluten Free, Vegetarian
Keyword avocado, BBQ, cookout recipe, cucumber
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 6 people
Calories 226kcal
Author Molly Thompson

Ingredients

  • 1 English cucumber sliced in half lengthwise, seeded, and cut into small pieces (Note 1)
  • 2 avocados quartered and cut into chunks
  • 1 pint cherry tomatoes cut in half lengthwise
  • 1/2 small red onion peeled and cut into small small pieces
  • 3 Tablespoons lime juice (about 1 lime)
  • 1/4 cup extra virgin olive oil (avocado oil works too)
  • 1 Tablespoon honey
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 cup cilantro finely chopped

Instructions

  • Start by whisking all of the dressing ingredients together in a small bowl then set aside.
    3 Tablespoons lime juice, 1/4 cup extra virgin olive oil, 1 Tablespoon honey, 2 cloves garlic, 1/2 teaspoon salt, 1/4 cup cilantro
  • If you haven't already, prep all of the veggies: Halve the tomatoes and slice the onion thinly then into small pieces. Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small "U" shapes. Cut the avocado in half then into quarters. Peel the skin off then cut into small slices.
    1 English cucumber, 2 avocados
  • Add the cucumber, tomato, onion, and avocado to a large serving bowl, toss with the prepared dressing, and serve right away for best results.
    1 pint cherry tomatoes, 1/2 small red onion

Video

Notes

Note 1. Cucumber. You can use regular cucumber instead of English cucumber. Peel the skin before cutting!
Make-ahead: Make the dressing on the side and keep it in a container with a lid (like a mason jar) until you’re ready to serve. Add the dressing, then toss it and serve it when you get where you’re going.
Store: This recipe will last up to 3 days in the fridge in an airtight container. The citrus from the limes helps prevent the avocado from going brown, but you can squeeze a bit more lime juice on top before storing. I don’t recommend freezing this recipe.
Recipe variations:
  • Chicken cucumber tomato avocado salad: Toss in some grilled chicken or pieces of rotisserie chicken to have this fresh salad as a light lunch. 
  • Make it Mexican: Add a can of drained fire-roasted corn, or fresh sweet corn, diced fresh jalapeno, and queso fresco (optional).
  • Make it Greek: Swap the cilantro and lime juice for fresh oregano and fresh lemon juice. Add in some bell peppers, green onions, chickpeas, kalamata olives, and feta cheese!
  • Different tomatoes: Use roma tomatoes, grape tomatoes, or any ripe tomatoes you have on hand and slice them into chunks.
  • Add more veggies: Mix in crunchy sweet peppers, spinach, and arugula.
  • Swap herbs: Chop fresh basil, dill, or parsley and toss it into the salad dressing for a different, fresh taste.
Leftover idea! Add grilled chicken, rotisserie chicken, or blackened salmon for protein. Or, mix it in cooked pasta with chickpeas for plant-based protein.
 

Nutrition

Serving: 1serving | Calories: 226kcal | Carbohydrates: 15g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 209mg | Fiber: 6g | Sugar: 7g | Vitamin A: 585IU | Vitamin C: 30mg | Calcium: 31mg | Iron: 1mg

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]]> https://whatmollymade.com/cucumber-tomato-avocado-salad/feed/ 2 Mexican Street Corn Chicken Salad https://whatmollymade.com/mexican-street-corn-chicken-salad/ https://whatmollymade.com/mexican-street-corn-chicken-salad/#comments Fri, 25 Apr 2025 16:21:30 +0000 https://whatmollymade.com/?p=68652 elote chicken salad stuffed in an avocado.

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]]> elote chicken salad stuffed in an avocado.

Elote Chicken Salad is My Favorite High-Protein Meal Prep Lunch

If you’re anything like me, you’re always looking for lunches that are easy to throw together, actually filling, and don’t taste like sad leftovers. This Mexican Street Corn Chicken Salad is all of those things.

It’s packed with rotisserie chicken, charred corn, creamy dressing, a little heat, and the tangy, salty magic of cotija cheese. Plus, you can scoop it into lettuce cups, stuff it into an avocado, or pile it on thick sourdough toast—flexibility is the name of the game.

The creamy dressing brings all the Elote flavor you love, and the protein from the chicken and Greek yogurt keeps you full. It’s also one of my favorite ways to use up a rotisserie chicken.

Tips and Serving Ideas

  • Make it spicier: Add more jalapeño or a splash of hot sauce.
  • Prep ahead: Store in an airtight container for up to 4 days. It gets even better the next day.
  • Need it dairy-free? Sub the Greek yogurt and sour cream with a plant-based alternative and skip the cheese (or use dairy-free).
Print

Mexican Street Corn Chicken Salad

This Street Corn Chicken Salad is my healthy, Mexican-inspired twist on classic chicken salad—loaded with charred corn, rotisserie chicken, fresh cilantro, cotija cheese, and my creamy lime dressing. A high-protein, quick, and flavor-packed recipe is always my goal, especially for lunches, and this checks all the boxes.  
Course Lunch
Cuisine Mexican
Diet Gluten Free
Keyword 15 minute meal, gluten free, lunch
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 5
Calories 301kcal
Author Molly Thompson

Ingredients

  • 2 cups frozen corn
  • Kosher salt to taste
  • 1 lb rotisserie chicken shredded or cubed
  • 1/4 cup fresh cilantro chopped, plus more for serving
  • 1/2 small red onion diced
  • 1/2 jalapeno seeded and minced, more if desired
  • 1/4 cup cotija cheese or feta cheese
  • 3/4 cup plain Greek yogurt or mayo
  • 1/4 cup sour cream
  • 1/4 cup fresh lime juice 3-4 limes
  • 2 teaspoons tajin
  • For serving: lettuce cups avocado, or bread

Instructions

  • Heat a medium skillet over medium heat. Add the corn and sprinkle with salt. Then, cook until warmed and slightly charred, around 5-6 minutes, then transfer it to a large bowl.
    2 cups frozen corn, Kosher salt to taste
  • Add the rotisserie chicken, cilantro, red onion, jalapeno, and cheese to the bowl.
    1 lb rotisserie chicken, 1/4 cup fresh cilantro, 1/2 small red onion, 1/2 jalapeno, 1/4 cup cotija cheese
  • Combine the Greek yogurt, sour cream, lime juice, and Tajin in a small bowl. Pour it over the chicken salad and toss to combine. Serve inside an avocado, on bread, or in lettuce cups. Sprinkle with more cheese, cilantro, and a drizzle of sriracha if desired.
    3/4 cup plain Greek yogurt, 1/4 cup sour cream, 1/4 cup fresh lime juice, 2 teaspoons tajin, For serving: lettuce cups

Nutrition

Serving: 5serving | Calories: 301kcal | Carbohydrates: 20g | Protein: 32g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 102mg | Sodium: 444mg | Fiber: 2g | Sugar: 2g | Vitamin A: 193IU | Vitamin C: 10mg | Calcium: 90mg | Iron: 1mg

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]]> https://whatmollymade.com/mexican-street-corn-chicken-salad/feed/ 2 Cottage Cheese Egg Salad (High-Protein, No Mayo) https://whatmollymade.com/cottage-cheese-egg-salad/ https://whatmollymade.com/cottage-cheese-egg-salad/#comments Mon, 31 Mar 2025 11:00:00 +0000 https://whatmollymade.com/?p=68030 cottage cheese egg salad in a bowl with fresh herbs on top.

How to Make Cottage Cheese Egg Salad Step-by-Step Instructions This post is sponsored by The Ohio Poultry Association. For more…

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]]> cottage cheese egg salad in a bowl with fresh herbs on top.

Ditch the Mayo — This High-Protein Egg Salad is A Gamechanger

I wanted something creamy and satisfying without mayo—and cottage cheese is the secret! Just like cottage cheese alfredo and cottage cheese flatbread, you blend it until smooth, turning it into a protein-packed dressing.

My top tip for egg salad is to use fresh herbs and season it well with salt and pepper. They’re small additions, but make all the difference!

Eggs are always part of my morning routine to meet my protein goals, but I’ve been making this on repeat for quick lunches and snacks, and it always hits the spot. Serve it on toast, tuck it into lettuce cups, or scoop it up with crackers!

Did you know? Eggs are a compact, natural source of vitamins and minerals. One egg contains 6 grams of high-quality protein and 8 essential nutrients, all for 70 calories. Bonus, eggs are naturally free of sugars and low carb!

How to Make Cottage Cheese Egg Salad

What you need: hard-boiled eggs, salt, pepper, paprika, dijon mustard, cottage cheese, red onion, celery, chives, dill, and lemon juice.
Jump to Recipe
Add to Instacart

Step-by-Step Instructions

  1. Hard boil the eggs then transfer to an ice bath to cool.
  1. Peel and chop the hard-boiled eggs into bite-sized pieces.
  1. Blend cottage cheese, lemon juice, Dijon, paprika, salt, pepper, and garlic until smooth.
  1. Combine the eggs with the remaining ingredients and dressing in a bowl.

Serving Suggestions

On toasted sourdough – This is my personal favorite. Pile it high on a slice of crunchy, golden-brown sourdough for the perfect balance of creamy and crisp.

With a sprinkle of everything bagel seasoning – Add a boost of flavor and texture by topping your egg salad with a generous pinch of everything bagel seasoning. It’s especially great on sandwiches or toast!

In lettuce cups – For a light and low-carb option, serve the egg salad in butter lettuce leaves.

With crackers or sliced veggies – Keep it simple and scoop it up with your favorite crackers or crunchy cucumber and bell pepper slices.

As a sandwich – Classic, easy, and perfect for meal prep. Add a slice of tomato or avocado to take it up a notch.

This post is sponsored by The Ohio Poultry Association. For more about Ohio egg farmers, cooking tips, recipes, and nutrition information, go to OhioEggs.com and follow them on Facebook, Twitter, and Instagram.  

More High-Protein Lunch Recipes

Recipes

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Cottage Cheese Flatbread

Print

Cottage Cheese Egg Salad

This high-protein cottage cheese egg salad is loaded with fresh herbs, fresh flavor, and creamy texture—all without mayo. Just like classic egg salad, it makes the perfect make-ahead healthy snack or lunch, with a creamy cottage cheese dressing and the perfect crunch from celery and red onion.
Course Lunch, Snack
Cuisine American
Diet Diabetic, Gluten Free, Vegetarian
Keyword cottage cheese recipe, high protein, meal prep lunch
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 240kcal
Author Molly Thompson

Ingredients

  • 10 large eggs
  • 1 celery stalk finely diced
  • 3 Tablespoons red onion finely diced
  • 2 Tablespoons fresh dill chopped
  • 2 Tablespoons fresh chives chopped
  • 3/4 cup cottage cheese any kind (I used full fat)
  • 1 Tablespoon lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon paprika
  • 1 teaspoon kosher salt
  • Black pepper to taste
  • 1 clove garlic

Instructions

  • Place the eggs in a pot and cover with water 1 inch above the eggs. Bring the water to a boil over high heat. Once boiling, turn off the heat and close the lid. Let the eggs cook in the hot water for 12 minutes. Transfer to an ice bath to cool. Once cooled, peel and chop the hard-boiled eggs into chunks or smaller pieces, depending on your desired texture.
    10 large eggs
  • Add the eggs to a large mixing bowl with the celery, red onion, dill, and chives.
    1 celery stalk, 3 Tablespoons red onion, 2 Tablespoons fresh dill, 2 Tablespoons fresh chives
  • Add the cottage cheese, lemon juice, dijon mustard, paprika, salt, and garlic to a blender and blend until smooth. Gently stir the dressing into the egg salad until coated. Taste and add more salt and pepper as desired. Serve right away with crackers, as a sandwich, in a wrap, or on top of salad or in lettuce wraps.
    3/4 cup cottage cheese, 1 Tablespoon lemon juice, 2 teaspoons Dijon mustard, 1/4 teaspoon paprika, 1 teaspoon kosher salt, Black pepper to taste, 1 clove garlic

Notes

Cottage Cheese. For the creamiest texture, use full-fat cottage cheese. If you still want a high protein egg salad, but don’t want mayo, use plain greek yogurt
More Herbs. Swap the dill and chives for green onions or parsley.
Hard Boiled Eggs. Check out the Ohio Poultry Association’s 
Store. Store leftover egg salad in an airtight container in the refrigerator for up to 4 days.

Nutrition

Serving: 1serving | Calories: 240kcal | Carbohydrates: 4g | Protein: 20g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 473mg | Sodium: 889mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 854IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 2mg

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]]> https://whatmollymade.com/cottage-cheese-egg-salad/feed/ 2 Crispy Rice Salad https://whatmollymade.com/crispy-rice-salad/ https://whatmollymade.com/crispy-rice-salad/#comments Fri, 21 Mar 2025 14:30:58 +0000 https://whatmollymade.com/?p=67982 thai crispy rice salad in a serving bowl with tahini ginger dressing on top.

How to Make Crispy Rice Salad Ingredients You Need Step-by-Step Instructions Recipe Tips & Variations

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]]> thai crispy rice salad in a serving bowl with tahini ginger dressing on top.

This Crispy Rice Salad is Fresh, Crunchy, and Full of Flavor

This viral Thai crispy rice salad is a fun riff on Nam Khao, a traditional Laotian appetizer-style salad made with crispy rice and bold, fresh flavors. It starts with seasoned rice that gets baked until golden and crunchy, then tossed with crisp veggies, herbs, and a creamy tahini dressing that pulls everything together.

It’s bright, crunchy, and totally crave-worthy—plus naturally dairy-free and gluten-free (if you use coconut aminos). This is the kind of salad that feels light but still satisfies, making it perfect for lunch or a colorful dinner (especially if you add protein like rotisserie chicken or blackened salmon).

Molly Yeh shared a version on her Instagram, and I knew I had to make my own! It’s the perfect way to use leftover rice.

How to Make Crispy Rice Salad

Ingredients You Need

Step-by-Step Instructions

  1. Bake the rice until crispy.
  1. Make the dressing.
  1. Add the salad ingredients to a large bowl.
  1. Mix with the dressing.

Recipe Tips & Variations

  • Use leftover rice. Day-old rice works best here because it’s dry and crisps up nicely in the oven.
  • Adjust the heat. Add more or less chili crunch based on your spice preference. You can also use sriracha or leave it out for a mild version.
  • Swap the veggies. This salad is flexible—try shredded carrots, bell peppers, or snap peas in place of cabbage or cucumber.
  • Make it a meal. Add grilled chicken, crispy tofu, or shrimp for a protein boost and turn it into a full dinner.

More Delicious Salad Recipes

Salads

Side Dishes

Salads

Salads

Salmon Arugula Salad

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Crispy Rice Salad

This crispy rice salad recipe is packed with fresh herbs, crunchy vegetables, and tossed in a bold maple-tahini ginger dressing. Baked crunchy rice adds texture and flavor to every bite, making it the perfect gluten-free, feel-good dish for lunch or dinner.
Course Healthy, Lunch, Main Course, Salad
Cuisine American, Asian
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword healthy salad, thai recipe, viral recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5
Calories 337kcal
Author Molly Thompson

Ingredients

Crispy Rice Salad

  • 2 cups cooked white rice leftover or cooked and cooled
  • 1 Tablespoon soy sauce or coconut aminos
  • 1 Tablespoon sesame oil
  • 1-2 teaspoons chili crunch (I use Momofuku), or sriracha
  • 2-3 cups shredded red cabbage
  • 3 mini cucumber sliced
  • 1 cup edamame (10oz frozen) steamed and shelled
  • 1/4 cup chopped green onions thinly sliced (about 4-5)
  • 1/3 cup cashews chopped
  • 2 Tablespoons fresh cilantro chopped
  • 1 Tablespoon fresh mint chopped

Maple Tahini Ginger Dressing

  • 1/4 cup tahini
  • 1 Tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 1 teaspoon chili crunch (I use Momofuku), or sriracha
  • 2 Tablespoons maple syrup
  • 2 Tablespoons lime juice 1 lime
  • 1 Tablespoon mirin or rice vinegar
  • 1 Tablespoon soy sauce or coconut aminos
Standard – Metric

Instructions

  • Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  • Add the rice to a medium mixing bowl with soy sauce, sesame oil, and chili crunch. Stir to combine, making sure the rice is coated well. Spread it out in an even layer on the prepared baking sheet. Bake in the preheated oven for 30-35 minutes, stirring every 10 minutes. Start checking it frequently the last 10 minutes of baking because it can burn quickly
    2 cups cooked white rice, 1 Tablespoon soy sauce, 1 Tablespoon sesame oil, 1-2 teaspoons chili crunch
  • While the rice is cooking, make the dressing. Combine everything in a bowl or jar and whisk together until combined. Taste and adjust heat or sweetness as needed.
    1/4 cup tahini, 1 Tablespoon sesame oil, 1 teaspoon chili crunch, 2 Tablespoons maple syrup, 2 Tablespoons lime juice, 1 Tablespoon mirin, 1 Tablespoon soy sauce
  • Add the shredded cabbage, cucumbers, edamame, green onions, cashews, cilantro, and mint, to a large bowl. Top the salad with crispy rice pour the dressing on top. Toss to coat and serve right away.
    2-3 cups shredded red cabbage, 3 mini cucumber, 1 cup edamame, 1/4 cup chopped green onions, 1/3 cup cashews, 2 Tablespoons fresh cilantro, 1 Tablespoon fresh mint

Notes

More Toppings. Add sliced avocados, crushed peanuts,
Rice. I used cooked leftover jasmine rice. You could also use basmati rice, long grain white rice, or brown rice.
Protein. Add shredded rotisserie chicken, blackened salmon, spicy tuna, shrimp, or tofu.

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 39g | Protein: 10g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 489mg | Fiber: 4g | Sugar: 9g | Vitamin A: 549IU | Vitamin C: 26mg | Calcium: 89mg | Iron: 3mg

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]]> https://whatmollymade.com/crispy-rice-salad/feed/ 17 Sweet Potato Kale Salad https://whatmollymade.com/roasted-sweet-potato-kale-salad/ https://whatmollymade.com/roasted-sweet-potato-kale-salad/#comments Mon, 28 Oct 2024 09:00:00 +0000 https://whatmollymade.com/?p=20267 sweet potato kale salad drizzled with dressing in a salad bowl.

This sweet potato kale salad is loaded with roasted sweet potatoes, crunchy pecans, dried cranberries, and creamy goat cheese, all…

The post Sweet Potato Kale Salad appeared first on What Molly Made.

]]> sweet potato kale salad drizzled with dressing in a salad bowl.

This sweet potato kale salad is loaded with roasted sweet potatoes, crunchy pecans, dried cranberries, and creamy goat cheese, all tossed with a cinnamon almond butter dressing. Perfect for a holiday side dish or a hearty lunch!

Love hearty salads? Try pumpkin feta salad, roasted delicata squash salad, or kale apple salad.

A hearty salad is my love language. Give me all the toppings and a great homemade salad and I could eat it all week long.

This kale sweet potato salad easily stands alone on its or with a hearty protein for an easy lunch. But I also love to add it to my Thanksgiving lineup alongside roasted root vegetables, brown sugar baked carrots, and

Why You’ll Love This Sweet Potato Kale Salad

  • Hearty and Nutritious: With fiber-packed kale and sweet potatoes, this salad is filling and nutrient-rich.
  • Perfect for Fall and Winter: The cozy flavors of cinnamon, roasted sweet potatoes, and cranberries make it ideal for the colder months.
  • Great Make-Ahead Option: Prepare parts of the salad in advance for easy assembly before a meal.

Need another vegetable side dish? Roasted brussels sprouts and butternut squash, roasted delicata squash, or roasted root vegetables.

Ingredients You Need

Here are the simple ingredients you need to make this sweet potato kale salad recipe. Skip to the recipe card for exact measurements.

  • Sweet potatoes: Cut into cubes and roasted with cinnamon and salt.
  • Kale: Massage with olive oil for a softer texture.
  • Dried cranberries and pecans: Add sweetness and crunch.
  • Goat cheese: Crumbled for creaminess.
  • Cashew butter and cinnamon: Creates a nutty, slightly sweet base. Almond butter is a great option!
  • Honey and apple cider vinegar: Add tang and balance.
  • Garlic and olive oil: For added flavor depth and smooth texture.

Recipe Variations

  • Make it vegan: omit the goat cheese and use maple syrup instead of honey.
  • Different squash: swap the sweet potatoes for pumpkin or butternut squash.
  • Swap out the dressing: use honey mustard dressing or balsamic

How to Make

Here are the simple steps, with photos, to make this ___ recipe. Skip to the recipe card for the printable version.

Step 1. Roast the Sweet Potatoes. Toss sweet potatoes with olive oil, cinnamon, and salt. Roast for 30 minutes, tossing halfway.

Step 2. Prepare the Dressing. Whisk cashew butter, cinnamon, garlic, honey, orange juice, apple cider vinegar, olive oil, and salt in a bowl until smooth.

Step 3. Massage the Kale. Place kale in a bowl and massage with 1 tablespoon olive oil until softened. Toss with half of the dressing.

Step 4. Assemble the Salad. Add the roasted sweet potatoes, cranberries, pecans, and goat cheese on top of the kale. Drizzle with remaining dressing and serve.

Recipe FAQs

Can I make this salad ahead of time?

Yes! You can roast the sweet potatoes and make the dressing up to 2 days in advance. Store separately in the fridge, then assemble when ready to serve.

Do I have to massage the kale?

Yes, massaging the kale with oil helps soften it and reduces bitterness, making it more enjoyable to eat.

Is this salad good cold?

Absolutely. This salad is great served chilled or at room temperature, making it ideal for meal prep and potlucks.

Storage and Make-Ahead Tips

To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible.

To Make Ahead: Roast the sweet potatoes and make the dressing a day or two ahead. Assemble and add the final dressing drizzle just before serving for best texture and flavor.

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Sweet Potato Kale Salad

This Sweet Potato Kale Salad combines roasted sweet potatoes, massaged kale, dried cranberries, pecans, and creamy goat cheese, all drizzled with a cinnamon cashew butter dressing. Simple to prepare and packed with fall flavors, it's a perfect holiday side or nutritious lunch!
Course Salad, Side Dish
Cuisine American
Diet Gluten Free, Low Lactose, Vegetarian
Keyword healthy side, side dish, sweet potato, sweet potato recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings as a side
Calories 302kcal
Author Molly Thompson

Ingredients

Sweet Potato Kale Salad

  • 2 large sweet potatoes peeled and cut into 1-inch cubes
  • 3 Tablespoons olive oil divided
  • 1 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • 7-8 ounces kale stemmed and chopped (about 12 cups)
  • 1/4 cup dried cranberries divided
  • 1/3 cup pecans roughly chopped
  • 4 ounces goat cheese crumbled

Cashew Butter Dressing

  • 1/4 cup cashew butter
  • 1/2 teaspoon cinnamon
  • 1 clove garlic minced
  • 2 Tablespoon honey or maple syrup
  • 3 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • 1/2 teaspoon kosher salt

Instructions

  • Preheat the oven to 425°F. Combine 2 Tablespoons olive oil, cinnamon, and salt in a small bowl. Add the sweet potatoes to a greased baking pan and toss with the olive oil mixture. Arrange in an even layer. Roast in the preheated oven for 30 minutes, tossing halfway through.
    2 large sweet potatoes, 3 Tablespoons olive oil, 1 teaspoon cinnamon, 1 teaspoon kosher salt
  • While they’re roasting, whisk all of the salad dressing ingredients in a small bowl and set aside.
    1/4 cup cashew butter, 1/2 teaspoon cinnamon, 1 clove garlic, 2 Tablespoon honey, 3 Tablespoons apple cider vinegar, 2 Tablespoons olive oil, 1/2 teaspoon kosher salt
  • Add the chopped kale to a serving bowl and drizzle with the remaining Tablespoon of olive oil. Use your hands to massage the oil into the kale until it softens. Pour half of the dressing on top of the kale and toss to combined.
    7-8 ounces kale
  • When the sweet potatoes are done, let them cool slightly and place them on top of the kale. Add the cranberries, pecans, and goat cheese. Drizzle with the remaining dressing and serve.
    1/4 cup dried cranberries, 1/3 cup pecans, 4 ounces goat cheese
  • Add all of the dressing ingredients to a jar with a lid and shake well.
  • Toss the dressing with the cooled sweet potatoes and kale. Refrigerate for 1 hour before serving.

Notes

To Store: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible.
To Make Ahead: Roast the sweet potatoes and make the dressing a day or two ahead. Assemble and add the final dressing drizzle just before serving for best texture and flavor.
*This recipe was originally published June 2020. The recipe and photos have since been updated!

Nutrition

Serving: 1serving | Calories: 302kcal | Carbohydrates: 29g | Protein: 7g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 7mg | Sodium: 550mg | Fiber: 5g | Sugar: 11g | Vitamin A: 14687IU | Vitamin C: 25mg | Calcium: 121mg | Iron: 2mg

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]]> https://whatmollymade.com/roasted-sweet-potato-kale-salad/feed/ 1 Pumpkin and Feta Salad https://whatmollymade.com/pumpkin-and-feta-salad/ https://whatmollymade.com/pumpkin-and-feta-salad/#comments Fri, 25 Oct 2024 13:03:56 +0000 https://whatmollymade.com/?p=61048 pumpkin feta salad in a serving bowl.

This roasted pumpkin feta salad with spiced maple vinaigrette is the perfect fall salad. It’s delicious as a side dish…

The post Pumpkin and Feta Salad appeared first on What Molly Made.

]]> pumpkin feta salad in a serving bowl.

This roasted pumpkin feta salad with spiced maple vinaigrette is the perfect fall salad. It’s delicious as a side dish to dinner or Thanksgiving or perfect as a main meal. The combination of pumpkin, feta, nuts, and pomegranate are irresistible.

Love fall salads? Try kale apple salad, sweet potato kale salad, or delicata squash salad next.

Nothing beats roasted squash in the fall and winter! The butternut squash in this Thanksgiving salad is sweet and delicious, and the roasted acorn squash in acorn squash casserole is sweet and creamy.

It’s just a versatile and affordable ingredients and makes the perfect addition to a salad. Wondering how to roast pumpkin? I’ve got you covered—check out the photos below!

The combination of the warm pumpkin, cool and creamy feta, and spiced dressing is heaven in a bowl.

Why You’ll Love This Pumpkin Feta Salad

  • Perfect fall salad.
  • Easy to swap with different winter squash.
  • Perfectly balanced with sweet and savory flavors.
  • Delicious Thanksgiving salad.
  • Easy to prep in advance.

Love pumpkin recipes? Try pumpkin cookies, pumpkin cinnamon rolls, or pumpkin pie bars next.

Ingredients You Need

Here are the simple ingredients you need to make this feta pumpkin salad. Skip to the recipe card for exact measurements.

  • Sugar pumpkin: these are the small pumpkins you see at the store. Swap for butternut squash or acorn squash if you can’t find one.
  • Spices: paprika, garlic powder, and salt.
  • Greens: I used a mix of arugula (rocket) and spinach.
  • Walnuts: pecans would work too!
  • Feta cheese: I prefer to buy the block and crumble it myself. You could also use goat cheese.
  • Pomegranate: purchase the seeds (arils) out of the fruit to save time. You could also use dried cranberries.
  • Olive oil: quality extra virgin olive oil is best.
  • Apple cider vinegar: balsamic vinegar works too.
  • Maple syrup: gives it a rich fall flavor, but honey works too.
  • Dijon mustard: the emulsifier that brings the dressing together.
  • Seasoning: salt, cinnamon, garlic, and thyme.

Love feta? Try whipped cranberry feta or roasted rainbow carrots with cranberry whipped feta dip next.

Recipe Variations

  • Try another squash if you can’t find a sugar pumkpin, any other winter squash will work. Try delicata squash, acorn squash, or butternut squash.
  • Goat cheese is a great swap for feta.
  • Pecans or candied pecans are a delicious alternative to walnuts.
  • Buy premade dressing like balsamic or another one with fall flavors.
  • Make it vegan by leaving out the feta or swapping for a plant-based cheese.
  • Turn it into a pasta salad by reducing the greens slightly and replacing it with your favorite twisty pasta.
  • Make roasted root vegetables and add them all to the salad (roasted beets are delicious on salad).

How to Make Pumpkin and Feta Salad

Here are the simple steps, with photos, to make this pumpkin and feta salad. Skip to the recipe card for the printable version.

Step 1. Peel and Dice Pumpkin. Cut the ends off the pumpkin, cut it in half, and scoop out the center. Cut it into half moons then use a potato peeler to peel it all then dice into cubes.

Step 2. Season and Roast Pumpkin. Toss the diced pumpkin in oil and spices and roast for 18-22 minutes, or until fork-tender.

Step 3. Make the Dressing. Toss or shake all of the dressing ingredients in a jar.

Step 4. Assemble and Serve. Add the greens to a serving bowl and toss with half of the dressing. Top with the remaining salad ingredients and drizzle with remaining dressing.

Expert Tips

  • Use a sharp knife to cut the pumpkin and make sure your potato peeler isn’t dull.
  • Cut the pumpkin cubes in consistent similar sizes for even cooking.
  • Remove the pumpkin from the oven when it’s golden brown and fork tender. Oven temps can vary.
  • Taste and adjust as you go! Especially with the dressing. Add more sweetness as needed.
  • Grease the baking sheet and don’t line it with parchment paper or foil. This gives the pumpkin a great golden color.

Recipe FAQs

What kind of pumpkin should I use?

The best pumpkin for roasting and cooking is a sugar pumpkin because they’re small, easy to work with, flavorful, and hold their shape while cooking.

How do you roast pumpkin for salad?

Use a sharp knife to cut the pumpkin in half lengthwise then use a spoon to scoop out the seedy centers. Use a potato peeler to peel each half or cut it into half moons and peel those. Discard the skin and cut each half moon piece crosswise into squares.

Can I add other vegetables or greens?

You can add any vegetables you have on hand like roasted root vegetables, green beans, and even roasted brussels sprouts.

Can I buy store bought dressing?

I love homemade salad dressing, but you can buy a store bought dressing. Opt for balsamic or a dressing with fall flavors like apple honey, apple cider, maple, etc.

What protein could I add to it?

Add some rotisserie chicken on top to get in some protein. Of course this fall salad has so many holiday flavors, so add some leftover turkey for a delicious meal!

Storage Tips

Store pumpkin feta salad without the dressing in airtight container for up to 2 days. Store the dressing in the fridge for up to a week in advance.

I don’t recommend storing leftover salad with the dressing as it will wilt the greens.

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Pumpkin and Feta Salad

Roast pumpkin and toss it with feta cheese, pomegranates, walnuts, and a delicious maple vinaigrette. This pumpkin feta salad deserves a spot on your Thanksgiving table, but can easily be the main dish for dinner.
Course Main Course, Salad, Side Dish
Cuisine American
Diet Gluten Free
Keyword fall salad, hearty salad, pumpkin
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8
Calories 244kcal
Author Molly Thompson

Ingredients

Feta and Pumpkin Salad

  • 1 sugar pumpkin peeled and cut into 1-inch cubes
  • 2 Tablespoons olive oil
  • 1 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 3 cups baby arugula 2.5 ounces
  • 3 cups baby spinach 2.5 ounces
  • 1/2 cup walnuts chopped
  • 4-6 ounce feta cheese crumbled
  • 1/2 cup pomegranate arils

Maple Vinaigrette

  • 1/4 cup extra virgin olive oil
  • 3 Tablespoons apple cider vinegar
  • 1-2 Tablespoons pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon cinnamon
  • 1 garlic clove minced
  • Pinch of kosher salt and pepper
  • 1 teaspoon finely chopped fresh thyme

Instructions

  • Preheat the oven to 425°F. Grease a large-rimmed baking sheet. To peel and cube the pumpkin, cut off the stem and stand it up on the flat surface upside down. Use a sharp knife to cut down the middle of the pumpkin. Scoop out the seeds with a spoon. Use a potato peeler to peel away the skin. Cut each half into 1-inch wedges then cut each wedge into cubes.
    1 sugar pumpkin
  • Arrange the pumpkin on the prepared baking sheet. Drizzle with 2 Tablespoons olive oil and sprinkle with smoked paprika, salt, and garlic powder. Toss to coat and arrange the pumpkin in an even layer.
    2 Tablespoons olive oil, 1 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt
  • Roast in the preheated oven until it's golden and fork-tender, 18-22 minutes.
  • While they’re baking, whisk together the dressing ingredients in a small bowl or mason jar.
    1/4 cup extra virgin olive oil, 3 Tablespoons apple cider vinegar, 1-2 Tablespoons pure maple syrup, 1 teaspoon Dijon mustard, 1/2 teaspoon cinnamon, 1 garlic clove minced, Pinch of kosher salt and pepper, 1 teaspoon finely chopped fresh thyme
  • Add the arugula and spinach to a serving bowl. Drizzle 1/4 of the dressing on top and toss to coat. When the pumpkin is done, allow it to cool slightly and top the salad with the pumpkin, walnuts, feta cheese, and pomegranates. Drizzle with the remaining dressing and serve.
    3 cups baby arugula, 3 cups baby spinach, 1/2 cup walnuts, 4-6 ounce feta cheese, 1/2 cup pomegranate arils

Notes

Sugar Pumpkin. This is the small pumpkin pie pumpkins you’ll find at the grocery store or farmer’s market. See blog post above for size and shape reference. If you can’t find a sugar pumpkin you can substitute it for butternut squash, acorn squash, or delicata squash. Any winter squash will work.
Make-Ahead. Make the dressing up to 1 week in advance. Roast the pumpkin up to 3 days in advance. Assemble the salad without the dressing up to 1 day in advance. Dress right before serving.
Walnuts. You can swap these for pecans, candied pecans, or pistachios. 

Nutrition

Serving: 1serving | Calories: 244kcal | Carbohydrates: 17g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 13mg | Sodium: 473mg | Fiber: 2g | Sugar: 8g | Vitamin A: 15890IU | Vitamin C: 21mg | Calcium: 143mg | Iron: 2mg

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]]> https://whatmollymade.com/pumpkin-and-feta-salad/feed/ 4 Caesar Pasta Salad https://whatmollymade.com/caesar-pasta-salad/ https://whatmollymade.com/caesar-pasta-salad/#comments Mon, 12 Aug 2024 08:00:00 +0000 https://whatmollymade.com/?p=30668 caesar pasta salad in a serving bowl with a salad spoon and fork.

This Caesar Pasta Salad is everything you love about classic Caesar salad but with the heartiness of pasta! It’s tossed…

The post Caesar Pasta Salad appeared first on What Molly Made.

]]> caesar pasta salad in a serving bowl with a salad spoon and fork.

This Caesar Pasta Salad is everything you love about classic Caesar salad but with the heartiness of pasta! It’s tossed in a homemade creamy Caesar dressing, packed with crisp romaine, Parmesan, and crunchy croutons, and is the perfect side dish or main course. Whether you’re making it for a BBQ, potluck, or easy weeknight meal, this dish comes together in just 20 minutes.

Love pasta salad? Try BLT pasta salad or dill pickle pasta salad next!

Table of Contents

Why You’ll Love this Quick & Easy Recipe

  • Quick & Easy – Ready in 20 minutes with minimal prep.
  • Versatile – Serve it as a side dish or add chicken, shrimp, or steak for a full meal.
  • Made with Fresh Ingredients – Crisp romaine, tender pasta, and a homemade Caesar dressing that’s better than store-bought!
  • Great for Meal Prep – Make ahead and toss with dressing before serving for the best texture.

Love to switch up classic salads? Try this Burrata Caprese Salad, Peach Burrata Salad, or Grilled Peach Salad.

Ingredients You Need

Your Shopping List: Greek yogurt (or mayonnaise), milk, olive oil, lemon, dijon mustard, Worcestershire sauce, garlic, parmesan cheese (grated and shaved), sourdough bread, short cut pasta, romaine lettuce.

Love Caesar salad? Try salmon Caesar salad or brussels sprout Ceasar salad next.

How to Make Caesar Pasta Salad

1️⃣ Make the Croutons: Preheat the oven to 425°F. Toss the torn sourdough bread with olive oil, salt, and pepper to taste. Bake for 10-12 minutes, until golden and crispy.

2️⃣ Prepare the Dressing: In a medium bowl, whisk together the dressing ingredients until smooth.

3️⃣ Assemble the Salad: In a large bowl, combine the cooked pasta, chopped romaine, shaved Parmesan, and toasted croutons.

4️⃣ Toss & Serve: Drizzle the salad with desired amount of dressing and toss to coat evenly. Garnish with fresh cracked black pepper, extra Parmesan, and chopped parsley.

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Caesar Pasta Salad

This Caesar Pasta Salad combines crisp romaine, tender pasta, and crunchy sourdough croutons, all tossed in a creamy homemade Greek yogurt Caesar dressing. With fresh Parmesan and a squeeze of lemon, it’s a light yet satisfying dish perfect for potlucks, meal prep, or an easy dinner. Serve it as a side or add your favorite protein for a complete meal!
Course Salad, Side Dish
Cuisine American
Diet Gluten Free
Keyword cookout recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 410kcal
Author Molly Thompson

Ingredients

Caesar Salad Dressing

  • 3/4 cup Greek yogurt or mayo
  • 2 Tablespoons milk any kind
  • 3 Tablespoons olive oil
  • 3 Tablespoons lemon juice (1/2 lemon)
  • 3 teaspoons Dijon mustard
  • 3 teaspoons Worcestershire sauce or coconut aminos
  • 3 cloves garlic minced
  • 2/3 cup grated parmesan cheese
  • Kosher salt and pepper to taste

Pasta Salad

  • 2 cups torn sourdough bread
  • 3 Tablespoons olive oil
  • 8 ounces short cut pasta (I used Rotin), gluten-free if needed
  • 6-8 cups romaine lettuce washed and chopped
  • 1 cup shaved parmesan cheese
  • To top: fresh cracked black pepper, shaved parmesan cheese, and/or chopped parsley

Instructions

  • Preheat then oven to 425°F and brush a large baking sheet with olive oil. Toss the cubed sourdough in olive oil and sprinkle with salt and pepper to taste. Bake for 10-12 minutes, tossing halfway through.
    2 cups torn sourdough bread, 3 Tablespoons olive oil
  • Bring a large pot of salted water to a boil. Cook pasta according to the package instructions. Drain the pasta and rinse under cold water.
    8 ounces short cut pasta
  • Whisk together the Caesar dressing ingredients in a medium bowl. Blend it in a food processor if you want the dressing extra smooth.
    3/4 cup Greek yogurt, 2 Tablespoons milk, 3 Tablespoons olive oil, 3 Tablespoons lemon juice, 3 teaspoons Dijon mustard, 3 teaspoons Worcestershire sauce, 3 cloves garlic, 2/3 cup grated parmesan cheese, Kosher salt and pepper to taste
  • Add the cooked pasta, chopped romaine, shaved parmesan, and toasted crotons to a large salad bowl. Toss the salad with desired amount of dressing. Serve with fresh cracked black pepper.
    6-8 cups romaine lettuce

Video

Notes

Chicken. Add grilled chicken or baked chicken to the top to make it a meal. You can also add shrimp, grilled steak, or chickpeas.
Pasta. Try orzo or any short cut pasta. Whole wheat pasta or gluten-free pasta are great options. 
Croutons. If you don’t want to make homemade croutons you can purchase your favorite store bought croutons.
Additional mix-ins: Avocado, Cherry tomatoes, crispy bacon, hard-boiled eggs, leftover salmon, red onion, cucumber, toasted pine nuts, or olives.
What to Serve it With: a protein like grilled chicken, shrimp, or baked salmon. A side of garlic bread, or extra sides like roasted broccoli and carrots. Or serve it with soup like turkey vegetable soup or sausage lentil soup.
Store leftovers in an airtight container in the fridge for up to 3 days. Keep the dressing separate for best texture.
Make ahead: Cook the pasta and prep the dressing up to 24 hours in advance. Assemble before serving.
Traveling with it? If you’re taking it to a party, the dressing off and top and toss right before serving.

Nutrition

Serving: 1serving | Calories: 410kcal | Carbohydrates: 33.5g | Protein: 19.3g | Fat: 21.8g | Cholesterol: 52.8mg | Sodium: 387mg | Fiber: 3.3g | Sugar: 3g

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