15 New Salad Recipes You’ll Want To Make for Lunch

Elevate your lunch routine by making one of these flavorful salads! These new salad recipes are packed with flavor and are absolutely stunning, with vibrant produce and leafy greens to nourish you. You’ll be counting down the minutes until your lunch break when you prep these dishes. Whether you’re looking for a vegetarian dish like our Raspberry-Spinach Salad with Avocado & Walnuts or something with extra protein like our Rotisserie Chicken & Roasted Sweet Potato Salad, there are plenty of refreshing options that you’ll love.

01. Chickpea Chopped Salad with Pita Chips

Packed with crunchy pita chips, creamy feta and briny olives, this chickpea, cucumber and tomato salad is fresh and delicious. Enjoy it as a side dish or add grilled or roasted chicken or salmon to make it a main dish.

Ingredients

• 3 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon Dijon mustard
• 1 small clove garlic, grated (about ¼ teaspoon)
• ⅛ teaspoon cracked black pepper
• ⅛ teaspoon salt
• 1 (15-ounce) can no-salt-added chickpeas, rinsed
• 1 cup cherry tomatoes, quartered
• 1 cup crumbled feta cheese
• 1 small Persian cucumber, seeded and finely chopped (about ½ cup)
• ½ small red bell pepper, finely chopped (about ⅓ cup)
• ½ small red onion, finely chopped (about ⅓ cup)
• ¼ cup chopped mixed fresh tender herbs (such as oregano, mint and flat-leaf parsley)
• 1 tablespoon finely chopped pitted Kalamata olives
• ½ cup crushed multigrain pita chips, plus more for serving

Directions

1. Whisk 3 tablespoons lemon juice, 2 tablespoons oil, ½ teaspoon mustard, the grated garlic and ⅛ teaspoon each pepper and salt in a large bowl until combined.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Priscilla Montiel
2. Add rinsed chickpeas, quartered tomatoes, 1 cup feta, chopped cucumber, bell pepper and onion, ¼ cup herbs and 1 tablespoon olives; toss until evenly coated. Add ½ cup pita chips; toss to combine. Serve with additional pita chips, if desired.

02. Raspberry-Spinach Salad with Avocado & Walnuts

This salad includes juicy raspberries, creamy avocado and crunchy walnuts, which create a delightful mix of colors and flavor. The bright, citrusy dressing sets this salad apart and complements the richness of the avocado and the walnuts.

Ingredients

• 2 medium oranges, divided
• 1½ tablespoons lemon juice
• 1 small shallot, finely chopped
• 1½ teaspoons Dijon mustard
• ¼ teaspoon salt
• ¾ cup coarsely chopped walnuts
• 3 tablespoons extra-virgin olive oil
• 1 medium avocado, chopped
• 1 (6-ounce) package raspberries
• 1 (5-ounce) package baby spinach

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Directions

1. Suprȇme 1 orange and set aside. Zest the remaining orange to get ½ teaspoon zest, then juice it to get 2 tablespoons juice; combine the zest and juice in a large bowl. Whisk in 1½ tablespoons lemon juice, chopped shallot, 1½ teaspoons mustard and ¼ teaspoon salt; let stand for at least 10 minutes.Photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
2. Meanwhile, place ¾ cup walnuts in a small skillet. Cook over medium heat, stirring often, until fragrant and brown, 3 to 5 minutes.Photographer: Jen Causey, food stylist: Julian Hensarling, prop stylist: Josh Hoggle
3. While whisking the lemon juice mixture constantly, slowly stream in 3 tablespoons oil until combined. Add chopped avocado, 1 (6-ounce) package raspberries, 1 (5-ounce) package spinach and the orange segments; gently toss until evenly coated. Sprinkle with the toasted walnuts.

03. Fregola Salad with Olive Relish & Chickpeas

Ingredients

Olive Relish

• ½ small shallot
• ¾ cup pitted Castelvetrano olives
• 1 tablespoon drained capers
• 1 small garlic clove, peeled
• Grated zest and juice of 1 small orange
• 1½ tablespoons extra-virgin olive oil
• 1½ tablespoons red wine vinegar
• ½ tablespoon chopped fresh oregano
• ¼ teaspoon kosher salt

Salad

• 1½ cups (about 8 ounces) fregola or Israeli couscous
• 1 teaspoon kosher salt, plus more to taste
• ¾ cup Green Olive Relish
• 1 (15-ounce) can chickpeas drained and rinsed
• 1½ cups red and yellow grape or cherry tomatoes, halved
• 2 cups baby arugula
• ¼ cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• Freshly ground black pepper

Directions

1. To make the relish: Thinly slice the shallot, place in a small bowl with water to cover, and soak for 15 minutes. Drain well and transfer to a food processor.
2. Add the olives and capers and pulse just until finely minced but not pureed to a paste. Transfer to a bowl. Use a microplane to grate the garlic directly into the bowl.
3. Add the orange zest, orange juice, oil, vinegar, oregano, and salt and stir to combine. Store the relish in an airtight container in the refrigerator for up to 2 weeks.
4. To make the salad: In a saucepan, combine the fregola, salt, and 4 cups water and bring to a boil. Reduce the heat to low, partially cover, and cook until the fregola is tender, about 15 minutes. Drain well, then transfer to a large bowl. Stir in ½ cup of the olive relish until well combined and set aside to cool for at least 15 minutes.
5. In a medium bowl, combine the chickpeas, tomatoes, arugula, oil, vinegar, and the remaining ¼ cup olive relish.
6. Add the chickpea mixture to the fregola and combine. Season to taste with salt and pepper and serve at room temperature.