45 vegetable salad recipes

A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.

This quick and easy salad is very flexible, you can put whatever your favourite vegetables in, and this miso dressing almost goes well with all the veggies.

It's a simply delicious fresh vegetable salad with a light yet tasty maple vinaigrette.

Lots of fresh veggies and smoked tofu are tossed with a flavorful yet light soy-maple dressing.

Different kinds of fresh vegetables are tossed with this flavourful vinaigrette, it goes well with any kind of main dish, or even good on its own!

Summer squash, zucchini and fennel bulb are all freshly seasonal. Fire up the BBQ, grill these fresh vegetables, toss with juicy cherry tomates, a light and tasty vinaigrette and feta cheese. You can pair it with any grilled meat. Next day the leftover can be wrapped into wraps, or tortillas, or topping for pizza, another quick, easy and delicious meal!

Discover an easy Vegetable Finger Salad recipe with a creamy ranch spread, crunchy vegetables, and a flaky crescent roll base. Ideal for parties, ready in 40 minutes.

Roasted vegetable salad with tomatoes, bell peppers, squash, zucchini, and new potatoes tossed in balsamic-garlic dressing. A farmers market side that eats like summer on a sheet pan, finished with fresh basil.

Brightly colored vegetables soak up a tangy vinegar-oil marinade, softening just enough while keeping their crisp bite. Broccoli, carrots, peppers, and zucchini mingle in this make-ahead salad that gets better as it sits and flavors meld.

Grilled vegetable salad with eggplant, roasted peppers, zucchini, mushrooms, and red onion tossed in a balsamic basil vinaigrette. Make it hours ahead and serve at room temperature for peak flavor.

Molded vegetable salad sets crunchy cabbage, carrots, and celery in tangy orange diet gelatin with celery seed. A retro low-calorie potluck classic.

Indonesian vegetable salad tossed in creamy peanut dressing with garlic, rice vinegar, and chili flakes. Crunchy tofu, bean sprouts, and broccoli make a bright gado-gado style make-ahead bowl.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.

Asian vegetable salad with pineapple, snow peas, carrots, red bell peppers, and watercress in a pineapple-ginger-soy sesame dressing. A light, colorful make-ahead side for barbecues and potlucks.

Chilled winter vegetable salad with blanched kale, julienned leeks, and sliced carrots served over a tangy garlic yogurt dressing with red wine vinegar.

Spanish-style vegetable salad dressed in a smoky, nutty romesco sauce made from roasted tomatoes, garlic, and almonds. A showstopping side that feeds a crowd.