20 Refreshing Fresh Vegetable Salad Recipes Delightful

Are you ready to transform your mealtime with vibrant, crisp, and utterly delicious fresh vegetable salads? Whether you’re seeking a quick weekday dinner solution or looking to impress at your next gathering, our roundup of 20 Refreshing Fresh Vegetable Salad Recipes is your go-to guide. Packed with seasonal favorites and creative twists, these salads are sure to delight your taste buds and brighten your plate. Let’s dive in!

Classic Garden Fresh Vegetable Salad

Nothing beats the crisp, vibrant flavors of a Classic Garden Fresh Vegetable Salad, especially when it’s made with the freshest produce from your garden or local market.

Ingredients

• 2 cups mixed greens (lettuce, spinach, arugula)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and black pepper until well blended.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Serve immediately for the freshest taste and crunch.

The honey in the dressing adds a subtle sweetness that perfectly balances the tangy balsamic vinegar, making every bite a delightful contrast of flavors.

Tip: For an extra crunch, add some toasted nuts or seeds right before serving.

Avocado and Spinach Power Salad

Looking for a salad that’s as nutritious as it is delicious? This Avocado and Spinach Power Salad is packed with vibrant flavors and textures that will keep you coming back for more.

Ingredients

• 2 cups fresh baby spinach
• 1 ripe avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the baby spinach, sliced avocado, cherry tomatoes, and red onion.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.
3. Drizzle the dressing over the salad and gently toss to coat all the ingredients evenly.
4. Sprinkle the crumbled feta cheese on top of the salad just before serving.

The creamy avocado and tangy feta cheese create a perfect balance of flavors, while the balsamic dressing adds a sweet and savory touch that ties everything together.

Tip: For an extra crunch, add a handful of toasted walnuts or almonds to the salad.

Cucumber Tomato Feta Salad

This Cucumber Tomato Feta Salad is a refreshing, vibrant dish that brings a burst of Mediterranean flavors to your table in just minutes.

Ingredients

• 2 large cucumbers, diced
• 1 pint cherry tomatoes, halved
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the diced cucumbers, halved cherry tomatoes, crumbled feta cheese, and thinly sliced red onion.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, dried oregano, salt, and black pepper until well combined.
3. Pour the dressing over the cucumber and tomato mixture, then gently toss to coat all the ingredients evenly.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

The crisp cucumbers and juicy tomatoes paired with the creamy feta and zesty dressing create a delightful contrast of textures and tastes that’s perfect for a light lunch or as a side dish at your next barbecue.

Tip: For an extra pop of flavor, add a handful of kalamata olives or a sprinkle of fresh dill before serving.

Rainbow Quinoa Vegetable Salad

Brighten up your meal with this colorful Rainbow Quinoa Vegetable Salad, packed with nutrients and bursting with flavors that everyone will love.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 teaspoon salt
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper

Instructions

1. In a medium saucepan, combine quinoa, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool.
2. In a large bowl, combine cooled quinoa, cherry tomatoes, cucumber, red bell pepper, yellow bell pepper, red onion, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, garlic powder, and black pepper. Pour over the salad and toss to combine.
4. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

The crunch of fresh vegetables against the fluffy quinoa creates a delightful texture contrast, while the lemon dressing adds a zesty freshness that makes this salad a standout.

Tip: For an extra protein boost, add a can of rinsed and drained chickpeas to the salad.

Grilled Vegetable Salad with Balsamic Glaze

This Grilled Vegetable Salad with Balsamic Glaze is a vibrant, flavorful dish that brings the smoky sweetness of grilled veggies to your table with a tangy finish.

Ingredients

• 1 red bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1 zucchini, sliced lengthwise
• 1 eggplant, sliced into rounds
• 1 red onion, sliced into rounds
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp balsamic glaze
• 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the red bell pepper, yellow bell pepper, zucchini, eggplant, and red onion with olive oil, salt, and black pepper until evenly coated.
3. Grill the vegetables for 3-4 minutes per side, or until they have nice grill marks and are tender.
4. Arrange the grilled vegetables on a serving platter, drizzle with balsamic glaze, and sprinkle with torn basil leaves.

The combination of smoky grilled vegetables with the sweet and tangy balsamic glaze creates a dish that’s as visually stunning as it is delicious. Perfect for those who love a meal that’s both hearty and healthy.

Tip: Let the vegetables sit for a minute after grilling to allow the flavors to meld together beautifully.

Asian Slaw with Fresh Vegetables

This Asian Slaw is a vibrant, crunchy mix of fresh vegetables tossed in a tangy-sweet dressing, perfect for adding a refreshing twist to your meal.

Ingredients

• 4 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 2 green onions, sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon sesame seeds, for garnish

Instructions

1. In a large bowl, combine the green cabbage, red cabbage, carrot, red bell pepper, green onions, and cilantro.
2. In a small bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, grated ginger, and red pepper flakes until well blended.
3. Pour the dressing over the vegetables and toss until everything is evenly coated.
4. Let the slaw sit for at least 10 minutes before serving to allow the flavors to meld. Sprinkle with sesame seeds just before serving.

The crunch of fresh vegetables paired with the bold flavors of the dressing makes this slaw a standout side dish that’s as nutritious as it is delicious.

Tip: For an extra crunch, add a handful of chopped peanuts or cashews right before serving.

Mediterranean Chickpea Salad

Bright, zesty, and packed with protein, this Mediterranean Chickpea Salad is a refreshing dish that comes together in minutes.

Ingredients

• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano

Instructions

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, and fresh parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and dried oregano until well blended.
3. Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The crunch of fresh vegetables paired with the creamy chickpeas and tangy dressing makes this salad a standout side or light meal.

Tip: For an extra burst of flavor, add a sprinkle of feta cheese on top before serving.

Roasted Beet and Carrot Salad

This Roasted Beet and Carrot Salad is a vibrant, nutrient-packed dish that brings a sweet and earthy flavor to your table, perfect for a light lunch or a colorful side.

Ingredients

• 2 medium beets, peeled and cut into 1-inch cubes
• 3 large carrots, peeled and sliced into 1/2-inch rounds
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp balsamic vinegar
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped walnuts
• 2 cups arugula

Instructions

1. Preheat your oven to 400°F. On a large baking sheet, toss the beets and carrots with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread them out in a single layer.
2. Roast for 25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
3. In a small bowl, whisk together the remaining 1 tbsp olive oil, balsamic vinegar, 1/4 tsp salt, and 1/8 tsp black pepper to make the dressing.
4. In a large bowl, combine the roasted vegetables with arugula. Drizzle the dressing over the salad and toss gently to coat.
5. Sprinkle the feta cheese and chopped walnuts on top before serving.

The contrast of the sweet roasted vegetables with the tangy feta and crunchy walnuts makes this salad a delightful mix of textures and flavors.

Tip: For an extra flavor boost, toast the walnuts in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Kale Caesar Salad with Homemade Dressing

This Kale Caesar Salad with Homemade Dressing is a crunchy, creamy twist on the classic, perfect for those who love their greens with a bit of bold flavor.

Ingredients

• 1 bunch kale, stems removed and leaves torn into bite-sized pieces
• 1/2 cup grated Parmesan cheese
• 1/2 cup croutons
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 anchovy fillet, minced (optional)

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1 minced garlic clove, 1/2 tsp salt, 1/4 tsp black pepper, and 1 minced anchovy fillet (if using) until well combined.
2. Add the torn kale leaves to the bowl and massage the dressing into the kale with your hands for about 2 minutes, until the leaves are softened and evenly coated.
3. Sprinkle 1/2 cup grated Parmesan cheese and 1/2 cup croutons over the salad, then toss gently to combine.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

The secret to this salad’s irresistible texture? Massaging the kale breaks down its fibers, making it tender and perfect for soaking up the rich, garlicky dressing.

Tip: For an extra crunch, toast the croutons in a dry skillet over medium heat for 2-3 minutes before adding them to the salad.

Summer Corn and Tomato Salad

Nothing says summer like the sweet crunch of fresh corn paired with juicy tomatoes in this vibrant salad.

Ingredients

• 4 ears of corn, husked
• 1 pint cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Bring a large pot of water to a boil. Add the corn and cook for 3 minutes. Remove and let cool slightly before cutting the kernels off the cob.
2. In a large bowl, combine the corn kernels, cherry tomatoes, and red onion.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, salt, and black pepper. Pour over the salad and toss to coat.
4. Gently fold in the fresh basil just before serving.

The contrast of the warm corn with the cool tomatoes and the tangy dressing makes this salad a standout at any summer gathering.

Tip: For an extra burst of flavor, try grilling the corn before cutting off the kernels.

Spicy Thai Vegetable Salad

This Spicy Thai Vegetable Salad is a vibrant, crunchy mix that brings a punch of flavor to your table, perfect for those who love a little heat with their greens.

Ingredients

• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 large carrot, julienned
• 1 red bell pepper, thinly sliced
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup roasted peanuts, roughly chopped
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1 clove garlic, minced

Instructions

1. In a large bowl, combine the green cabbage, purple cabbage, carrot, red bell pepper, cilantro, and mint leaves.
2. In a small bowl, whisk together the lime juice, soy sauce, honey, sesame oil, red pepper flakes, and minced garlic until well combined.
3. Pour the dressing over the vegetable mixture and toss until everything is evenly coated.
4. Sprinkle the chopped peanuts on top for an extra crunch.
5. Serve immediately, or let it sit for 10 minutes to allow the flavors to meld together.

The magic of this salad lies in the contrast between the crisp vegetables and the creamy, spicy dressing, making every bite a delightful surprise.

Tip: For an extra kick, add a thinly sliced Thai chili to the dressing.

Caprese Salad with Fresh Basil

Nothing celebrates summer like a classic Caprese Salad, with its vibrant colors and fresh flavors. It’s a simple, no-cook dish that lets quality ingredients shine.

Ingredients

• 2 large ripe tomatoes, sliced 1/4 inch thick
• 8 ounces fresh mozzarella cheese, sliced 1/4 inch thick
• 1/4 cup fresh basil leaves
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic glaze
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Arrange the tomato and mozzarella slices alternately on a serving platter, slightly overlapping them.
2. Tuck the fresh basil leaves between the tomato and mozzarella slices.
3. Drizzle the extra virgin olive oil and balsamic glaze evenly over the arranged slices.
4. Sprinkle the sea salt and freshly ground black pepper over the top.

The beauty of this Caprese Salad lies in its simplicity and the harmony of juicy tomatoes, creamy mozzarella, and aromatic basil, all brought together with a drizzle of balsamic glaze.

Tip: For the best flavor, use the ripest tomatoes you can find and high-quality extra virgin olive oil.

Broccoli and Cauliflower Salad

This Broccoli and Cauliflower Salad is a crunchy, creamy delight that’s perfect for picnics or as a refreshing side dish. It’s packed with flavors and textures that will have everyone asking for seconds.

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded cheddar cheese
• 1/4 cup chopped red onion
• 1/4 cup cooked, crumbled bacon

Instructions

1. In a large bowl, combine the broccoli and cauliflower florets.
2. In a separate bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, honey, salt, and black pepper until smooth.
3. Pour the dressing over the broccoli and cauliflower, tossing to coat evenly.
4. Add the shredded cheddar cheese, chopped red onion, and crumbled bacon to the bowl, gently mixing to distribute throughout the salad.
5. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.

The combination of crisp vegetables, creamy dressing, and smoky bacon creates a salad that’s irresistibly flavorful and satisfyingly crunchy.

Tip: For an extra crunch, add 1/4 cup of sunflower seeds or sliced almonds before serving.

Zucchini Noodle Salad with Pesto

Light, refreshing, and packed with flavor, this Zucchini Noodle Salad with Pesto is a perfect way to enjoy summer’s bounty without turning on the oven.

Ingredients

• 2 medium zucchinis, spiralized into noodles
• 1/4 cup homemade or store-bought pesto
• 1 cup cherry tomatoes, halved
• 1/4 cup pine nuts, toasted
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp olive oil
• 1/4 cup grated Parmesan cheese

Instructions

1. In a large bowl, toss the zucchini noodles with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper until evenly coated.
2. Add the cherry tomatoes and 1/4 cup pesto to the bowl, gently tossing to combine all ingredients.
3. Sprinkle the salad with 1/4 cup toasted pine nuts and 1/4 cup grated Parmesan cheese before serving.

The crunch of toasted pine nuts against the creamy pesto and fresh zucchini noodles makes this dish a standout for its texture and vibrant flavors.

Tip: For an extra flavor boost, let the salad sit for 10 minutes before serving to allow the zucchini noodles to soften slightly and absorb the pesto.

Sweet Potato and Black Bean Salad

This Sweet Potato and Black Bean Salad is a vibrant, nutrient-packed dish that brings a delightful contrast of textures and flavors to your table.

Ingredients

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 can (15 oz) black beans, rinsed and drained
• 1/4 cup olive oil
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced red onion

Instructions

1. Preheat your oven to 400°F. Toss the sweet potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them on a baking sheet in a single layer. Bake for 25 minutes, or until tender and slightly caramelized.
2. In a large bowl, whisk together the remaining 2 tbsp olive oil, lime juice, cumin, and remaining 1/2 tsp salt to create the dressing.
3. Add the roasted sweet potatoes, black beans, cilantro, and red onion to the bowl with the dressing. Gently toss to combine all the ingredients evenly.

The magic of this salad lies in the warm, caramelized sweet potatoes against the cool, crisp freshness of the cilantro and lime dressing. It’s a side that steals the show.

Tip: For an extra crunch, sprinkle some toasted pumpkin seeds on top before serving.

Greek Orzo Salad with Fresh Veggies

This Greek Orzo Salad is a vibrant, refreshing dish that brings a taste of the Mediterranean to your table with minimal effort.

Ingredients

• 1 cup orzo pasta
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook the orzo according to package instructions until al dente, then drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled orzo with cucumber, cherry tomatoes, red onion, and Kalamata olives.
3. In a small bowl, whisk together olive oil, lemon juice, dried oregano, salt, and black pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Sprinkle crumbled feta cheese over the top before serving.

The crisp veggies and tangy feta make this salad a standout, perfect for picnics or as a bright side dish at your next barbecue.

Tip: For an extra burst of flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.

Apple Walnut Salad with Mixed Greens

This Apple Walnut Salad with Mixed Greens is a crisp, refreshing dish that combines sweet, tart, and nutty flavors for a perfect side or light meal.

Ingredients

• 6 cups mixed greens
• 1 large apple, thinly sliced
• 1/2 cup walnuts, toasted
• 1/4 cup crumbled blue cheese
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the mixed greens, thinly sliced apple, toasted walnuts, and crumbled blue cheese.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well blended.
3. Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
4. Serve immediately to enjoy the crisp texture of the greens and the crunch of the walnuts.

The contrast between the creamy blue cheese and the crisp apple slices makes this salad a standout, offering a delightful mix of textures and flavors in every bite.

Tip: For an extra crunch, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant.

Peach and Arugula Salad with Goat Cheese

This Peach and Arugula Salad with Goat Cheese is a vibrant mix of sweet, peppery, and creamy flavors that come together in minutes for a refreshing meal.

Ingredients

• 4 cups fresh arugula
• 2 ripe peaches, sliced
• 1/4 cup crumbled goat cheese
• 1/4 cup chopped walnuts
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine the arugula and sliced peaches.
2. Sprinkle the crumbled goat cheese and chopped walnuts over the top.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately for the freshest taste.

The contrast of juicy peaches against the creamy goat cheese and crunchy walnuts makes every bite a delightful surprise.

Tip: For an extra layer of flavor, toast the walnuts in a dry skillet over medium heat for 3-5 minutes before adding them to the salad.

Radish and Cucumber Salad with Dill

This Radish and Cucumber Salad with Dill is a crisp, refreshing side that brings a burst of color and flavor to any meal, perfect for those warm days when you crave something light yet satisfying.

Ingredients

• 1 cup thinly sliced radishes
• 1 cup thinly sliced cucumber
• 2 tablespoons chopped fresh dill
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. In a large bowl, combine the radishes, cucumber, and dill.
2. Drizzle with olive oil and lemon juice, then sprinkle with salt and black pepper.
3. Toss gently until all ingredients are evenly coated.
4. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

The crunch of the radishes paired with the cool cucumber and aromatic dill creates a salad that’s as delightful to eat as it is to look at.

Tip: For an extra zing, add a pinch of lemon zest to the salad just before serving.

Warm Brussels Sprout Salad with Bacon

This Warm Brussels Sprout Salad with Bacon is a cozy twist on a classic, combining crispy, savory bacon with tender Brussels sprouts for a dish that’s as satisfying as it is simple.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries

Instructions

1. Preheat your oven to 400°F. On a large baking sheet, toss the Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread them out in a single layer.
2. Roast the Brussels sprouts for 20 minutes, stirring halfway through, until they’re tender and lightly charred.
3. While the sprouts roast, cook the chopped bacon in a skillet over medium heat until crispy, about 5 minutes. Remove the bacon with a slotted spoon and set aside.
4. In the same skillet, add the remaining 1 tbsp olive oil, 1 tbsp maple syrup, and 1 tbsp apple cider vinegar. Stir to combine, then add the roasted Brussels sprouts, bacon, chopped walnuts, and dried cranberries. Toss everything together until well coated and heated through.

The magic of this salad lies in the contrast of textures and flavors—crispy bacon, tender sprouts, crunchy walnuts, and sweet cranberries create a symphony in every bite.

Tip: For an extra layer of flavor, sprinkle with a little crumbled blue cheese before serving.

Conclusion

We hope these 20 refreshing fresh vegetable salad recipes inspire your next meal! Perfect for any season, they’re a delicious way to enjoy the bounty of nature. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!