Vegetarian Salad Recipes
Meat-free salads with full nutrition data — protein, calories, carbs per serving. Free, no ads, no account required.
50 vegetarian salad recipes
Korean Gochujang Cucumber Summer Salad
Caribbean Mango Avocado Spring Salad
South Asian Cucumber Raita Salad
Japanese Miso Mushroom Winter Warm Bowl
Korean Autumn Pear and Persimmon Salad
British Pea and Mint Spring Salad
Mexican Elote-Style Grilled Corn Summer Salad
Italian Radicchio and White Bean Winter Salad
Indian Chaat Salad with Tamarind Drizzle
Moroccan Chickpea and Couscous Bowl
Mexican Elote Street Corn Salad
Mediterranean Grilled Halloumi and Stone Fruit Salad
Korean Sesame Spinach and Rice Bowl
French Composed Salad with Asparagus and Dijon
Roasted Root Vegetable and Goat Cheese Salad
Warm Lentil and Roasted Carrot Bowl
Autumn Apple, Cheddar, and Pecan Salad
Blood Orange and Radicchio Salad with Hazelnuts
Asparagus and Farro Bowl with Lemon Herb Dressing
Apple Walnut Harvest Salad
Roasted Butternut Squash and Sage Grain Bowl
Roasted Butternut Squash and Arugula Salad
Nordic Roasted Root Vegetable Bowl
Pomegranate and Persimmon Composed Salad
Spiced Cauliflower and Chickpea Warm Bowl
Warm Butternut Squash and Farro Bowl
Avocado and Ruby Grapefruit Salad with Mint
Sweet Pea and Mint Salad with Whipped Ricotta
Radish and Cucumber Salad with Fresh Herbs
Summer Berry Quinoa Bowl with Honey Lemon Yogurt
Raw Zucchini Ribbon Salad with Lemon and Almonds
Citrus and Endive Salad with Toasted Almonds
Greek Chickpea Salad with Kalamata Olives
Grilled Corn and Black Bean Salad with Chipotle Lime
Roasted Beet and Arugula Salad with Walnuts
Spring Panzanella with Cherry Tomatoes and Burrata
Watermelon, Feta, and Mint Salad
Warm French Lentil Salad with Goat Cheese
Mexican Corn and Zucchini Bowl with Cotija
Beet and Apple Salad with Horseradish
Winter Citrus and Fennel Salad with Feta
Japanese Autumn Greens with Soft Egg and Sesame
North African Date and Fig Bowl with Ricotta
French Pear and Walnut Winter Fruit Bowl
Fig and Pomegranate Ricotta Bowl
Winter Citrus and Pear Custard Bowl
Polish Apple and Pear Bowl with Walnuts
Ethiopian Beet and Egg Salad with Berbere Dressing
French Lentil Bowl with Goat Cheese and Walnuts
British Watercress and Tofu Salad with Cheddar
Salads without meat but with everything else — eggs, cheese, yogurt-based dressings, honey vinaigrettes. Every recipe shows complete nutrition so you can hit your protein targets without guessing.
Vegetarian salads that work as meals need a protein anchor. A halloumi and roasted vegetable salad with tahini dressing delivers 24 grams of protein per serving. A grain bowl with soft-boiled eggs, feta, and chickpeas hits 28 grams. A caprese with burrata over arugula and pine nuts reaches 18 grams. The eggs-and-cheese advantage is real: two eggs add 12 grams of protein and 10 grams of fat, turning a side salad into a meal.
The biggest gap in vegetarian salad recipes online is reliable nutrition data. Most recipe sites either skip it entirely or estimate loosely. Every vegetarian recipe on Lsalad shows exact calories, protein, carbs, fat, and fiber per serving — calculated from measured ingredient quantities, not rounded estimates. When a recipe calls for 60 grams of feta, the nutrition reflects 60 grams of feta.
Seasonal browsing helps you find vegetarian salads built around what is available now. Spring brings asparagus and fresh peas — both pair well with poached eggs and shaved parmesan. Summer means heirloom tomatoes, stone fruit, and fresh mozzarella. Fall is roasted squash, kale with goat cheese, and warm grain salads. Winter delivers citrus, radicchio, and hearty root vegetables with blue cheese.
Six dietary filters let you narrow the full collection: vegetarian is the broadest filter, and you can combine it with gluten-free or low-carb to find recipes that meet multiple constraints. Every recipe is tagged consistently — no guessing whether a recipe with Worcestershire sauce (which often contains anchovies) is actually vegetarian.
No ads between the recipe and the ingredient list. Free to browse all recipes. No account required to cook. The step-by-step cooking mode includes timers and an ingredient checklist — useful when you are simultaneously roasting vegetables, cooking grains, and making a dressing.
Key ingredients
- Eggs
- Feta
- Halloumi
- Goat cheese
- Mozzarella
- Chickpeas
- Quinoa
- Avocado
- Walnuts
- Parmesan
- Greek yogurt
- Honey
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Vegetarian Salad questions
How do vegetarian salads get enough protein?
Eggs, cheese, legumes, and nuts. Two eggs add 12 grams of protein. A half cup of chickpeas adds 7 grams. An ounce of feta adds 4 grams. Combine two or three of these in one salad and you reach 20-30 grams of protein per serving. Every recipe on Lsalad shows the exact protein count.
What is the difference between vegetarian and vegan salads?
Vegetarian salads exclude meat and fish but include dairy (cheese, yogurt, cream-based dressings), eggs, and honey. Vegan salads exclude all animal products. If a recipe is vegan, it is also vegetarian. If it is vegetarian but contains cheese or eggs, it is not vegan. Lsalad tags both categories separately so you can filter for either.
Are vegetarian salads good for meal prep?
Yes. Grain-based vegetarian salads with roasted vegetables, legumes, and a vinaigrette hold 4-5 days refrigerated. Store dressing separately for leafy salads. Hard-boiled eggs keep 5 days. Soft cheeses like feta and goat cheese hold well. Add fresh herbs and crunchy toppings when serving.
Can vegetarian salads be high in iron?
Spinach, lentils, chickpeas, quinoa, and pumpkin seeds are all strong plant iron sources. Pair them with vitamin C (lemon juice in dressing, bell peppers, tomatoes) to improve absorption. A spinach salad with lentils, cherry tomatoes, and lemon-tahini dressing delivers both iron and the vitamin C needed to absorb it.
What cheese works best in salads?
Feta crumbles without melting and holds up in grain salads for days. Halloumi can be grilled and stays firm. Shaved parmesan adds umami to bitter greens like arugula and radicchio. Goat cheese softens into a creamy element when crumbled over warm salads. Fresh mozzarella works best in summer salads with tomatoes — it does not hold well for meal prep.