50 Meal-Worthy Vegetarian Salads

Roasted butternut squash, hearty lentils, and kale come together with a nutty tahini dressing for a salad that eats like a full dinner.

Nutty freekeh, roasted zucchini, and crunchy pistachios make this grain salad substantial enough for a main course.

A vegan, gluten-free take on classic tabbouleh that swaps in quinoa for a protein boost without losing the fresh herby flavor.

Tender spring greens and fluffy quinoa get tossed in a bright lemon-mustard vinaigrette for a light but filling salad.

Quinoa, feta, and fresh vegetables combine for a simple, protein-packed salad you'll want to make on repeat.

A colorful, protein-rich quinoa salad loaded with edamame, mango, and bell peppers in a zippy Asian-inspired dressing.

A cozy, unexpected pairing of nutty brown rice and crisp apples for a salad that works as a side or a light meal.

Roasted garbanzo beans and vegetables get tossed with garlic, feta, olives, and basil for a Mediterranean-leaning main-dish salad.

Kidney beans, cucumber, and red onion in a lemony herb dressing make this a quick, protein-forward salad for busy weeknights.

Black beans and mango bring sweet and savory together, and the post includes a handy tutorial on cutting a mango.

A Southwestern-style black bean salad loaded with corn, peppers, and a zesty lime dressing.

Roasted cauliflower and chickpeas make a warm, satisfying salad that's just as good served as leftovers the next day.

Marinated artichoke hearts and chickpeas come together in a tangy lemon-Dijon dressing for a bright, protein-packed salad.

Creamy avocado and chickpeas get tossed in a tahini-maple dressing for a salad that's rich, filling, and just a little sweet.

Crisp cucumber and chickpeas in a lemony tahini dressing make for a refreshing, protein-rich salad that comes together fast.

Chickpea salad gets a fun presentation packed into lettuce cups for an easy, portable lunch.

Earthy mushrooms, bright lemon, and hearty lentils make a warm salad with plenty of umami depth.

French green lentils get tossed with fresh herbs in this simple, protein-packed salad that's satisfying enough for dinner.

Brown rice and lentils combine with roasted vegetables for a hearty grain-and-legume salad.

Chickpeas simmered with warming Indian spices and tossed with yogurt for a comforting, protein-rich salad.

Cheese tortellini, feta, and kalamata olives make this pasta salad indulgent enough for a potluck centerpiece.

A creamy, old-fashioned macaroni salad that proves classic potluck sides can be completely vegetarian and completely craveable.

Pasta, fresh summer vegetables, and a light dressing make this a go-to warm-weather salad that keeps well for meal prep.

Orzo, summer vegetables, and a bright dressing come together fast for a simple pasta salad that works as a light meal.

A classic potato salad made entirely plant-based, with all the creamy, tangy flavor you remember from the original.

Roasted delicata squash and kale get tossed in a citrus-maple vinaigrette for a fall-leaning salad that still eats like a meal.

Warm roasted cauliflower and Israeli couscous make a hearty, spiced grain salad perfect for cooler evenings.

Grilled summer vegetables sit atop creamy basil-parmesan polenta for a salad that's really a full plated dinner.

Grilled vegetables get topped with a creamy avocado-basil dressing for a smoky, satisfying warm-weather salad.

Hearty kale gets massaged tender and tossed in a bright lemon-Dijon dressing with creamy avocado for a filling green salad.

Crisp celery and apple get tossed with toasted walnuts in a sweet-savory honey miso dressing for a crunchy, unexpected salad.

Farro, Thai flavors, and a sweet-and-spicy dressing make for a grain salad with serious personality.

Crispy sesame-crusted tofu sits atop greens with a spicy peanut dressing for a salad with real staying power.

Rice noodles, crispy tofu, and fresh herbs get tossed in a Thai-inspired dressing for a light but filling noodle salad.

Baked tofu and a nutty almond-miso dressing turn this chopped salad into a well-rounded, protein-packed meal.

Soba noodles and crisp vegetables come together in a savory dressing for a light, slurpable noodle salad.

Napa cabbage and crunchy vegetables get tossed in a peanut dressing for an Asian-inspired chopped salad with great texture.

Char-grilled vegetables and tofu stand in for feta in this Greek-inspired salad with a bright lemon-dill dressing.

A lettuce-free take on Greek salad that leans into juicy tomatoes, cucumber, and feta as the real stars.

Sweet strawberries and salty feta make an unexpectedly perfect pair in this balsamic-dressed salad.

A vegetarian spin on the French classic, with tender potatoes, green beans, and olives in a Dijon vinaigrette.

Toasted pita, chopped vegetables, and a tangy sumac dressing make this Lebanese-style bread salad wonderfully filling.

Torn crusty bread soaks up a garlicky vinaigrette alongside ripe tomatoes in this crunchy Italian panzanella.

Grilled peaches add smoky sweetness to this summer salad, balanced by a spicy jalapeño vinaigrette.

Baby spinach, creamy avocado, and marinated artichokes make a simple, satisfying green salad.

Three different grains and a sweet red onion dressing make this a substantial, texture-packed salad.

Classic Greek salad gets tucked into whole grain spelt pitas for a fun, portable lunch option.

Seasoned black beans, corn, and avocado over crisp romaine make this taco salad completely meat-free and completely satisfying.

All the flavors of taco night, from seasoned beans to crunchy tortilla strips, piled onto a big bowl of greens.

A raw, no-cook taco salad built on a walnut-based "taco meat" for a lighter, plant-forward take on the classic.

Crispy homemade falafel sits atop a fresh vegetable salad with a creamy tahini dressing.

Cauliflower rice stands in for grains in this Mexican-inspired salad that's sturdy enough to pack for lunch ahead of time.