These Unique Salad Recipes Will Be The Star Of Your Dinner Table

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Am I the only one who struggles to find unique salad recipes? My mom had one recipe for a side salad — just the basics. And even though I now cook for myself, I stick to that one recipe because it’s so easy. But today, we’re throwing out the old and starting new with these refreshing spring salad recipes that will wow anyone and everyone!

Fried Goat Cheese and Berry Salad

Thank you Dash of Mandi for the recipe!fried goat cheese and berry salad


Fried Goat Cheese:

  • 5 oz. goat cheese log

  • ¼ cup flour 

  • 1 egg

  • ½ cup panko breadcrumbs

  • Oil of frying 

Creamy Balsamic Vinaigrette:

  • 2 Tbsp olive oil 

  • 2 Tbsp balsamic vinegar

  • 1 Tbsp mayo

  • 1 tsp dijon 

  • 1 tsp honey

  • Pinch garlic powder and salt


  • 5 oz. spring mix

  • 2 Persian cucumbers (sliced)

  • ½ cup blueberries

  • ½ cup raspberries

  • ⅓ cup raw pecan halves


1. Take the goat cheese right out of the refrigerator and slice it in circles. 

2. In one shallow bowl, add the flour. In another, whisk an egg. Finally, add the panko breadcrumbs into a third. Dredge each goat cheese slice into the flour, the egg wash, then coat it in the panko breadcrumbs. Place the coated cheese on a plate or a cutting board and freeze for 15-20 minutes. 

3. Meanwhile, make the creamy balsamic dressing by combining all of the ingredients in a small mixing bowl or jar. Cover and refrigerate until it’s ready to use. 

4. Add a generous amount of oil to a skillet over medium heat. Once it’s hot, add the goat cheese and cook until both sides are browned and crispy. It should only take 2-3 minutes per side. Add the goat cheese slices to a paper-towel-lined plate. 

5. Assemble the salad by adding the spring mix to a large bowl. Add the cucumbers, berries, pecans, and fried goat cheese. Drizzle with the desired amount of creamy balsamic vinaigrette.

Shaved Spring Vegetable and Apple Salad with Ginger-Dijon Dressing

Thank you Pure Wow for the recipe!Shaved Spring Vegetable and Apple Salad with Ginger-Dijon Dressing



  • ½ cup avocado oil 

  • ¼ cup apple cider vinegar

  • 3 Tbsp fresh grated ginger

  • 3 Tbsp Dijon mustard

  • 2 Tbsp pure maple syrup 

  • Kosher salt and freshly ground black pepper


  • ½ head purple cauliflower (shaved thin)

  • ½ head white cauliflower (shaved thin)

  • 1 Gala apple (sliced into matchsticks)

  • 6 stalks asparagus (shaved)

  • 1 cup snap peas (split)

  • ½ cup finely diced red onion 

  • ¼ cup hemp hearts or sunflower seeds

  • ½ cup dressing

  • Fresh mint and parsley leaves (finely chopped)

  • Kosher salt and freshly ground black pepper


1. In a blender or a food processor, combine ¼ cup of water with all the dressing ingredients. Use immediately or store in the refrigerator for up to one week.

2. Combine the cauliflower, apple, asparagus, snap peas, red onion, and hemp hearts in a large salad bowl. 

3. Just before serving, add the dressing to the salad and toss. Add the fresh mint and parsley and season it with salt and pepper to taste.

Honey Garlic Shrimp, Corn, and Avocado Bacon Salad

Thank you Half-Baked Harvest for the recipe!honey garlic shrimp, corn, and avocado bacon salad



  • ⅓ cup extra-virgin olive oil 

  • 3 Tbsp honey

  • 1 Tbsp Dijon mustard

  • Juice from 1 lemon 

  • 2 Tbsp champagne vinegar

  • ⅓ cup mixed herbs (chopped)

  • 4 garlic cloves (chopped)

  • Kosher salt and black pepper


  • 1 + ½ lbs. raw shrimp (peeled and deveined)

  • 6 slices thick bacon (chopped)

  • 4-6 cups baby romaine (chopped)

  • 3 ears corn (kernels removed from cob)

  • 1 cup cherry tomatoes (halved)

  • 1-2 avocados (sliced)

  • ½ cup crumbled feta cheese


1. Combine all the dressing ingredients in a glass jar and whisk until smooth. Taste and adjust with salt and pepper. 

2. In a bowl, toss the shrimp with ⅓ of the dressing, making sure to scoop up a good amount of garlic. Let the shrimp sit for 10 minutes. 

3. Heat a large skillet over medium-high heat and cook the bacon until it’s crisp. Remove the bacon from the pan and add the shrimp. Cook the shrimp on both sides, 2-3 minutes on each, then remove them from the heat. 

4. Make the salad. Combine the greens, corn, and tomatoes in a large salad bowl and toss with a little dressing. Add the shrimp, bacon, and avocados. Spoon the dressing on top and add the feta. Season with freshly cracked pepper and salt and serve warm or cold.

Harissa Chicken Salad

Thank you Dash of Mandi for the recipe!
Harissa Chicken Salad



  • 1 package harissa chicken thighs (cooked according to package instructions)

  • 2 heads romaine (chopped)

  • ¼ cup shredded carrots 

  • ⅓ cup crumbled feta

  • 2 Persian cucumbers (sliced) 

  • 3-4  mini peppers (sliced)

  • 2 Tbsp toasted pine nuts

  • 1 avocado (sliced or cut into chunks)


  • ¼ cup plain Greek yogurt

  • 1 Tbsp olive oil 

  • 2 Tbsp cilantro leaves

  • ½ tsp lime juice

  • Salt and pepper to taste


1. Make your dressing by combining all the ingredients in a food processor or blender. Blend until everything is combined. Taste and add more seasoning, garlic, or lime. 

2. Thinly slice your cooked chicken harissa thighs after they’ve rested for a few minutes.

3. Assemble your salads by combining all the ingredients. Drizzle with the desired amount of dressing and enjoy!

Easy Arugula Chicken Salad with Grapes

Thank you The Movement Menu for the recipe!easy arugula chicken salad with grapes


Grilled Chicken:

  • 1 + ¼ lbs. boneless and skinless chicken thighs

  • ¼ cup avocado oil 

  • 6-8 garlic cloves (minced)

  • 2 lemons (juiced)

  • 1 tsp dried thyme

  • 1 tsp oregano

  • 1 tsp parsley

  • ½ tsp onion powder

  • ½ tsp dried basil 

  • 1 tsp kosher salt 

  • 1 tsp black pepper


  • 1 + ½ cups California grapes (halved)

  • 1 + ½ cups cherry tomatoes (halved)

  • 4 cups arugula

  • ½ cup roasted cashews (chopped)

  • ¼ cup basil leaves (chopped)

  • ¼ cup mint leaves 

  • ⅓ cup pickled red onions


  • ¾ cup mayonnaise

  • 2 Tbsp honey

  • 1 tsp garlic powder

  • 1 Tbsp freshly squeezed lemon juice

  • 2 Tbsp extra virgin olive oil 

  • ½ tsp kosher salt 

  • ⅛ tsp black pepper


1. Mix all of the chicken marinade ingredients in a bowl. Add the chicken thighs along with the marinade to a large Ziplock bag or into a shallow container, so the chicken can be fully submerged. Let the chicken marinate for at least 30 minutes or overnight in the refrigerator. 

2. Once you’re ready to cook the chicken, preheat the grill to 450°F. Grill the chicken for about 6-7 minutes per side. Set the chicken aside and cut it into strips. 

3. Add the tomatoes and grapes to a mixing bowl and pour in half the dressing. Stir well and set aside. 

4. Combine all the salad ingredients in a large bowl or on a platter. Add the dressed tomatoes and grapes and mix well. 

5. Serve the salad with extra dressing on the side. Add additional salt and pepper and serve right away. Garnish with extra cashews, parsley, and mint.


Are you excited about these unique salads? Which is your favorite? Comment below!

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