Looking for a fresh salad that’s not boring and actually fills you up? This list of 5+ Best Fresh Homemade Salads are my absolute favorite recipes for salads that don’t suck.
All vibrant in color and flavor, these salads use a variety of ingredients that balance each other out for the ultimate in taste, texture, and freshness.
Plus, each of these recipes give you options for simple homemade vinaigrette’s so you can make them ultra-fresh, down to the dressing!
Green tip: Seasonal and local foods have less associated transportation costs and fuel emissions. Check when pears are in season in your area with this Seasonal Food Guide.
As an environmental scientist, I always try to stick to seasonal eating! It’s one of the easiest (and most delicious!) ways to support local farmers and improve your carbon footprint.
This list will give you a variety of different salads to find something for every season. Each recipe also contains a list of optional add-ins to help make each salad your own.
1. 10-Minute Arugula Pear Salad
2. Strawberry Goat Cheese Salad
3. Arugula Burrata Salad with Basil Balsamic
4. Crisp Tuna Caesar Salad with Crunchy Croutons
5. Spinach Arugula Salad with Honey Dijon Vinaigrette
6. Quinoa Arugula Salad
Thank you for checking out my list of Best Fresh Homemade Salads! I hope it inspires you to make more homemade salads! If you’re still unsure where to start, I’ve included this recipe for this 10-Minute Arugula Pear Salad, which is deliciously fresh and comes together in just 10 minutes.
Best Fresh Homemade Salads, including Arugula Pear Salad
Print Save RateIngredients
- 5 ounces arugula
- ½ ounce fresh basil
- 1 large shallot
- 1 large pear (bosc or bartlett)
- ½ cups nuts of choice (like pecans, walnuts, or almonds)
- 2 ounces goat cheese
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
Instructions
- Rinse and dry your arugula (if necessary) and slice your pears, dice your shallots, and chop your basil. You can chop your nuts or leave them whole.
- Optional: If you want to mellow out the raw shallot, add the diced shallot to a bowl and cover it with room temperature water. Allow it to soak for 5 minutes and then drain the water and dab the shallots dry with a clean kitchen towel.
- To a large mixing bowl, add the arugula and basil and toss to combine. Then, add the prepped pears and shallots. Add the nuts and crumble the goat cheese on top. Toss everything together to evenly distribute.
- Add the olive oil and balsamic vinegar to a jar fit with a lid. Close the lid tight and shake vigorously to emulsify. Serve on the side or dress the salad just before serving it.
Pro Tips
- If you want to add a warm element, consider these Roasted Asparagus and Carrots, these Roasted Broccoli and Carrots, or these Roasted Honey Gold Potatoes to keep it vegetarian.
- If you want to add a fish protein to this salad, consider this Blackened Cod and Almond Crusted Salmon.
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