Vegetable Salads

From a crunchy vegetable salad with ricotta crostini to a pita-chopped-vegetable salad, these are the best of Food & Wine's healthy and easy vegetable salads recipes.

Start Slideshow

1 of 20

Warm Winter-Vegetable Salad

Go to Recipe

Winter vegetables like carrots, beets, parsnips and celery root are still plentiful in March and are terrific when roasted until sweet and blistered. Sophie Dahl loves the vegetables' vibrant colors on dreary days.

2 of 20

Roasted Root-Vegetable Salad with Persimmons

Ray Kachatorian

Go to Recipe

Tom Fundaro, the chef at Villa Creek in Paso Robles, California, looks forward to fall just so he can eat Fuyu persimmons as sweet as sugar. Fundaro features them in this satisfying and nicely bitter fall salad.

3 of 20

Charred-Vegetable Salad  with Halloumi 

Go to Recipe

Charlotte Druckman, author of Stir, Sizzle, Bake: Recipes for Your Cast-Iron Skillet, loves charring a variety of seasonal ingredients in this great autumn salad. The most delicious part is the warm, crispy halloumi cheese, which adds the perfect salty tang to the dish.

4 of 20

Barley and Grilled-Vegetable Salad

Go to Recipe

This fresh salad is the ideal meal to consume during your summer pool days.

5 of 20

Summer Vegetable and Burrata Salad

Go to Recipe

Chef Brian Clevenger of Raccolto in Seattle creates a delicious paean to summer in this crowd-pleasing salad, which combines sweet corn, juicy tomatoes, peppery arugula and fresh herbs with luscious, creamy burrata cheese.

6 of 20

Grilled Fall Vegetable Salad with Boiled Dressing

Go to Recipe

Boiled salad dressings--which aren't actually boiled but heated gently in a double boiler--are butter-based vinaigrettes that became popular in the South, due to the onetime lack of good-quality vegetable oils. In this version for a grilled-vegetable salad, Hugh Acheson gently cooks egg yolks, spices and vinegar until silky and light, then whips in the luxuriously rich combination of butter, cream and creme fraiche.

7 of 20

Pickled Vegetable Salad with Soft-Boiled Eggs

Go to Recipe

This elegant, crunchy salad includes vitamin-and-mineral-packed beets, turnips and fennel, plus protein-rich eggs. Barbara Lynch tosses the shaved vegetables with vinegar and olive oil until they're slightly pickled.

8 of 20

Crunchy Vegetable Salad with Sautéed Peas and Radishes

Go to Recipe

This salad is a well-rounded meal in itself, supplying a wealth of nutrients, including vitamins A and C. "I grew up in the French countryside," Laurent Gras says, "so vegetable-heavy dishes make me feel like I'm back home."

9 of 20

Honey-Roasted Root Vegetable Salad

Go to Recipe

10 of 20

Shaved-Vegetable Salad

Go to Recipe

Michael Symon begins Thanksgiving with this tangle of multicolored vegetables--radishes, golden beet and carrots--tossed with a lemon-dill dressing. Because they're served raw, the vegetables should be sliced very thin, in a food processor or preferably on a mandoline. Symon recommends using a Greek feta for the salad's cheese garnish, because he likes that Greek feta is saltier than some others.

11 of 20

Warm Summer Vegetable Salad with Brown Butter Dressing

Go to Recipe

In this exquisitely simple recipe, Gabriel Rucker brilliantly riffs on the classic combination of radish, butter and salt by tossing wedges of crunchy radish in a warm dressing made with brown butter (instead of oil) and Spanish Moscatel vinegar (which is golden and slightly bittersweet).

12 of 20

Crunchy Vegetable Salad with Ricotta Crostini

Go to Recipe

Michael White's fennel-and-asparagus salad at Convivio uses a variety of herbs, including chervil and lemon balm, but it's equally delightful here made with just basil and tarragon.

13 of 20

Vegetable Salad with Curry Vinaigrette and Fresh Mozzarella

Go to Recipe

Yves Camdeborde first offered this delicious salad on Le Comptoir's brasserie menu, serving it warm with thin slices of roast veal. When he opened his take-out shop next door, he created a meatless version that's just as popular.

14 of 20

Grilled Vegetable Salad with Croutons, Haloumi and Anchovy Sauce

Go to Recipe

15 of 20

Adler & Fertig's Knife and Fork Grilled Vegetable Salad

Go to Recipe

Both residents of barbecue-mad Kansas City, Adler and Fertig are the authors of The BBQ Queens' Big Book of Barbecue. Even when they're grilling vegetables, as for this hearty salad drizzled with lemon vinaigrette, these BBQ Queens prefer using a gas grill with lots of power--at least 40,000 BTUs.

16 of 20

10-Vegetable Salad with Lemon Vinaigrette

Go to Recipe

At Tender Greens, this satisfying salad is served completely raw to preserve vitamins that can get lost during blanching. You can prepare the salad this way by not cooking the asparagus, carrots and sugar snap peas in Step 2.

17 of 20

Cellared-Vegetable Salad

Go to Recipe

Art Smith uses a mix of roasted root vegetables, such as the beets, turnips, parsnips and celery root here, to make a delicious salad in colder months. His vinaigrette, made with fresh orange juice, shallot and white balsamic vinegar, is equally wintry.

18 of 20

Pita-and-Chopped-Vegetable Salad

Go to Recipe

According to Yotam Ottolenghi, everyone in Jerusalem eats chopped-vegetable salads with whatever else they're having. This nontraditional salad is from the mother of his business partner, Sami Tamimi. Called Na'ama's fattoush, it gets tossed with a tangy buttermilk dressing.

19 of 20

British Roast Vegetable Salad with Stilton

Go to Recipe

The British love a Sunday roast--it's a weekly ritual that many enjoy with friends and family in the pub. Usually there's chicken with gravy, lamb and mint sauce or beef and Yorkshire puddings. Whichever roast you choose, it always comes with roast vegetables as a side. Since there are often leftover vegetables, I've decided to come up with a salad that celebrates this often underrated side.

20 of 20

Vegetable Rainbow Salad

Go to Recipe

This salad from F&W's Grace Parisi brilliantly combines some of the most exciting food trends of 2013 into one amazing recipe--pickled vegetables, uncommon produce, ancient grains and a cross-cultural dressing that includes miso and chipotle chile in adobo. If ingredients like lime radishes and baby orange cauliflower aren't available at your farmers' market, use equal quantities of similar vegetables.

Replay gallery

Your Profile

Vegetable Salads

1 of 20

Warm Winter-Vegetable Salad

1 of 20

2 of 20

Roasted Root-Vegetable Salad with Persimmons

2 of 20

3 of 20

Charred-Vegetable Salad with Halloumi

3 of 20

4 of 20

Barley and Grilled-Vegetable Salad

4 of 20

5 of 20

Summer Vegetable and Burrata Salad

5 of 20

6 of 20

Grilled Fall Vegetable Salad with Boiled Dressing

6 of 20

7 of 20

Pickled Vegetable Salad with Soft-Boiled Eggs

7 of 20

8 of 20

Crunchy Vegetable Salad with Sautéed Peas and Radishes

8 of 20

9 of 20

Honey-Roasted Root Vegetable Salad

9 of 20

10 of 20

Shaved-Vegetable Salad

10 of 20

11 of 20

Warm Summer Vegetable Salad with Brown Butter Dressing

11 of 20

12 of 20

Crunchy Vegetable Salad with Ricotta Crostini

12 of 20

13 of 20

Vegetable Salad with Curry Vinaigrette and Fresh Mozzarella

13 of 20

14 of 20

Grilled Vegetable Salad with Croutons, Haloumi and Anchovy Sauce

14 of 20

15 of 20

Adler & Fertig's Knife and Fork Grilled Vegetable Salad

15 of 20

16 of 20

10-Vegetable Salad with Lemon Vinaigrette

16 of 20

17 of 20

Cellared-Vegetable Salad

17 of 20

18 of 20

Pita-and-Chopped-Vegetable Salad

18 of 20

19 of 20

British Roast Vegetable Salad with Stilton

19 of 20

20 of 20

Vegetable Rainbow Salad

20 of 20

Share the Gallery

Up Next

Share the Gallery

Charred-Vegetable Salad  with Halloumi 