If you’re looking for a salad that’s anything but boring, say hello to this Strawberry Fennel Salad with Homemade Vinaigrette! It’s fresh, colorful, and just a little bit fancy — but don’t worry, it’s super easy to whip up, even on a busy weeknight.

I love salads that feel like something special you’d order at a cute café, but that you can throw together in your own kitchen in about 10 minutes. This is that salad. It’s the perfect balance of sweet, savory, peppery, and tangy — with juicy strawberries, crisp fennel, tender greens, salty Feta, and a zingy homemade dressing that you’ll want to drizzle on everything.

Let’s dive into how you can make this simple yet show-stopping salad at home.

More Arugula Salad Recipes To Try:

• Roasted Sweet Potato & Arugula Salad
• Lentil Salad with Cucumber, Feta, and Arugula
• Strawberry Arugula & Feta Salad with Balsamic Glaze

How To Make This Strawberry Fennel Salad

Step-By-Step Guide For The Strawberry Fennel Salad

No fancy techniques needed — this salad comes together in three quick steps:

Step 1: Make the vinaigrette. Grab a small glass bowl (or a jar with a lid if you prefer to shake it up). Whisk together the extra-virgin olive oil, rice wine vinegar, Dijon mustard, and Italian seasoning. Season with sea salt and black pepper to taste. Give it a taste test — you can add more vinegar if you want it zingier, or a pinch more salt if you love it salty. Set aside.

Step 2: Assemble the salad. On a pretty platter or large salad bowl, layer the baby spinach and arugula first. Scatter the thinly sliced fennel on top, then add your sliced strawberries. Crumble the Feta over everything so you get a bit in every bite.

Step 3: Serve and enjoy! I love to serve this salad with the dressing on the side so everyone can drizzle to taste — plus, it keeps the greens nice and crisp. If you have fresh basil, tuck in a few sprigs for extra color and a hint of fresh herbal flavor. Serve immediately on chilled salad plates if you want to get extra fancy!

Why This Salad Works

First, let’s just appreciate how gorgeous this salad looks. It’s like springtime on a plate — deep green leaves, bright red berries, crisp white fennel, and creamy crumbles of Feta.

• The greens: Baby spinach and arugula make a lovely pair. Spinach is mild and tender, while arugula brings that peppery bite.
• The fennel: Fennel is the secret ingredient here — it’s super crisp with a subtle, slightly sweet anise flavor that pairs perfectly with fruit.
• The strawberries: They add sweetness and juiciness, which balances the salty Feta and sharp fennel.
• The Feta: Salty, tangy, and creamy — just enough richness to tie it all together.
• The vinaigrette: Quick to whisk together, and the Dijon mustard gives it a nice little kick. Rice wine vinegar keeps it light and bright.

Basically, every bite is balanced — a little sweet, a little savory, a little peppery, and totally refreshing.

This Strawberry Fennel Salad is perfect for a light lunch, a fancy brunch side, or as a starter for a spring or summer dinner party. It’s especially great for entertaining because you can prep all the ingredients in advance — just keep the greens and toppings separate, and toss it all together when you’re ready to serve.

Pair it with grilled chicken, salmon, or even a simple quiche for a complete meal that feels elegant but effortless.

So the next time you’re craving something light, fresh, and just a little bit special, grab some strawberries and fennel and toss this salad together. It’s proof that healthy food can be pretty, flavorful, and downright craveable — no sad desk salads here!

If you make this Strawberry Fennel Salad with Homemade Vinaigrette, let me know how you like it! I’d love to hear your tasty twists and see your pretty salad pics.

If you’ve ever found yourself standing in the kitchen, craving a salad that’s not boring — one that’s hearty, sweet, tangy, and just fancy enough to impress your taste buds — then let me introduce you to this Roasted Sweet Potato and Arugula Salad with Pear and Blue Cheese.

This salad is everything I want when I’m in the mood for something fresh but comforting. It has warm, spiced sweet potatoes, peppery baby arugula, sweet juicy pears, sharp blue cheese, and the crunch of toasted hazelnuts. Plus, the whole thing gets tossed in a zingy Dijon-honey vinaigrette that pulls it all together like the cozy sweater you never want to take off.

So grab your ingredients, preheat that oven, and let’s get into it — because once you try this, you might just find yourself making it on repeat until spring rolls around.

More Salad Recipes To Try:

• Lentil Salad with Cucumber, Radish, Feta, and Mint
• Strawberry Feta Salad with Balsamic Glaze
• Easy Broccoli Salad with Feta and Toasted Almonds

How To Make Your Sweet Potato & Arugula Salad

You don’t need a mile-long grocery list for this salad, but each ingredient brings its own magic. Here’s what you’ll need:

How to Make This Roasted Sweet Potato and Arugula Salad

Alright, let’s get cooking. This salad comes together in about 30 minutes and is totally doable for a weeknight dinner or a lunch that’ll make your coworkers jealous.

Step 1: Preheat the oven to 400°F

We want it nice and hot so the sweet potatoes roast up golden and crisp on the edges.

Step 2: Season and roast the sweet potatoes

Grab a rimmed baking sheet and toss your sweet potato cubes with 1 tablespoon of olive oil, the curry powder, and smoked paprika. Sprinkle on some salt and freshly cracked black pepper. Spread them out in a single layer — don’t overcrowd them or they’ll steam instead of roast.

Pop them in the oven for 15–20 minutes, or until they’re fork-tender and have that delicious roasted caramelization. Give them a gentle toss halfway through to make sure they cook evenly.

Step 3: Make the salad base

While your kitchen starts to smell amazing, grab a big salad bowl. Add in the baby arugula, sliced shallots, and sliced pears.

Step 4: Whisk up that vinaigrette

In a small bowl, whisk together 2 tablespoons olive oil, Dijon mustard, apple cider vinegar, and honey. Season with a good pinch of salt and a few twists of black pepper. Taste it — is it tangy enough? Sweet enough? Adjust to your liking.

Step 5: Toss and top

Once the sweet potatoes are done, let them cool for just a minute — you want them warm but not scorching hot. Top the salad with those roasted sweet potatoes, scatter over the chopped toasted hazelnuts, and finish with a generous sprinkle of crumbled blue cheese.

Step 6: Bring it all together

Pour the vinaigrette over the arugula, pears, and shallots. Toss everything gently to coat.

Grab a fork and dig in while the sweet potatoes are still warm and the blue cheese gets a little melty and dreamy.

Why This Salad Works

You might be wondering — what makes this salad so good? Well, it’s all about balance. You’ve got:

• Sweet vs. savory: Sweet potatoes and pears bring the natural sweetness, while the blue cheese and shallots bring that savory bite.
• Soft vs. crunchy: The soft potatoes and pears with the crunch of hazelnuts? Yes, please.
• Peppery greens: Arugula keeps it from feeling too heavy and adds a peppery kick that ties everything together.

It’s the perfect salad for fall or winter when you want something fresh but still hearty enough to keep you satisfied.

So there you have it — your new go-to salad for when you want something easy but impressive. It’s colorful, satisfying, and just a little bit special.

Next time you need to brighten up a dreary day, pour yourself a glass of crisp white wine, whip up this Roasted Sweet Potato and Arugula Salad with Pear and Blue Cheese, and treat yourself to a restaurant-worthy meal right at home.

If you try this recipe, let me know how it turns out! Happy cooking — and even happier eating!

If you’re anything like me, you know that not all salads are created equal. Some are sad, soggy afterthoughts sitting on the side of your plate. But this Lentil Salad with Cucumber, Radish, Feta, and Mint? Oh, it’s the star of the show — a fresh, hearty, flavor-packed bowl of goodness that you’ll actually crave.

Whether you’re trying to eat more plant-based meals, jazz up your lunch routine, or just want something quick and satisfying that doesn’t taste like cardboard, this salad is about to be your new favorite.

Why You’ll Love This Lentil Salad

First off, let’s talk about lentils. Canned lentils are a weeknight hero — all the plant protein, none of the fuss. No simmering for an hour or babysitting a pot. Just open, rinse, and you’re good to go.

Then we bring in the crunch. Peppery baby arugula, crisp cucumber, and a few thinly sliced radishes keep every bite interesting. Fresh parsley and mint make it taste super bright and springy, while pumpkin seeds add just the right amount of nutty crunch. And of course, crumbled feta brings a creamy, salty bite that ties it all together.

The simple homemade dressing — a mix of apple cider vinegar, lemon juice, balsamic vinegar, and olive oil — is tangy, zippy, and just enough to make all those flavors pop without drowning your salad.

Basically, you’re getting protein, greens, texture, and a punch of flavor — all in under 15 minutes.

How To Make Your Lentil Salad

Ready to make this tasty bowl of goodness? Here’s what you’ll need:

How To Make Your Strawberry Feta Salad

Step 1: Combine the good stuff: In a large serving bowl, toss together the lentils, arugula, cucumber, radishes, parsley, mint, and pumpkin seeds. Seriously, look at those colors!

Step 2: Season it right: Give it a good toss and season with sea salt and freshly ground black pepper. Taste as you go — you’re the boss here.

Step 3: Make the magic dressing: In a small jar or bowl, whisk together the apple cider vinegar, lemon juice, balsamic vinegar, and olive oil. So simple but so delicious. Pour it all over the salad and toss again so every bite gets that tasty dressing.

Step 4: Top it off: Crumble the feta cheese all over the top. If you’re feeling extra fancy, garnish with a few extra mint leaves. Grab a fork and enjoy immediately. Or pop it in the fridge for a quick lunch later — it holds up surprisingly well for a day.

Tips & Tricks For The Best Lentil Salad

Want to make this salad even better? Here are a few little tweaks you can try:

• Add extra veggies: Throw in halved cherry tomatoes, thinly sliced bell peppers, or shredded carrots for more crunch and color.
• Make it a meal: Add grilled chicken, shrimp, or even a scoop of quinoa if you’re super hungry.
• Swap the seeds: No pumpkin seeds? Try toasted sunflower seeds or chopped almonds instead.
• Play with the herbs: Not a mint fan? Fresh dill or basil would be delicious, too.
• Use fresh lentils: If you have time and prefer cooking lentils from scratch, go for it! Just make sure they’re fully cooked and cooled.

If you’re looking for a new salad to add to your repertoire, I highly recommend giving this Lentil Salad with Cucumber, Radish, Feta, and Mint a try. It’s fast, fresh, and totally satisfying — perfect for busy days when you still want to eat something that tastes good.

So next time you’re staring at your fridge wondering what to make, remember this easy, flavor-packed salad. Keep a can of lentils in your pantry and you’re halfway there.

If you make it, don’t forget to snap a photo and share it with me — I’d love to see your creations and hear how you made it your own!

If you’re on the hunt for a salad that screams summer sunshine, lazy brunches on the patio, and a pop of sweet freshness with every bite, you’ve just found it. This Strawberry Feta Salad with Balsamic Glaze is the kind of dish that looks fancy enough to impress your brunch guests but is so easy to toss together that you’ll want to make it on repeat all season long.

It’s got everything, crisp Romaine lettuce, peppery arugula, juicy strawberries, tangy Feta cheese, crunchy pecans, and a dreamy, sticky-sweet balsamic glaze that ties it all together. Whether you’re serving it as a light lunch, a dinner side, or your main meal with some grilled chicken on top, it’s guaranteed to be a total crowd-pleaser.

More Recipes To Try:

• Crunchy Apple-Celery Salad with Maple-Dijon Vinaigrette
• Crisp Apple-Celery Salad with Toasted Hazelnuts
• Couscous & Fresh Green Apple Salad
• Super Easy Crisp & Crunchy Broccoli Slaw
• Easy Broccoli Salad with Feta and Toasted Almonds

Why You’ll Love This Salad

Let’s be honest — some salads are just boring. But not this one! This Strawberry Feta Salad checks all the boxes:

• Sweet & savory: Fresh strawberries pair beautifully with salty Feta.
• Crunchy & creamy: Toasty pecans add the perfect crunch, while the cheese brings a creamy bite.
• Fresh & light: The Romaine and arugula keep it crisp and refreshing.
• Flavor boost: That homemade balsamic glaze? Chef’s kiss.

Plus, it looks gorgeous on the table. The red strawberries, bright greens, and white crumbles of Feta pop with color — a true edible centerpiece!

How To Make This Strawberry Feta Salad

This salad keeps it simple and seasonal. Here’s your quick grocery list:

How to Make This Strawberry Feta Salad

This might just be one of the easiest recipes you’ll add to your weekly rotation. Here’s how it all comes together:

Step 1: Build Your Salad Base

Grab a large salad bowl — the bigger, the better. Add your chopped Romaine lettuce and arugula first. Then toss in the quartered strawberries, crumble in the Feta cheese, and sprinkle the pecan halves over the top. Season generously with sea salt and freshly ground black pepper.

Drizzle everything with the extra virgin olive oil. Use your hands or salad tongs to gently toss until all those beautiful ingredients are lightly coated and mixed. Set the bowl aside while you whip up that irresistible balsamic glaze.

Step 2: Make the Balsamic Glaze

This step takes your salad from good to restaurant-worthy. Pour the cup of balsamic vinegar into a small saucepan and place it over medium-high heat. Once it starts to boil, reduce the heat to a simmer and stir continually. You’ll notice the vinegar thickening and reducing — this should take about 8-10 minutes.

When the vinegar has reduced to about one-third of its original volume and has a syrupy texture, remove it from the heat. Let it cool for a couple of minutes so it thickens a bit more and isn’t piping hot when you drizzle it over your greens.

Step 3: Put It All Together & Serve

Grab your tossed salad and divide it into individual bowls or plates. Drizzle that luscious balsamic glaze generously over each serving — don’t be shy!

The glaze clings to the strawberries and greens, bringing all the flavors together with a sweet-tangy punch that makes every bite pure bliss.

Serve immediately and enjoy every fresh, delicious bite!

Tips & Tricks to Make It Even Better

Want to take this Strawberry Feta Salad to the next level? Here are a few ideas:

• Add a protein: Grilled chicken, shrimp, or even slices of prosciutto would make this a hearty main dish.
• Try candied pecans: If you like an extra touch of sweetness, swap regular pecans for candied ones.
• Switch up the cheese: Goat cheese works beautifully too if you want an extra creamy, tangy bite.
• Add more fruit: Blueberries or sliced peaches make a great addition if you’re feeling fruity.
• Make it ahead: You can prep the greens and strawberries ahead of time and store them in the fridge. Just wait to drizzle on the olive oil and glaze until right before serving to keep everything fresh and crisp.

This Strawberry Feta Salad with Balsamic Glaze is proof that simple ingredients can make something spectacular. It’s light but satisfying, sweet but savory, and pretty enough to make you look like a total kitchen superstar — all without breaking a sweat.

So next time you find those perfectly ripe strawberries at the farmers market, grab a pint (or two) and treat yourself to this fresh, flavorful salad. Whether you’re enjoying it solo, sharing it at a picnic, or serving it at a weekend brunch with friends, it’s bound to become one of your go-to recipes for spring and summer.

Happy tossing, drizzling, and devouring! If you give this recipe a try, let me know how it turned out — I’d love to hear all about your delicious creations.

If you’ve been on the hunt for a quick, crunchy, and totally delicious salad that’s not just your average pile of greens—this Easy Broccoli Salad with Feta and Toasted Almonds is about to become your new go-to. It’s vibrant, loaded with texture, and tossed in a tangy, creamy dressing that ties every bite together perfectly.

So, whether you’re meal-prepping for the week, looking for the perfect picnic side, or just need something fresh to balance out dinner tonight, this broccoli salad checks all the boxes. It’s simple, satisfying, and packed with flavor—plus, you can whip it up in under 30 minutes!

If you like broccoli salads, also give our 5-minute broccoli slaw recipe a try.

Why You’ll Love This Broccoli Salad

First things first—broccoli doesn’t always get the love it deserves. But when you give it a quick blanch, a cold plunge, and toss it with creamy sour cream, tangy vinegar, and sharp Dijon mustard, it transforms into something irresistible. Add salty feta, crunchy toasted almonds, and a sprinkle of fresh herbs? Game over.

Here’s why I love this salad:

• It’s seriously easy: Just a quick blanch, mix up the dressing, toss, and chill.
• It’s fresh but hearty: Broccoli stands up well to creamy dressings without getting soggy.
• It’s endlessly versatile: Swap feta for goat cheese, almonds for walnuts, or toss in some cranberries for a sweet pop—make it your own!
• It makes veggies exciting: Even the broccoli skeptics at your table will sneak seconds.

How To Make Your Broccoli Feta Salad

You probably already have most of these in your kitchen! Here’s what you’ll gather:

How to Make This Easy Broccoli Salad

This recipe is the definition of fuss-free. Here’s how to whip it up step by step:

Step 1: Bring on the boil: Bring about 6 cups of salted water to a boil in a large saucepan.

Step 2: Prep an ice bath: While you wait, fill a big bowl with ice and cold water. You’ll dunk the broccoli in this to stop the cooking and lock in that vibrant green color.

Step 3: Blanch the broccoli: Once the water is boiling, toss in the broccoli florets and cook for just 1 minute. We’re not turning this into mush—just giving it a quick tender-crisp texture.

Step 4: Shock and chill: Drain the broccoli and immediately transfer it to the ice bath. Let it sit until fully cooled, then drain well.

Step 5: Dry it out: For best results, spin the broccoli in a salad spinner a couple of times to get rid of excess water. No spinner? Pat it dry gently with clean kitchen towels.

Step 6: Make the dressing: In a medium bowl, whisk together the sour cream, apple cider vinegar, and Dijon mustard. Season with salt and black pepper to taste.

Step 7: Assemble the salad: In a large serving bowl, add the cooled, dried broccoli, crumbled feta, sliced red onion, toasted almonds, chives, and dill.

Step 8: Toss and coat: Pour that luscious dressing over everything and toss until each floret is coated in creamy goodness.

You can dig in immediately if you’re hungry (I get it!), but for the best flavor, cover and chill the salad in the fridge for at least 30 minutes.

Tips to Make It Even Better

• Toasting the almonds: If you don’t have pre-toasted almonds, just toss raw sliced almonds in a dry skillet over medium heat for a few minutes until golden and fragrant. Keep an eye on them—nuts can burn fast!
• Make it ahead: This salad actually gets better as it sits, so it’s perfect for making a few hours (or even a day) ahead of time.
• Add a pop of sweet: Dried cranberries or raisins are delicious if you like a hint of sweetness with your crunch.

There’s something so satisfying about a salad that’s creamy, crunchy, and just a little tangy—especially when it’s this easy to pull together. With fresh herbs, zippy red onion, salty feta, and those toasted almonds adding the perfect crunch, this Easy Broccoli Salad with Feta and Toasted Almonds might just convert a few broccoli skeptics in your life.

So next time you want something fresh, flavorful, and totally fuss-free, give this salad a try. You might just find yourself going back for seconds…or thirds.

If you’re looking for a quick, healthy side dish that comes together in minutes, you’re going to love this Super Easy Crisp & Crunchy Broccoli Slaw. Whether you’re whipping up a simple weeknight dinner, packing lunch for work, or planning a backyard BBQ, this bright and tangy slaw is sure to become one of your go-to recipes.

So, what’s so special about broccoli slaw, you ask? Well, it’s all the crunch and goodness of traditional coleslaw, but with a fun twist! Instead of cabbage, we’re using a bag of organic broccoli slaw mix — you know, those pretty shredded broccoli stalks, carrots, and sometimes a little red cabbage for color. It’s the perfect shortcut for adding a fresh, nutritious crunch without all the slicing and dicing, and you have a satisfying side dish or a crunchy filling for sandwiches or lettuce wraps, such as our delicious Slow Cooker Pulled Pork Lettuce Wraps.

How To Make This Broccoli Slaw

One of the best things about this broccoli slaw is how few ingredients it needs. Here’s what you’ll need to get started:

That’s it! Just a handful of simple, wholesome ingredients, but trust me — when they come together, they make magic.

How to Make Your Broccoli Slaw

You won’t believe how easy this is. Seriously, if you can stir things in a bowl, you’ve got this!

Step 1: Grab a large glass or other non-reactive bowl (this just means something that won’t react with the vinegar — so glass or ceramic is perfect).

Step 2: Dump in the broccoli slaw, chopped parsley, avocado oil mayo, apple cider vinegar, and celery seed.

Step 3: Give it a good stir until everything’s nicely coated.

Step 4: Season with sea salt and freshly cracked black pepper to taste.

And just like that, you’re done! You can serve this crisp, crunchy slaw immediately if you’re in a hurry — it tastes great at room temperature. But here’s a little pro tip:

Planning Tip: You can serve this recipe immediately at room temperature. However, for best results, cover and place in the refrigerator for a couple of hours (or overnight) to give the flavors a chance to combine.

Why You’ll Love This Slaw

Besides how ridiculously easy it is to make, this slaw checks all the boxes. It’s:

• Fresh and healthy: Thanks to that bag of broccoli slaw, you’re sneaking in a good dose of fiber and nutrients.
• Crisp and crunchy: The texture is so satisfying! It holds up well, even after chilling.
• Perfectly tangy: The apple cider vinegar and celery seed add a little zing that pairs beautifully with the creamy avocado oil mayo.
• Super versatile: Serve it alongside grilled meats, toss it on fish tacos, pile it on sandwiches for extra crunch, or eat it straight out of the bowl — no judgment here!

Make It Your Own

One of my favorite things about this broccoli slaw recipe is how easy it is to customize. Want to switch things up? Here are a few ideas:

• Add a little sweetness: Toss in a handful of dried cranberries or raisins for a sweet pop that contrasts the tanginess perfectly.
• Get nutty: Sprinkle in some toasted sunflower seeds, chopped almonds, or walnuts for extra crunch.
• Turn up the herbs: Not a parsley fan? Try fresh cilantro, dill, or even a bit of mint for a different flavor profile.
• Make it spicy: Add a pinch of red pepper flakes or a drizzle of your favorite hot sauce for a little kick.

Tips for Storing Leftovers

If you somehow have any leftovers (unlikely, but possible!), just pop them in an airtight container and keep them in the fridge. The slaw will stay crisp and tasty for a couple of days, and it actually gets better as the flavors meld together.

There you have it — a quick, no-fuss side dish that’s bursting with fresh flavor and ready whenever you are. This super crisp and crunchy broccoli slaw is about to become your new secret weapon for effortless meals.

So next time you need a healthy side in a hurry, skip the store-bought stuff and toss together this homemade slaw instead. Your taste buds (and your dinner guests) will thank you!

If you try this recipe, I’d love to hear how it turns out! Drop a comment below and let me know if you made any fun twists. Happy crunching!

If there’s one ingredient that can instantly brighten up any salad, it’s the humble apple. Sweet, crisp, and endlessly versatile, apples add that perfect crunch and a pop of freshness that transforms even the simplest bowl of greens into something special.

Whether you love tart Granny Smiths, sweet Honeycrisps, or classic Fujis, there’s an apple salad recipe out there that’s about to become your new favorite. From hearty fall harvest salads loaded with nuts and cheese, to light and zesty green apple slaws perfect for a summer picnic, these recipes prove that apples belong in way more than just pies.

So grab your chopping board — it’s time to toss up something delicious!

Fun Salad Recipes Using Apples

Crisp Apple-Celery Salad with Toasted Hazelnuts

This isn’t your average “lettuce and tomato” salad. Nope. This apple celery salad is packed with peppery arugula, tart and sweet red apples, crunchy celery, a little bite from red onions, and golden toasted hazelnuts that bring just the right amount of warmth and texture to the mix. And the vinaigrette? Oh, it’s dreamy. That honey-Dijon blend is tangy, a little sweet, and totally addictive.

Couscous & Fresh Green Apple Salad

Imagine a bright, herby, zesty salad tossed together with sweet-tart Granny Smith apples, fluffy pearl couscous, and a medley of fresh herbs. This couscous apple salad is just that. It’s the kind of dish you throw together when you want something quick and easy but still a little fancy—like, “I didn’t spend all day in the kitchen, but yes, I am basically a salad goddess, thank you very much.”

Apple Walnut Salad with White Balsamic Vinaigrette

If there’s one salad I could happily eat on repeat—whether it’s the crisp days of fall, a sunny spring afternoon, or a laid-back summer lunch—it’s this Apple Walnut Salad with White Balsamic Vinaigrette.

With peppery arugula, sweet and tart apple slices, warm honey-cinnamon toasted walnuts (yes, homemade candied walnuts—you’ll thank me later), tangy crumbles of blue cheese, and a simple but oh-so-satisfying white balsamic vinaigrette that ties it all together in the most delicious bow.

Crunchy Apple-Celery Salad with Maple-Dijon Vinaigrette

If you’ve been stuck in a salad rut lately—you know, the kind that’s just greens, cucumbers, and the same ol’ bottled ranch dressing—this Crunchy Apple-Celery Salad with Maple-Dijon Vinaigrette is here to change everything. It’s crisp, it’s tangy, it’s sweet, and it packs a serious crunch in every bite. Even better? It’s super simple to make and feels a little bit fancy without any actual fuss.

Broccoli Apple Salad

This Broccoli Apple Salad is a healthy and delicious version of classic broccoli salad. The crispy textures and vibrant colors make it a tantalizing side dish. 

Summer Apple and Strawberry Salad

This Apple Strawberry Salad is sweet, crisp, and tangy—fancy-looking but effortless, perfect for warm days or whenever you want something fresh and easy.

Goat Cheese Apple Salad

Experience a burst of flavors with this Goat Cheese Apple Salad! Crisp apples, creamy goat cheese, and crunchy walnuts come together in this delightful mix, all tossed in a light and tangy vinaigrette. Perfect for a light lunch or a refreshing side dish, this salad is as delicious as it is beautiful. Let’s get started on this tasty and elegant recipe!

Apple Gorgonzola Salad

Apple Gorgonzola Salad is a perfect fall salad, ideal for lunch, dinner, or side. It combines crisp apples, peppery arugula, toasted walnuts, rich gorgonzola cheese, sliced red onions, and a touch of sweet cranberries. Each bite offers a mix of textures and flavors that’s simply delicious.

Apple-Potato Salad

This easy apple-potato salad is the perfect side dish for a BBQ on a hot summer day. Not surprisingly, the main ingredients are apples and potatoes.

Roast Beetroot Salad with Apple and Smoked Mackerel

This roast beetroot salad is high on flavour; tossed together with tart apple, smoked mackerel, nuts and seeds for the crunch and bound together with a lightly spiced orange dressing.

Fall Harvest Salad with Apple and Butternut Squash

A colorful fall harvest salad that combines the best seasonal fall flavors! Mixed greens, Honeycrisp apples, roasted butternut squash, goat cheese, candied nuts, and a pop of pomegranate seeds drizzled with a sweet and tangy apple cider vinaigrette.

Apple Pasta Salad

Savor fall flavors with this apple Pasta Salad, a hearty blend of roasted butternut squash, crisp green apples, grapes, dried cranberries, baby kale, pecans, vegan feta, and a choice of two vinaigrettes.

Apple Cucumber Salad

This Apple Cucumber Salad is the ultimate refreshing side for summer. Crisp, juicy red apples are combined with cool, hydrating cucumbers in this light and tasty salad.

Who knew a simple apple could take your salads from forgettable to crave-worthy? Whether you’re looking for a quick lunch, a refreshing side dish, or a show-stopping addition to your dinner table, these apple salad recipes are sure to hit the spot.

Play around with your favorite varieties, mix in seasonal ingredients, and don’t be afraid to get creative — apples are one of the most adaptable ingredients out there. So the next time you find a few crisp beauties in your fruit bowl, skip the snack and toss them into a salad instead.

If there’s one salad I could happily eat on repeat—whether it’s the crisp days of fall, a sunny spring afternoon, or a laid-back summer lunch—it’s this Apple Walnut Salad with White Balsamic Vinaigrette.

With peppery arugula, sweet and tart apple slices, warm honey-cinnamon toasted walnuts (yes, homemade candied walnuts—you’ll thank me later), tangy crumbles of blue cheese, and a simple but oh-so-satisfying white balsamic vinaigrette that ties it all together in the most delicious bow.

Whether you’re planning an easy weekday lunch, a fancy holiday starter, or looking for something to break the cycle of boring side salads, this recipe will deliver every single time.

Why You’ll Love This Salad

Besides the fact that it’s gorgeous, this salad checks all the boxes:

• Crunchy & Creamy: The toasted walnuts and crisp apples contrast beautifully with creamy blue cheese.
• Sweet & Savory: Honey and cinnamon bring a hint of warmth and sweetness, while the arugula and red onion add that peppery bite.
• Simple but Impressive: Nothing fancy here—just fresh, good-for-you ingredients that come together quickly.
• Versatile: It’s easy to switch up the cheese or greens based on what you have on hand (more on that below).

How To Make This Apple Walnut Salad

Step-By-Step Guide

Don’t be intimidated by the idea of homemade candied walnuts or fresh vinaigrette. I promise—it’s easy, and once you taste it, you’ll never go back to store-bought dressing again.

Step 1: Preheat and Prep:
Place your oven rack in the center position and preheat to 350°F (175°C).

Step 2: Sweeten the Walnuts:

In a small bowl, toss the chopped walnuts with the honey and ground cinnamon until they’re evenly coated and glistening. Line a rimmed baking sheet with parchment paper or a nonstick baking mat (like a Silpat™), then spread the walnuts in a single layer.

Pop the baking sheet into your preheated oven and toast for 8–10 minutes. Keep an eye on them—the honey makes them caramelize beautifully but they can go from perfectly golden to burnt fast. Remove from the oven and let them cool while you prep the rest of your salad.

Step 3: Make the White Balsamic Vinaigrette:

While your kitchen smells amazing from those warm cinnamon walnuts, whisk together the white balsamic vinegar, honey, Dijon mustard, and minced garlic in a small glass bowl. Add a pinch of sea salt and a few grinds of black pepper.

Next, slowly drizzle in the olive oil while whisking continuously to create a silky, well-emulsified dressing. Give it a taste—add a bit more salt, pepper, or honey if needed to balance the sweet-tart flavor. Set aside.

Step 4: Keep the Apples Fresh:

Thinly slice your apples and toss them in a large salad bowl with the fresh lemon juice. This step is a must—it prevents browning and adds a subtle brightness that plays so well with the sweet walnuts and bold blue cheese.

Step 5: Assemble the Salad:

To the bowl of apples, add your fresh arugula, cooled honey-cinnamon walnuts, thinly sliced red onion, and crumbled blue cheese. Season with a little salt and pepper.

Tip: If you’re not a fan of that strong raw onion bite, here’s a simple trick—place the sliced onion in a small bowl of cold water and soak for 10–15 minutes. Drain and pat dry. This takes the edge off while keeping that mild onion flavor and crunch.

Step 6: Dress and Serve:
Right before serving, drizzle the salad with a bit of the vinaigrette and toss gently to coat. Serve immediately with extra vinaigrette on the side so everyone can add more to taste.

Make It Your Own

One of the best parts about this salad? It’s super flexible. Here are a few tasty swaps and add-ins:

• Switch the Greens: No arugula on hand? Try baby spinach, mixed spring greens, or even kale. If using kale, massage it with a bit of the vinaigrette to soften the leaves.
• Try Different Cheese: Not everyone loves blue cheese (I get it!). Goat cheese or feta are delicious alternatives that bring creaminess without that strong bite.
• Fruit Options: Tart apples are the star here, but pears work beautifully too—especially ripe Bosc or Anjou pears.
• Add Protein: Make it a meal! Top with grilled chicken, salmon, or even leftover holiday turkey.
• Extra Crunch: Toss in a handful of dried cranberries or pomegranate seeds for a pop of color and sweetness.

So there you have it—a fresh, crunchy, sweet-and-savory salad that’s as easy to pull together as it is delicious. Whether you’re impressing guests at brunch, adding something special to your holiday spread, or just need to get out of your salad rut, this Apple Walnut Salad with White Balsamic Vinaigrette is guaranteed to hit the spot.

Gather your ingredients, pop those walnuts in the oven, and get ready to fall in love with your new go-to salad. Happy tossing—and happy eating!

Okay, let’s be honest for a sec—when was the last time you craved couscous? If you’re anything like me, it probably isn’t exactly on your “must-eat” list. But stick with me here, because this Couscous & Fresh Green Apple Salad is about to flip that narrative right on its head.

Imagine a bright, herby, zesty salad tossed together with sweet-tart Granny Smith apples, fluffy pearl couscous, and a medley of fresh herbs that basically scream I’m healthy but also delicious. It’s the kind of dish you throw together when you want something quick and easy but still a little fancy—like, “I didn’t spend all day in the kitchen, but yes, I am basically a salad goddess, thank you very much.”

I stumbled on this idea during one of those days when my fridge was technically full but I had “nothing to eat.” You know the feeling. There was leftover pearl couscous from dinner the night before, two lonely Granny Smith apples in the crisper, and an overabundance of herbs I’d convinced myself I’d use for “fancy garnishes” but never actually did. So, in a desperate attempt to avoid food waste (and another sad desk lunch), this crisp, fresh salad was born—and now I can’t stop making it.

So, whether you need a fresh side for your next picnic, a light lunch that won’t put you into a food coma, or a simple dinner when you can’t be bothered with anything too heavy, this salad’s got your back.

Why You’ll Love This Couscous & Fresh Green Apple Salad

Besides the fact that it tastes amazing (trust me, your taste buds will thank you), this salad has so many things going for it. Let’s break it down:

How To Make This Couscous Apple Salad

Step-By-Step Guide For Couscous Apple Salad

Alright, apron on—let’s do this.

Step 1: Cook the couscous in lightly salted water according to the package instructions. You want it al dente—tender with a slight bite. Once it’s ready, drain any excess water and set it aside to cool a bit.

Step 2: While the couscous is cooking, grab a large serving bowl and add the chopped Granny Smith apples, parsley, dill, mint, and basil. Give it all a gentle toss to mix.

Step 3: Add the slightly cooled couscous to your bowl. Use a large spoon or your hands to combine everything.

Step 4: Time for the dressing! In a small bowl or jar, whisk together the fresh lemon juice, extra virgin olive oil, and a generous pinch of sea salt. Taste it—add more salt if needed.

Step 5: Pour that zesty dressing over your couscous and apple mixture. Gently toss to coat everything in that fresh, lemony goodness.

Step 6: Serve immediately. Grab a fork, dig in, and bask in your genius.

Step 7: Enjoy! (As if you needed reminding.)

Tips & Tricks for the Perfect Couscous Salad

• Cool it down: If you’re prepping the couscous ahead of time, rinse it under cold water once it’s cooked. This stops the cooking process and helps prevent it from sticking together.
• Apples first: If you’re not serving the salad right away, toss the chopped apples with a splash of the lemon juice before adding to the bowl. This keeps them from browning.
• Play with herbs: Don’t have dill? Add more parsley. No mint? Use extra basil. This salad is super forgiving—use whatever fresh herbs you have on hand.
• Make it hearty: Want to bulk it up for dinner? Toss in some crumbled feta, toasted nuts (like almonds or walnuts), or even some chickpeas for added protein.
• Meal prep it: This salad keeps well in the fridge for a day or two. Just know that the herbs might lose a bit of their brightness, but it’ll still taste delicious.

What to Serve With Couscous & Fresh Green Apple Salad

This salad is a total team player. Here are some ideas to make it part of a bigger meal:

• Air Fried Salmon: The richness of salmon pairs beautifully with the fresh herbs and crisp apples.

• Honey Garlic Chicken: It’s quick and easy and will pair wonderfully with apple salad.

At the end of the day, that’s what I love about this salad. It’s proof that you don’t need complicated ingredients or hours in the kitchen to make something truly delicious. A few fresh herbs, some pantry staples, and a little creativity—and boom. You’ve got a salad that’s so much more than the sum of its parts.

So next time you’re staring into your fridge wondering what to make, grab that couscous and those apples and give this a try. I promise, you’ll want to make it again and again—and your friends will probably ask for the recipe every single time.

Happy tossing, happy crunching, and happy eating!