Our quick and easy grilled caesar salad, is a great light evening meal. What’smore, it’s vegetarian and gluten-free, plus it comes in at under 500 calories.
This feta, baby kale and beetroot fattoush is vegetarian, easy and ready in under 30 minutes. Plus, it’s under 500 calories. Use a mix of colours of beetroot if you like.
This recipe for potato, celery and mustard salad is easy to make, vegetarian and feeds a crowd.
A hearty, nutritious, salad that can satisfy a healthy appetite and be assembled very quickly. Tender Puy lentils and squeaky, golden, halloumi are served with a salad of tomatoes, red onion and lemon juice.
This is a great filling main course salad for a no-bread winter lunch. Roasting the squash concentrates and sweetens the flavour and contrasts wonderfully with the lentils, rocket and sesame seeds. The dish is finished with a zingy soy and balsamic dressing.
This vegetarian big bowl chickpea salad is super quick and easy to make – perfect for lunch or a speedy supper.
This fresh, zingy watercress and avocado salad with pink grapefruit and Campari vinaigrette makes a great summer starter. It’s vegetarian, easy and ready in 30 minutes.
A warm salad for cold days. Quickly roast the chestnuts and beetroot then assemble with the lettuce and blue cheese to make a speedy meal for two. Add crusty bread if you like.
This Italian salad of artichoke and peppadews is just 95 calories, the perfect quick and easy mid-week meal. Serve with crusty bread to soak up the mustard vinaigrette and add prosciutto if you fancy some protein.
Freekeh is a roasted green wheat grain that has three times the fibre of brown rice and scores low on the GI scale. Here it is added to a healthy vegetarian salad with artichokes and homemade labneh.
Rhubarb isn’t just for crumbles! This leafy salad is full of textures and taste. Perfect for a healthy lunch or dinner party starter.
This recipe for walnut, wild rice and winter green salad is quick, easy and vegetarian but packed full of flavour.
A fast warm potato salad. Serve for a main-course meal for two or as part of a weekend lunch for more. Serve topped with humous and pitta bread on the side.
Lamb’s lettuce is one of the first lettuces to appear and will be in abundance in April. Its buttery leaves are a perfect foil for the earthy beetroot and sharp orange in this salad.
This delicious, healthy, salad is packed with flavour featuring artichoke hearts, olives and green beans. Serve drizzled with a dressing of Dijon mustard and red wine vinegar.
This Italian deli-inspired salad is super-quick and really easy to make but it delivers those big, bold Italian flavours. Most of the ingredients will already be in your store cupboard, making a great midweek meal.
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