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We all know that we should be eating more vegetables, and tossing together a salad is an easy way to add a serving or two of veggies to your nightly meal. But with energy and creativity running low at the end of the day, it’s easy to turn to the same old formula night after night: some sort of lettuce or other salad greens, cucumbers and tomatoes. Yes, it’s easy and accessible—and it technically gets the job done. But it’s also very boring.
I believe that your dinnertime side salad deserves just as much consideration and care as the main course. It should never be an afterthought or a random amalgamation of stuff from your crisper drawer. Because if you can make vegetables something you look forward to eating, you’re way more likely to actually eat them.
So how do you make a more exciting side salad? Easy—stop using only raw vegetables. Incorporating other elements—think cooked or pickled vegetables, crunchy bits like nuts and seeds, sweet bits of fruit—makes any salad way more interesting. Because even if you do stray beyond the classic lettuce-cucumber-tomato combo and use a wider variety of veggies, it’s still a recipe for a one-note side dish. In fact, I sometimes skip the greens altogether to leave more room for the more flavorful stuff. Ready to explore the wide world of salads? Here are five easy ways to bring your salad bowl from boring to beautiful.
Cooked Vegetables
Whether sautéed or roasted, cooked vegetables make the salad seem more substantial, hearty and filling. Plus, the caramelization (i.e., delicious browned bits developed during cooking) adds a layer of savoriness that makes the salad that much more satisfying to eat. I love adding charred corn kernels and eggplant in the summer. When the weather cools down, roasted veggies like Brussels sprouts, sweet potatoes and cauliflower are delicious. And in springtime, think sautéed asparagus and peas.
Herbs
I’m a firm believer that herbs should be featured far more prominently in basically everything—they are so not just a garnish! Herbs are technically raw, but they pack an incredible amount of flavor so I’m going to include them here. Toss whole leaves of parsley, cilantro, basil or mint, or roughly chop chives and dill to add to your bowl, like in this Herb & Arugula Salad with Balsamic Vinaigrette.
Fermented, Pickled & Marinated Things
Who doesn’t love the vinegary tang of peperoncini in their sandwich, or the sweet-sour crunch of pickled onions on their tacos? They add depth of flavor to your salads too. The briny tang of olives are a must for Greek salad, but don’t stop there. Add peperoncini, pickled red onions, carrots and/or radishes (do chau would be yummy too!), marinated artichokes, roasted red peppers or beans like chickpeas, and even sauerkraut or your favorite pickles for another layer of flavor and texture.
Fruit
Veggies are great and all that, but have you noticed that so many restaurants add fruit to salads? Fresh and dried fruits are equally at home in a salad. Chopped pears or apples add crunch, while citrus segments and grapes add soft sweetness. Dried fruit like cranberries, raisins, chopped dates and figs are also delightful—plus since they’re shelf-stable you likely have some in your pantry waiting for a chance to shine.
Crunchy Bits
Sure, lots of veggies are crunchy, but this category lends a different sort of texture than cucumbers and bell peppers. Think toasted nuts and seeds like sunflower and pumpkin seeds, walnuts, pecans, almonds, pistachios and cashews (skip the sugar-coated stuff in favor of plain roasted nuts). Homemade croutons are delicious, but go beyond crispy bread and add crushed tortilla chips, crispy wonton strips or even a handful of potato chips to your next salad. And if you have a can of fried onions or crispy shallots in your cupboard, try adding a handful to your next salad. You can thank me later.
Dress for Success
Is salad a salad without dressing? Not only does dressing taste delicious, but some nutrients like vitamin A and E are fat-soluble, meaning your body is better able to absorb them when paired with fat, so you’ll get a better bang for your nutritional buck. But if you want to take your salad from good to great, consider going beyond the bottled vinaigrette and try a homemade dressing. One thing you may want to consider when composing a restaurant-worthy salad at home is thinking about an overall flavor profile to aim for. Toss spinach with roasted sweet potatoes, pickled radishes, wonton strips and Peanut Dressing, or add tortilla chips, charred corn and Citrus-Lime Vinaigrette to a crunchy mix of lettuces. And Tahini Dressing works well with toasted pine nuts, grapes, parsley leaves and salad greens.
Bottom Line
If your side salad has you feeling uninspired, there’s hope. By adding cooked veggies, herbs, pickled and/or marinated vegetables, fruit and/or crunchy bits, you can banish boring salads from your dinner table. Because the more excited you are about your salad, the more you’ll eat, and eating more produce can help prevent chronic illnesses so you can live a longer, happier life.