The Salad Bowl Recipes bring me joy, and I love their unique flavors. I discovered 14 secret items recently.

One starts with the Rainbow Quinoa Salad Bowl, that’s overflowing with protein-rich quinoa and fresh veggies of every color. Olive-lovers will dig the next one, the Mediterranean Farro Salad Bowl, full of hearty, chewy farro, briny olives, and more fresh Mediterranean ingredients.

I think the Thai Peanut Crunch Salad Bowl is a knockout; it’s full of crunchy fresh veggies, and the peanut dressing is tangy and delicious. For something creamy, the Pesto Orzo Salad Bowl combines orzo pasta with a silky pesto dressing.

Then there’s the Turmeric Cauliflower Salad Bowl, which isn’t quite a salad but is so refreshing you could eat it any way you want.

The 14 Best Salad Bowl Recipes

1. Rainbow Quinoa Salad Bowl Recipe

I take great joy in crafting inventive Salad Bowl Recipes, and my Rainbow Quinoa Salad Bowl is a nourishing and delicious meal that is brimming with quinoa, cherry tomatoes, cucumber, and an array of colorful vegetables, like shredded carrots and bell pepper.

Ingredients

1 cup quinoa
2 cups water
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup shredded carrots
1/2 cup red bell pepper, diced
1/4 cup red onion, finely chopped

Instructions

1. Wash the quinoa in cold water, and then place it in a pot with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer until the quinoa is cooked and the water is absorbed—about 15 minutes. Fluff with a fork, and let cool.

2. In a big bowl, mix the prepared quinoa with halved cherry tomatoes, diced cucumber, shredded carrots, diced bell pepper, and the chopped red onion.

3. Combine all the components in a gentle fashion to achieve a light mix. If you like, you can drizzle olive oil and/or fresh lemon juice over the salad and season it with salt and pepper just before serving. Then dig in and enjoy!

2. Mediterranean Farro Salad Bowl Recipe

I adore the farro salad bowl recipe from the Mediterranean for its vibrant combination of cherry tomatoes, cucumber, Kalamata olives, and feta cheese. It is, hands down, one of the wholesome salad bowl recipes that nourish and satisfy my soul.

Ingredients

Farro: 1 cup, cooked according to package instructions
Cherry tomatoes: 1 cup, halved
Cucumber: 1, diced
Kalamata olives: 1/2 cup, pitted and sliced
Red onion: 1/4, thinly sliced
Feta cheese: 1/2 cup, crumbled
Fresh parsley: 1/4 cup, chopped

Instructions

1. In a big bowl, mix the farro, halved cherry tomatoes, diced cucumber, Kalamata olives (halved), diced red onion, and crumbled feta cheese.

2. Add a bit of olive oil and a squirt of lemon juice, and gently toss all the elements together.

3. Salad: Season with salt and pepper to taste, and garnish with chopped fresh parsley before serving.

3. Thai Peanut Crunch Salad Bowl Recipe

The Thai Peanut Crunch Salad Bowl recipe jogs along its lively mix of the following ingredients: shredded red cabbage, carrots, kale, edamame, and chopped peanuts. This recipe is an excellent addition to any Salad Bowl recipe compilation.

Ingredients

• 1 cup shredded red cabbage
• 1 cup shredded carrots
• 1 cup chopped kale
• 1/2 cup edamame (shelled and cooked)
• 1/4 cup chopped peanuts
• 1/4 cup chopped cilantro
• 1/3 cup Thai peanut dressing

Instructions

1. In a sizable mixing bowl, blend together the red cabbage, carrot shreds, kale, edamame, and chopped peanuts.

2. The salad ingredients need to have the Thai peanut dressing drizzled over them.

3. Combine all components of the salad until the dressing evenly coats the salad.

4. Before serving, top with chopped cilantro.

4. Pesto Orzo Salad Bowl Recipe

I adore the delightful addition that the Pesto Orzo Salad Bowl makes to any collection of Salad Bowl Recipes. It is a dish of orzo pasta, fresh basil pesto, cherry tomatoes, and baby spinach.

A handful of creamy, dreamy mozzarella makes it fun.

Ingredients

Orzo pasta
Fresh basil pesto
Cherry tomatoes, halved
Baby spinach
Pine nuts, toasted
Fresh mozzarella balls
Lemon juice

Instructions

1. Prepare the orzo pasta per the package directions. After cooking, drain the pasta and rinse it under cold water until cooled. Move the orzo to a large bowl.

2. The orzo should be well coated in the fresh basil pesto by the time the mixing is done.

3. Carefully incorporate the cherry tomatoes, baby spinach, and fresh mozzarella balls into the mixture.

4. Top with toasted pine nuts and drizzle with lemon juice right before serving. Adjust seasoning with salt and pepper to taste. Enjoy your Pesto Orzo Salad Bowl!

5. Turmeric Cauliflower Salad Bowl Recipe

I love making bright and colorful Salad Bowl Recipes, and my Turmeric Cauliflower Salad Bowl is a standout. It has roasted turmeric cauliflower, ancient grain quinoa, chickpeas, and parsley—and it absolutely sings with flavor.

Ingredients

1 small head of cauliflower, cut into florets
1 tablespoon olive oil
1 teaspoon ground turmeric
Salt and pepper to taste
1 cup cooked quinoa
1/2 cup chickpeas, drained and rinsed
1/4 cup chopped fresh parsley

Instructions

1. Set the oven to 400°F (200°C). Cauliflower florets are mixed with olive oil, turmeric, salt, and pepper. They’re then placed on a baking sheet and roasted for 20-25 minutes until golden and tender.

2. In a substantial mixing bowl, blend the sautéed cauliflower with the finished quinoa, the cooked chickpeas, and the finely chopped parsley.

3. If additional salt and pepper are needed, adjust the seasoning. Serve the salad at room temperature or warm.

6. Spicy Korean Noodle Salad Bowl Recipe

I enjoy creating the following dish, a delightful addition to the Salad Bowl Recipe repertoire. The spicy Korean noodle salad bowl features sweet potato noodles, cucumber, carrot, and a zesty dressing that includes gochujang, sesame oil, and soy sauce.

Ingredients

• 8 ounces of Korean sweet potato noodles (dangmyeon)
• 1 small cucumber, julienned
• 1 carrot, julienned
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar

Instructions

1. Prepare the Korean sweet potato noodles according to the package directions. When they have finished cooking, drain and rinse the noodles under cool running water. This will stop the cooking process and, more importantly, will also prevent the noodles from becoming gummy.

2. In a large bowl, whisk together the gochujang, sesame oil, soy sauce, and rice vinegar. Mix well and you’ll have the dressing.

3. In the bowl with the dressing, mix in the cooked noodles, cucumber, and carrot. Turn everything together until the noodles and vegetables are completely covered with the sauce.

4. Chill the noodle salad or serve it at room temperature, and garnish with sesame seeds or sliced green onions if you like.

7. Moroccan Couscous Salad Bowl Recipe

I found that my recipe for Moroccan Couscous Salad Bowl is teeming with the essential elements that make salad bowl recipes so vibrant. They are as follows: couscous chickpeas diced cucumber cherry tomatoes lemon juice fresh mint

Ingredients
Couscous
Chickpeas (canned or cooked)
Diced cucumber
Cherry tomatoes, halved
Diced red onion
Fresh mint leaves, chopped
Lemon juice

Instructions

1. Couscous should be prepared according to the specified instructions on the package. After cooking, it is essential to fluff it with a fork and to let it cool completely before using it in this dish.

2. In a big bowl, mix together the couscous, chickpeas, diced cucumber, halved cherry tomatoes, finely diced red onion, and chopped mint leaves.

3. Squeeze lemon juice over the salad and toss to ensure that all components are uniformly distributed.

4. Add salt and pepper to taste, then serve right away or chill until it’s time to serve.

8. Harissa Chickpea Salad Bowl Recipe

I adore creating delightful and wholesome meals, such as my Harissa Chickpea Salad Bowl. This fabulous salad takes chickpeas and makes them sing with spicy harissa, adds fresh cherry tomatoes and cucumber, and crumbles feta and a splash of lemon over the top.

Now that is what I call a perfect salad bowl.

Ingredients

1 can chickpeas, drained and rinsed
2 tablespoons harissa paste
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 cup crumbled feta cheese
1/4 cup fresh cilantro or parsley, chopped
Juice of 1 lemon

Instructions

1. In a large mixing bowl, combine the chickpeas and harissa paste, making sure the chickpeas are evenly covered.

2. Combine the ingredients in a bowl: cherry tomatoes, cucumber, feta cheese, and fresh herbs.

3. Drizzle the lemon juice over the salad and toss the mix to distribute the dressing. It can be served or stored in the fridge for later.

9. Mango Avocado Salad Bowl Recipe

I enjoy creating light, revitalizing salad bowl recipes, such as my Mango Avocado Salad Bowl. It is a lively medley of juicy mango, creamy avocado, mixed greens, piquant red onion, sweet cherry tomatoes, and a tantalizing dressing of fresh lime juice.

Ingredients

• 1 ripe mango, peeled and diced
• 1 ripe avocado, peeled and diced
• 2 cups mixed greens (such as spinach, arugula, or lettuce)
• 1/4 cup red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons fresh lime juice
• Salt and pepper to taste

Instructions

1. In a massive bowl, mix the greens, mango, avocado, red onion, and cherry tomatoes.

2. Squeeze the fresh lime juice directly onto the salad ingredients.

3. Make sure to not overlook the salt and pepper, as they can really enhance the flavors. Toss everything together gently. Make sure the lime juice coats the salad evenly. This dish is served best when it is served immediately and at room temperature.

10. Green Goddess Grain Salad Bowl Recipe

I love how the Green Goddess Grain Salad Bowl combines wholesome ingredients such as quinoa, baby spinach, avocado, and cherry tomatoes. It’s a vibrantly nutritious Salad Bowl Recipe, topped with Green Goddess dressing and pumpkin seeds.

Ingredients

Quinoa
Baby spinach
Avocado
Cherry tomatoes
Cucumber
Green Goddess dressing
Pumpkin seeds

Instructions

1. Prepare the quinoa in line with the instructions on the package, then allow it to cool.

2. In a big bowl, mix together the spinach, avocado, cherry tomatoes, and cucumber.

3. Combine the cooled quinoa with the mixture and fold gently.

4. Before serving, drizzle with Green Goddess dressing and sprinkle with pumpkin seeds.

11. Szechuan Tofu Salad Bowl Recipe

Salad Bowl Recipes are my passion, and this Szechuan Tofu Salad Bowl is one of my top favorites! There’s a reason why…

Yum! This nutritious bowl is chock-full of good-for-you ingredients.

The bowl features tofu marinated in soy sauce and Szechuan peppercorns. Crispy stir-fried red bell pepper and julienned carrots top fresh mixed greens.

And to make it a true Salad Bowl Recipe, delicious dressing…

Ingredients

1 block of firm tofu, drained and cubed
2 tablespoons soy sauce
1 tablespoon Szechuan peppercorns
2 tablespoons vegetable oil
1 red bell pepper, thinly sliced
1 carrot, julienned
2 cups mixed greens

Instructions

1. For about 15 minutes, let the diced tofu soak in soy sauce. In the meantime, take the Szechuan peppercorns and toast them lightly in a dry skillet so that they become fragrant. After that, grind the peppercorns until fine, using either a spice grinder or mortar and pestle.

2. In a pan set over medium-high heat, add vegetable oil. When the oil is hot, add the marinated tofu. Cook the tofu until it is golden and crispy all over. Remove it from the pan and set it aside.

3. Using the same skillet, add the red bell pepper and carrot. Stir-fry for about 3-4 minutes until they’re on the verge of tenderness but still have some crunch.

4. Prepare the salad by placing the mixed greens in a bowl. Add the sautéed tofu and vegetables, and finish with a dusting of ground Szechuan peppercorns. Serve and enjoy!

12. Chimichurri Steak Salad Bowl Recipe

I love putting together a colorful Chimichurri Steak Salad Bowl that uses fresh parsley, cilantro, and garlic to pack a flavorful punch. This recipe integrates perfectly into my grouping of vibrant Salad Bowl Recipes for a fun, casual meal.

Ingredients

1 pound flank steak
1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
1/4 cup red wine vinegar
1/2 cup olive oil
Salt and pepper to taste

Instructions

1. The chimichurri sauce is prepared by combining the following elements in a bowl:
parsley
cilantro
garlic
red wine vinegar
olive oil
salt
pepper

These ingredients are mixed well and set aside.

2. Flank steak should be flavored with salt and pepper, then cooked on a hot grill for 4-5 minutes on each side—or to your preferred level of doneness. After grilling, it is absolutely essential to let the steak rest before slicing; otherwise, it will be chewy, no matter how well or poorly you cooked it.

3. Cut the rested steak into thin slices, serving them over your preferred mixture of greens. Drizzle chimichurri sauce over the greens before serving.

13. Citrus Basil Chicken Salad Bowl Recipe

The Citrus Basil Chicken Salad Bowl Recipe delights me with its vivid mixture of grilled chicken, fresh basil, mixed greens, orange segments, and avocado. It’s one of those Salad Bowl Recipes that’s really a light meal, but it satisfies all the same because it’s big on flavor.

Ingredients

Chicken breast, grilled and sliced
Fresh basil leaves, chopped
Mixed salad greens (e.g., spinach, arugula, romaine)
Orange segments
Avocado, diced
Red onion, thinly sliced
Citrus vinaigrette dressing

Instructions

1. Cook the chicken by grilling it until well done and then cutting it into strips.

2. In a big bowl, combine the mixed salad greens, orange segments, avocado diced, and red onion thinly sliced.

3. Overlay the salad mixture with the sliced chicken and garnish with snipped pimiento.

4. Before serving, pour the vinaigrette made with citrus over the salad. Toss lightly to ensure every ingredient is flavored with the dressing.

14. Middle Eastern Fattoush Salad Bowl Recipe

I love incorporating Middle Eastern flavors into my Salad Bowl Recipes, and this Fattoush Salad Bowl is an electrifying mix of romaine, arugula, halved cherry tomatoes, cucumber, radishes, red onion, and crunchy pita. The Fattoush Salad is a Middle Eastern salad made with crispy romaine, fresh arugula, and assorted crunchy homemade croutons, which can be made from stale pita or other flatbreads.

This recipe is a not-so-humble homage to this traditional dish.

Ingredients

Mixed salad greens (such as romaine and arugula)
Cherry tomatoes, halved
Cucumber, diced
Radishes, thinly sliced
Red onion, thinly sliced
Pita bread, toasted and broken into pieces
Sumac

Instructions

1. In a large bowl, mix the salad greens, cherry tomatoes, cucumber, radishes, and red onion.

2. Brown the pita bread until it is crisp, then break it into pieces and add it to the salad.

3. Pour the sumac over the salad and toss everything together to blend the flavors. Taste and adjust the seasoning as necessary.