50+ Delicious St. Patrick’s Day Grain Salad Recipes for Celebration

St. Patrick’s Day is all about celebrating with good food, lively spirits, and, of course, a healthy dose of green!

While traditional dishes like corned beef and cabbage often take the spotlight, there’s another way to add some color and nutrition to your St. Patrick’s Day feast – with grain salads.

Packed with vibrant vegetables, wholesome grains, and fresh herbs, these salads offer a refreshing, nutrient-dense alternative that can be easily customized to suit your tastes.

From hearty farro and quinoa to light barley and couscous, the possibilities for St. Patrick’s Day grain salads are endless.

Whether you prefer a tangy lemon dressing, a creamy tahini drizzle, or a zesty pesto, these salads are the perfect addition to your holiday spread.

Plus, they’re filled with health benefits, such as fiber, protein, and essential vitamins, making them a great choice for anyone looking to celebrate in a delicious yet wholesome way.

To help you celebrate St. Patrick’s Day with something a little more unique and nutritious, we’ve rounded up over 50+ delicious grain salad recipes that are as green as they are good for you.

Get ready to fill your plate with vibrant, festive, and flavorful salads that will steal the show!

50+ Delicious St. Patrick’s Day Grain Salad Recipes for Celebration

St. Patrick’s Day is the perfect time to infuse your meals with a burst of green, and what better way to do so than with a variety of delicious grain salads?

These 50+ recipes not only offer a chance to experiment with different grains, but they also provide an opportunity to enjoy nutrient-rich, wholesome dishes that everyone will love.

Whether you’re hosting a large gathering or enjoying a quiet meal with family, these grain salads are versatile, easy to prepare, and full of fresh flavors.

So, this St. Patrick’s Day, think beyond the traditional dishes and try something new.

Your guests will appreciate the healthful twist on the holiday menu, and you’ll feel great knowing you’re serving them something both festive and nourishing.

Irish Barley and Kale Grain Salad

This hearty and vibrant salad combines the nutty texture of barley with the earthy taste of kale, finished with a bright citrus dressing. It’s a celebration of Irish-inspired ingredients with a modern twist, perfect for St. Patrick’s Day. The vibrant greens symbolize the holiday’s signature color, while the barley gives a nod to traditional Irish grains.

Ingredients:

• For the Salad:
  • 1 cup pearled barley, cooked and cooled
  • 2 cups fresh kale, chopped
  • 1/2 cup shredded carrots
  • 1/4 cup thinly sliced red onions
  • 1/4 cup dried cranberries
  • 1/4 cup crumbled feta cheese (optional)
• For the Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions:

1. Cook barley according to package instructions. Drain and let it cool completely.
2. In a large bowl, combine the barley, kale, carrots, red onions, dried cranberries, and feta cheese if using.
3. In a small jar, mix olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Shake well until emulsified.
4. Pour the dressing over the salad and toss to combine.
5. Allow the salad to sit for at least 15 minutes before serving to let the flavors meld together.

This salad is a wonderful balance of textures and flavors, from the chewiness of the barley to the tartness of cranberries. It’s filling, nutritious, and showcases Irish grains in a festive, delicious way.

Quinoa and Green Pea Salad with Mint Dressing

Celebrate St. Patrick’s Day with this light and refreshing quinoa-based salad that highlights green peas and fresh mint. It’s a gluten-free, protein-packed dish bursting with spring flavors and vibrant color.

Ingredients:

• For the Salad:
  • 1 cup quinoa, cooked and cooled
  • 1 cup green peas (fresh or thawed frozen)
  • 1/2 cup chopped cucumber
  • 1/4 cup sliced green onions
  • 1/4 cup chopped fresh parsley
• For the Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 1/4 cup chopped fresh mint
  • Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions. Fluff with a fork and allow it to cool.
2. In a large mixing bowl, combine quinoa, green peas, cucumber, green onions, and parsley.
3. In a blender, combine olive oil, vinegar, lemon juice, fresh mint, salt, and pepper. Blend until smooth.
4. Drizzle the mint dressing over the salad and gently toss to coat.
5. Serve immediately or chill for up to 2 hours to enhance the flavors.

This salad is refreshing and vibrant, offering a delightful combination of zesty dressing, fresh herbs, and tender peas. It’s a perfect side or light main dish for your St. Patrick’s Day celebration.

Farro and Spinach Salad with Pistachios and Apples

This nutty farro salad celebrates St. Patrick’s Day with its abundance of green ingredients like spinach and pistachios, paired with sweet-tart apples. It’s a rustic yet elegant dish that’s both nutritious and delicious.

Ingredients:

• For the Salad:
  • 1 cup farro, cooked and cooled
  • 2 cups fresh spinach leaves
  • 1/2 cup diced green apples
  • 1/4 cup chopped pistachios
  • 1/4 cup crumbled goat cheese (optional)
• For the Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon whole-grain mustard
  • Salt and pepper to taste

Instructions:

1. Cook farro according to package instructions. Drain and let it cool.
2. In a large bowl, combine the farro, spinach, green apples, pistachios, and goat cheese if using.
3. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, mustard, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to mix.
5. Let the salad sit for 10 minutes before serving to let the flavors blend.

This farro salad combines a medley of textures and flavors—crunchy pistachios, sweet apples, and creamy goat cheese—making it a standout dish for St. Patrick’s Day. It’s hearty enough to be a main course or a festive side.

Wild Rice and Broccoli Salad with Lemon Herb Dressing

This vibrant salad is a delightful mix of nutty wild rice, tender broccoli, and a zesty lemon herb dressing. Packed with greens, it’s a wholesome, festive dish perfect for celebrating St. Patrick’s Day with a hearty yet fresh touch.

Ingredients:

• For the Salad:
  • 1 cup wild rice, cooked and cooled
  • 2 cups steamed broccoli florets
  • 1/2 cup chopped celery
  • 1/4 cup roasted sunflower seeds
  • 1/4 cup chopped fresh parsley
• For the Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:

1. Cook wild rice according to package instructions. Set aside to cool.
2. In a large bowl, combine wild rice, broccoli florets, celery, sunflower seeds, and parsley.
3. Whisk together olive oil, lemon juice, honey, minced garlic, thyme, salt, and pepper in a small bowl until emulsified.
4. Pour the dressing over the salad and toss gently to coat.
5. Chill for 20 minutes before serving for optimal flavor.

This salad is a burst of freshness and texture, balancing the nutty wild rice with crisp veggies and tangy dressing. It’s a beautiful green-hued option to honor the spirit of St. Patrick’s Day.

Bulgar Wheat and Arugula Salad with Green Goddess Dressing

Celebrate St. Patrick’s Day with this nutritious salad featuring bulgar wheat, peppery arugula, and a creamy Green Goddess dressing. The fresh herbs and greens make it as festive as it is delicious.

Ingredients:

• For the Salad:
  • 1 cup bulgar wheat, cooked and cooled
  • 2 cups fresh arugula
  • 1/2 cup diced cucumber
  • 1/4 cup sliced green onions
  • 1/4 cup pumpkin seeds
• For the Dressing:
  • 1/2 cup plain Greek yogurt
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon lemon juice
  • 1 teaspoon olive oil
  • Salt and pepper to taste

Instructions:

1. Prepare bulgar wheat according to package instructions. Allow it to cool completely.
2. In a large mixing bowl, combine bulgar wheat, arugula, cucumber, green onions, and pumpkin seeds.
3. Blend Greek yogurt, parsley, basil, lemon juice, olive oil, salt, and pepper in a blender until smooth.
4. Drizzle the Green Goddess dressing over the salad and toss gently to combine.
5. Serve immediately or refrigerate for up to 1 hour to let the flavors develop.

This salad is creamy, herbaceous, and filled with wholesome grains and greens. It’s a perfect, nutrient-rich way to embrace the green theme of St. Patrick’s Day celebrations.

Freekeh Salad with Asparagus and Snap Peas

Freekeh, a smoky and nutty grain, pairs beautifully with crisp asparagus and snap peas in this light yet satisfying salad. It’s an elegant way to showcase green vegetables for St. Patrick’s Day while enjoying a nutritious, hearty meal.

Ingredients:

• For the Salad:
  • 1 cup freekeh, cooked and cooled
  • 1 cup blanched asparagus, cut into 1-inch pieces
  • 1 cup snap peas, trimmed
  • 1/4 cup chopped fresh dill
  • 1/4 cup toasted almonds
• For the Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • Salt and pepper to taste

Instructions:

1. Cook freekeh according to package instructions. Let it cool completely.
2. Blanch asparagus and snap peas in boiling water for 2 minutes, then transfer to an ice bath to preserve their color and crispness.
3. In a large bowl, combine freekeh, asparagus, snap peas, dill, and toasted almonds.
4. In a small bowl, whisk together olive oil, white balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper until emulsified.
5. Pour the dressing over the salad and toss gently to combine. Serve immediately.

This freekeh salad is bursting with freshness and crunch, celebrating green veggies in a festive and healthy dish. It’s a versatile choice, great as a side or a main course for your St. Patrick’s Day feast.

Lentil and Spinach Salad with Green Tahini Dressing

This protein-packed lentil salad is full of fresh spinach, crunchy vegetables, and a creamy green tahini dressing. Perfect for St. Patrick’s Day, it’s a nutrient-dense and festive way to incorporate earthy, wholesome ingredients.

Ingredients:

• For the Salad:
  • 1 cup cooked green lentils, cooled
  • 2 cups fresh spinach leaves
  • 1/2 cup diced cucumber
  • 1/4 cup grated carrots
  • 1/4 cup toasted pumpkin seeds
• For the Dressing:
  • 1/4 cup tahini
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped parsley
  • 2 tablespoons water (to thin if needed)
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions:

1. Rinse and cook lentils until tender. Drain and allow to cool.
2. In a large bowl, mix lentils, spinach, cucumber, grated carrots, and pumpkin seeds.
3. In a blender, combine tahini, lemon juice, parsley, water, garlic, salt, and pepper. Blend until smooth.
4. Drizzle the green tahini dressing over the salad and toss to coat evenly.
5. Chill for 10-15 minutes before serving.

This salad’s combination of earthy lentils, fresh greens, and creamy dressing is both satisfying and refreshing. Its vibrant color and nutrient-packed ingredients make it a festive addition to your St. Patrick’s Day menu.

Pearled Couscous Salad with Green Beans and Pistachios

This warm and hearty pearled couscous salad brings together crisp green beans, crunchy pistachios, and a bright citrus dressing. With its shades of green and rich textures, it’s perfect for a celebratory St. Patrick’s Day dish.

Ingredients:

• For the Salad:
  • 1 cup pearled couscous, cooked and cooled
  • 1 cup steamed green beans, cut into 1-inch pieces
  • 1/4 cup shelled pistachios
  • 1/4 cup chopped fresh basil
  • 1/4 cup crumbled goat cheese (optional)
• For the Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon orange juice
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions:

1. Cook pearled couscous according to package instructions. Allow it to cool.
2. Steam green beans until tender-crisp and transfer to an ice bath to retain their vibrant color.
3. Combine couscous, green beans, pistachios, basil, and goat cheese in a large bowl.
4. Whisk together olive oil, orange juice, lemon juice, honey, salt, and pepper in a small bowl.
5. Pour the dressing over the salad and toss to coat. Serve immediately.

This salad’s mix of bright, citrusy flavors and crunchy textures makes it a standout dish, bringing a modern twist to St. Patrick’s Day celebrations.

Barley and Brussels Sprout Salad with Mustard Vinaigrette

Barley and shaved Brussels sprouts come together in this hearty, fiber-rich salad that’s both festive and filling. The tangy mustard vinaigrette adds depth and brightness, making it a perfect side or main for St. Patrick’s Day.

Ingredients:

• For the Salad:
  • 1 cup cooked barley, cooled
  • 2 cups shaved Brussels sprouts
  • 1/4 cup dried cherries or cranberries
  • 1/4 cup toasted walnuts
  • 1/4 cup grated Parmesan cheese (optional)
• For the Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon whole-grain mustard
  • 1 teaspoon maple syrup
  • Salt and pepper to taste

Instructions:

1. Cook barley according to package directions. Let cool.
2. Thinly slice Brussels sprouts or use pre-shaved sprouts for convenience.
3. In a large bowl, combine barley, shaved Brussels sprouts, dried cherries, walnuts, and Parmesan cheese if using.
4. In a small bowl, whisk together olive oil, apple cider vinegar, mustard, maple syrup, salt, and pepper until emulsified.
5. Toss the salad with the dressing and let sit for 15 minutes before serving to allow flavors to meld.

This barley salad is a robust and flavorful dish with a beautiful balance of savory, tangy, and sweet elements. Its hearty grains and fresh greens embody the spirit of St. Patrick’s Day in a wholesome way.

Spelt and Avocado Salad with Cilantro Lime Dressing

This vibrant and filling salad features spelt, a nutty whole grain, combined with creamy avocado, fresh greens, and a zesty cilantro lime dressing. It’s a great way to celebrate St. Patrick’s Day with hearty, wholesome ingredients and vibrant green hues.

Ingredients:

• For the Salad:
  • 1 cup spelt berries, cooked and cooled
  • 1 ripe avocado, diced
  • 1 cup mixed greens (spinach, arugula, etc.)
  • 1/4 cup chopped red bell pepper
  • 1/4 cup toasted sunflower seeds
• For the Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon chopped fresh cilantro
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions:

1. Cook spelt according to package directions, then set it aside to cool.
2. In a large bowl, combine the cooled spelt, diced avocado, mixed greens, red bell pepper, and sunflower seeds.
3. In a small bowl, whisk together olive oil, lime juice, cilantro, honey, salt, and pepper until well combined.
4. Drizzle the dressing over the salad and toss gently to coat.
5. Serve immediately for the freshest flavor.

This salad combines earthy spelt with creamy avocado and tangy lime dressing, offering a refreshing and filling dish that’s perfect for St. Patrick’s Day celebrations. The toasted sunflower seeds provide a nice crunch that contrasts beautifully with the creamy avocado.

Farro and Roasted Veggie Salad with Balsamic Glaze

This warm farro salad with roasted vegetables is a perfect blend of earthy farro, roasted carrots, and Brussels sprouts, topped off with a balsamic glaze. It’s hearty and flavorful, making it an ideal dish for your St. Patrick’s Day celebration.

Ingredients:

• For the Salad:
  • 1 cup farro, cooked and cooled
  • 1 cup Brussels sprouts, halved and roasted
  • 1 cup carrots, diced and roasted
  • 1/4 cup chopped fresh thyme
  • 1/4 cup toasted pine nuts
• For the Dressing:
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste
  • 2 tablespoons balsamic glaze (for drizzling)

Instructions:

1. Cook farro according to package instructions, then let it cool.
2. Preheat your oven to 400°F (200°C). Roast Brussels sprouts and carrots with a drizzle of olive oil, salt, and pepper for about 25 minutes or until tender and slightly caramelized.
3. In a large bowl, combine farro, roasted Brussels sprouts, carrots, fresh thyme, and toasted pine nuts.
4. Whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl to create the dressing.
5. Drizzle the dressing over the salad and toss gently to coat. Drizzle the balsamic glaze on top before serving.

The combination of warm roasted vegetables and nutty farro, enhanced by the tangy balsamic glaze, makes this salad a savory and satisfying addition to any St. Patrick’s Day meal. It’s a perfect mix of flavors and textures.

Chickpea and Quinoa Salad with Green Herb Pesto

This hearty and vibrant salad brings together the protein-packed goodness of chickpeas and quinoa with a rich green herb pesto. Perfect for St. Patrick’s Day, it celebrates green vegetables and fresh herbs, making it a fresh and fulfilling dish.

Ingredients:

• For the Salad:
  • 1 cup quinoa, cooked and cooled
  • 1 cup cooked chickpeas (canned or fresh)
  • 1/2 cup chopped cucumber
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup chopped fresh parsley
• For the Green Herb Pesto:
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup pine nuts
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • Salt and pepper to taste

Instructions:

1. Cook quinoa according to package instructions and let it cool.
2. In a large bowl, combine quinoa, chickpeas, cucumber, red onion, and fresh parsley.
3. In a food processor, blend basil, parsley, pine nuts, olive oil, lemon juice, garlic, salt, and pepper until smooth. If the pesto is too thick, add a little more olive oil to reach your desired consistency.
4. Toss the quinoa and chickpea mixture with the green herb pesto until fully coated.
5. Serve immediately, or refrigerate for up to 1 hour for flavors to meld.

This salad is a delightful combination of earthy quinoa and chickpeas, with the fresh green pesto adding brightness and richness. It’s a filling, nutrient-packed option perfect for any St. Patrick’s Day gathering.

Barley and Roasted Sweet Potato Salad with Tahini Dressing

This hearty and flavorful salad features tender barley and roasted sweet potatoes, paired with a creamy tahini dressing. The sweetness of the roasted sweet potatoes and the nutty barley create a comforting yet fresh dish, perfect for celebrating St. Patrick’s Day with a nutritious twist.

Ingredients:

• For the Salad:
  • 1 cup barley, cooked and cooled
  • 2 medium sweet potatoes, peeled and cubed
  • 1/4 cup pomegranate seeds
  • 1/4 cup chopped fresh parsley
  • 1/4 cup pumpkin seeds (or your choice of nuts)
• For the Dressing:
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon maple syrup
  • Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Roast the sweet potato cubes with olive oil, salt, and pepper for about 25-30 minutes, until tender and caramelized.
2. Cook barley according to package instructions, then allow it to cool.
3. In a large bowl, combine cooked barley, roasted sweet potatoes, pomegranate seeds, parsley, and pumpkin seeds.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper until smooth.
5. Drizzle the tahini dressing over the salad and toss gently to combine. Serve immediately or refrigerate for up to 1 hour.

This salad’s sweet and savory balance, enhanced by the creamy tahini dressing, makes it a satisfying dish to celebrate St. Patrick’s Day. It’s full of vibrant colors, delicious textures, and wholesome ingredients.

Freekeh and Cucumber Salad with Lemon Dill Dressing

A fresh and crunchy freekeh salad, paired with cool cucumbers and a zesty lemon dill dressing, brings together the best of springtime flavors. This dish is both light and filling, making it a perfect addition to your St. Patrick’s Day feast.

Ingredients:

• For the Salad:
  • 1 cup freekeh, cooked and cooled
  • 1 large cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup chopped fresh dill
  • 1/4 cup crumbled feta cheese (optional)
• For the Dressing:
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • Salt and pepper to taste

Instructions:

1. Cook freekeh according to package instructions and allow it to cool.
2. In a large bowl, combine freekeh, diced cucumber, red onion, dill, and feta cheese if using.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until well combined.
4. Drizzle the lemon dill dressing over the salad and toss to combine.
5. Serve immediately or chill for up to 1 hour before serving.

This salad is a delightful mix of crunchy cucumber and earthy freekeh, with a refreshing lemon dill dressing that makes it perfect for St. Patrick’s Day. It’s both light and full of flavor, offering a green and vibrant dish to celebrate the holiday.

Chickpea and Spinach Salad with Pesto and Pine Nuts

Packed with protein and greens, this salad features chickpeas and spinach, tossed in a vibrant pesto sauce and topped with crunchy pine nuts. It’s a nutrient-dense and filling salad with a fresh, herby flavor, perfect for a St. Patrick’s Day meal.

Ingredients:

• For the Salad:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups fresh spinach leaves
  • 1/4 cup sliced red bell pepper
  • 1/4 cup pine nuts, toasted
  • 1/4 cup shaved Parmesan (optional)
• For the Pesto:
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh parsley leaves
  • 1/4 cup grated Parmesan
  • 1/4 cup pine nuts
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste

Instructions:

1. Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, until golden brown. Set aside.
2. In a blender or food processor, combine basil, parsley, Parmesan, pine nuts, olive oil, lemon juice, salt, and pepper. Blend until smooth.
3. In a large bowl, combine chickpeas, spinach, and red bell pepper. Toss with the pesto sauce until evenly coated.
4. Top with toasted pine nuts and shaved Parmesan if desired.
5. Serve immediately or refrigerate for up to 1 hour to allow the flavors to meld.

This bright and herby salad, with the earthy chickpeas and fresh spinach, is complemented by the creamy, tangy pesto. It’s a wholesome, satisfying dish perfect for a festive St. Patrick’s Day meal.

Note: More recipes​ are coming soon!