25+ Refreshing Sunday Gluten-Free Salad Recipes for Your Week

Sundays are for relaxation, indulging in good food, and preparing for the week ahead.

For many, a light, nutritious salad can be the perfect centerpiece for a Sunday meal that doesn’t weigh you down but still satisfies.

Whether you’re hosting a brunch, planning a picnic, or simply seeking a healthy lunch or dinner option, having a collection of gluten-free salad recipes on hand is essential.

These salads are not just gluten-free, but brimming with flavors, textures, and colors that make them perfect for a Sunday feast.

From hearty grain salads to refreshing veggie mixes and indulgent fruit blends, we’ve rounded up 25+ salad recipes that will make your Sundays both healthy and delicious.

Whether you need a side dish for your main course or a light meal on its own, these recipes are versatile and perfect for any occasion.

Get ready to dive into a world of crisp greens, tangy dressings, and savory toppings that’ll keep you coming back for more.

25+ Refreshing Sunday Gluten-Free Salad Recipes for Your Week

With so many options to choose from, these 25+ gluten-free Sunday salad recipes are designed to inspire and satisfy.

From vibrant Mediterranean blends to sweet fruit-based salads, there’s something for every palate.

The joy of these recipes lies not just in their flavors but in their simplicity and flexibility.

Perfect for serving family, friends, or just treating yourself to a healthy meal, these salads will elevate your Sundays and set the tone for the week ahead.

Embrace the freshness, explore the variety, and enjoy the goodness that comes with every bite.

Let these gluten-free salad recipes become a regular part of your Sunday routine and a reminder that healthy eating can be as delightful as it is nourishing.

Mediterranean Chickpea Salad

Packed with fresh vegetables, herbs, and a zesty lemon dressing, this gluten-free Mediterranean salad is not only nutritious but also bursting with flavor. Perfect for a light lunch or as a vibrant side dish, it combines the goodness of protein-rich chickpeas with the freshness of tomatoes, cucumbers, and olives.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled (optional)
• 2 tbsp fresh parsley, chopped
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, olives, and parsley.
2. In a small bowl or jar, whisk together the olive oil, lemon juice, oregano, salt, and black pepper until well combined.
3. Pour the dressing over the salad and gently toss until everything is evenly coated.
4. Sprinkle the crumbled feta cheese on top if using.
5. Let the salad sit for 10-15 minutes for the flavors to meld, then serve chilled or at room temperature.

A Mediterranean-style salad like this is a simple, gluten-free meal that stands out with its bright flavors and hearty texture. The combination of chickpeas and fresh veggies makes it a well-rounded dish that’s satisfying and rich in nutrients. Whether you’re serving it as a side or as a main course, its refreshing taste will add a touch of the Mediterranean to your Sunday.

Quinoa and Avocado Salad

This quinoa and avocado salad is both hearty and nourishing, making it an ideal gluten-free option for a satisfying Sunday meal. Packed with protein from the quinoa, healthy fats from the avocado, and a medley of vegetables, this salad is as nutritious as it is delicious. The lime dressing adds a citrusy kick that ties all the ingredients together.

Ingredients

• 1 cup cooked quinoa, cooled
• 1 avocado, diced
• 1 red bell pepper, diced
• 1/2 cup corn kernels (fresh or thawed if frozen)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1/3 cup extra-virgin olive oil
• 1/2 tsp ground cumin
• Salt and black pepper to taste

Instructions

1. In a large mixing bowl, combine the cooled quinoa, avocado, red bell pepper, corn, red onion, and cilantro.
2. In a separate small bowl, whisk together the lime juice, olive oil, cumin, salt, and black pepper.
3. Pour the dressing over the salad and gently toss until all the ingredients are well coated.
4. Serve immediately for a refreshing and satisfying dish or chill in the refrigerator for up to an hour before serving.

This quinoa and avocado salad is perfect for those seeking a balanced gluten-free option. The texture of the quinoa pairs perfectly with the creamy avocado and the crunchy bell pepper, creating a delightful variety in each bite. This salad is sure to impress with its vibrant colors and bright flavors, adding a burst of freshness to your Sunday menu.

Thai-Inspired Cabbage Salad

This Thai-inspired cabbage salad is a great gluten-free choice for anyone craving a crunchy, tangy, and slightly spicy dish. With a blend of shredded cabbage, carrots, and fresh herbs, topped with a light and zesty sesame-ginger dressing, it’s perfect as a side dish or a standalone meal. This salad brings the flavors of Thailand to your table, combining texture, flavor, and nutrition.

Ingredients

• 2 cups green cabbage, thinly shredded
• 1 cup red cabbage, thinly shredded
• 1 large carrot, julienned
• 1/4 cup fresh cilantro, chopped
• 2 tbsp fresh mint, chopped
• 1/4 cup unsalted peanuts, crushed (optional)
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 1 tbsp soy sauce or tamari for a gluten-free option
• 1 tbsp honey or maple syrup
• 1 clove garlic, minced
• 1/2 tsp grated ginger
• 1/4 tsp chili flakes (optional for heat)

Instructions

1. In a large mixing bowl, combine the green and red cabbage, carrot, cilantro, and mint.
2. In a separate small bowl, whisk together the sesame oil, rice vinegar, soy sauce or tamari, honey or maple syrup, minced garlic, ginger, and chili flakes.
3. Pour the dressing over the cabbage mixture and toss until everything is evenly combined.
4. Sprinkle the crushed peanuts on top before serving for added crunch.

This Thai-inspired cabbage salad is perfect for a refreshing side or a light main course. The combination of cabbage, carrot, and herbs creates a delightful crunch, while the sesame-ginger dressing infuses it with a bold and aromatic flavor. It’s a gluten-free dish that will spice up your Sunday spread and is great for sharing with friends and family.

Tropical Mango and Black Bean Salad

Bright and vibrant, this tropical mango and black bean salad combines the sweetness of ripe mango with the earthiness of black beans for a deliciously refreshing and nutritious gluten-free dish. The addition of avocado and a light lime dressing makes it perfect for summer gatherings or as a unique side for your Sunday meal.

Ingredients

• 1 mango, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 avocado, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1/3 cup extra-virgin olive oil
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine the mango, black beans, avocado, red bell pepper, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper until well combined.
3. Pour the dressing over the salad and gently toss until all ingredients are evenly coated.
4. Serve immediately for the freshest taste, or chill in the refrigerator for up to an hour before serving.

This tropical mango and black bean salad is a light yet hearty dish that’s perfect for adding a tropical flair to your Sunday meal. The natural sweetness of mango pairs beautifully with the creamy avocado and protein-rich black beans. The lime dressing enhances the flavors and adds a bright, citrusy finish. This is an ideal salad for those looking for a gluten-free dish that’s packed with texture and bold flavors.

Roasted Beet and Arugula Salad

This roasted beet and arugula salad is a beautiful blend of earthy roasted beets, peppery arugula, and creamy goat cheese, all drizzled with a balsamic vinaigrette. It’s gluten-free, refreshing, and perfect for a light, healthy Sunday lunch or a side dish that impresses at any gathering.

Ingredients

• 3 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and black pepper to taste
• 2 cups fresh arugula
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, chopped and toasted
• 1/4 cup balsamic vinegar
• 1/3 cup extra-virgin olive oil
• 1 tbsp honey
• 1 clove garlic, minced

Instructions

1. Preheat the oven to 400°F (200°C). Toss the beet wedges in 2 tbsp of olive oil and season with salt and black pepper. Spread them on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until tender.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, honey, and minced garlic to create the dressing.
3. In a large bowl, combine the arugula, roasted beets, goat cheese, and toasted walnuts.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately for a warm, satisfying salad or allow to cool to room temperature for a lighter option.

This roasted beet and arugula salad is a showcase of earthy, sweet, and tangy flavors. Roasting the beets brings out their natural sweetness, while the goat cheese adds a creamy contrast, and the walnuts provide a satisfying crunch. The balsamic vinaigrette ties everything together, creating a gluten-free dish that’s elegant and full of depth.

Cucumber and Tomato Pesto Salad

This cucumber and tomato pesto salad is a refreshing and herbaceous dish that’s both gluten-free and full of vibrant flavors. With the addition of a homemade basil pesto, it’s perfect as a light lunch or as a side to complement any main course.

Ingredients

• 2 cups cherry tomatoes, halved
• 1 large cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup pesto (homemade or store-bought)
• 1 tbsp lemon juice
• 1/3 cup extra-virgin olive oil
• Salt and black pepper to taste
• 1/4 cup pine nuts, toasted (optional)

Instructions

1. In a large bowl, combine the cherry tomatoes, cucumber slices, and red onion.
2. In a small bowl, mix the pesto with the lemon juice and olive oil until smooth. Add a bit of salt and black pepper to taste.
3. Pour the pesto dressing over the vegetables and toss until evenly coated.
4. Sprinkle the chopped basil and toasted pine nuts on top before serving.

This cucumber and tomato pesto salad is an easy, flavorful addition to your Sunday menu. The crisp cucumbers and sweet cherry tomatoes provide a refreshing base, while the pesto adds a rich and herby element. The lemon juice and olive oil dressing enhances the flavors without overpowering them. This dish is perfect for those looking for a gluten-free option that feels both satisfying and light.

Roasted Sweet Potato and Kale Salad

This roasted sweet potato and kale salad is a hearty, gluten-free dish that’s both satisfying and packed with nutrients. The combination of caramelized sweet potatoes, tender kale, and a tangy tahini dressing creates a balanced dish with flavors that complement each other perfectly. It’s perfect for a Sunday lunch or as a side for a holiday meal.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• Salt and black pepper to taste
• 4 cups kale, stems removed and chopped
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds (pepitas)
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 clove garlic, minced
• Water to thin, as needed

Instructions

1. Preheat the oven to 425°F (220°C). Toss the sweet potato cubes in olive oil, salt, and black pepper, and spread them evenly on a baking sheet. Roast for 20-25 minutes, or until golden and tender, flipping halfway through.
2. In a large bowl, add the kale and drizzle with a little olive oil and a pinch of salt. Massage the kale with your hands for a minute or two until it softens and becomes darker in color.
3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, minced garlic, and a few tablespoons of water until smooth. Adjust the consistency by adding more water if needed.
4. Add the roasted sweet potatoes, cranberries, and pumpkin seeds to the kale. Drizzle the tahini dressing over the top and toss gently to combine.
5. Serve immediately, or allow the salad to sit for 10 minutes to let the flavors meld together.

The roasted sweet potatoes add a rich, caramelized flavor to the salad, which pairs perfectly with the slightly bitter kale. The sweet and tart cranberries and the crunch of the pumpkin seeds provide texture and additional flavors. The tahini dressing adds a nutty creaminess that ties the whole dish together, making it a delicious gluten-free option for any Sunday.

Lentil and Spinach Salad with Lemon Vinaigrette

This lentil and spinach salad is an easy, protein-packed dish that’s both gluten-free and incredibly satisfying. The combination of tender lentils, fresh spinach, and a zesty lemon vinaigrette is ideal for a nutritious and flavorful meal. This salad works as a main course or a vibrant side dish for your Sunday feast.

Ingredients

• 1 cup cooked lentils (green or brown), cooled
• 4 cups fresh spinach
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup fresh parsley, chopped
• 1/4 cup lemon juice
• 1/3 cup extra-virgin olive oil
• 1 tbsp Dijon mustard
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine the cooked lentils, spinach, cherry tomatoes, cucumber, red onion, and parsley.
2. In a small bowl, whisk together the lemon juice, olive oil, Dijon mustard, salt, and black pepper to create the vinaigrette.
3. Pour the vinaigrette over the salad and toss gently to coat.
4. Sprinkle the crumbled feta cheese on top if desired and serve immediately.

This lentil and spinach salad is perfect for a light but filling gluten-free meal. The hearty lentils add protein and texture, while the fresh spinach brings a burst of greens. The lemon vinaigrette is tangy and bright, adding a refreshing contrast to the earthy lentils and the crisp vegetables. It’s a simple yet nutrient-rich salad that’s great for any Sunday gathering.

Caprese Salad with a Twist

This gluten-free Caprese salad is a classic Italian dish with a twist—adding roasted red peppers for an extra layer of sweetness and depth. With fresh mozzarella, juicy tomatoes, and basil, topped with a balsamic glaze, this salad is a perfect starter or side for your Sunday meal.

Ingredients

• 3 large tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/2 cup roasted red peppers, sliced
• 1/4 cup fresh basil leaves
• 1/4 cup balsamic glaze
• 2 tbsp extra-virgin olive oil
• Salt and black pepper to taste

Instructions

1. Arrange the tomato slices, mozzarella, and roasted red peppers on a serving plate, alternating and overlapping them for a visually appealing display.
2. Tuck the fresh basil leaves between the slices.
3. Drizzle the olive oil and balsamic glaze evenly over the salad.
4. Season with a pinch of salt and black pepper.
5. Serve immediately for a deliciously fresh and satisfying salad.

This Caprese salad with roasted red peppers is a twist on the classic, bringing new flavors that make the dish more dynamic. The sweetness of the roasted red peppers enhances the ripe tomatoes and the creamy mozzarella, while the fresh basil adds an aromatic touch. The balsamic glaze adds a rich, tangy finish that elevates the entire dish. It’s perfect for a Sunday appetizer or a side dish that will impress guests with its simplicity and flavor.

Quinoa and Chickpea Mediterranean Salad

This quinoa and chickpea Mediterranean salad is a vibrant, gluten-free option full of wholesome ingredients that make it perfect for a Sunday lunch or light dinner. The tangy feta, fresh vegetables, and zesty lemon dressing bring together a mix of textures and flavors that are both refreshing and satisfying.

Ingredients

• 1 cup cooked quinoa, cooled
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup kalamata olives, pitted and sliced
• 1/4 cup feta cheese, crumbled
• 1/4 cup fresh parsley, chopped
• 1/4 cup lemon juice
• 1/3 cup extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine the cooked quinoa, chickpeas, cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.
2. In a small bowl, whisk together the lemon juice, olive oil, red wine vinegar, dried oregano, salt, and black pepper to create the dressing.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve chilled or at room temperature.

This quinoa and chickpea Mediterranean salad is packed with protein and fiber, making it a fulfilling gluten-free dish that’s perfect for any occasion. The combination of juicy tomatoes, crunchy cucumber, and creamy feta, all brought together by the lemon dressing, creates a dish that’s as delicious as it is nutritious. The Mediterranean flavors make this salad an ideal choice for Sunday gatherings or as a light and refreshing meal.

Thai-Inspired Cucumber and Carrot Salad

This Thai-inspired cucumber and carrot salad is a quick, gluten-free dish with a perfect balance of sweet, tangy, and spicy flavors. Fresh vegetables and a simple homemade dressing bring a taste of Southeast Asia to your Sunday table. This salad is perfect on its own or as a side to complement grilled dishes.

Ingredients

• 2 cucumbers, thinly sliced
• 2 large carrots, julienned
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup peanuts, chopped
• 2 tbsp fish sauce (or soy sauce for a vegetarian version)
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp honey
• 1 small red chili, finely chopped (optional)

Instructions

1. In a large bowl, combine the cucumber, carrots, red bell pepper, and cilantro.
2. In a small bowl, whisk together the fish sauce, rice vinegar, lime juice, honey, and chopped chili to create the dressing.
3. Pour the dressing over the vegetables and toss to coat.
4. Sprinkle chopped peanuts on top and serve immediately.

This Thai-inspired cucumber and carrot salad is full of bold flavors and textures. The refreshing crunch of cucumber and the sweetness of carrots pair perfectly with the tangy, slightly spicy dressing. Topped with crunchy peanuts and fresh cilantro, it’s a gluten-free dish that’s both satisfying and vibrant. It’s an excellent choice for those looking for a flavorful, light addition to their Sunday meal.

Apple and Arugula Salad with Walnuts and Goat Cheese

This apple and arugula salad with walnuts and goat cheese is a gluten-free dish that’s both light and indulgent, perfect for a Sunday brunch or dinner. The combination of crisp apples, peppery arugula, creamy goat cheese, and crunchy walnuts, dressed with a simple honey-mustard vinaigrette, creates a refreshing and well-balanced salad.

Ingredients

• 2 cups arugula
• 1 large apple, thinly sliced (Honeycrisp or Fuji are ideal)
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup goat cheese, crumbled
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine the arugula, apple slices, walnuts, goat cheese, and dried cranberries.
2. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until well combined to make the vinaigrette.
3. Drizzle the vinaigrette over the salad and toss gently to coat.
4. Serve immediately for a fresh and satisfying gluten-free salad.

This apple and arugula salad is a delightful combination of sweet, savory, and tangy flavors. The crisp, slightly sweet apples complement the peppery arugula, while the goat cheese adds creaminess and the walnuts provide a satisfying crunch. The honey-mustard vinaigrette brings everything together with a touch of sweetness and tang, making this salad an elegant choice for a Sunday meal.

Chickpea and Avocado Salad with Cilantro Lime Dressing

This chickpea and avocado salad is a fresh, gluten-free dish that’s perfect for any Sunday gathering. The creamy avocado, hearty chickpeas, and vibrant vegetables are tossed in a cilantro lime dressing that’s tangy and zesty, making this salad both refreshing and satisfying.

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cucumber, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1/4 cup extra-virgin olive oil
• 1 tbsp honey or agave syrup
• Salt and black pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, avocado, cherry tomatoes, red onion, cucumber, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, honey, salt, and black pepper to create the dressing.
3. Pour the dressing over the salad and gently toss to combine.
4. Serve immediately or chill for up to an hour before serving for the flavors to meld.

This chickpea and avocado salad is both light and hearty, perfect for a gluten-free Sunday meal. The creamy avocado pairs beautifully with the earthy chickpeas, while the tomatoes and cucumber add a burst of freshness. The cilantro lime dressing adds a zesty finish, making this salad a delightful choice that is sure to impress.

Roasted Beet and Goat Cheese Salad

A gluten-free roasted beet and goat cheese salad is a wonderful combination of earthy, sweet, and tangy flavors. Roasting beets enhances their natural sweetness, and when paired with creamy goat cheese, crunchy walnuts, and a balsamic vinaigrette, this salad becomes a true Sunday indulgence.

Ingredients

• 3 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and black pepper to taste
• 4 cups mixed greens (e.g., arugula, spinach, and baby kale)
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted and roughly chopped
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1/3 cup extra-virgin olive oil

Instructions

1. Preheat the oven to 400°F (200°C). Toss the beet wedges with 2 tbsp of olive oil, salt, and black pepper. Arrange on a baking sheet lined with parchment paper and roast for 25-30 minutes or until tender, flipping halfway through.
2. In a large bowl, combine the mixed greens with the roasted beets, goat cheese, and walnuts.
3. In a small bowl, whisk together the balsamic vinegar, honey, and 1/3 cup olive oil to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or chill for up to 30 minutes before serving.

The roasted beets add a rich, earthy sweetness that pairs perfectly with the creamy goat cheese and crunchy walnuts. The balsamic vinaigrette adds a tangy balance to the dish, making each bite a delightful mix of flavors and textures. This salad is perfect as a stand-alone dish or as a sophisticated side for your Sunday meal.

Mexican Street Corn Salad (Esquites)

This Mexican street corn salad, known as esquites, is a gluten-free twist on the popular street food. The combination of sweet corn, creamy dressing, and a hint of lime and chili is perfect for summer Sundays or as a side dish to complement your main course. It’s full of flavor, vibrant, and sure to be a hit at any gathering.

Ingredients

• 3 cups corn kernels (fresh or frozen, thawed)
• 1/4 cup mayonnaise (or Greek yogurt for a lighter version)
• 1/4 cup crumbled cotija cheese (or feta as a substitute)
• 1 tbsp lime juice
• 1/2 tsp chili powder
• 1/4 tsp paprika
• 2 tbsp fresh cilantro, chopped
• Salt to taste

Instructions

1. In a large skillet over medium-high heat, add the corn kernels and cook for 4-5 minutes, stirring frequently, until the corn is lightly charred.
2. In a bowl, mix the mayonnaise, lime juice, chili powder, paprika, and a pinch of salt.
3. Add the cooked corn to the bowl and toss until the corn is evenly coated with the dressing.
4. Sprinkle the cotija cheese and cilantro over the top and gently toss to combine.
5. Serve warm or at room temperature.

This Mexican street corn salad is a true burst of flavor. The charred corn brings a smoky depth, while the creamy dressing and tangy lime add balance. The cotija cheese adds a salty creaminess, and the cilantro provides freshness. This salad is perfect for a Sunday barbecue or as a side dish that will steal the show.

Note: More recipes​ are coming soon!