35+ Healthy Saturday Dairy-Free Salad Recipes You Can Try

When it comes to enjoying a relaxed Saturday, there’s nothing better than a light, satisfying salad that requires minimal effort but delivers maximum flavor.

Whether you’re looking for a quick lunch, a crowd-pleasing side dish for your weekend gathering, or a nutritious meal that leaves you feeling energized, dairy-free salads are an excellent choice.

These versatile dishes are full of fresh ingredients, vibrant colors, and delicious dressings that make them perfect for any occasion.

In this blog post, we’ll explore over 35 unique dairy-free salad recipes that are both healthy and delicious.

From crunchy and tangy to sweet and savory, these salads are sure to become your new weekend favorites!

With so many choices, you’ll never have to settle for a boring salad again.

These recipes incorporate a variety of fresh vegetables, fruits, nuts, seeds, and dairy-free dressings that bring incredible flavor and texture to your plate.

If you’re looking to elevate your salad game, keep reading to find the best dairy-free options that are perfect for your Saturday meals!

35+ Healthy Saturday Dairy-Free Salad Recipes You Can Try

Whether you’re preparing for a family gathering, meal prepping for the week ahead, or just craving something light and fresh for your Saturday lunch, these 35+ dairy-free salad recipes will keep your taste buds excited and your body nourished.

From roasted vegetables to creamy avocado dressings, there’s a salad for every taste and preference.

Not only do these salads feature a wide variety of ingredients, but they are also incredibly easy to make, so you can spend less time in the kitchen and more time enjoying the weekend.

Embrace the freshness and vitality of these dairy-free options, and enjoy the perfect balance of nutrition and flavor in every bite.

It’s time to add some new salad recipes to your weekend rotation and feel good about what you’re eating!

Mediterranean Chickpea Salad

This Mediterranean Chickpea Salad is a fresh and vibrant dish perfect for a lazy Saturday lunch. Packed with protein-rich chickpeas, fresh vegetables, and a tangy lemon vinaigrette, it is both satisfying and healthy. It’s an ideal salad for those looking to enjoy a dairy-free, wholesome meal that bursts with Mediterranean flavors.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup Kalamata olives, pitted and halved
• 2 tbsp extra virgin olive oil
• Juice of 1 lemon
• Salt and black pepper, to taste

Instructions:

1. In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red onion, parsley, mint, and olives.
2. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Let the salad sit for 10–15 minutes to allow the flavors to meld.
5. Serve immediately or refrigerate for up to 2 days.

This Mediterranean Chickpea Salad is a crowd-pleaser that’s easy to make and even easier to love. It’s nutrient-packed and versatile enough to serve as a main or side dish. Enjoy it with warm pita bread or on its own for a refreshing dairy-free delight.

Thai-Inspired Mango and Cucumber Salad

Bring a burst of tropical flavor to your Saturday table with this Thai-inspired Mango and Cucumber Salad. Sweet, tangy, and slightly spicy, this salad is a symphony of textures and flavors. The combination of ripe mangoes, crisp cucumbers, and a zesty lime dressing makes it an unforgettable dish for a warm day.

Ingredients:

• 1 ripe mango, peeled and thinly sliced
• 1 cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1 red chili, finely chopped (optional)
• 2 tbsp fresh cilantro, chopped
• 2 tbsp roasted peanuts, crushed
• Juice of 1 lime
• 1 tbsp rice vinegar
• 1 tbsp coconut aminos or soy sauce
• 1 tsp maple syrup

Instructions:

1. Combine mango, cucumber, red onion, chili, and cilantro in a large bowl.
2. In a small bowl, whisk together lime juice, rice vinegar, coconut aminos, and maple syrup.
3. Pour the dressing over the salad and gently toss to combine.
4. Sprinkle crushed peanuts on top before serving.

This Thai-inspired salad is a vibrant addition to your weekend meals. The harmonious balance of sweet, sour, and spicy makes it a standout option that’s dairy-free, healthy, and utterly delicious.

Kale and Quinoa Power Salad

Looking for a protein-packed, nutrient-dense salad? This Kale and Quinoa Power Salad is your answer! With earthy kale, fluffy quinoa, crunchy seeds, and a zesty mustard dressing, this salad will keep you energized for hours. It’s a perfect meal for a productive Saturday afternoon.

Ingredients:

• 2 cups kale, chopped and massaged
• 1 cup cooked quinoa
• 1/4 cup pumpkin seeds
• 1/4 cup sunflower seeds
• 1/4 cup dried cranberries
• 1/4 cup shredded carrots
• 2 tbsp extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, mix kale, quinoa, pumpkin seeds, sunflower seeds, dried cranberries, and carrots.
2. In a small bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, salt, and pepper.
3. Drizzle the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate for later.

This Kale and Quinoa Power Salad is as satisfying as it is nourishing. Packed with superfoods, it’s a dairy-free powerhouse that supports your health while tantalizing your taste buds.

Spicy Black Bean and Corn Salad

Spice up your Saturday with this zesty Black Bean and Corn Salad. It’s an explosion of bold flavors, featuring black beans, sweet corn, and a spicy lime dressing. Quick and easy to prepare, this salad is a fantastic option for lunch, picnics, or potlucks.

Ingredients:

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 red bell pepper, diced
• 1/4 cup red onion, chopped
• 1 jalapeño, finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and pepper, to taste

Instructions:

1. Combine black beans, corn, bell pepper, red onion, jalapeño, and cilantro in a large bowl.
2. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
3. Pour the dressing over the salad and toss well.
4. Chill in the refrigerator for 20 minutes before serving.

This Spicy Black Bean and Corn Salad is a bold and flavorful option for anyone who loves a bit of heat. It’s a perfect, dairy-free choice that’s quick to prepare and sure to impress.

Roasted Sweet Potato and Arugula Salad

For a heartier salad option, try this Roasted Sweet Potato and Arugula Salad. The warm, caramelized sweetness of the roasted potatoes pairs beautifully with the peppery arugula and a tangy balsamic vinaigrette. It’s a comforting yet fresh dish that’s perfect for Saturday evenings.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 4 cups arugula
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted pecans
• 1/4 cup dried cranberries
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes until tender and caramelized.
2. In a large bowl, combine arugula, red onion, pecans, and cranberries.
3. In a small bowl, whisk together balsamic vinegar, maple syrup, and a pinch of salt and pepper.
4. Add roasted sweet potatoes to the salad, drizzle with dressing, and toss gently.

This Roasted Sweet Potato and Arugula Salad is a comforting yet refreshing option that feels like a warm hug in a bowl. It’s dairy-free, easy to prepare, and perfect for a relaxed Saturday meal.

Cabbage and Apple Slaw with Lemon Dressing

This Cabbage and Apple Slaw is a refreshing and crunchy salad perfect for a Saturday afternoon. The combination of crisp cabbage and sweet apples, paired with a tangy lemon dressing, creates a satisfying balance of flavors. It’s a simple yet hearty salad that works as a side dish or a light meal.

Ingredients:

• 3 cups shredded green cabbage
• 1 large apple, thinly sliced
• 1/4 cup shredded carrots
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp honey (optional)
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine shredded cabbage, apple slices, shredded carrots, and red onion.
2. In a small bowl, whisk together lemon juice, apple cider vinegar, olive oil, honey, salt, and pepper.
3. Pour the dressing over the slaw and toss gently.
4. Let the slaw sit for 15–20 minutes to allow the flavors to develop before serving.

This Cabbage and Apple Slaw is a light yet satisfying salad that’s perfect for a weekend meal. The tartness of the apple and lemon adds brightness, while the cabbage provides a satisfying crunch. It’s a versatile, dairy-free dish that complements a variety of main courses.

Roasted Beetroot and Arugula Salad with Balsamic Glaze

This Roasted Beetroot and Arugula Salad is a bold and vibrant dish that makes for a deliciously earthy Saturday meal. The roasted beets’ natural sweetness is beautifully complemented by the peppery arugula and a tangy balsamic glaze. This salad is a feast for both the eyes and the palate.

Ingredients:

• 2 medium beets, peeled and cubed
• 2 tbsp olive oil
• 2 cups arugula
• 1/4 cup walnuts, toasted
• 1/4 cup crumbled dairy-free feta (optional)
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss beetroot cubes with olive oil, salt, and pepper, and spread on a baking sheet. Roast for 25–30 minutes until tender.
2. In a large bowl, combine arugula, roasted beets, toasted walnuts, and crumbled dairy-free feta.
3. In a small bowl, whisk together balsamic vinegar, maple syrup, salt, and pepper.
4. Drizzle the balsamic glaze over the salad and toss gently to combine.

This Roasted Beetroot and Arugula Salad is the epitome of earthy elegance. The sweet, roasted beets, peppery arugula, and nutty walnuts create a complex flavor profile, while the balsamic glaze adds a tangy finishing touch. This salad is a beautiful addition to any Saturday meal.

Avocado, Tomato, and Cucumber Salad with Lime Dressing

This Avocado, Tomato, and Cucumber Salad is the ultimate fresh and creamy salad. The creamy avocado pairs perfectly with juicy tomatoes and crisp cucumber, all dressed in a zesty lime dressing. It’s a light yet satisfying salad ideal for a laid-back Saturday lunch or as a side dish.

Ingredients:

• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine avocado, cherry tomatoes, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Drizzle the lime dressing over the salad and toss gently to combine.
4. Serve immediately for the freshest flavor.

This Avocado, Tomato, and Cucumber Salad is an effortlessly simple yet delicious dish that showcases the natural freshness of its ingredients. It’s perfect for a light lunch or a side salad with dinner, and its vibrant flavors are sure to make your Saturday meal feel special.

Apple and Pecan Salad with Maple Dijon Vinaigrette

The Apple and Pecan Salad is a delightful mix of crisp apples, crunchy pecans, and mixed greens, all tossed with a maple Dijon vinaigrette. This combination of sweet and savory makes it an ideal dish for a Saturday brunch or as a festive side salad for gatherings. The maple syrup adds a natural sweetness that elevates the entire dish.

Ingredients:

• 4 cups mixed greens (spinach, arugula, and baby kale)
• 1 large apple, thinly sliced
• 1/4 cup toasted pecans
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine mixed greens, sliced apple, toasted pecans, and dried cranberries.
2. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
3. Pour the dressing over the salad and toss gently.
4. Serve immediately for the best flavor.

This Apple and Pecan Salad is a perfect balance of sweetness, crunch, and freshness. The maple Dijon vinaigrette ties everything together with a rich, flavorful finish. It’s a fantastic salad that’s both light and satisfying, making it a great addition to any Saturday spread.

Spaghetti Squash Salad with Lemon-Tahini Dressing

This Spaghetti Squash Salad is a unique and nourishing dish that’s both hearty and refreshing. Roasted spaghetti squash strands serve as a base for the salad, topped with a creamy lemon-tahini dressing and fresh vegetables. It’s a delicious dairy-free option that’s filling yet light, perfect for a Saturday afternoon meal.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup cucumber, diced
• 1/4 cup fresh parsley, chopped
• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half, remove seeds, and drizzle with olive oil. Roast for 30–40 minutes until tender.
2. Once roasted, use a fork to scrape the squash into strands.
3. In a large bowl, combine spaghetti squash strands, cherry tomatoes, red onion, cucumber, and parsley.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently.

This Spaghetti Squash Salad with Lemon-Tahini Dressing is a refreshing twist on traditional salads. The spaghetti squash provides a satisfying texture, while the lemon-tahini dressing adds a creamy, tangy flavor. It’s a hearty yet light, dairy-free dish that’s perfect for a cozy Saturday meal.

Grilled Zucchini and Corn Salad with Avocado Dressing

This Grilled Zucchini and Corn Salad is a smoky, sweet, and tangy dish that brings the flavors of summer to your Saturday table. The grilled zucchini and corn create a beautiful charred flavor, which pairs perfectly with a creamy, dairy-free avocado dressing. It’s a filling yet fresh salad that’s easy to make and perfect for a warm day.

Ingredients:

• 2 medium zucchinis, sliced into rounds
• 2 ears of corn, husked
• 1 ripe avocado, peeled and pitted
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tbsp cilantro, chopped
• Salt and pepper, to taste
• 1/4 tsp chili powder (optional)

Instructions:

1. Preheat your grill or grill pan over medium heat.
2. Grill the zucchini slices for about 2–3 minutes per side until tender and slightly charred. Grill the corn for about 8–10 minutes, turning occasionally until it’s charred.
3. In a blender or food processor, combine avocado, lime juice, olive oil, cilantro, salt, and pepper. Blend until smooth to create the dressing.
4. Cut the corn kernels off the cob and place them in a large bowl. Add the grilled zucchini.
5. Pour the avocado dressing over the salad and toss gently. Serve immediately.

The Grilled Zucchini and Corn Salad with Avocado Dressing is a flavorful, healthy dish that feels like a taste of summer. The smoky vegetables combined with the creamy avocado dressing make it an irresistible, dairy-free salad perfect for a Saturday gathering or a simple weeknight dinner.

Fennel, Orange, and Olive Salad

This Fennel, Orange, and Olive Salad is a bright, refreshing dish that balances sweet, savory, and slightly tangy flavors. The crunch of fennel, paired with the juicy oranges and briny olives, makes this a unique and exciting salad for any Saturday meal. It’s light, dairy-free, and packed with antioxidants and vitamin C.

Ingredients:

• 1 large fennel bulb, thinly sliced
• 2 large oranges, peeled and sliced
• 1/4 cup Kalamata olives, pitted and halved
• 1/4 red onion, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Salt and black pepper, to taste
• Fresh mint leaves for garnish

Instructions:

1. In a large bowl, combine sliced fennel, orange slices, olives, and red onion.
2. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with fresh mint leaves before serving.

This Fennel, Orange, and Olive Salad is an exotic yet simple salad that’s perfect for a refreshing side dish. The sweetness of the orange contrasts beautifully with the crisp fennel and briny olives, creating a balanced, dairy-free salad that will impress your guests or make for a light meal.

Sweet Potato and Kale Salad with Tahini-Lemon Dressing

This Sweet Potato and Kale Salad is a hearty, nutrient-packed option that’s perfect for a filling Saturday lunch or dinner. The roasted sweet potatoes add a natural sweetness that pairs wonderfully with the earthy kale and creamy tahini-lemon dressing. It’s a wholesome, satisfying, and dairy-free salad that’s sure to become a favorite.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, chopped and massaged
• 1/4 cup sunflower seeds
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 2 tbsp tahini
• Juice of 1 lemon
• 1 tbsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized.
2. In a large bowl, massage kale with a pinch of salt for a minute to soften it.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, salt, and pepper until smooth.
4. Add roasted sweet potatoes, sunflower seeds, and dried cranberries to the kale. Drizzle with tahini-lemon dressing and toss gently to combine.

This Sweet Potato and Kale Salad with Tahini-Lemon Dressing is a perfect balance of flavors and textures. The creamy tahini dressing and the sweetness of the roasted sweet potatoes create a comforting yet fresh salad that’s dairy-free and packed with nutrients.

Carrot and Chickpea Salad with Cumin Dressing

This Carrot and Chickpea Salad with Cumin Dressing is a vibrant, flavorful dish that’s both simple and satisfying. The chickpeas provide protein, while the carrots add a sweet crunch. Tossed in a cumin-spiced dressing, this salad brings together earthy, savory, and slightly spicy notes in every bite.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 large carrots, grated
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine chickpeas, grated carrots, and fresh parsley.
2. In a small bowl, whisk together olive oil, lemon juice, cumin, paprika, salt, and pepper.
3. Pour the cumin dressing over the salad and toss to coat evenly.
4. Let the salad sit for 10 minutes to allow the flavors to meld before serving.

This Carrot and Chickpea Salad with Cumin Dressing is a simple yet flavorful dairy-free dish that can be made in no time. It’s a great choice for a quick lunch or a side dish to complement other meals. The combination of cumin and lemon adds a zesty and earthy flavor that elevates the salad.

Pomegranate and Avocado Salad with Cilantro-Lime Dressing

This Pomegranate and Avocado Salad with Cilantro-Lime Dressing is a refreshing, colorful dish full of textures and bright flavors. The creamy avocado pairs beautifully with the juicy pomegranate seeds, while the cilantro-lime dressing adds a tangy, herbaceous finish. It’s a perfect, dairy-free salad for a Saturday brunch or a light dinner.

Ingredients:

• 1 ripe avocado, diced
• 1/2 cup pomegranate seeds
• 1 cup mixed greens (spinach, arugula, etc.)
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine avocado, pomegranate seeds, mixed greens, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Drizzle the cilantro-lime dressing over the salad and toss gently to combine.
4. Serve immediately for the freshest flavor.

This Pomegranate and Avocado Salad with Cilantro-Lime Dressing is a delightful combination of creamy, crunchy, and juicy textures. The tangy dressing ties everything together, making this salad a perfect, dairy-free dish to enjoy on a relaxing Saturday.

Note: More recipes are coming soon!