27+ Flavorful Summer BBQ Salad Recipes to Wow Your Cookout Guests

Whether you’re firing up the grill for a family cookout, hosting a weekend gathering with friends, or simply enjoying a laid-back summer evening outdoors, the right side dishes can make all the difference.

That’s where this roundup of 27+ Summer BBQ Salad Recipes comes in!

From crunchy, veggie-packed slaws to cool, refreshing fruit salads and hearty grain bowls, these recipes are designed to complement smoky grilled meats, veggie burgers, and everything in between.

You’ll find classics like creamy potato salad, along with creative spins like grilled peach & burrata or spicy mango cabbage slaw.

This list is perfect for mixing things up throughout the season, giving you salad ideas that range from light and crisp to bold and flavorful — all guaranteed to bring sunshine to your plate.

27+ Flavorful Summer BBQ Salad Recipes to Wow Your Cookout Guests

With these 27+ summer BBQ salad recipes, your cookouts will go from great to unforgettable.

Each salad offers a delicious balance of textures, flavors, and seasonal ingredients—whether you’re in the mood for something zesty and citrusy, bold and smoky, or cool and creamy.

Best of all, they’re simple to prepare and perfect for feeding a crowd.

Remember, a great BBQ isn’t just about what’s on the grill—it’s also about the vibrant, fresh sides that round out the meal.

Grilled Corn & Avocado Summer Salad

This smoky, creamy, and zesty salad is a flavor-packed celebration of summer produce.

Perfect for backyard BBQs, the combination of charred sweet corn, buttery avocado, and tangy lime dressing makes this dish irresistible for guests and easy to prepare in advance.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, diced
• 1 pint cherry tomatoes, halved
• ¼ red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: 1 jalapeño, finely diced for heat

Instructions:

1. Preheat grill to medium-high heat. Grill corn for 8–10 minutes, turning occasionally until lightly charred. Let cool, then slice kernels off the cob.
2. In a large bowl, combine corn kernels, avocado, cherry tomatoes, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Add jalapeño if using.
4. Pour dressing over the salad and gently toss to combine.
5. Chill for 15–30 minutes before serving to let flavors meld.

This salad is a beautiful balance of smoky, sweet, and tangy flavors that bring freshness to heavier BBQ mains.

It’s always a crowd-pleaser and travels well for potlucks or outdoor gatherings.

Tangy Cucumber & Watermelon Feta Salad

This refreshing salad is a summer essential, offering a cooling contrast to smoky grilled meats.

Juicy watermelon, crisp cucumbers, salty feta, and a light mint-lime dressing create a sweet-savory blend that’s both hydrating and satisfying.

Ingredients:

• 4 cups seedless watermelon, cubed
• 2 cups cucumber, thinly sliced
• ½ cup feta cheese, crumbled
• ¼ cup red onion, thinly sliced
• 2 tbsp fresh mint, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine watermelon, cucumber, red onion, and feta cheese.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour dressing over the salad and gently toss to coat.
4. Sprinkle fresh mint on top and chill for at least 20 minutes before serving.

Bright and light, this salad adds a burst of color and flavor to any BBQ spread.

It’s especially welcome on hot days when you want something cool and crisp to cut through the richness of grilled fare.

Smoky BBQ Ranch Pasta Salad

This hearty and flavorful salad is made to satisfy. With rotini pasta, grilled veggies, black beans, and a creamy BBQ ranch dressing, it’s the perfect side—or even main—for hungry guests.

It’s a fusion of classic comfort and bold BBQ taste.

Ingredients:

• 8 oz rotini pasta
• 1 cup grilled zucchini, chopped
• 1 cup grilled bell peppers, sliced
• ½ cup red onion, diced
• 1 cup canned black beans, drained and rinsed
• ¼ cup chopped green onions
• ½ cup BBQ sauce
• ½ cup ranch dressing
• Salt and pepper to taste

Instructions:

1. Cook pasta according to package instructions. Drain and rinse with cold water.
2. Grill zucchini and bell peppers until lightly charred, then chop into bite-sized pieces.
3. In a large bowl, combine pasta, grilled veggies, red onion, black beans, and green onions.
4. In a separate bowl, mix BBQ sauce and ranch dressing until smooth.
5. Pour dressing over the salad and toss to coat evenly. Season with salt and pepper.
6. Chill for at least 30 minutes before serving.

This salad brings bold, smoky flavors with creamy comfort and is substantial enough to serve as a meal on its own.

It’s a guaranteed hit at any BBQ, balancing indulgence with just enough veggie goodness to keep it fresh.

Grilled Peach & Burrata Salad

A stunning combination of grilled peaches, creamy burrata, and fresh greens, this salad is the perfect marriage of savory and sweet.

It’s light yet indulgent, making it the ideal complement to any BBQ, especially when you want something elegant with minimal effort.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 tbsp olive oil
• 4 cups mixed arugula and spinach
• 1 ball burrata cheese
• ¼ cup toasted pecans or walnuts
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium heat. Brush peach halves with olive oil and place them on the grill, cut side down, for 3-4 minutes until grill marks appear.
2. In a large bowl, toss mixed greens with salt and pepper.
3. Once peaches are grilled, slice them into wedges and arrange them on top of the greens.
4. Tear the burrata into pieces and place them around the salad. Sprinkle with toasted pecans.
5. Drizzle balsamic glaze over the salad just before serving.

This salad has the perfect balance of sweet, savory, and creamy flavors.

The grilled peaches add a smoky sweetness, while the creamy burrata and crunchy nuts provide contrasting textures. It’s simple yet incredibly sophisticated, perfect for an elevated BBQ experience.

Southwest Black Bean & Quinoa Salad

Packed with protein and full of vibrant flavors, this hearty salad is perfect for a lighter BBQ side or even as a main dish.

The blend of black beans, quinoa, corn, and a zesty cilantro-lime dressing makes it both filling and refreshing.

Ingredients:

• 1 cup quinoa, cooked
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper, diced
• ½ red onion, finely chopped
• ¼ cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Cook quinoa according to package directions and let it cool slightly.
2. In a large bowl, combine quinoa, black beans, corn, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Chill for at least 30 minutes before serving.

This salad offers a great balance of protein, fiber, and vibrant flavors.

It’s hearty but refreshing, with a satisfying texture and zesty kick that pairs perfectly with grilled meats or can even stand alone as a vegetarian option.

Greek Grilled Chicken Salad

A fresh and flavorful salad with tender grilled chicken, crisp vegetables, and a tangy lemon-oregano dressing.

It’s inspired by classic Greek ingredients and is perfect for serving alongside your BBQ spread, offering a little taste of the Mediterranean.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• 4 cups mixed greens (lettuce, arugula, or spinach)
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup Kalamata olives
• ½ cup feta cheese, crumbled
• 2 tbsp fresh parsley, chopped
• For the dressing:
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Rub chicken breasts with olive oil, oregano, salt, and pepper.
2. Grill the chicken for 6-8 minutes per side or until fully cooked. Let it rest for a few minutes before slicing into strips.
3. In a large bowl, combine mixed greens, cucumber, tomatoes, red onion, olives, and feta.
4. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper to make the dressing.
5. Add the grilled chicken strips on top of the salad and drizzle with dressing. Garnish with fresh parsley.

This Greek-inspired salad offers a deliciously tangy and herbaceous flavor profile, with juicy grilled chicken and crisp veggies that make it satisfying and fresh.

It pairs beautifully with BBQ meats, offering a Mediterranean flair to your summer spread.

Grilled Mediterranean Couscous Salad

This Mediterranean-inspired couscous salad is loaded with vibrant ingredients and grilled veggies, making it the perfect addition to any BBQ.

With a refreshing lemon-herb dressing, it’s light yet hearty, offering a delightful blend of textures and tastes that everyone will enjoy.

Ingredients:

• 1 ½ cups couscous
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 cup cherry tomatoes, halved
• ¼ cup Kalamata olives, pitted and halved
• 1/3 cup crumbled feta cheese
• 2 tbsp fresh parsley, chopped
• Juice of 1 lemon
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Cook couscous according to package instructions, fluff with a fork, and let cool.
2. Preheat grill to medium-high heat. Grill zucchini and bell pepper slices for 3-4 minutes until charred and tender.
3. In a large bowl, combine couscous, grilled veggies, cherry tomatoes, olives, feta cheese, and parsley.
4. In a small bowl, whisk together lemon juice, olive oil, red wine vinegar, oregano, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine.

This couscous salad is a true celebration of Mediterranean flavors.

It’s light but satisfying, and the grilled veggies add a smoky depth that complements the fresh, zesty dressing. It’s a perfect choice to serve alongside grilled meats or as a vegetarian main.

Spicy Mango & Jicama Slaw

This vibrant and refreshing slaw takes the traditional coleslaw to the next level with the sweetness of mango and the crispness of jicama.

The spicy dressing adds a delightful kick, making this slaw an exciting side dish for any BBQ spread.

Ingredients:

• 1 small jicama, peeled and julienned
• 2 ripe mangoes, peeled and julienned
• 2 cups shredded cabbage (green or purple)
• ¼ cup cilantro, chopped
• 1 red chili, finely sliced (optional for spice)
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp honey
• 1 tsp chili powder
• Salt to taste

Instructions:

1. In a large bowl, combine jicama, mango, cabbage, cilantro, and red chili (if using).
2. In a small bowl, whisk together rice vinegar, lime juice, honey, chili powder, and salt.
3. Pour the dressing over the slaw and toss to combine.
4. Let the slaw sit in the refrigerator for 20–30 minutes to allow the flavors to meld before serving.

The combination of sweet, crunchy, and spicy makes this slaw a crowd-pleaser.

It’s a refreshing, vibrant dish that pairs wonderfully with grilled meats and adds a pop of color and flavor to your BBQ spread.

Charred Broccoli & Chickpea Salad with Lemon Tahini Dressing

This salad combines the richness of roasted chickpeas with charred broccoli, all brought together by a creamy lemon tahini dressing.

It’s a hearty yet nutritious salad that’s perfect for those looking for a delicious vegetarian side dish at their BBQ.

Ingredients:

• 2 cups broccoli florets
• 1 can chickpeas, drained and rinsed
• 1 tbsp olive oil (for roasting)
• 2 tbsp sesame seeds (optional)
• 2 tbsp tahini
• Juice of 1 lemon
• 1 garlic clove, minced
• 1 tbsp olive oil (for dressing)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss broccoli florets and chickpeas with 1 tbsp olive oil, salt, and pepper. Spread them out on a baking sheet.
2. Roast for 20-25 minutes, tossing halfway through, until broccoli is charred and chickpeas are crispy.
3. In a small bowl, whisk together tahini, lemon juice, minced garlic, 1 tbsp olive oil, salt, and pepper until smooth.
4. Once the broccoli and chickpeas are roasted, let them cool slightly before transferring them to a large bowl.
5. Drizzle the lemon tahini dressing over the salad and sprinkle sesame seeds on top before serving.

This salad is a wonderful balance of smoky, savory, and creamy flavors.

The roasted chickpeas add texture, and the charred broccoli brings a deep, earthy flavor, while the lemon tahini dressing ties it all together. It’s perfect for a healthy side dish that still feels indulgent.

Grilled Pineapple & Shrimp Salad

A tropical delight that brings together sweet grilled pineapple, tender shrimp, and a medley of fresh veggies, this salad is both refreshing and satisfying.

It’s light yet packed with flavor, making it the ideal pairing for grilled meats or as a standalone dish for seafood lovers.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 ripe pineapple, peeled and cut into rings
• 4 cups mixed greens (spinach, arugula, or lettuce)
• ½ red onion, thinly sliced
• 1 avocado, diced
• 2 tbsp olive oil
• Juice of 1 lime
• Salt and pepper to taste
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Fresh cilantro for garnish

Instructions:

1. Preheat grill to medium-high heat. Brush shrimp and pineapple rings with olive oil and season with smoked paprika, garlic powder, salt, and pepper.
2. Grill the shrimp for 2-3 minutes per side until pink and opaque. Grill the pineapple for 2-3 minutes on each side until caramelized and grill marks appear.
3. Slice the grilled pineapple into bite-sized pieces and combine with mixed greens, red onion, and avocado in a large bowl.
4. Add the grilled shrimp on top of the salad and drizzle with fresh lime juice.
5. Garnish with chopped cilantro before serving.

This salad brings tropical flavors and a smoky grilled touch to your BBQ spread.

The sweetness of the pineapple balances beautifully with the savory shrimp and creamy avocado, making each bite a delicious escape to the tropics.

Grilled Sweet Potato & Black Bean Salad

A hearty, smoky salad that’s both satisfying and packed with flavor.

Grilled sweet potatoes add a charred sweetness, and the black beans and cilantro-lime dressing provide a zesty and protein-packed punch. It’s perfect for vegetarians or as a vibrant side to your BBQ mains.

Ingredients:

• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• ¼ cup red onion, finely chopped
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste
• ¼ cup fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil (for dressing)
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat grill to medium-high heat. Toss sweet potato cubes with olive oil, cumin, salt, and pepper.
2. Grill the sweet potatoes for 12-15 minutes, turning occasionally, until tender and slightly charred.
3. In a large bowl, combine grilled sweet potatoes, black beans, red bell pepper, and red onion.
4. In a small bowl, whisk together lime juice, olive oil, apple cider vinegar, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss gently to combine. Garnish with fresh cilantro.

The sweet potatoes’ natural sweetness pairs perfectly with the smoky char and the tangy lime dressing.

This salad is hearty, filling, and offers a great balance of flavors that complement any grilled meats or can stand alone as a vegetarian option.

Roasted Beet & Goat Cheese Salad

This vibrant and earthy salad combines roasted beets, creamy goat cheese, and candied walnuts.

The earthy sweetness of the beets and the tang of goat cheese make it a sophisticated yet simple addition to any BBQ meal. It’s especially great for those looking for a light but flavorful salad.

Ingredients:

• 4 medium beets, peeled and cut into wedges
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups mixed greens (arugula, spinach, or butter lettuce)
• ½ cup goat cheese, crumbled
• ¼ cup candied walnuts
• 2 tbsp balsamic glaze
• 2 tbsp fresh parsley, chopped

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet wedges with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 30-35 minutes until tender and slightly caramelized.
2. In a large bowl, arrange the mixed greens and top with roasted beets, goat cheese, and candied walnuts.
3. Drizzle with balsamic glaze and garnish with fresh parsley just before serving.

This salad is a lovely balance of sweet, savory, and creamy textures, making it a sophisticated addition to any BBQ menu.

The earthy beets and tangy goat cheese are complemented by the crunch of the candied walnuts and the drizzle of balsamic, creating a well-rounded and indulgent side dish.

Zesty Grilled Cauliflower & Chickpea Salad

A smoky and vibrant salad that packs a punch of flavors and textures, this grilled cauliflower and chickpea salad is both nutritious and satisfying.

The roasted cauliflower adds depth, while the chickpeas offer a hearty bite, and the tangy lemon dressing brings it all together.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 2 cups baby spinach or arugula
• ½ red onion, thinly sliced
• 1 tbsp tahini
• Juice of 1 lemon
• 1 tbsp fresh parsley, chopped

Instructions:

1. Preheat grill to medium-high heat. Toss cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and pepper.
2. Grill cauliflower and chickpeas for about 10–12 minutes, turning occasionally, until cauliflower is tender and charred in spots.
3. In a large bowl, combine grilled cauliflower, chickpeas, spinach, and red onion.
4. In a small bowl, whisk together tahini, lemon juice, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss to combine. Garnish with fresh parsley.

The grilled cauliflower adds a smoky depth, while the chickpeas provide satisfying crunch and protein.

The lemon-tahini dressing adds brightness and creaminess, making this salad a flavorful and hearty addition to any BBQ.

Creamy Avocado & Cucumber Salad with Lime Dressing

This creamy, cool, and tangy salad is the ultimate summer side dish.

Fresh cucumbers and ripe avocados combine with a zesty lime dressing to create a refreshing salad that complements any grilled meat or as a refreshing side on its own.

Ingredients:

• 2 large avocados, diced
• 2 cucumbers, sliced
• 1 cup cherry tomatoes, halved
• 1 red onion, thinly sliced
• ¼ cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tbsp sour cream or Greek yogurt
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the diced avocados, cucumber slices, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, sour cream (or Greek yogurt), salt, and pepper until smooth.
3. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for a few minutes before serving.

This salad is the perfect balance of creamy and refreshing, with the creamy avocados pairing wonderfully with the cool cucumbers and tangy lime dressing.

It’s simple to make and a hit at any BBQ.

Spicy Grilled Eggplant & Tomato Salad

A flavorful, smoky salad with grilled eggplant and juicy tomatoes, this dish brings a touch of Mediterranean flair to your BBQ.

The addition of spicy harissa dressing and fresh herbs adds complexity and vibrancy, making it a standout side dish.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 2 cups cherry tomatoes, halved
• 2 tbsp olive oil
• 1 tbsp harissa paste (or to taste)
• 1 tbsp lemon juice
• 2 tbsp olive oil (for dressing)
• 1 tsp cumin
• Salt and pepper to taste
• ¼ cup fresh mint, chopped
• ¼ cup feta cheese, crumbled (optional)

Instructions:

1. Preheat grill to medium-high heat. Brush eggplant slices with olive oil, salt, and pepper.
2. Grill eggplant slices for 3-4 minutes per side until tender and slightly charred.
3. In a large bowl, combine grilled eggplant, cherry tomatoes, and fresh mint.
4. In a small bowl, whisk together harissa paste, lemon juice, olive oil, cumin, salt, and pepper to make the dressing.
5. Drizzle the spicy harissa dressing over the salad and toss gently. Top with crumbled feta cheese (optional).

This eggplant and tomato salad is bold and full of flavor, with the smoky grilled eggplant providing a satisfying base and the harissa dressing adding a spicy kick.

The fresh mint and feta offer refreshing and creamy contrasts, making it the perfect side to any BBQ dish.

Watermelon & Cucumber Feta Salad

A light, refreshing, and sweet-savory salad, this watermelon and cucumber feta salad is perfect for hot summer days.

The juicy watermelon and crisp cucumber are complemented by the saltiness of feta, making this salad a crowd-pleasing favorite.

Ingredients:

• 4 cups watermelon, cubed
• 2 cups cucumber, sliced
• 1 cup feta cheese, crumbled
• ¼ cup red onion, thinly sliced
• 2 tbsp fresh mint, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed watermelon, sliced cucumber, crumbled feta, red onion, and fresh mint.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine. Serve chilled.

This salad is light and hydrating, with a perfect balance of sweet, salty, and tangy flavors.

The watermelon and cucumber keep things refreshing, while the feta adds a creamy, salty contrast that makes this salad the ultimate BBQ side dish.

Roasted Carrot & Farro Salad with Tahini Dressing

A hearty and flavorful salad, this roasted carrot and farro salad is a great option for BBQs.

The nutty farro pairs perfectly with the sweet, caramelized carrots, and the creamy tahini dressing ties everything together with a subtle richness.

Ingredients:

• 4 medium carrots, peeled and sliced into rounds
• 1 cup farro, cooked
• 2 tbsp olive oil
• 1 tsp cumin
• Salt and pepper to taste
• ¼ cup fresh parsley, chopped
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water (to thin the dressing)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sliced carrots with olive oil, cumin, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.
2. In a large bowl, combine cooked farro, roasted carrots, and chopped parsley.
3. In a small bowl, whisk together tahini, lemon juice, water, salt, and pepper to create the dressing.
4. Drizzle the tahini dressing over the salad and toss to combine.

This salad is nutty, earthy, and full of flavor, making it a great side for grilled meats or a hearty vegetarian dish.

The tahini dressing adds a creamy richness that perfectly complements the sweet roasted carrots and chewy farro.

Spicy Roasted Brussels Sprout & Pomegranate Salad

This salad offers a perfect mix of roasted savory Brussels sprouts, crunchy pomegranate seeds, and a spicy dressing.

It’s a unique and vibrant addition to your BBQ spread, with flavors that blend heat, sweetness, and savory richness.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• 1 tsp chili flakes
• Salt and pepper to taste
• ½ cup pomegranate seeds
• 2 tbsp fresh parsley, chopped
• 2 tbsp balsamic vinegar
• 1 tbsp honey

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, chili flakes, salt, and pepper. Roast for 20-25 minutes, shaking the pan halfway through, until crispy and browned.
2. In a large bowl, combine roasted Brussels sprouts, pomegranate seeds, and fresh parsley.
3. In a small bowl, whisk together balsamic vinegar and honey to create the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.

The combination of spicy roasted Brussels sprouts and sweet pomegranate creates an exciting flavor profile.

The balsamic and honey dressing adds the perfect touch of tang and sweetness, making this a delightful and unique BBQ salad option.

Grilled Corn & Avocado Salad

This grilled corn and avocado salad is a flavorful and satisfying choice for your BBQ.

The sweet smokiness of the grilled corn, combined with creamy avocado and a tangy lime dressing, makes it a perfect complement to any BBQ spread.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• ¼ cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat. Grill the corn for 10-12 minutes, turning occasionally, until the kernels are charred and tender.
2. Remove the corn from the grill and allow it to cool slightly. Once cool, cut the kernels off the cob.
3. In a large bowl, combine the grilled corn, diced avocado, cherry tomatoes, red onion, and cilantro.
4. Drizzle with lime juice and olive oil, and season with salt and pepper. Toss gently to combine.

This salad is a delightful mix of smoky, creamy, and fresh flavors.

The grilled corn adds a satisfying charred sweetness, while the creamy avocado and zesty lime dressing make this a refreshing side dish for your BBQ.

Roasted Butternut Squash & Kale Salad

This hearty salad is packed with nutrients, featuring roasted butternut squash, massaged kale, and a tangy lemon dressing.

The sweetness of the squash and the robust kale make a perfect pair, ideal for a filling side at any BBQ.

Ingredients:

• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• Salt and pepper to taste
• 4 cups kale, chopped and stems removed
• 1 tbsp olive oil (for massaging)
• 1/4 cup dried cranberries
• ¼ cup pumpkin seeds
• Juice of 1 lemon
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper. Roast for 25-30 minutes, flipping halfway, until tender and lightly caramelized.
2. While the squash roasts, massage the kale with 1 tbsp of olive oil until it softens and darkens.
3. Once the squash is roasted, let it cool slightly before adding it to the kale along with dried cranberries and pumpkin seeds.
4. In a small bowl, whisk together lemon juice and apple cider vinegar to make the dressing, and pour over the salad. Toss gently to combine.

This salad is packed with earthy, sweet, and tangy flavors, making it the perfect hearty side dish for any BBQ.

The roasted squash pairs beautifully with the tender kale, and the pumpkin seeds and cranberries add delightful crunch and sweetness.

Mediterranean Chickpea & Cucumber Salad

This bright and tangy Mediterranean-inspired salad is a great option for a light side dish.

The chickpeas provide a protein-packed base, while the cucumbers and tomatoes add a refreshing burst of flavor. The lemon-oregano dressing ties it all together, making it a perfect BBQ companion.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 1/3 cup Kalamata olives, pitted and sliced
• 1/4 cup crumbled feta cheese
• 2 tbsp olive oil
• Juice of 1 lemon
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, olives, and feta cheese.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.

This Mediterranean chickpea salad is fresh, light, and full of flavor.

The cucumbers and tomatoes add freshness, while the chickpeas provide a satisfying bite. The feta cheese and olives add a salty, creamy contrast, making this salad a delicious side to any grilled meats or veggies.

Roasted Red Pepper & Quinoa Salad

This roasted red pepper and quinoa salad is a colorful, nutritious, and flavorful side dish. The quinoa provides a hearty base, while the roasted red peppers add sweetness and depth.

Tossed with fresh herbs and a zesty dressing, it’s the perfect complement to grilled meats or a standalone vegetarian option.

Ingredients:

• 1 cup quinoa, cooked
• 2 red bell peppers, roasted and sliced
• 1 cup cherry tomatoes, halved
• ¼ cup fresh basil, chopped
• ¼ cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally until charred and tender. Once roasted, remove the skins and slice the peppers.
2. In a large bowl, combine the cooked quinoa, roasted red peppers, cherry tomatoes, basil, and parsley.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.

This salad is both vibrant and filling, with the roasted peppers providing a sweet, smoky flavor that pairs perfectly with the light, nutty quinoa.

It’s fresh, hearty, and perfect for a summer BBQ.

Thai Mango & Cabbage Salad

This Thai-inspired salad combines crunchy cabbage, sweet mango, and a tangy peanut dressing.

It’s a fresh and zesty salad with just the right balance of sweet, sour, salty, and spicy flavors. Perfect for BBQs, this salad will add an exotic flair to your spread.

Ingredients:

• 2 cups cabbage, thinly sliced
• 1 large mango, peeled and julienned
• 1 red bell pepper, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp fresh mint, chopped
• 1/4 cup chopped peanuts (optional)
• 2 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp honey
• 1 tsp chili flakes

Instructions:

1. In a large bowl, combine cabbage, mango, red bell pepper, cilantro, and mint.
2. In a small bowl, whisk together rice vinegar, lime juice, fish sauce, honey, and chili flakes to make the dressing.
3. Drizzle the dressing over the salad and toss to combine. Top with chopped peanuts for extra crunch.

This Thai mango and cabbage salad is a bold and refreshing dish.

The sweetness of the mango balances the tangy dressing, while the crunch of the cabbage and peanuts adds texture. It’s perfect for adding some zesty variety to your BBQ menu.

Avocado, Corn, and Black Bean Salad

A delicious and hearty salad, this avocado, corn, and black bean salad is packed with flavor and texture.

The creamy avocado, sweet corn, and earthy black beans create a satisfying base, and the fresh lime dressing brings it all together for a perfect BBQ side.

Ingredients:

• 1 can black beans, drained and rinsed
• 2 cups corn kernels (fresh, frozen, or grilled)
• 2 ripe avocados, diced
• 1 red bell pepper, diced
• ¼ cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine black beans, corn, diced avocados, red bell pepper, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.

This salad is a vibrant and flavorful addition to any BBQ spread.

The creamy avocado and sweet corn balance the savory black beans, and the lime dressing adds a refreshing zing that will have everyone going back for more.