25+ Fresh and Refreshing Sunday Salad Recipes for Every Occasion

Sundays are all about relaxation, family gatherings, and taking a well-deserved break from the busy workweek.

What better way to enjoy the day than with a delicious, fresh salad?

Whether you’re looking for a light lunch, a side dish to complement your main course, or a vibrant centerpiece for a weekend get-together, a salad can be the perfect answer.

A good Sunday salad is all about balancing healthy ingredients, vibrant colors, and satisfying flavors.

From crisp greens to hearty grains, roasted vegetables, and even sweet fruits, there’s no limit to the variety of flavors you can explore.

In this article, we’ve rounded up over 25 delightful salad recipes to inspire your next Sunday meal.

These easy-to-make, refreshing dishes are packed with fresh ingredients, perfect for a nourishing meal that feels indulgent yet light.

So, grab your favorite ingredients and get ready to try these creative salad recipes that will brighten your weekend!

25+ Fresh and Refreshing Sunday Salad Recipes for Every Occasion

Salads are an excellent way to enjoy a nutrient-packed meal that’s both delicious and versatile.

Whether you’re craving something tangy, sweet, savory, or filling, there’s a Sunday salad recipe for every palate.

These 25+ recipes can be customized to fit your dietary preferences, seasonal ingredients, and desired level of indulgence.

From simple green salads to bold grain-based options and refreshing fruit salads, these recipes will keep your Sunday meals exciting and satisfying.

Take the time to experiment with different textures, flavors, and dressings—your perfect Sunday salad is just waiting to be made!

Mediterranean Chickpea and Quinoa Salad

This refreshing Mediterranean-inspired salad is packed with wholesome ingredients like quinoa, chickpeas, and vibrant vegetables. It’s a balanced mix of protein, fiber, and bright flavors, making it an ideal Sunday lunch option. The tangy lemon vinaigrette ties it all together, creating a zesty and satisfying dish that feels both light and nourishing.

Ingredients

• 1 cup cooked quinoa
• 1 cup canned chickpeas, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons crumbled feta cheese (optional)

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine cooked quinoa, chickpeas, cherry tomatoes, cucumber, red onion, olives, and parsley.
2. In a small jar, whisk together olive oil, lemon juice, Dijon mustard, oregano, salt, and pepper. Shake well to emulsify.
3. Drizzle the dressing over the salad ingredients and toss gently to combine.
4. Sprinkle feta cheese on top, if using.
5. Serve immediately or chill for 30 minutes to let the flavors meld together.

This salad is a versatile crowd-pleaser. Its vibrant colors and tangy Mediterranean flavors make it the perfect centerpiece for a Sunday meal. Pair it with crusty bread or grilled chicken for an even heartier feast.

Berry Spinach and Walnut Salad with Honey Dressing

This colorful salad brings together the sweetness of fresh berries, the crunch of walnuts, and the earthy tones of spinach for a vibrant, healthful Sunday dish. The honey dressing adds a subtle sweetness that enhances the natural flavors, making it perfect for a light and cheerful meal.

Ingredients

• 4 cups fresh spinach leaves
• 1 cup fresh strawberries, sliced
• 1/2 cup blueberries
• 1/4 cup walnuts, toasted
• 1/4 cup goat cheese, crumbled

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/2 teaspoon Dijon mustard
• Pinch of salt

Instructions

1. In a large bowl, toss together spinach, strawberries, blueberries, and toasted walnuts.
2. In a small bowl, whisk olive oil, apple cider vinegar, honey, Dijon mustard, and a pinch of salt until smooth.
3. Drizzle the dressing over the salad and gently toss to coat the ingredients evenly.
4. Top with crumbled goat cheese before serving.

This salad is a delightful mix of textures and flavors. The juicy berries and creamy goat cheese make every bite feel indulgent, while the walnuts and spinach add a nutritional punch. It’s a fantastic dish for when you want something fresh, light, and packed with nutrients.

Southwestern Black Bean and Corn Salad

Bold and vibrant, this Southwestern-style salad combines black beans, corn, and fresh vegetables with a smoky lime dressing. It’s a quick, hearty option that’s ideal for a relaxed Sunday meal. This dish is bursting with flavor and pairs well with tortilla chips or grilled meats.

Ingredients

• 1 cup black beans, rinsed and drained
• 1 cup sweet corn kernels (fresh, canned, or frozen)
• 1 red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1 jalapeño, seeded and diced
• 1/4 cup fresh cilantro, chopped

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed lime juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine black beans, corn, bell pepper, red onion, jalapeño, and cilantro.
2. In a small jar or bowl, whisk together olive oil, lime juice, smoked paprika, cumin, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat all the ingredients.
4. Chill for 20 minutes before serving to enhance the flavors.

This salad is a zesty, flavorful dish that feels like a celebration of Southwestern cuisine. The smoky dressing elevates the simple ingredients, while the fresh cilantro and lime keep it bright and tangy. It’s perfect as a standalone dish or a vibrant side.

Citrus Avocado and Arugula Salad

This bright and refreshing salad combines the peppery bite of arugula with the creamy richness of avocado and the tangy sweetness of citrus fruits. Perfect for a relaxing Sunday, it’s light yet satisfying, and the citrus vinaigrette enhances the vibrant flavors beautifully.

Ingredients

• 4 cups arugula
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 avocado, sliced
• 2 tablespoons pomegranate seeds (optional)
• 2 tablespoons slivered almonds, toasted

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon honey
• 1/2 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. Arrange arugula in a large bowl or platter. Top with orange and grapefruit segments, avocado slices, pomegranate seeds, and toasted almonds.
2. In a small bowl, whisk together olive oil, orange juice, honey, Dijon mustard, salt, and pepper until well combined.
3. Drizzle the dressing over the salad just before serving and toss lightly to combine.

This salad is a celebration of textures and flavors, with juicy citrus, buttery avocado, and crunchy almonds coming together perfectly. It’s an elegant dish that will elevate any Sunday meal, leaving you refreshed and energized.

Roasted Sweet Potato and Kale Salad

This hearty and earthy salad combines roasted sweet potatoes with nutrient-dense kale, complemented by dried cranberries and crunchy pumpkin seeds. It’s a warming and nourishing dish that’s ideal for a Sunday when you want something filling yet wholesome.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 4 cups chopped kale, stems removed
• 1/4 cup dried cranberries
• 2 tablespoons pumpkin seeds
• 2 tablespoons feta cheese (optional)

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon maple syrup
• 1/2 teaspoon ground cinnamon
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with a drizzle of olive oil, salt, and pepper, and roast for 20–25 minutes, or until tender and golden.
2. In a large bowl, massage kale with a small amount of olive oil for 1–2 minutes to soften the leaves.
3. Add the roasted sweet potatoes, dried cranberries, and pumpkin seeds to the kale.
4. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, cinnamon, salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine. Top with feta cheese if desired.

This salad is a perfect balance of sweet, savory, and earthy flavors. The roasted sweet potatoes and cinnamon-infused dressing add warmth, while the kale and pumpkin seeds bring a satisfying crunch. It’s a comforting yet healthy option for a cozy Sunday.

Caprese Pasta Salad

This twist on a classic Caprese salad incorporates pasta for a more filling dish that’s ideal for a leisurely Sunday meal. With juicy tomatoes, fresh mozzarella, and aromatic basil, this salad is simple, flavorful, and perfect for sharing with loved ones.

Ingredients

• 2 cups cooked pasta (fusilli or penne works well)
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls (bocconcini)
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons balsamic glaze

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon minced garlic
• 1/2 teaspoon dried Italian herbs
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine cooked pasta, cherry tomatoes, mozzarella, and basil leaves.
2. In a small jar, whisk together olive oil, red wine vinegar, garlic, Italian herbs, salt, and pepper until well blended.
3. Pour the dressing over the pasta salad and toss until everything is coated evenly.
4. Drizzle with balsamic glaze just before serving for a touch of sweetness.

This salad brings together the classic Italian flavors of Caprese in a hearty pasta dish. It’s versatile enough to serve as a main or side, and its vibrant colors and bold flavors make it a delightful addition to any Sunday table.

Asian Cabbage and Noodle Salad

This vibrant and crunchy Asian-inspired salad is loaded with fresh cabbage, colorful vegetables, and tangy noodles, all tossed in a flavorful sesame dressing. It’s the perfect dish for a Sunday lunch, bringing together bold flavors and textures that are both refreshing and satisfying.

Ingredients

• 4 cups shredded cabbage (green or purple, or a mix of both)
• 1 cup cooked soba noodles (or any preferred noodle)
• 1 carrot, julienned
• 1/2 cucumber, julienned
• 2 green onions, thinly sliced
• 1/4 cup cilantro leaves, chopped
• 2 tablespoons sesame seeds, toasted

For the dressing:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine shredded cabbage, cooked soba noodles, carrot, cucumber, green onions, and cilantro.
2. In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, salt, and pepper to create the dressing.
3. Pour the dressing over the salad and toss everything together until well combined.
4. Sprinkle with toasted sesame seeds before serving.

This salad is an exciting combination of textures, with the crunchiness of the cabbage and vegetables contrasting beautifully with the soft noodles. The sesame dressing is aromatic and full of umami, making it a delicious and satisfying dish. Perfect for a light Sunday meal or as a side to a main course.

Roasted Beet and Goat Cheese Salad

With earthy roasted beets, tangy goat cheese, and a sweet balsamic glaze, this salad strikes the perfect balance of flavors. The richness of the cheese complements the sweetness of the beets, while the dressing ties it all together with a touch of acidity. It’s a sophisticated, healthy dish that’s perfect for a Sunday gathering or a quiet meal at home.

Ingredients

• 2 medium beets, peeled and roasted
• 4 cups mixed salad greens (arugula, spinach, or your favorite greens)
• 1/4 cup goat cheese, crumbled
• 1/4 cup walnuts, toasted
• 1/4 cup red onion, thinly sliced
• 2 tablespoons balsamic glaze

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Wrap the beets in foil and roast for 30–40 minutes, or until tender. Once cooled, peel and slice into rounds.
2. In a large bowl, toss the salad greens with sliced roasted beets, crumbled goat cheese, walnuts, and red onion.
3. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently. Finish with a drizzle of balsamic glaze on top.

The sweet and savory combination of roasted beets and goat cheese is a true winner in this salad. The toasted walnuts add a pleasant crunch, while the balsamic glaze provides a final touch of sophistication. This salad is a great way to enjoy seasonal vegetables and is perfect for a leisurely Sunday meal.

Grilled Peach and Burrata Salad

This summery salad features sweet, grilled peaches paired with creamy burrata cheese, fresh basil, and a drizzle of honey. The slightly charred peaches bring out their natural sweetness, creating a delightful contrast with the richness of the burrata. It’s a perfect light dish for a relaxing Sunday, bursting with fresh, seasonal flavors.

Ingredients

• 2 ripe peaches, halved and pitted
• 4 oz burrata cheese
• 4 cups mixed greens (arugula, baby spinach, or a combination)
• 2 tablespoons fresh basil, torn
• 1 tablespoon honey
• 2 tablespoons olive oil
• Salt and pepper, to taste

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon white balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. Preheat the grill or grill pan over medium heat. Drizzle the peach halves with olive oil and season with salt and pepper. Grill the peaches for 3-4 minutes on each side until grill marks appear and they soften slightly.
2. Arrange the mixed greens on a platter. Place the grilled peach halves on top and tear the burrata cheese into chunks, scattering it over the salad.
3. In a small bowl, whisk together olive oil, white balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and finish with a drizzle of honey and torn basil leaves.

This salad combines the best of summer flavors: sweet grilled peaches, rich burrata, and fresh herbs. The honey adds a touch of sweetness that complements the peaches perfectly, while the creamy burrata makes each bite indulgent. It’s an easy yet elegant salad, ideal for a Sunday brunch or a special occasion.

Greek Orzo Salad

This Greek-inspired orzo salad is a light yet hearty dish, packed with fresh vegetables, olives, and feta cheese. The orzo adds a bit of substance, making it a perfect meal for a Sunday. The lemon and oregano dressing gives the salad a Mediterranean touch that’s both bright and refreshing.

Ingredients

• 1 cup cooked orzo pasta
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped

For the dressing:

• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine the cooked orzo pasta, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
2. In a small bowl, whisk together the olive oil, lemon juice, oregano, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss until all ingredients are well coated.
4. Garnish with fresh parsley and serve immediately or chill for 30 minutes to let the flavors meld.

This Greek Orzo Salad is a well-balanced dish with a great combination of textures and flavors. The salty feta and olives contrast nicely with the crisp vegetables, while the lemony dressing adds a refreshing note. It’s a great dish for meal prep or as a side for grilled meats.

Lentil and Roasted Vegetable Salad

Packed with protein and fiber, this hearty salad combines earthy lentils with roasted vegetables for a wholesome and satisfying dish. It’s the perfect way to enjoy seasonal veggies, and the tangy mustard dressing gives it an extra layer of flavor.

Ingredients

• 1 cup cooked green or brown lentils
• 1 small zucchini, diced
• 1 red bell pepper, diced
• 1 medium carrot, peeled and chopped
• 1/2 red onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss zucchini, bell pepper, carrot, and onion with olive oil, salt, and pepper. Roast for 20–25 minutes, or until the vegetables are tender and slightly caramelized.
2. In a large bowl, combine the cooked lentils and roasted vegetables.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, maple syrup, salt, and pepper for the dressing.
4. Drizzle the dressing over the salad and toss gently. Garnish with fresh parsley before serving.

This salad is a filling and nourishing meal with a great balance of savory roasted vegetables and hearty lentils. The mustard and maple syrup dressing adds a nice tangy-sweet contrast that enhances the flavors. It’s perfect for a Sunday meal or as a filling lunch throughout the week.

Avocado, Tomato, and Corn Salad

This simple yet flavorful salad combines creamy avocado, sweet corn, and juicy tomatoes for a fresh and satisfying dish. The lime dressing adds a zesty kick that makes this salad perfect for any Sunday gathering or light meal.

Ingredients

• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cup sweet corn kernels (fresh, canned, or frozen)
• 1/4 cup red onion, finely chopped
• 2 tablespoons cilantro, chopped
• 1 tablespoon fresh lime juice

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon freshly squeezed lime juice
• 1/2 teaspoon chili powder
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine diced avocado, cherry tomatoes, corn, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, chili powder, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine, ensuring the avocado and vegetables are well coated.
4. Serve immediately or chill for 15 minutes to allow the flavors to meld.

This Avocado, Tomato, and Corn Salad is a fresh and vibrant dish that’s perfect for a light lunch or side. The creaminess of the avocado complements the sweetness of the corn, while the lime dressing adds brightness and tang. It’s an easy-to-make salad that brings together simple, healthy ingredients for a perfect Sunday meal.

Roasted Brussels Sprout and Quinoa Salad

This hearty and nutrient-packed salad combines roasted Brussels sprouts with fluffy quinoa, offering a perfect balance of textures. The combination of roasted sprouts, toasted nuts, and a tangy vinaigrette creates a satisfying dish that is both healthy and filling for a Sunday meal.

Ingredients

• 2 cups Brussels sprouts, trimmed and halved
• 1 cup cooked quinoa
• 1/4 cup walnuts, chopped
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes, or until they are golden brown and crispy on the edges.
2. In a large bowl, combine the cooked quinoa, roasted Brussels sprouts, walnuts, cranberries, and feta cheese.
3. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.

This salad is a wonderful blend of roasted flavors and fresh ingredients. The quinoa adds a soft, nutty base, while the Brussels sprouts bring a savory, slightly sweet crunch. The walnuts and cranberries provide extra texture and depth, making this a perfectly balanced dish for your Sunday spread.

Watermelon, Feta, and Mint Salad

This light and refreshing salad is the perfect dish to cool down with on a warm Sunday. The combination of juicy watermelon, salty feta, and fresh mint creates a wonderful contrast of flavors, while a tangy lime dressing ties it all together.

Ingredients

• 4 cups cubed watermelon
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh mint leaves, chopped
• 1/4 red onion, thinly sliced (optional)

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon honey
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine cubed watermelon, crumbled feta, mint leaves, and red onion (if using).
2. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper.
3. Drizzle the dressing over the watermelon mixture and toss gently to coat.
4. Serve immediately, or chill for 15 minutes to allow the flavors to meld.

This watermelon salad is a burst of refreshing flavors, making it a perfect side dish or light main for a Sunday gathering. The saltiness of the feta complements the sweet watermelon beautifully, while the mint and lime dressing add a bright, zesty finish.

Cauliflower Rice and Chickpea Salad

This plant-based, gluten-free salad offers a healthy twist on traditional grain-based salads. Using cauliflower rice as the base, it’s packed with fiber, protein from chickpeas, and fresh veggies, making it a light yet satisfying choice for a Sunday meal.

Ingredients

• 2 cups cauliflower rice (fresh or store-bought)
• 1 cup canned chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped

For the dressing:

• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper, to taste

Instructions

1. If using fresh cauliflower rice, pulse the cauliflower florets in a food processor until rice-sized pieces are formed.
2. In a large bowl, combine the cauliflower rice, chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
3. In a small bowl, whisk together olive oil, lemon juice, cumin, smoked paprika, salt, and pepper for the dressing.
4. Pour the dressing over the salad and toss well to combine.

This cauliflower rice and chickpea salad is light but filling, and the dressing adds a delightful smoky and tangy flavor. The cauliflower rice serves as a great low-carb base, while the chickpeas provide protein, making it a great plant-based option for a nourishing Sunday meal.

Note: More recipes​ are coming soon!