25+ Delicious Valentine’s Day Side Salad Recipes to Impress Your Person

Valentine’s Day is a special occasion to celebrate love, and what better way to express your affection than with a thoughtfully prepared meal?

While the main course often takes center stage, side salads are the unsung heroes of a romantic dinner—they add freshness, balance, and a pop of color to your plate.

Whether you’re preparing a simple, light side or an elaborate blend of flavors and textures, the right side salad can elevate your Valentine’s Day feast to the next level.

From vibrant greens and sweet fruit combinations to hearty roasted veggie salads and creamy, indulgent options, these 25+ recipes are perfect for showcasing your culinary skills and adding an extra touch of romance to the table.

Get ready to impress your loved one with these side salad ideas that are both visually stunning and full of flavor.

We’ve gathered a collection of unique and delicious recipes that cater to all tastes and preferences, so you can find the perfect complement to your main dish and create a memorable dining experience.

25+ Delicious Valentine’s Day Side Salad Recipes to Impress Your Person

Choosing the perfect side salad for your Valentine’s Day meal is about balancing flavors, textures, and presentation.

These 25+ recipes will help you transform any meal into a romantic celebration, full of love and thoughtfulness.

Whether you opt for a light and refreshing salad with citrusy notes, a hearty mix with roasted vegetables, or a sweet and tangy combination, each salad is sure to be a hit.

Don’t forget that the best part of any Valentine’s Day meal is sharing it with someone special.

With these side salad recipes, you’ll set the stage for a perfect night filled with good food, great company, and plenty of love.

Sweetheart Strawberry Spinach Salad

This bright, refreshing salad combines the classic pairing of strawberries and spinach with a hint of sweetness, perfect for a romantic Valentine’s Day meal. The addition of toasted almonds and crumbled goat cheese adds a luxurious texture and flavor contrast, making it an ideal complement to any main course.

Ingredients:

• 4 cups fresh baby spinach
• 1 ½ cups strawberries, sliced
• ½ cup crumbled goat cheese
• ¼ cup sliced almonds, toasted
• ¼ cup red onion, thinly sliced
• 3 tablespoons balsamic vinegar
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• ¼ cup extra-virgin olive oil
• Salt and black pepper to taste

Instructions:

1. In a large salad bowl, combine the spinach, strawberries, red onion, and crumbled goat cheese.
2. To prepare the dressing, whisk together the balsamic vinegar, honey, and Dijon mustard in a small bowl. Slowly drizzle in the olive oil while whisking to emulsify the dressing. Season with a pinch of salt and freshly ground black pepper.
3. Pour the dressing over the salad and toss gently to coat.
4. Sprinkle the toasted almonds on top and serve immediately.

This salad’s combination of sweet and savory flavors brings a light and elegant touch to your Valentine’s table. The toasted almonds provide a satisfying crunch, balancing the softness of the strawberries and goat cheese. The honey-balsamic dressing ties everything together, enhancing the natural flavors of the fresh ingredients.

Heart-Warming Roasted Beet and Arugula Salad

This hearty salad features tender roasted beets, a peppery arugula base, and creamy burrata, making it an indulgent side perfect for a romantic evening. The citrus vinaigrette adds a refreshing lift, highlighting the earthy sweetness of the beets.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 4 cups arugula
• 1 ball of burrata cheese
• ½ cup toasted walnuts, roughly chopped
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1 teaspoon honey
• ¼ cup extra-virgin olive oil
• Fresh thyme for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet wedges with olive oil, salt, and pepper. Place them 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 arugula and roasted beets. Drizzle with the orange and lemon juice, then add the honey and slowly whisk in the olive oil until the vinaigrette is well blended.
3. Arrange the salad on a serving plate, placing the burrata in the center. Sprinkle with toasted walnuts and garnish with fresh thyme.
4. Serve immediately and enjoy the warm, luxurious flavors.

The earthiness of the roasted beets combined with the richness of burrata and the crunch of walnuts makes this salad a standout choice for your Valentine’s Day dinner. The citrusy vinaigrette refreshes the palate, adding a subtle, zesty touch to the creamy cheese and sweet beets.

Crispy Chickpea and Pomegranate Salad

For a light yet satisfying side salad, this recipe brings together crispy roasted chickpeas, juicy pomegranate seeds, and fresh herbs. With a burst of color and flavor, this dish will add a festive flair to your celebration.

Ingredients:

• 1 can (15 oz) chickpeas, drained, rinsed, and patted dry
• 1 ½ tablespoons olive oil
• ½ teaspoon paprika
• ½ teaspoon cumin
• Salt and black pepper to taste
• 2 cups mixed greens (e.g., baby kale, arugula, romaine)
• ½ cup pomegranate seeds
• ¼ cup crumbled feta cheese
• 2 tablespoons chopped fresh mint
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• Water to thin (optional)

Instructions:

1. Preheat the oven to 425°F (220°C). In a bowl, toss the chickpeas with olive oil, paprika, cumin, salt, and pepper. Spread the chickpeas in a single layer on a baking sheet and roast for 20-25 minutes or until golden and crispy, shaking the pan halfway through.
2. In a mixing bowl, whisk together tahini, lemon juice, and maple syrup. Add a bit of water if needed to thin the dressing to your desired consistency.
3. Combine the mixed greens, pomegranate seeds, crumbled feta, and roasted chickpeas in a serving bowl. Drizzle with tahini dressing and sprinkle chopped mint over the top.
4. Serve immediately for the best texture and flavor.

The crispy chickpeas add an enjoyable crunch, while the pomegranate seeds lend a sweet and tart pop in every bite. The mint and feta bring freshness and tanginess that balance out the rich tahini dressing, making this salad a beautiful and satisfying addition to your Valentine’s Day meal.

Avocado and Grapefruit Salad with Cilantro Lime Dressing

This vibrant salad combines creamy avocado slices with juicy grapefruit segments, topped with a zesty cilantro lime dressing. It’s light, refreshing, and full of bright flavors, perfect for a romantic dinner to start the evening on a refreshing note.

Ingredients:

• 2 avocados, sliced
• 2 grapefruits, peeled and segmented
• 4 cups mixed greens (e.g., arugula, spinach, romaine)
• ½ red onion, thinly sliced
• ½ cup pomegranate seeds
• ¼ cup fresh cilantro, chopped
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 3 tablespoons olive oil
• Salt and black pepper to taste

Instructions:

1. In a bowl, mix the avocado slices, grapefruit segments, red onion, and mixed greens.
2. For the dressing, whisk together the lime juice, honey, and chopped cilantro in a small bowl. Slowly drizzle in the olive oil while whisking to create an emulsion. Season with salt and pepper.
3. Pour the dressing over the salad and gently toss to combine. Sprinkle with pomegranate seeds for a touch of sweetness and a pop of color.
4. Serve immediately for maximum freshness.

This salad’s combination of creamy avocado, tangy grapefruit, and sweet pomegranate seeds is truly unique, making it an elegant side dish for any special occasion. The cilantro lime dressing adds a vibrant, zesty kick that enhances the salad’s fresh, natural flavors.

Warm Brussels Sprout and Sweet Potato Salad

A comforting yet sophisticated salad that pairs roasted Brussels sprouts and sweet potatoes with cranberries, pecans, and a hint of maple vinaigrette. This dish is warm, hearty, and perfect for a cozy Valentine’s Day side.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 1 large sweet potato, peeled and cut into ½-inch cubes
• 1 tablespoon olive oil
• Salt and black pepper to taste
• ¼ cup dried cranberries
• ¼ cup pecans, roughly chopped
• 3 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 2 tablespoons Dijon mustard

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the Brussels sprouts and sweet potato cubes with olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20-25 minutes or until tender and slightly caramelized, flipping halfway through.
2. In a small bowl, whisk together the maple syrup, apple cider vinegar, and Dijon mustard to create the dressing.
3. In a serving bowl, combine the roasted Brussels sprouts and sweet potatoes with the dried cranberries and chopped pecans. Drizzle with the maple dressing and toss gently to coat.
4. Serve warm and enjoy the comforting flavors.

The caramelized sweetness of the roasted sweet potatoes pairs perfectly with the slight bitterness of Brussels sprouts. The cranberries add a touch of tartness, while the pecans provide a satisfying crunch. The maple dressing ties it all together, infusing a warm sweetness that complements the earthy vegetables.

Caprese Salad with a Twist

A classic Caprese salad gets a romantic touch with the addition of basil-infused olive oil, heirloom tomatoes, and heart-shaped mozzarella. This easy yet elegant side is perfect for a special Valentine’s Day dinner.

Ingredients:

• 2 large heirloom tomatoes, sliced
• 1 ball of fresh mozzarella, sliced into thick rounds
• Fresh basil leaves
• ½ cup cherry tomatoes, halved
• ½ cup fresh basil-infused olive oil (or regular olive oil with chopped basil mixed in)
• 1 tablespoon balsamic glaze
• Salt and black pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Arrange the slices of heirloom tomato and mozzarella on a serving platter, slightly overlapping them. Place a few fresh basil leaves between the slices.
2. Scatter the cherry tomatoes around the larger slices for a pop of color.
3. Drizzle the basil-infused olive oil and balsamic glaze over the salad. Sprinkle with salt and black pepper.
4. Garnish with additional fresh basil leaves and serve immediately.

The combination of juicy heirloom tomatoes, creamy mozzarella, and fresh basil creates a classic yet elevated salad perfect for a romantic night. The balsamic glaze adds depth and a touch of sweetness that pairs beautifully with the savory ingredients.

Arugula and Roasted Pear Salad with Walnuts and Gorgonzola

This elegant salad blends the peppery taste of arugula with the sweet, caramelized flavors of roasted pears, topped with toasted walnuts and crumbled gorgonzola cheese. The subtle tang of the dressing enhances the flavors, creating a memorable and romantic dish perfect for Valentine’s Day.

Ingredients:

• 2 pears, peeled, cored, and sliced
• 2 tablespoons olive oil
• 4 cups arugula
• ½ cup gorgonzola cheese, crumbled
• ¼ cup toasted walnuts, roughly chopped
• 2 tablespoons honey
• 2 tablespoons white wine vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and black pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sliced pears in olive oil and place them on a baking sheet lined with parchment paper. Roast for 15-20 minutes or until tender and slightly caramelized, flipping halfway through.
2. In a large bowl, combine the arugula, gorgonzola cheese, and toasted walnuts.
3. For the dressing, whisk together the honey, white wine vinegar, and olive oil in a small bowl. Season with salt and pepper.
4. Add the roasted pears to the salad and drizzle with the dressing. Toss gently to coat.
5. Serve immediately for a warm, comforting salad.

The sweet, roasted pears blend perfectly with the sharp, tangy gorgonzola, while the walnuts add a delightful crunch. This salad has a balance of sweetness and savoriness that is sure to impress and make your Valentine’s Day extra special.

Spinach and Pomegranate Salad with Citrus Dressing

This salad is packed with vibrant colors and bold flavors, offering a perfect combination of sweet, tangy, and crunchy. Pomegranate seeds, candied pecans, and fresh spinach are drizzled with a light citrus dressing for a refreshing Valentine’s Day side.

Ingredients:

• 4 cups fresh spinach leaves
• ½ cup pomegranate seeds
• ¼ cup candied pecans, roughly chopped
• ½ orange, peeled and segmented
• ½ red onion, thinly sliced
• ¼ cup crumbled feta cheese
• 3 tablespoons fresh orange juice
• 1 tablespoon lemon juice
• 2 tablespoons honey
• 3 tablespoons olive oil
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the fresh spinach, pomegranate seeds, candied pecans, orange segments, red onion, and crumbled feta cheese.
2. In a small bowl, whisk together the orange juice, lemon juice, honey, and olive oil until well combined. Season with salt and black pepper.
3. Drizzle the citrus dressing over the salad and toss gently to coat.
4. Serve immediately and enjoy the refreshing blend of flavors.

This salad is an eye-catching addition to any romantic dinner. The sweet and juicy pomegranate seeds pair beautifully with the citrus dressing and the crunch of candied pecans, making each bite both satisfying and refreshing.

Tomato, Cucumber, and Red Onion Salad with Fresh Dill

This light and crisp salad makes a wonderful side for a Valentine’s Day meal, offering the perfect balance of cool, crunchy textures with a hint of dill’s freshness. It’s simple, yet full of bright flavors that pair well with any main dish.

Ingredients:

• 2 large tomatoes, diced
• 1 cucumber, peeled, halved, and sliced
• ½ red onion, thinly sliced
• ¼ cup fresh dill, chopped
• 2 tablespoons red wine vinegar
• 3 tablespoons olive oil
• Salt and black pepper to taste

Instructions:

1. In a bowl, combine the diced tomatoes, cucumber slices, and red onion. Add the fresh dill and gently toss.
2. In a small bowl, whisk together the red wine vinegar, olive oil, salt, and black pepper.
3. Pour the dressing over the vegetables and toss gently to combine.
4. Serve immediately for the best texture and flavor.

This salad is light and refreshing, providing a simple and fresh contrast to heavier dishes. The dill adds a burst of herby freshness, enhancing the vegetables’ natural flavors and giving a subtle, aromatic touch that elevates this side.

Beet and Goat Cheese Salad with Walnuts and Orange Vinaigrette

This beautiful salad features sweet, earthy roasted beets paired with creamy goat cheese and crunchy walnuts, finished with a bright orange vinaigrette. It’s a perfect side dish for a romantic Valentine’s Day meal, offering a mix of textures and rich flavors.

Ingredients:

• 2 medium beets, peeled and cubed
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 4 cups mixed greens (e.g., arugula, spinach, or baby kale)
• ½ cup crumbled goat cheese
• ¼ cup walnuts, toasted and roughly chopped
• 1 orange, peeled and segmented
• 2 tablespoons fresh orange juice
• 1 tablespoon red wine vinegar
• 3 tablespoons olive oil
• 1 teaspoon honey

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the beet cubes with 2 tablespoons of olive oil and season with salt and black pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until fork-tender.
2. In a large bowl, combine the mixed greens, roasted beets, crumbled goat cheese, and toasted walnuts.
3. For the vinaigrette, whisk together the fresh orange juice, red wine vinegar, 3 tablespoons of olive oil, and honey. Season with a pinch of salt and black pepper.
4. Drizzle the vinaigrette over the salad and toss gently to coat.
5. Garnish with the orange segments and serve immediately.

The natural sweetness of the roasted beets complements the tangy goat cheese and crunchy walnuts beautifully. The orange vinaigrette adds a refreshing citrusy note that ties all the flavors together for a sophisticated and delightful side.

Red Cabbage and Apple Salad with Poppy Seed Dressing

This salad combines the crunch of red cabbage and sweet, crisp apples with a hint of tangy poppy seed dressing. It’s a refreshing, colorful addition to your Valentine’s Day menu that’s both visually appealing and delicious.

Ingredients:

• 2 cups shredded red cabbage
• 1 large apple, thinly sliced
• ½ cup thinly sliced carrots
• ¼ cup chopped fresh parsley
• ¼ cup toasted sunflower seeds
• ¼ cup crumbled blue cheese (optional)
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 3 tablespoons olive oil
• 1 teaspoon poppy seeds
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the shredded red cabbage, apple slices, carrots, and chopped parsley.
2. In a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, olive oil, poppy seeds, salt, and black pepper.
3. Pour the dressing over the salad and toss until evenly coated.
4. Sprinkle the sunflower seeds and crumbled blue cheese over the top for added texture and flavor.
5. Serve immediately for a crisp, refreshing side.

The combination of sweet apples, crunchy cabbage, and the slight tang of the poppy seed dressing makes this salad a perfect balance of flavors and textures. The blue cheese adds a luxurious touch, making it an exceptional side for a special meal.

Warm Quinoa and Roasted Vegetable Salad with Feta

This hearty yet light salad features warm quinoa mixed with roasted vegetables, crumbled feta, and a lemony dressing. It’s ideal for a winter Valentine’s Day meal and pairs beautifully with main courses like grilled chicken or seafood.

Ingredients:

• 1 cup quinoa, rinsed and cooked according to package instructions
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 small eggplant, diced
• 2 tablespoons olive oil
• Salt and black pepper to taste
• ½ cup crumbled feta cheese
• ¼ cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon tahini
• 2 tablespoons water
• 1 teaspoon honey

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the diced zucchini, red bell pepper, and eggplant with olive oil, salt, and black pepper. Roast for 20-25 minutes, or until tender and lightly caramelized.
2. In a large bowl, combine the cooked quinoa with the roasted vegetables. Gently fold in the crumbled feta and parsley.
3. For the dressing, whisk together the lemon juice, tahini, water, and honey until smooth. Season with salt and black pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve warm or at room temperature for a satisfying side.

This warm quinoa and roasted vegetable salad is hearty yet light, with the nutty flavor of quinoa complemented by the sweetness of the roasted vegetables and the tangy, creamy dressing. The feta adds a burst of flavor that enhances the dish, making it perfect for a cozy Valentine’s Day celebration.

Crispy Sweet Potato and Kale Salad with Tahini Dressing

This hearty yet vibrant salad features roasted sweet potato cubes paired with tender kale and topped with a creamy tahini dressing. It’s a satisfying side dish with a touch of sweetness and earthy flavors that pair well with a Valentine’s Day main course.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 3 cups chopped kale, stems removed
• ¼ cup toasted pumpkin seeds
• ½ cup pomegranate seeds
• ¼ cup crumbled goat cheese
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water
• 1 clove garlic, minced

Instructions:

1. Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tablespoon of olive oil and season with salt and black pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until golden and tender.
2. In a large bowl, massage the chopped kale with the remaining tablespoon of olive oil and a pinch of salt until it softens slightly.
3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, water, and minced garlic until smooth. Adjust the consistency by adding more water if needed.
4. Add the roasted sweet potatoes to the kale and toss to combine. Drizzle with the tahini dressing and mix well.
5. Top with toasted pumpkin seeds, pomegranate seeds, and crumbled goat cheese. Serve immediately for a warm, nutrient-packed side.

This salad is as nourishing as it is flavorful, combining the sweet and savory flavors of roasted sweet potatoes with the crunch of pumpkin seeds and the burst of pomegranate seeds. The tahini dressing adds a creamy, rich element that enhances the dish’s depth.

Crispy Chickpea and Spinach Salad with Red Wine Vinaigrette

This salad is filled with crispy chickpeas, fresh spinach, and a tangy red wine vinaigrette. It’s light, protein-packed, and perfect for adding a touch of sophistication to your Valentine’s Day menu.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 4 cups fresh spinach leaves
• ½ red bell pepper, thinly sliced
• ¼ cup red onion, thinly sliced
• ¼ cup crumbled feta cheese
• 3 tablespoons red wine vinegar
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

Instructions:

1. Preheat the oven to 425°F (220°C). In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, or until crispy.
2. In a large bowl, combine the fresh spinach, red bell pepper, red onion, and crumbled feta cheese.
3. For the vinaigrette, whisk together the red wine vinegar, olive oil, Dijon mustard, and honey until smooth. Season with salt and black pepper.
4. Add the crispy chickpeas to the salad and drizzle with the red wine vinaigrette. Toss gently to coat.
5. Serve immediately to enjoy the warm, crispy chickpeas over the fresh, leafy greens.

The combination of warm, seasoned chickpeas and crisp spinach is refreshing and full of texture. The tangy vinaigrette perfectly complements the flavors, while the feta adds a touch of creaminess that ties the dish together.

Radicchio and Pear Salad with Walnut Dressing

This striking salad blends the slightly bitter flavor of radicchio with the sweet crispness of pears and the crunch of walnuts, all drizzled with a walnut-infused dressing. It’s a sophisticated side that’s perfect for a romantic Valentine’s Day dinner.

Ingredients:

• 2 cups radicchio, chopped
• 1 large pear, sliced thinly
• ½ cup toasted walnuts, roughly chopped
• ¼ cup crumbled blue cheese (optional)
• 2 tablespoons walnut oil (or olive oil)
• 1 tablespoon white balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine the radicchio, sliced pear, and toasted walnuts.
2. In a small bowl, whisk together the walnut oil, white balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Sprinkle the crumbled blue cheese over the top, if using, and serve immediately.

The combination of bitter radicchio and sweet pears creates a beautifully balanced salad, while the walnut dressing enhances the nutty flavors and adds richness. This side is perfect for those who appreciate a unique and sophisticated flavor profile on their Valentine’s Day table.

Note: More recipes​ are coming soon!