Easy Salad Bar Ideas

These DIY salad bar ideas are easy to prep for a satisfying meal! Load up a plate with salad toppings…

These DIY salad bar ideas are easy to prep for a satisfying meal! Load up a plate with salad toppings for an easy dinner on a weeknight or feeding a crowd.

Salad bar ideas

Not everyone loves vegetables. But almost everyone can get behind a good salad bar! We love the concept of salad bar for an easy dinner idea—something about calling it “salad bar” makes it more glamorous!

There are certain salad toppings that scream salad bar and make it even more special, like peas, hard-boiled eggs, or cottage cheese (or bacon bits!). Below, we’re sharing our favorite salad bar ideas so that you can recreate this simple weeknight dinner yourself.

Top salad bar ideas

The key to making a salad bar into a filling meal is to offer good protein options. If you’re making a vegetarian or vegan salad bar, use ingredients with plant based protein like beans, legumes, and nuts. Here are our top salad bar ideas for building your own at home (or jump to the recipe):

  1. Greens: Romaine lettuce, spinach, and mixed baby greens.
  2. Hard boiled eggs: With 6 grams of protein each, eggs are also one of the most nutrient-filled vegetarian protein sources around.
  3. Chicken: Make a recipe of pan seared chicken and slice it into strips of cubes.
  4. Cheese: Cheese is a great vegetarian protein: try shredded cheese, cheese cubes, or cottage cheese.
  5. Legumes: Try green peas, cooked lentils (like brown lentils or French lentils), black-eyed peas, and beans, like garbanzo beans / chickpeas, black beans, lima beans, white beans, or kidney beans.
  6. Whole grains: Try cooked quinoa, barley, farro, bulgur wheat, brown rice, or wild rice.
  7. Nuts and seeds: Try almonds, cashews, peanuts, walnuts, pecans, hazelnuts, pistachios, pumpkin seeds, sesame seeds, and sunflower seeds.
  8. Raw veggies: Chop raw vegetables for toppings like carrots, broccoli, green onions, cauliflower, red onion, cherry tomatoes, and bell peppers.
  9. Bacon bits: Bacon bits are classic, as is cubed ham. (We eat mostly vegetarian so we use this coconut bacon).
  10. Salad dressing: Try our list of top homemade salad dressing recipes.
  11. Croutons: Top it all off with crunchy homemade croutons and your salad bar will be a hit.
Salad bar ideas

Tips for prep

The key to making a salad bar at home? Allow some prep time for all the vegetables; it does take a bit of time for cleaning and chopping. We like preparing extra veggies to use for lunches or dinners for days later. If you’re a hard-boiled egg fan like we are, make them in advance or leave enough time for easy prep (about 30 minutes total).

Salad dressings for a salad bar

Another key to salad bar dinner is a good salad dressing! We have a whole collection of delicious homemade salad dressings that are perfect for salad bar ideas. Honestly, we like leaning into classic salad bar nostalgia with ideas like Thousand Island and Blue Cheese! Here are some of our favorite salad dressing recipes to use on salad bar night:

Salad bar ideas

Dietary notes

These salad bar ideas are vegetarian, vegan, gluten-free, dairy-free, and plant-based (depending on which ideas you use for your salad).

Frequently asked questions

What are some creative salad bar ideas?

Offer seasonal ingredients: berries in summer, apples in fall, etc.

Include cuisine-centered flavors: Mediterranean, Asian, Mexican, etc.

Provide a “build your own” option for customized salads.

Offer pre-made salad combinations for inspiration.

Include a “superfood” section with ingredients like quinoa, chia seeds, and hemp seeds.

How can I make my salad bar more appealing to kids?

Include kid-friendly toppings like grapes, raisins, and goldfish crackers.

Create a separate “kiddie corner” with bite-sized options.

Use colorful bowls and utensils to make it more fun.

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Salad Bar Ideas


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  • Author: a Couple Cooks
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Total Time: 25 minutes
  • Yield: Varies
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Description

These DIY salad bar ideas are easy to prep! A plate loaded with salad toppings is perfect for weeknight dinners or feeding a crowd.


Ingredients


Instructions

  1. Make the hard boiled eggs, according to the Perfect Hard Boiled Eggs or Instant Pot Hard Boiled Eggs methods.
  2. Wash and chop the vegetables; place them in serving bowls.
  3. Drain and rinse the chickpeas or beans, if using.
  4. Make the salad dressing. Serve!

Notes

These salad bar ideas are a meal concept, not a recipe: get creative and customize your toppings based on your preferences and what you have on hand! Add cooked meat for a non-vegetarian option. For a vegetarian option, be sure to include enough protein-filled items to satisfy, like eggs, chickpeas, cheese, and nuts.

  • Category: Salad
  • Method: Raw
  • Cuisine: American

Cozy Veggie Bake

This hearty veggie bake recipe is savory and refined, almost meaty, but it’s vegetarian and gluten-free! It’s perfect for Meatless…

This hearty veggie bake recipe is savory and refined, almost meaty, but it’s vegetarian and gluten-free! It’s perfect for Meatless Mondays or a cozy brunch.

Veggie bake in pan

Food is about connection and people. That’s what drew Alex and me to cooking together. Our kids might be too young to truly understand, but when we all eat the same food, there’s truly something that stirs in me. When we first ate this veggie bake together, watching our kids love it so much (making the yum yum sound) was fulfilling in a way that I never dreamed.

This harvest vegetable bake is a recipe from The Pollan Family Table cookbook. It’s a vegetarian main dish the Pollans suggested we try, and my, does it deliver on flavor! It’s a combination of vegetables and baked tofu, topped with cheese and baked until bubbly. Here’s the recipe and more about it!

Veggie bake on plate

Tips for making this veggie bake

This veggie bake is from The Pollan Family Table cookbook (shared here with the authors’ permission!). While it takes a bit of time to prepare, the flavor is savory and refined, almost meaty. It features a filling of tofu, cheese, carrots, broccoli, chard, and mushrooms, flavored in a punchy wine sauce.

We served this veggie bake as a vegetarian main dish for dinner, but we think it would also be a fantastic savory bake for a brunch spread. This vegetable bake recipe is incredibly versatile and can be served so many ways. A few of our favorite ways to enjoy this recipe are:

  • With a side of brown rice — The hearty vegetables and cheese go perfectly with a side of brown rice. The rice rounds out the meal and adds a healthy source of carbs to your plate without taking away from the main attraction (this vegetable bake!).
  • With a simple salad — If you’re serving this vegetable bake at lunch or dinner, a fresh salad of some kind would pair well with the baked veggies.
  • With fruit salad — To make this dish brunch appropriate, serve it with a lighter, fresh side like fruit salad.

More about the book

This book is by the Pollan family: mother Corky and sisters Dana, Lori, and Tracy. Brother Michael Pollan is well-known for his books and documentaries on food and eating. His mother and sisters have collaborated on a The Pollan Family Table cookbook with the message that a culture of family dinners is transformative: for your physical health, mental well-being, and overall happiness.

We were lucky enough to have the Pollan family as guests on our podcast, and it stands out as one of our favorite episodes to date. Maybe it’s because we had four guests at once (yes, four!). But I think it’s because of the genuine warmth and sincerity with which these women recounted growing up at the table — and their own hopes for the next generation of eaters.

Congratulations to the Pollan family on an incredible book: we can’t wait for the next one! And make sure to take a listen to their podcast episode: A Family Affair.

Vegetable bake

More vegetarian dinner recipes

We love creating easy dinner recipes that are naturally meatless! A few of our favorite vegetarian dinners are:

Dietary notes

This veggie bake recipe is vegetarian and gluten-free.

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10 Delicious Vegetarian Main Dish Thanksgiving Recipes | A Couple Cooks

Cozy Veggie Bake


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5 from 1 review

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 (or more if served as part of a larger spread)
Save Recipe

Description

This harvest vegetable bake is savory and refined, almost meaty, but it’s vegetarian and gluten-free! Perfect for Meatless Mondays or a cozy brunch.


Ingredients

  • 12 to 14-ounce package extra firm organic tofu, drained and cut into 1/2-inch cubes
  • 1 tablespoon unsalted butter
  • 3 tablespoons extra virgin olive oil
  • ½ cup finely chopped shallot
  • 4 cloves garlic (2 minced, 2 sliced)
  • 1 tablespoon dry sherry (we used brandy in a pinch)
  • ½ cup dry white wine
  • 1 cup low-sodium vegetable broth
  • 1 teaspoon soy sauce
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup sliced cremini or baby bella mushrooms
  • 1 cup peeled and sliced carrots, cut into 1/4-inch-thick rounds
  • 2 cups sliced zucchini, cut into 1/4-inch-thick rounds (we omitted)
  • 2 ½ cups 1-inch broccoli florets
  • 2 cups packed stemmed and roughly chopped Swiss chard (we did 5 cups)
  • ¾ cup shredded cheddar cheese
  • ¾ cup shredded Monterey Jack cheese

Instructions

  1. Set a rack in the middle of the oven and preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.
  2. Arrange the tofu in a single layer on the baking sheet and bake for 20 minutes, flipping once halfway through. Remove from the oven and set aside. Increase the oven temperature to 400ºF.
  3. Meanwhile, begin preparing the sauce and vegetables. In a small saucepan over medium heat, melt the butter. Add 1 tablespoon of the oil, the shallot, and the minced garlic. Stir occasionally until they become translucent and begin to brown, about 8 minutes. Add the sherry and white wine and cook for 2 minutes. Stir in the vegetable broth, soy sauce, ½ teaspoon of salt, and ⅛ teaspoon of pepper. Bring to a boil, then reduce the heat to low and simmer for 10 minutes. Set aside.
  4. While the sauce simmers, pour the remaining 2 tablespoons of oil into a large skillet over medium heat. When the oil is shimmering, add the sliced garlic, the mushrooms, and carrots, and saute for 2 minutes. Raise the heat to medium high, add the zucchini and broccoli, and saute for 6 minutes. Add the Swiss chard and stir all the vegetables continuously for 2 minutes more, until well combined and the Swiss chard has wilted.
  5. Transfer the vegetables to a large casserole or baking dish. Add the tofu, pour the sauce over the casserole, and mix. Sprinkle the cheddar and Monterey Jack cheese on top. Bake uncovered until the cheese are browned and bubbling, 20 to 25 minutes. Serve hot.

Notes

Reprinted with permission from The Pollan Family Table: The Best Recipes and Kitchen Wisdom for Delicious, Healthy Family Meals by Corky, Lori, Dana, and Tracy Pollan

  • Category: Main Course
  • Method: Baked
  • Cuisine: American