Salads are a mix-and-match adventure! You can toss in whatever you like — veggies, fruits, eggs, potatoes, even soups and broths. Many of us love these nutritious dishes because they’re colorful and tasty, and they make vegetables attractive and easy to eat. Quick to whip up and always packed with a delightful crunch, salads are the perfect choice when you’re looking for a wholesome meal. In this piece, we share 10 satisfying salad recipes that are hearty and flavorful.
Try this hot salad for a tasty treat! Pacific Foods Organic Mushroom Broth brings a rich flavor to the sorghum, perfectly complementing the roasted veggies and tangy dressing.
First, preheat your oven to 425°F. Separately, coat the cauliflower and carrots with olive oil, salt and pepper to enhance their flavor. Then roast until tender.
Next, boil the mushroom broth, add the sorghum and lower the heat to a high simmer, cooking until done. For the dressing, blend olive oil, white wine vinegar, lemon juice and fennel. Combine everything in a bowl with walnuts, spinach leaves and goat cheese and enjoy as a side salad. Or, add beans or another protein for additional heartiness.
View the full recipe: Hot Sorghum Spinach Salad
This summer, salad with seasonal stone fruit is a winner! A savory chicken bone broth replaces water when cooking orzo, creating a tastier base.
Cook the orzo in bone broth until tender, then let it cool. Grill stone fruits until they’re caramelized and pan fry halloumi slices until the outside is golden.
Whisk together olive oil, vinegar, Dijon mustard, honey or maple syrup, oregano, salt and pepper for the dressing. Combine orzo and arugula, then top with grilled fruits, cherries and halloumi. Drizzle with dressing, toss gently, and enjoy this tasty mix of flavors and textures!
View the full recipe: Grilled Halloumi and Stone Fruit Orzo Salad
This salad uses coconut milk and tahini paste as the base for a creamy, herbaceous dressing. The whole salad is typically ready in just 10 minutes, making it perfect for those busy summer days!
First, blend the coconut milk and tahini paste with cilantro, mint, parsley, oil, lemon juice and vinegar for a flavorful, fresh dressing.
Next, toss drained chickpeas with chili powder. In a bowl, mix spinach, cucumber, chickpeas, couscous, radishes and dressing. Garnish with mint leaves and serve.
View the full recipe: Couscous and Chickpea Salad
The key to this recipe is cooking the farro in simmering Pacific Foods Organic Vegetable Broth instead of water. This gives it a flavorful, garden-fresh taste that complements the rest of the salad.
Boil sliced beets until tender. As they cook, begin assembling the salad by plating the greens and topping them with slices of orange or grapefruit. Whisk olive oil, vinegar, lemon juice and zest, tarragon, and mustard for the dressing.
Fluff the cooked farro and let it cool. Drain and rinse the beets, then arrange them and the farro on the salad. Drizzle the salad with dressing and garnish with parsley and avocado if desired.
View the full recipe: Citrus, Beet & Farro Salad with Lemon Tarragon Vinaigrette
Using Pacific Foods Organic Cashew Carrot Ginger Soup as a base for the dressing gives this salad rich flavor. The added sauces and herbs complement the soup, while chili garlic sauce brings a slight kick, and lime juice adds bright acidity.
In a saucepan, combine the soup with cashew butter, chili garlic sauce, ginger, garlic and lime juice. Simmer until reduced. Cook rice noodles, then toss with sesame oil.
Add cucumber, pepper, carrots, green onions, edamame and cilantro to the noodles. Pour in the cooled sauce and toss to combine. Optionally, top with chopped cashews and additional greens, tofu or egg to make it even more satisfying.
View the full recipe: Thai Noodle Salad with Cashew Carrot Ginger Sauce
Arugula adds a peppery bite and a unique flavor profile to balance the sweet elements of this salad. The heartiness comes from quinoa, which you’ll cook in flavorful, savory Pacific Foods Organic Vegetable Broth.
After the quinoa has cooked and cooled, prepare the walnuts by toasting them in coconut oil or butter. Then, add maple syrup and stirring occasionally until the walnuts are glazed.
Make the dressing by whisking olive oil, balsamic vinegar, Dijon mustard, maple syrup, dried oregano, sea salt and black pepper. Mix the quinoa, arugula, blueberries, feta cheese and sliced red onion in a bowl. Toss them with the dressing and sprinkle with walnuts.
View the full recipe: Blueberry, Quinoa and Feta Salad with Candied Walnuts
This orzo-based dish is packed with fresh flavors from tomatoes, kalamata olives, feta cheese, parsley and Pacific Foods Low-Sodium Organic Vegetable Broth.
Heat water and the broth in a large pot until boiling. Cook the orzo in the boiling liquid for 7-9 minutes, stirring occasionally. Remove from the heat, then drain the orzo and return it to the pan or a mixing bowl. Drizzle it with olive oil and mix to prevent sticking.
Once the orzo is almost cooled, mix in olive oil, lemon juice and red wine vinegar. Finally, stir in the cheese, tomatoes, cucumber, olives, herbs and lemon zest and serve as a delicious side to your main meal.
View the full recipe: Mediterranean Orzo Salad
This satisfying salad features chickpeas, kale and potatoes in a creamy miso dressing. Pepitas and fennel add a final crunch, while pear slices offer a touch of sweetness.
Start by getting the heartiest ingredients ready. Cook the chickpeas in Pacific Foods Organic Mushroom Broth until tender. Roast fingerling potatoes in the oven until fork-tender and slightly browned. Steam kale until bright green but still firm.
For the dressing, blend additional broth, olive oil, mirin, miso, ginger and lemon juice until smooth. Toss all the prepared ingredients in the miso dressing, garnish with sliced pears and serve either warm or cold.
View the full recipe: Kale Chickpea Salad with Creamy Miso
A simple chopped salad is always satisfying, but we love incorporating fruits and grains to bump up the flavors and textures. In this salad, we cook quinoa in a rich, organic chicken bone broth to add a slightly savory element as well.
Whisk olive oil, balsamic vinegar, mustard, black pepper, sea salt and garlic in a small bowl to prepare the dressing. Combine the cooled quinoa with lettuce, chickpeas, blueberries, cucumber and tomatoes, then toss with the dressing. Top with avocado and serve.
View the full recipe: Chopped Summer Salad
This recipe uses organic chicken bone broth instead of water to cook pasta for added flavor and nourishment. Simmer the pasta until al dente for the ideal texture.
Dice fresh summertime vegetables: cherry tomatoes, cucumber, bell peppers. Chop fresh parsley and basil, then prepare the dressing by whisking dried herbs, olive oil, red wine vinegar and garlic.
Add the diced vegetables, fresh parsley and basil to the pasta, then drizzle with dressing and stir to combine. Top with feta cheese and serve with optional grilled shrimp or chicken for a filling dish.
View the full recipe: Summer Vegetable Pasta Salad with Bone Broth
Hearty salads make for a delicious and balanced main dish, and these recipes will keep you coming back for more! Visit our site to explore our broths and stocks — the first and most important step toward perfecting your next satisfying salad recipe.