14 Filling Salads That Actually Keep You Full (No Sad Desk Lunch Here)
We have all eaten a sad little salad for lunch and been raiding the snack drawer by 3 p.m. The secret to filling salads is simple: add protein, healthy fats and something hearty like grains or beans. These recipes are big, colorful and satisfying, and every slide includes an easy recipe. Save room for a treat from our dessert galleries..
Filling Salads Start With a Big Power Bowl
This is the salad that changes minds about salads. A big power bowl piled with crispy chickpeas, creamy avocado, smoked salmon, edamame, roasted cauliflower and fresh spinach has everything you need to stay full for hours. It is colorful, crunchy and full of flavor. Prep the parts on Sunday and you can build a bowl in five minutes all week long..
You will need: 2 cups baby spinach, 1/2 cup roasted chickpeas, 1/2 cup shelled edamame, 1 cup roasted cauliflower, 1/2 avocado, 2 ounces smoked salmon, cherry tomatoes and lemon tahini dressing.
How to make it: Roast the chickpeas and cauliflower with olive oil and spices at 425°F for 25 minutes. Arrange the spinach in a wide bowl, then add each topping in its own section. Whisk tahini, lemon juice, garlic and water into a creamy dressing and drizzle over the top.
Classic Cobb Salad
The Cobb salad was created at a Hollywood restaurant in the 1930s, and it is still one of the most filling salads on any menu. Rows of chicken, bacon, hard boiled eggs, avocado and blue cheese turn a pile of lettuce into a real meal. It looks beautiful on a platter and feeds a crowd.
You will need: 1 head romaine, 2 cups cooked chicken, 4 slices bacon, 2 hard boiled eggs, 1 avocado, 1 cup cherry tomatoes and 1/2 cup blue cheese.
How to make it: Chop the romaine and spread it on a large platter. Arrange the chicken, crumbled bacon, sliced eggs, avocado, tomatoes and blue cheese in rows on top. Serve with red wine vinaigrette or ranch on the side and toss at the table.
Steakhouse Steak Salad
A steak salad feels like a restaurant splurge but comes together fast at home. Juicy slices of seared steak sit on crisp greens with tomatoes and a tangy dressing. The warm meat and cool salad together are hard to beat. It is proof that filling salads can satisfy even the biggest appetites.
You will need: 1 sirloin steak, 4 cups mixed greens, 1 cup cherry tomatoes, 1/4 red onion, 1/4 cup crumbled blue cheese and balsamic vinaigrette.
How to make it: Season the steak with salt and pepper and sear in a hot skillet for 4 minutes per side. Rest for 10 minutes, then slice thinly. Toss the greens, tomatoes and onion with dressing, top with steak and blue cheese and serve right away.
Crunchy Chicken Caesar Salad
Chicken Caesar salad is a lunch classic for good reason. Crisp romaine, crunchy croutons and a creamy, garlicky dressing make every bite satisfying. Adding grilled chicken turns it into a complete meal. A homemade dressing takes two minutes and tastes far better than anything from a bottle.
You will need: 1 head romaine, 2 grilled chicken breasts, 1 cup croutons, 1/2 cup grated Parmesan, 1/3 cup mayonnaise, 1 tablespoon lemon juice, 1 clove garlic and 1 teaspoon Dijon mustard.
How to make it: Whisk the mayo, lemon juice, garlic, mustard and half the Parmesan into a dressing. Chop the romaine and toss with the dressing. Top with sliced chicken, croutons and the rest of the Parmesan.
Loaded Taco Salad
Taco night in a bowl is a dream for anyone craving something hearty. Seasoned beef, black beans, corn, cheese and crunchy tortilla strips sit on crisp lettuce with salsa and sour cream. It is fun, colorful and kids love it too. Make it a build your own bar for parties.
You will need: 1 pound ground beef, 1 tablespoon taco seasoning, 1 can black beans, 1 cup corn, 1 head romaine, 1 cup shredded cheddar, salsa and tortilla chips.
How to make it: Brown the beef and stir in taco seasoning with a splash of water. Chop the lettuce and divide into bowls. Top with beef, drained beans, corn, cheese and salsa. Add crushed tortilla chips and a dollop of sour cream right before serving.
Chunky Greek Salad
A real Greek salad has no lettuce at all, just big chunks of tomato, cucumber, pepper and onion with a slab of feta on top. This version adds romaine and chickpeas to make it more filling. The salty feta and olive oil dressing make every bite taste like a summer holiday by the sea.
You will need: 2 cups chopped romaine, 2 tomatoes, 1 cucumber, 1/2 red onion, 1/2 cup kalamata olives, 1 cup chickpeas, 4 ounces feta, olive oil and dried oregano.
How to make it: Chop the vegetables into large chunks and add them to a bowl with the lettuce, olives and chickpeas. Drizzle generously with olive oil and a splash of red wine vinegar. Season with oregano, salt and pepper and top with feta.
French Nicoise Salad
Nicoise salad comes from the south of France and it is packed with protein. Tuna, eggs, potatoes and green beans make it hearty enough for dinner, while olives and a mustard dressing add bright flavor. Arrange everything on a big platter and let everyone help themselves.
You will need: 2 cans tuna, 4 hard boiled eggs, 8 small potatoes, 2 cups green beans, 1 cup cherry tomatoes, 1/2 cup olives and Dijon vinaigrette.
How to make it: Boil the potatoes until tender and blanch the green beans for three minutes. Halve the potatoes and eggs. Arrange everything on a platter over greens, add tuna in the center and drizzle with vinaigrette.
Grilled Chicken Garden Salad
Sometimes you just want a simple, fresh salad that still fills you up. Smoky grilled chicken, crunchy vegetables and a light lemon dressing do exactly that. It is easy to pack for lunch, and it tastes even better when the chicken is still a little warm. This one is a weekday hero.
You will need: 2 chicken breasts, 4 cups mixed greens, 1 cucumber, 1 bell pepper, 1 cup cherry tomatoes, 1 carrot and lemon olive oil dressing.
How to make it: Season the chicken and grill for 6 minutes per side until cooked through. Rest and slice. Chop all the vegetables and toss with greens and dressing. Top with the chicken and a sprinkle of black pepper.
Pesto Pasta Salad
Pasta salad is the star of every picnic and potluck. Bow tie pasta tossed with basil pesto, cherry tomatoes and mozzarella makes a filling dish that is just as good cold as it is warm. It keeps well for days, so make a big batch for lunches. Add grilled chicken for even more protein.
You will need: 12 ounces bow tie pasta, 1/2 cup basil pesto, 1 cup cherry tomatoes, 1 cup mini mozzarella balls, 2 cups arugula and grated Parmesan.
How to make it: Cook the pasta, rinse under cold water and drain well. Toss with pesto until coated. Fold in halved tomatoes, mozzarella and arugula. Season with salt and pepper and top with Parmesan. Chill until ready to serve.
Rainbow Quinoa Salad
Quinoa salad is one of the most filling salads you can make without meat. Quinoa brings plant protein and fiber, while crunchy vegetables add color and freshness. A zesty lemon dressing ties it all together. It keeps for up to five days in the fridge, which makes it perfect for meal prep.
You will need: 1 cup quinoa, 1 cucumber, 1 red bell pepper, 1 cup cherry tomatoes, 1/4 cup red onion, 1/2 cup parsley, juice of 1 lemon and 1/4 cup olive oil.
How to make it: Cook the quinoa in two cups of water for 15 minutes and let it cool. Dice the vegetables and chop the parsley. Toss everything with lemon juice, olive oil, salt and pepper. Chill for 20 minutes before serving.
Crispy Chickpea Salad
Roasted chickpeas turn a basic salad into something crunchy, smoky and very satisfying. They add plant protein and fiber that help keep hunger away. Toss them with crisp vegetables and a creamy yogurt dressing for a lunch that feels anything but boring. Leftover chickpeas also make a great snack.
You will need: 1 can chickpeas, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 4 cups mixed greens, 1 cucumber, 1 carrot and 1/3 cup yogurt dressing.
How to make it: Drain, rinse and dry the chickpeas, then toss with oil and paprika. Roast at 425°F for 25 minutes until crispy. Toss the greens with sliced cucumber and shredded carrot, top with chickpeas and drizzle with dressing.
Massaged Kale Salad
Kale can be tough, but a quick massage with lemon and olive oil makes it tender and sweet. This salad holds up for days without wilting, so it is perfect for packed lunches. Add toasted nuts, dried cranberries and shaved Parmesan for a mix of crunchy, sweet and salty in every bite.
You will need: 1 bunch kale, juice of 1 lemon, 2 tablespoons olive oil, 1/3 cup dried cranberries, 1/3 cup toasted almonds and 1/4 cup shaved Parmesan.
How to make it: Remove the kale stems and chop the leaves finely. Add lemon juice, olive oil and a pinch of salt and massage with your hands for two minutes until soft. Toss with cranberries, almonds and Parmesan.
Burrata and Tomato Salad
Burrata looks like fresh mozzarella, but cut it open and a creamy center spills out over everything. Paired with ripe tomatoes, basil and good olive oil, it makes a salad that feels like a little Italian vacation. Serve it with crusty bread to soak up every drop. It is simple, stunning and unforgettable.
You will need: 1 ball burrata, 3 ripe tomatoes, 1 cup cherry tomatoes, fresh basil, 2 tablespoons olive oil, balsamic glaze and flaky salt.
How to make it: Slice the large tomatoes and halve the cherry tomatoes. Arrange them on a plate and season with salt. Set the burrata in the center. Drizzle with olive oil and balsamic glaze, scatter basil leaves and serve with toasted bread.
Crispy Salmon Salad
Salmon salad is a healthy way to enjoy a restaurant style meal at home. A crispy skinned salmon fillet sits on fresh greens with avocado and a bright citrus dressing. Salmon brings protein and omega 3 fats, so this salad keeps you full for hours. Leftover salmon works great too.
You will need: 2 salmon fillets, 4 cups greens, 1 avocado, 1 cucumber, 1/4 red onion, 1 orange and honey mustard dressing.
How to make it: Season the salmon and cook skin side down in a hot oiled pan for 5 minutes, then flip for 2 minutes. Toss greens, cucumber and onion with dressing. Top with avocado slices, orange segments and the salmon.
