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10 Salads That Prove Fruits And Veggies Are Better Together

Sweeten up your salad with fresh fruit! Rubbermaid FreshWorks™ food storage containers keep your produce fresh up to 80% longer.*

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Pretty, pink, and full of flavor, this tasty salad is the perfect way to enjoy your fruits and veggies.

INGREDIENTS

Serves 4

Salad

2 cups watermelon, cubed

1 cup strawberries, halved

1 cup tomatillos, quartered

1/4 red onion, thinly sliced

2 cups spinach

Dressing

2 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

Salt and pepper to taste

PREPARATION

In a large bowl, gently toss watermelon, strawberries, tomatillos, red onion, and spinach.

Drizzle olive oil and balsamic vinegar over the salad and then toss again.

Top with a little salt and pepper, to taste.

A little bit sweet. A little bit sour. This crunchy, complex salad is a great way to mix up your lunch routine.

INGREDIENTS

Serves 4–6

Salad

3 cups arugula

3 tablespoons mint leaves, roughly chopped

1/2 red onion, thinly sliced

2 blood oranges, cut into rounds

2 navel oranges, cut into rounds

1/4 cup pistachios

Dressing

3 tablespoons extra-virgin olive oil

1–2 tablespoons white wine vinegar

1 tablespoon pure maple syrup

Pinch of salt and pepper

PREPARATION

In a small bowl, mix the dressing ingredients together.

In a larger bowl, toss the arugula, mint, and onion together, and then the mixture with the dressing.

On a plate, arrange the citrus rounds and then place the dressed arugula mixture on top.

Top with pistachios and a pinch of little salt and pepper.

You know to eat your greens...but what about your purples? Eat more of this underrated color by making this scrumptious salad.

INGREDIENTS

Serves 4

Salad

1 cup blackberries

1 cup roasted beets, sliced into rounds

1/2 cup walnuts, roughly chopped

16 ounces cooked salmon, shredded

2 cups kale

Dressing

2 tablespoons extra-virgin olive oil

2 tablespoons Dijon mustard

1/4 cup lemon juice

PREPARATION

In a bowl, toss together the blackberries, roasted beets, walnuts, cooked salmon, and kale.

In a separate, smaller bowl, whisk together the extra-virgin olive oil, Dijon mustard, and lemon juice.

Drizzle the dressing mixture on top of the salad and then gently toss again.

Apple. Pecan. Maple. Enjoy the flavors of fall all year round with this perfectly autumnal salad!

INGREDIENTS

Serves 4–6

Salad

2 cups spinach

2 apples, cored and thinly sliced

1/2 cup pecans

1/4 cup feta

1/4 cup dried cranberries

3 slices of bacon, cooked and crumbled

Dressing

1/4 cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 tablespoon maple syrup

Pinch of salt and pepper

PREPARATION

In a bowl, toss together the spinach, apples, pecans, feta, dried cranberries, and bacon.

In a separate, smaller bowl, whisk together the extra-virgin olive oil, Dijon mustard, and apple cider vinegar.

Drizzle the dressing mixture on the salad and then gently toss again. Top with salt and pepper to taste.

Full of bright colors and bold flavors, this salad is like sunshine in a bowl! Take a bite and let the taste take you away to a tropical island somewhere.

INGREDIENTS

Serves 2–4

Salad

6 cups arugula

1/4 cilantro, roughly chopped

1 cup strawberries, halved

1/2 red onion, thinly sliced

1 mango, peeled, pitted, and sliced

1 avocado, peeled, pitted, and sliced

1 cup quinoa, cooked

Dressing

1/4 cup extra-virgin olive oil

1/4 cup lime juice

Pinch of salt and pepper

PREPARATION

In a bowl, toss together the arugula, cilantro, strawberries, red onion, mango, avocado, and quinoa.

In a separate, smaller bowl, whisk together the extra-virgin olive oil, lime juice, and salt and pepper.

Drizzle the dressing mixture on the salad and then gently toss again.

A little bit sweet and a little bit salty, this summery salad is the best of both worlds.

INGREDIENTS

Serves 4–6

Salad

2 cups spinach

1/2 cantaloupe, scooped into balls

1/2 honeydew melon, scooped into balls

1/2 watermelon, scooped into balls

1/2 cup basil

5 slices of prosciutto

1/4 cup fresh mozzarella, drained

Dressing

1 shallot, roughly chopped

2 cups tightly packed fresh basil leaves

1 clove garlic

1/2 cup extra-virgin olive oil

2 tablespoons red wine vinegar

PREPARATION

In a bowl, toss together the spinach, cantaloupe, honeydew, watermelon, basil, prosciutto, and mozzarella.

In a blender, combine the shallot, basil leaves, garlic, extra-virgin olive oil, and red wine vinegar.

Drizzle the dressing mixture on the salad and then gently toss again.

Hearty, that’s what this salad is! All the fruits, veggies, and farro will fill you up without slowing you down.

INGREDIENTS

Serves 4-6

Salad

2 cups kale

1/4 cup mint

1 cup farro, cooked

1 cucumber, sliced into rounds

2 cups blueberries

1/3 cup feta

1/4 cup sunflower seeds

Dressing

1/4 cup extra-virgin olive oil

1/4 cup lemon juice

Pinch of salt and pepper

PREPARATION

In a bowl, toss together the kale, mint, farro, cucumber, blueberries, feta, and sunflower seeds.

In a separate, smaller bowl, whisk together the extra-virgin olive oil, lemon juice, and salt and pepper.

Drizzle the dressing mixture on the salad and then gently toss again.

Feeling stuck in a salad rut? Mix things up with grapes and butternut squash. The deliciously unusual pairing elevates a standard salad into something special.

INGREDIENTS

Serves 4

Salad

2 cups kale

1 1/2 cups grapes

3 cups butternut squash, roasted and cubed

1/4 roasted almonds

1 cup quinoa, cooked

1/4 cup dried cranberries

Dressing

2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon garlic powder

Pinch of salt and pepper

PREPARATION

In a bowl, toss together the kale, grapes, butternut squash, almonds, quinoa, and dried cranberries.

In a separate, smaller bowl, whisk together the extra-virgin olive oil, balsamic vinegar, Dijon mustard, garlic, and salt and pepper.

Drizzle the dressing mixture on the salad and then gently toss again.

This salad is like a spa for your taste buds: totally refreshing.

INGREDIENTS

Serves 4

Salad

2 cucumbers, sliced into rounds

2 cups strawberries, halved

2 cups spinach

1/4 cup feta

Dressing

1/2 cup extra virgin olive oil

1/4 cup red wine vinegar

1 tablespoon honey

1 teaspoon poppy seeds

1 teaspoon dried mustard

PREPARATION

In a bowl, toss together the cucumber, strawberries, spinach, and feta.

In a separate, smaller bowl, whisk together the extra-virgin olive oil, red wine vinegar, honey, poppy seeds, and dried mustard.

Drizzle the dressing mixture on the salad and then gently toss again.

Honestly, the only thing better than the way this rainbow bowl looks is the way it tastes.

INGREDIENTS

Serves 2

Salad

2 cups arugula

1/2 cup strawberries

1/2 cup raspberries

1/2 cup carrots

2 tablespoons pumpkin seeds

1/2 yellow bell pepper

1/2 cup blueberries

1/4 cup beets, spiralized

Dressing

1/4 cup extra-virgin olive oil

1/4 cup lemon juice

Pinch of alt and pepper

PREPARATION

In a bowl, lay a bed of arugula. On top of that, arrange the strawberries, raspberries, carrots, pumpkin seeds, yellow bell pepper, blueberries, and beets in rainbow order.

In a separate, smaller bowl, whisk together the extra-virgin olive oil, lemon juice, and salt and pepper.

Drizzle the dressing mixture on the salad.

Waste less and eat more with Rubbermaid FreshWorks™ food storage containers!

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Rubbermaid FreshWorks™ keeps your produce fresh thanks to its unique FreshVent™ Lid that naturally regulates the flow of oxygen and carbon dioxide and CrispTray™ technology, which elevates produce away from moisture and promotes proper airflow to help prevent spoilage.

*Based on strawberries in FreshWorks™ containers vs. store packaging. Results may vary depending upon produce and use.

All images Lauren Zaser / © BuzzFeed

Design by Victoria Reyes / © BuzzFeed