20 Lighter Salad Recipes for Super Bowl Sunday

Are you ready for Super Bowl Sunday? If you’re looking for healthier options to enjoy during the big game, you’re in the right place.

You’ll find 20 delicious and lighter salad recipes that are perfect for the occasion. These salads feature fresh ingredients and unique combinations that are sure to score a touchdown with your taste buds.

From classic favorites to creative twists, there’s something for everyone to enjoy. Explore these amazing options and get ready to make your Super Bowl Sunday a little healthier and a lot tastier!

Spinach and Strawberry Salad Recipe

Fresh spinach and sweet strawberries combine in a rejuvenating summer salad.

Ingredients

• 4 cups fresh baby spinach leaves
• 2 cups sliced strawberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the fresh spinach leaves and sliced strawberries.
2. In a small bowl, whisk together the olive oil and balsamic vinegar.
3. Drizzle the dressing over the spinach and strawberry mixture.
4. Sprinkle the crumbled feta cheese and chopped pecans over the top.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

Grilled Chicken Caesar Salad

Grilled Chicken Caesar Salad is a classic dish with a lighter twist.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breast
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 2 anchovy fillets, finely minced
• 1 egg yolk
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 cup homemade croutons
• 1 head romaine lettuce, washed and torn
• 1 cup shaved parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat and season the chicken with salt and pepper.
2. Grill the chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165°F.
3. Let the chicken rest for 5 minutes before slicing it thinly.
4. In a blender or food processor, combine garlic, anchovy fillets, egg yolk, lemon juice, and Dijon mustard.
5. Slowly pour in the olive oil while continuously blending the mixture until it emulsifies.
6. In a large bowl, combine the romaine lettuce, croutons, and shaved parmesan cheese.
7. Slice the grilled chicken and place it on top of the salad.
8. Drizzle the Caesar dressing over the salad and toss to combine.
9. Season the salad with salt and pepper to taste.
10. Serve immediately and enjoy.

Lighter Greek Salad Options

Lighter Greek salad options offer an invigorating twist on the classic dish.

Ingredients

• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, olives, and red onion.
2. In a small bowl, whisk together olive oil and lemon juice.
3. Drizzle the dressing over the salad and toss to coat.
4. Top the salad with crumbled feta cheese.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

Quinoa and Black Bean Salad

A nutritious and flavorful salad featuring quinoa and black beans.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1 small red onion, diced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

1. Rinse the quinoa in a fine mesh strainer and cook according to package instructions.
2. In a large bowl, combine cooked quinoa, black beans, red bell pepper, and red onion.
3. In a small bowl, whisk together olive oil and lime juice.
4. Pour the dressing over the quinoa mixture and toss to combine.
5. Stir in chopped cilantro and season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Serve chilled or at room temperature.

Roasted Vegetable Salad

Roasted Vegetable Salad is a healthy and flavorful dish made with roasted vegetables and mixed greens.

Ingredients

• 2 cups mixed greens
• 1 cup roasted sweet potatoes
• 1 cup roasted Brussels sprouts
• 1 cup roasted red onions
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Toss the sweet potatoes, Brussels sprouts, and red onions with olive oil, salt, and pepper on a baking sheet.
3. Roast the vegetables in the oven for 25-30 minutes, or until tender and lightly browned.
4. In a large bowl, combine the mixed greens, roasted vegetables, and crumbled feta cheese.
5. In a small bowl, whisk together the olive oil and balsamic vinegar.
6. Drizzle the dressing over the salad and toss to combine.
7. Season with salt and pepper to taste.
8. Serve immediately and enjoy.

Caprese Salad With Fresh Mozzarella

Fresh mozzarella, tomatoes, and basil create a simple yet flavorful salad.

Ingredients

• 8 oz fresh mozzarella
• 3 large tomatoes
• 1/4 cup extra-virgin olive oil
• 1/4 cup basil leaves
• Salt and pepper to taste

Instructions

1. Slice the mozzarella and tomatoes into 1/4-inch thick rounds.
2. Arrange the mozzarella and tomato slices on a plate or platter.
3. Drizzle the olive oil over the salad.
4. Sprinkle the basil leaves over the top.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

Kale and Citrus Salad

Kale and citrus salad is a revitalizing healthy mix.

Ingredients

• 2 cups kale
• 1 cup mixed citrus segments
• 1/4 cup chopped pecans
• 1/2 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt and pepper to taste

Instructions

1. Wash and chop the kale into smaller pieces.
2. In a large bowl, combine the chopped kale and mixed citrus segments.
3. Sprinkle the chopped pecans and crumbled feta cheese over the kale mixture.
4. In a small bowl, whisk together the olive oil and honey until well combined.
5. Pour the dressing over the kale mixture and toss to coat.
6. Season with salt and pepper to taste.
7. Serve immediately and enjoy.

Turkey and Avocado Salad

A revitalizing mix of turkey, avocado, and greens.

Ingredients

• 1 pound cooked turkey breast
• 1 ripe avocado, diced
• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, diced avocado, and cherry tomatoes.
2. Slice the cooked turkey breast into thin strips and add to the bowl.
3. Sprinkle the crumbled feta cheese over the top of the salad.
4. In a small bowl, whisk together the olive oil and lemon juice.
5. Pour the dressing over the salad and toss to combine.
6. Season with salt and pepper to taste.
7. Serve immediately and enjoy.

Edmame and Mango Salad

Edmame and Mango Salad is a reviving and healthy summer dish.

Ingredients

• 1 cup edamame
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 teaspoon honey
• Salt and pepper to taste

Instructions

1. Cook the edamame according to package instructions and let cool.
2. In a large bowl, combine the cooked edamame, mango, and red bell pepper.
3. In a small bowl, whisk together lime juice and honey.
4. Pour the lime juice mixture over the edamame mixture and toss to coat.
5. Stir in chopped cilantro and season with salt and pepper to taste.
6. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
7. Serve chilled and enjoy!

Zesty Lime Shrimp Salad

A rejuvenating and zesty salad featuring succulent shrimp.

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1/2 cup freshly squeezed lime juice
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon grated lime zest
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1 avocado, diced

Instructions

1. In a large bowl, whisk together lime juice, olive oil, garlic, lime zest, salt, and pepper.
2. Add the shrimp to the bowl and toss to coat with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
4. Just before serving, divide the mixed greens among four plates.
5. Remove the shrimp from the marinade and arrange on top of the greens.
6. Top the shrimp with cherry tomatoes and avocado.
7. Drizzle any remaining marinade over the salad and serve immediately.

Autumn Salad With Apples and Pecans

Autumn salad with apples and pecans, a fresh mix of flavors and textures.

Ingredients

• 4 cups mixed greens
• 1 large apple, diced
• 1/2 cup pecans, chopped
• 1/2 cup crumbled blue cheese
• 1/4 cup olive oil
• 2 tbsp apple cider vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, diced apple, and chopped pecans.
2. In a small bowl, whisk together the olive oil and apple cider vinegar.
3. Drizzle the dressing over the salad and toss to combine.
4. Sprinkle the crumbled blue cheese over the top of the salad.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

Chopped Salad With Balsamic Vinaigrette

A rejuvenating chopped salad with balsamic vinaigrette perfect for a light lunch.

Ingredients

• 4 cups mixed greens
• 1 cup cherry tomatoes
• 1 cup cucumber
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped red onion
• 1/4 cup balsamic vinaigrette
• Salt and pepper to taste

Instructions

1. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, and crumbled feta cheese.
2. In a small bowl, whisk together balsamic vinaigrette and a pinch of salt and pepper.
3. Drizzle the balsamic vinaigrette over the salad and toss to combine.
4. Sprinkle chopped red onion over the top of the salad.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

Smoked Salmon and Arugula Salad

Smoked salmon and arugula combine for a revitalizing salad.

Ingredients

• 4 oz smoked salmon
• 4 cups arugula
• 1 cup cherry tomatoes
• 1/2 cup cucumber
• 1/4 cup red onion
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste

Instructions

1. Cut the smoked salmon into small pieces and set aside.
2. In a large bowl, combine arugula, cherry tomatoes, cucumber, and red onion.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Drizzle the dressing over the salad and toss to combine.
5. Top the salad with smoked salmon pieces.
6. Season with salt and pepper to taste.
7. Serve immediately and enjoy.

Chicken and Quinoa Bowl Salad

A healthy and nutritious bowl filled with chicken, quinoa, and vegetables.

Ingredients

• 1 cup of quinoa
• 2 cups of water
• 1 pound boneless chicken breast
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup mixed greens
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, sliced
• 1/4 cup crumbled feta cheese

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cook the quinoa according to package instructions using 2 cups of water.
3. Season the chicken breast with salt and pepper.
4. Drizzle the olive oil over the chicken breast and bake in the oven for 20-25 minutes or until cooked through.
5. Chop the cooked chicken into small pieces.
6. In a large bowl, combine the cooked quinoa, mixed greens, cherry tomatoes, cucumber, and feta cheese.
7. Add the chopped chicken to the bowl and toss gently to combine.
8. Serve immediately and enjoy.

Pear and Gorgonzola Salad

A rejuvenating mix of sweet and savory, this Pear and Gorgonzola Salad is perfect for a light lunch.

Ingredients

• 1 ripe pear, peeled and sliced
• 1/2 cup gorgonzola cheese, crumbled
• 1/4 cup chopped walnuts
• 1/4 cup mixed greens
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the mixed greens, sliced pear, and crumbled gorgonzola cheese.
2. Sprinkle chopped walnuts over the top of the salad.
3. In a small bowl, whisk together olive oil and balsamic vinegar.
4. Drizzle the dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

Heirloom Tomato Salad

Fresh heirloom tomatoes paired with mozzarella and basil create a simple salad.

Ingredients

• 4 heirloom tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 1/4 cup extra virgin olive oil
• 2 tbsp balsamic vinegar
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Arrange the sliced tomatoes on a large plate or platter.
2. Top the tomatoes with sliced mozzarella.
3. Drizzle the olive oil over the mozzarella.
4. Sprinkle the chopped basil over the salad.
5. Drizzle the balsamic vinegar over the salad.
6. Season with salt and pepper to taste.
7. Serve immediately and enjoy.

Cucumber and Feta Salad

A revitalizing Greek-inspired salad with cucumbers and feta.

Ingredients

• 4 cucumbers
• 1 block of feta cheese
• 1/4 cup of olive oil
• 2 cloves of garlic
• 1 tablespoon of lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Peel and slice the cucumbers into thin rounds.
2. Crumble the feta cheese into small pieces.
3. In a large bowl, combine the sliced cucumbers and crumbled feta cheese.
4. In a small bowl, whisk together the olive oil, garlic, and lemon juice.
5. Pour the dressing over the cucumber and feta mixture.
6. Season with salt and pepper to taste.
7. Garnish with fresh parsley and serve immediately.

Southwestern Chicken Salad

A flavorful salad with grilled chicken, black beans, and a zesty dressing.

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 can black beans, drained and rinsed
• 1 cup frozen corn kernels, thawed
• 1 red bell pepper, diced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 4 cups mixed greens

Instructions

1. Preheat grill to medium-high heat and cook the chicken for 5-6 minutes per side, or until cooked through.
2. In a large bowl, combine the cooked chicken, black beans, corn kernels, and red bell pepper.
3. In a small bowl, whisk together the olive oil, lime juice, and cumin.
4. Pour the dressing over the chicken mixture and toss to combine.
5. Stir in the chopped cilantro and season with salt and pepper to taste.
6. Divide the mixed greens among four plates and top with the chicken mixture.
7. Serve immediately and enjoy!

Mixed Greens With Grilled Chicken

A healthy and rejuvenating salad with grilled chicken and mixed greens.

Ingredients

• 4 cups mixed greens
• 1 pound grilled chicken breast
• 1 cup cherry tomatoes
• 1/2 cup cucumber slices
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat and cook chicken breast for 5-6 minutes per side.
2. Let the chicken rest for a few minutes before slicing it into strips.
3. In a large bowl, combine mixed greens, cherry tomatoes, cucumber slices, and crumbled feta cheese.
4. In a small bowl, whisk together olive oil and lemon juice.
5. Pour the dressing over the salad and toss to combine.
6. Top the salad with sliced grilled chicken and season with salt and pepper to taste.
7. Serve immediately and enjoy.

Winter Fruit and Arugula Salad

A rejuvenating winter salad combining sweet fruit and peppery arugula.

Ingredients

• 4 cups arugula
• 1 cup mixed winter fruits (apple, pear, pomegranate)
• 1/2 cup crumbled goat cheese
• 1/4 cup chopped pecans
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the arugula and mixed winter fruits.
2. Sprinkle the crumbled goat cheese and chopped pecans over the top.
3. In a small bowl, whisk together the olive oil and balsamic vinegar.
4. Drizzle the dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

Conclusion

You’re all set for a touchdown with these 20 lighter salad recipes, bursting with fresh flavors and vibrant colors. Imagine a symphony of textures and tastes on your Super Bowl Sunday table, from juicy strawberries to crunchy nuts, sure to score big with your crowd.