Origin Chicken Noodle Salad

This recipe is inspired by Southeast Asian noodle salads, which often combine herbs, vegetables, and protein in a bright, zesty dressing. It’s an easy way to transform simple cooked pasta and leftover chicken into something special.

What I Love About This Recipe

It’s make-ahead friendly and tastes even better after a few hours in the fridge. The fresh herbs, crunchy peanuts, and spicy kick make every bite interesting.

Also Read : Green Goddess Chicken and Cucumber Wraps

Chicken Noodle Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

440

kcal

Ingredients

• 3 garlic cloves, crushed

• ½ cup seasoned rice vinegar

• 1 tablespoon soy sauce

• 1 tablespoon fish sauce

• 1 tablespoon brown sugar

• 1 tablespoon Sriracha

• 1 tablespoon hoisin sauce

• 1 teaspoon sesame oil

• 1 cooked chicken breast, shredded

• 8 oz spaghetti or thin pasta, cooked and rinsed under cold water

• 1 cup grated carrot

• 1 red bell pepper, thinly sliced

• 4 green onions, sliced

• ⅓ cup each chopped fresh basil, mint, and cilantro

• ½ cup roasted salted peanuts, chopped

Directions

• In a bowl, whisk together all the dressing ingredients until smooth.
• Add the shredded chicken to the dressing, toss to coat, and refrigerate while you prep everything else.
• Cook pasta until al dente, drain, and rinse under cold water. Drain well.
• In a large bowl, combine the cold pasta, dressed chicken, carrots, bell pepper, and green onions. Toss until evenly mixed.
• Cover and chill at least 2 hours or overnight, stirring once or twice if you can.
• Before serving, fold in the peanuts and fresh herbs. Taste and adjust seasoning with extra fish sauce or lime juice if you like.
• Serve cold.v

Notes

• For more crunch, add shredded cabbage or chopped cucumber.
• If you prefer more heat, increase the Sriracha or sprinkle with chili flakes.
• This salad keeps well in the fridge for up to 2 days.

The post Chicken Noodle Salad appeared first on RecipeWikki.

Origin Roasted Butternut Squash Salad

Roasting squash to highlight its natural sweetness is a staple of farm-to-table cooking. Combining it with salad ingredients elevates a simple veggie into a satisfying, balanced dish popular in seasonal menus and cozy home kitchens alike.

Why You’ll Love This Recipe

It strikes the ideal balance of textures and flavors: tender, caramelized squash; crunchy nuts; creamy cheese; and a bright maple-balsamic dressing that ties it all together.

Also Read : Greek Couscous Salad

Roasted Butternut Squash Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

250

kcal

Ingredients

• 2 tbsp extra-virgin olive oil

• 1 tbsp balsamic vinegar

• 1 tbsp pure maple syrup

• 1 tsp Dijon mustard

• Pinch of salt & pepper

• 1 medium butternut squash (about 2 lbs), peeled, seeded, and cut into 1-inch cubes

• 2 tbsp olive oil, divided

• Salt & freshly ground black pepper

• 4 cups mixed greens (arugula, spinach, or baby kale)

• ¼ cup toasted pecans or walnuts

• ½ cup crumbled goat cheese or feta

• 2 tbsp dried cranberries or pomegranate seeds

Directions

• Roast the squash: Preheat oven to 400°F (200°C). Toss squash cubes with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet in a single layer and roast 25–30 minutes, stirring halfway, until tender and lightly caramelized.
• Toast the nuts: While squash roasts, heat remaining 1 tbsp oil in a small pan over medium heat. Add nuts and toast 3–4 minutes, stirring, until fragrant. Transfer to a plate to cool.
• Make the dressing: Whisk together olive oil, balsamic vinegar, maple syrup, Dijon, salt, and pepper in a small bowl.
• Assemble: In a large bowl, toss mixed greens with half the dressing. Top with roasted squash, toasted nuts, cheese, and dried cranberries.
• Finish & serve: Drizzle remaining dressing over the salad, toss gently, and serve immediately.

Notes

• Add grains: Stir in cooked quinoa or farro for extra heft.
• Cheese swap: Blue cheese adds a sharper bite if you prefer.
• Make-ahead tip: Roast squash and toast nuts up to a day ahead; store separately and assemble just before serving.
• Seasonal twist: Swap in roasted apples or pears for variety.

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Origin Greek Couscous Salad

Couscous comes from North Africa but found its way into Mediterranean cuisine centuries ago. This hybrid salad blends classic Greek-style ingredients (tomato, cucumber, olive, feta) with quick-cooking couscous, making it a modern staple that’s both comforting and refreshing.

Why You’ll Love This Recipe

• Fast & Easy: Ready in under 30 minutes.
• Versatile: Serve it warm, room temperature, or chilled.
• Make-Ahead Friendly: Flavors deepen in the fridge—ideal for meal prep.

Also Read : Roasted Butternut Squash Salad

Greek Couscous Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 1 cup couscous

• 1 cup boiling water or vegetable broth

• 1 cup cherry tomatoes, halved

• 1 medium cucumber, diced

• ½ cup kalamata olives, pitted and halved

• ½ cup crumbled feta cheese

• ¼ cup finely chopped red onion

• ¼ cup chopped fresh parsley

• Optional: 2 tbsp chopped fresh mint

• 3 tbsp extra-virgin olive oil

• 2 tbsp fresh lemon juice

• 1 small garlic clove, minced

• ½ tsp dried oregano

• Salt and freshly ground black pepper, to taste

Directions

• Cook the couscous: Place couscous in a bowl, pour over the boiling water or broth, cover, and let sit 5 minutes. Fluff with a fork.
• Prep the veggies: While couscous rests, halve tomatoes, dice cucumber, slice olives, chop onion, and herbs.
• Make the dressing: In a small jar or bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper until emulsified.
• Combine: In a large bowl, mix couscous with tomatoes, cucumber, olives, feta, onion, parsley, and mint (if using).
• Dress & chill: Pour dressing over salad, toss gently, and taste—adjust seasoning as desired. Chill for 15–20 minutes before serving, or enjoy right away.

Notes

• Broth swap: Use chicken or vegetable broth instead of water for extra flavor.
• Grain option: Pearl (Israeli) couscous works great for a chewier texture.
• Protein boost: Stir in chickpeas, grilled chicken, or shrimp to make it a meal.
• Herb twist: Try fresh dill or basil in place of mint for a different aromatics profile.

The post Greek Couscous Salad appeared first on RecipeWikki.

Origin Red Pear, Pomegranate, and Gorgonzola Salad

Fruit-and-cheese salads have long been a part of European and American menus, but pairing ripe pears with tangy blue cheese really took off as chefs began highlighting contrasting textures and flavors. Adding pomegranate in fall and winter adds festive color and a burst of brightness.

Why You’ll Love This Recipe

Each bite offers a mix of juicy sweetness, crunchy pop, and creamy tang. It’s elegant enough for holiday tables and easy enough for a weeknight dinner—a real crowd-pleaser that feels special without heavy lifting.

Alos Read : Green Goddess Salad

Red Pear, Pomegranate, and Gorgonzola Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 4 cups mixed greens (arugula, baby spinach, or spring mix)

• 2 ripe red pears (Bosc or Anjou), cored and thinly sliced

• 1 cup pomegranate arils

• ½ cup crumbled Gorgonzola or blue cheese

• ¼ cup toasted pecans or walnuts

• 3 tbsp extra-virgin olive oil

• 1½ tbsp balsamic vinegar (or apple cider vinegar)

• 1 tbsp honey or maple syrup

• 1 tsp Dijon mustard

• Salt and pepper, to taste

Directions

• Toast the nuts: In a dry skillet over medium heat, toast the pecans or walnuts for 3–4 minutes, stirring, until fragrant and lightly golden. Transfer to a plate to cool.
• Make the dressing: Whisk olive oil, balsamic vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until emulsified.
• Assemble the salad: In a large bowl, toss mixed greens with half the dressing. Arrange pear slices on top, sprinkle with pomegranate arils, crumbled Gorgonzola, and toasted nuts.
• Finish & serve: Drizzle with remaining dressing just before serving, and give it a gentle toss if desired.

Notes

• Pear ripeness: Choose pears that are firm but yield slightly when pressed; they should hold their shape when sliced.
• Cheese swap: If you prefer a milder flavor, use goat cheese or feta instead of Gorgonzola.
• Make-ahead tip: You can toast the nuts and prep the dressing a day ahead—store separately and combine just before serving.
• Variation: Add thinly sliced red onion or shaved fennel for extra crunch and bite.

The post Red Pear, Pomegranate, and Gorgonzola Salad appeared first on RecipeWikki.

Origin Green Goddess Salad

The “Green Goddess” dressing dates back to the 1920s in California, created at the Palace Hotel in San Francisco. Originally made with tarragon, chervil, anchovy, and mayo, its vibrant green hue and fresh flavor made it an instant classic. This salad takes inspiration from that iconic dressing and builds a whole meal around it.

Why You’ll Love This Recipe

It’s bright, creamy, and bursting with fresh herbs—every bite is both refreshing and satisfying. The mix of textures (crunchy, tender, silky) keeps it interesting, and the herbed dressing makes it feel indulgent without being heavy.

Also Read : Greek Couscous Salad

Green Goddess Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

190

kcal

Ingredients

• 1/2 cup plain Greek yogurt or mayonnaise

• 1/4 cup chopped fresh parsley

• 2 tbsp chopped fresh tarragon (or 1 tsp dried)

• 2 tbsp chopped fresh chives

• 1 small garlic clove, minced

• 1 anchovy fillet or 1 tsp anchovy paste (optional, for umami)

• 1 tbsp lemon juice (fresh is best)

• Salt and pepper, to taste

• Water or olive oil, as needed for thinning

Directions

• Prep the veggies: Blanch or steam asparagus until bright green and just tender; shock in ice water and drain. Slice avocado, snap peas, and cucumber.
• Make the dressing: In a blender or food processor, combine yogurt (or mayo), parsley, tarragon, chives, garlic, anchovy (if using), and lemon juice. Blend until smooth. Season with salt and pepper, and add a little water or olive oil to reach your desired consistency.
• Assemble the salad: In a large bowl, gently toss mixed greens with half the dressing. Arrange avocado, asparagus, snap peas, and cucumber on top.
• Finish & serve: Drizzle remaining dressing over the salad, sprinkle with chives or green onions, and serve immediately.

Notes

• Make it vegan: Swap yogurt/mayo for a plant-based alternative and omit anchovy.
• Herb variations: Feel free to add fresh basil or cilantro for a different flavor twist.
• Advance prep: You can whisk up the dressing a day ahead—just store it covered in the fridge. Toss the greens and add delicate ingredients (like avocado) just before serving.
• Protein boost: Top with grilled chicken, shrimp, or chickpeas to make it a complete meal.

The post Green Goddess Salad appeared first on RecipeWikki.

Origin Charred Red Cabbage and Carrot Salad

Charred vegetable salads are inspired by Middle Eastern and Mediterranean cooking, where grilling or charring veggies adds depth and smoky complexity to fresh salads.

Why You’ll Love This Recipe

It’s easy to make, packed with texture and flavor, and brings a unique smoky twist to simple raw veggies. Plus, it’s colorful and nutritious—ideal for any season.

Also Read : Cornbread Salad

Charred Red Cabbage and Carrot Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 small head red cabbage, thinly sliced

• 3 large carrots, peeled and julienned or shredded

• 2 tbsp olive oil

• Salt and pepper, to taste

• 2 tbsp apple cider vinegar or lemon juice

• 1 tbsp honey or maple syrup

• 1 garlic clove, minced

• ¼ cup chopped fresh parsley or cilantro

• Optional: toasted pumpkin seeds or walnuts for crunch

Directions

• Heat a large skillet or grill pan over medium-high heat.
• Toss sliced cabbage and carrots with olive oil, salt, and pepper.
• Add vegetables to the hot pan in batches, cooking until lightly charred and softened, about 3–5 minutes per batch, stirring occasionally.
• Transfer veggies to a large bowl.
• In a small bowl, whisk together vinegar (or lemon juice), honey, and minced garlic.
• Pour dressing over the charred veggies and toss to combine.
• Sprinkle with fresh herbs and nuts if using. Serve warm or at room temperature.

Notes

• For extra heat, add a pinch of red pepper flakes to the dressing.
• You can roast the cabbage and carrots in the oven if you prefer.
• Great served alongside grilled meats or as a topping for tacos and bowls.
• Salad keeps well refrigerated for 2–3 days, flavors deepen over time.

The post Charred Red Cabbage and Carrot Salad appeared first on RecipeWikki.

Origin Greek Couscous Salad

This dish blends traditional Greek salad ingredients — like cucumber, tomato, olives, and feta — with couscous, a quick-cooking grain from North Africa. The result is a delicious fusion that’s easy to prep and perfect for warm days.

Why You’ll Love This Recipe

It’s fresh, vibrant, and comes together in under 30 minutes. Plus, it’s versatile — enjoy it as a side, pack it for lunch, or serve it at a picnic or potluck.

Alos Read : Coffee Panna Cotta

Greek Couscous Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

5

minutes

Cooking time

20

minutes

Calories

254

kcal

Ingredients

• 3 tbsp extra virgin olive oil

• 2 tbsp fresh lemon juice

• 1 garlic clove, minced

• ½ tsp dried oregano

• Salt and black pepper to taste

Directions

• Place couscous in a bowl and pour boiling water or broth over it. Cover and let sit for 5 minutes, then fluff with a fork.
• In a large bowl, combine cooked couscous with tomatoes, cucumber, red onion, olives, feta, parsley, and mint if using.
• In a small jar or bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
• Pour dressing over the salad and toss gently to combine.
• Chill for 15–20 minutes before serving to let the flavors meld.

Notes

• This salad keeps well in the fridge for up to 3 days — great for meal prep.
• Add grilled chicken or chickpeas for extra protein.
• Use pearl (Israeli) couscous for a chewier texture if preferred.
• Adjust lemon and herbs to your taste — it’s a flexible recipe!

The post Greek Couscous Salad appeared first on RecipeWikki.

Origin Hearts of Palm and Avocado Salad

Hearts of palm have been enjoyed in tropical regions of Central and South America for centuries. This salad pairs them with creamy avocado to create a modern, healthy dish that’s both satisfying and easy to make.

Why You’ll Love This Recipe

It’s quick to prepare, full of contrasting textures and fresh flavors. The citrus dressing adds a zesty kick that balances the creaminess of the avocado perfectly

Also Read : Churrasco Chicken

Hearts of Palm and Avocado Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

400

kcal

Ingredients

• 1 can (14 oz) hearts of palm, drained and sliced

• 2 ripe avocados, diced

• 1 cup cherry tomatoes, halved (optional)

• ¼ cup thinly sliced red onion

• 2 tbsp chopped fresh cilantro or parsley

• Juice of 1 lime

• 2 tbsp olive oil

• Salt and pepper to taste

Directions

• In a large bowl, gently toss hearts of palm, avocado, cherry tomatoes, red onion, and herbs.
• In a small bowl, whisk lime juice, olive oil, salt, and pepper.
• Drizzle dressing over the salad and toss gently, careful not to mash the avocado.
• Serve immediately or chill for 15–20 minutes for flavors to meld.

Notes

• Add toasted nuts for crunch, if you like.
• Substitute cilantro with basil or mint for a different flavor.
• Best served fresh to keep avocado from browning.

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Origin Apple Spinach Salad

This kind of salad is a popular choice in American kitchens, especially during the fall when apples are at their best. It’s all about balancing sweet, tart, and nutty flavors for a healthy, satisfying bite.

Why You’ll Love This Recipe

It’s quick to make, full of fresh ingredients, and offers a lovely mix of textures and flavors — crisp apples, soft spinach, crunchy nuts, and a zesty dressing that ties it all together.

Also Read : Churrasco Chicken

Apple Spinach Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 5 cups fresh baby spinach leaves

• 2 medium apples, thinly sliced (use your favorite variety)

• ½ cup toasted walnuts or pecans

• ¼ cup crumbled feta or goat cheese (optional)

• ¼ cup dried cranberries or raisins (optional)

• 3 tbsp olive oil

• 2 tbsp apple cider vinegar

• 1 tbsp honey or maple syrup

• 1 tsp Dijon mustard

• Salt and pepper to taste

Directions

• In a large bowl, combine the spinach, apple slices, nuts, cheese, and dried cranberries if using.
• In a small jar or bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper until well combined.
• Drizzle the dressing over the salad and toss gently to coat everything evenly.
• Serve immediately for the freshest taste.

Notes

• Swap nuts for seeds like pumpkin or sunflower seeds if preferred.
• Add grilled chicken or tofu for a more filling meal.
• For a creamier dressing, stir in a spoonful of Greek yogurt or mayonnaise

The post Apple Spinach Salad appeared first on RecipeWikki.

Origin Sandy’s Simple Spring Lettuce Salad

Salads like this have been popular in many cuisines for centuries. Lettuce has been cultivated since ancient times in regions around the Mediterranean, and it has long been used in salads and dishes. The addition of simple dressings like olive oil and vinegar became common in European cuisines, particularly in Italy and France. This simple spring lettuce salad embodies the Mediterranean spirit of fresh, seasonal ingredients.

What I Love About This Recipe

I love how quick and easy this salad is to make, yet it tastes so fresh and vibrant. The crunchy texture of the lettuce, combined with the subtle tang of the dressing, makes it the perfect complement to heavier dishes. It’s also versatile—you can add other vegetables or toppings depending on what you have on hand. It’s the kind of salad that’s light yet satisfying.

Also Read : Heart-Shaped Chocolate Eclairs

Sandy’s Simple Spring Lettuce Salad

Recipe by RecipeWikkiCourse: Recipes

Servings

2

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

100

kcal

Ingredients

• 4 cups spring lettuce mix (or any fresh lettuce like Romaine, Butterhead, etc.)

• 1 small cucumber, thinly sliced

• ½ small red onion, thinly sliced

• 1 carrot, peeled and julienned

• 1 tablespoon olive oil

• 1 tablespoon red wine vinegar

• ½ teaspoon honey or maple syrup (optional)

• Salt and pepper to taste

Directions

• Wash and dry the lettuce leaves thoroughly. Tear them into bite-sized pieces.
• Place the lettuce, cucumber, red onion, and carrot in a large salad bowl.
• In a small bowl, whisk together olive oil, red wine vinegar, and honey (if using). Add salt and pepper to taste.
• Drizzle the dressing over the salad and toss gently to combine.
• Serve immediately as a fresh side dish or a light starter.

Notes

• Feel free to add toppings like nuts, cheese, or seeds for extra texture and flavor.
• For a vegan version, skip the honey or use maple syrup.
• You can also add grilled chicken or tofu for a more substantial meal.

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