Introduction
If you’re craving something fresh and colorful for New Year, garden-style salads are a great place to start. They’re light, crunchy, and full of bright flavors that balance all the richer holiday dishes. This collection brings together crisp greens, citrus, grains, and roasted veggies so you can build a table that feels both wholesome and special. Pick one or mix a few for a vibrant, shareable spread.
1. Zesty New Year Citrus & Mixed Greens Salad
This salad brings together juicy citrus, creamy avocado, and crunchy seeds for a bright start to the year.
Ingredients
- 4 cups mixed baby greens
- 1 large orange, peeled and segmented
- 1 grapefruit, peeled and segmented
- 1 avocado, sliced
- 1/4 small red onion, very thinly sliced
- 1/4 cup pumpkin seeds
- 2 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp honey or maple syrup
- 1/2 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Preheat oven to 325°F (165°C). Spread pumpkin seeds on a small baking tray.
- Toast seeds for 6–8 minutes until fragrant, then let them cool.
- In a small jar, combine olive oil, vinegar, honey, Dijon, salt, and pepper. Shake until emulsified.
- Add greens to a large bowl. Top with orange and grapefruit segments, avocado, and red onion.
- Pour dressing over the salad just before serving and toss gently.
- Scatter toasted pumpkin seeds on top.
- Prep tip: Segment citrus over a bowl to catch extra juice and whisk it into the dressing.
How to Serve It
Serve on a wide platter so the colors show, and garnish with a few extra citrus wedges around the edges.
2. Crunchy Winter Kale & Apple Salad
Kale, sweet apple, and walnuts make this salad crunchy, satisfying, and still very fresh.
Ingredients
- 6 cups curly or lacinato kale, stems removed, finely shredded
- 1 large crisp apple, thinly sliced
- 1/4 cup walnuts, roughly chopped
- 1/4 cup shaved Parmesan
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp honey
- 1 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Preheat oven to 325°F (165°C). Spread walnuts on a baking tray and toast for 7–8 minutes, then cool.
- In a small bowl or jar, whisk olive oil, lemon juice, honey, Dijon, salt, and pepper until smooth.
- Place shredded kale in a large bowl. Pour in about half the dressing and massage kale with clean hands for 1–2 minutes until slightly softened.
- Add apple slices and most of the walnuts. Toss gently with more dressing as desired.
- Top with shaved Parmesan and remaining walnuts.
- Prep tip: Massage kale ahead of time and refrigerate for up to 2 hours; add apple right before serving so it stays crisp.
How to Serve It
Serve chilled or at cool room temperature with extra lemon wedges on the side.
3. Roasted Beet & Goat Cheese Garden Salad
Roasted beets, creamy goat cheese, and peppery greens give this salad a pretty color contrast and gentle sweetness.
Ingredients
- 3 medium beets, trimmed and scrubbed
- 3 cups arugula or mixed baby greens
- 2 oz goat cheese, crumbled
- 1/4 cup chopped pistachios
- 2 tbsp olive oil (for roasting)
- 2 tbsp olive oil (for dressing)
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Wrap beets in foil with a drizzle of olive oil and a pinch of salt.
- Roast for 40–50 minutes, until a knife slides in easily. Cool, peel, and cut into wedges.
- In a small bowl, whisk 2 tbsp olive oil, balsamic, honey, salt, and pepper.
- Place arugula on a platter. Arrange beet wedges on top.
- Sprinkle goat cheese and pistachios over the salad.
- Drizzle with dressing just before serving.
- Prep tip: Roast beets a day ahead and chill; bring to room temperature before assembling.
How to Serve It
Garnish with a few extra arugula leaves and a swirl of balsamic reduction if you like a stronger tang.
4. New Year Garden Quinoa & Veggie Salad
This grain-based salad packs in fresh vegetables and herbs while staying light enough for brunch or dinner.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup red bell pepper, diced
- 1/2 cup canned chickpeas, rinsed and drained
- 1/4 cup chopped fresh parsley
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 small garlic clove, finely grated
- Salt and black pepper to taste
Instructions
- Preheat oven to 300°F (150°C) to lightly warm the salad later if serving slightly warm.
- Bring water or broth to a boil. Add quinoa, reduce heat, cover, and simmer 15 minutes. Remove from heat and let sit 5 minutes, then fluff with a fork and cool slightly.
- In a small bowl, whisk olive oil, lemon juice, garlic, salt, and pepper.
- In a large bowl, combine quinoa, cucumber, tomatoes, bell pepper, chickpeas, and parsley.
- Pour dressing over salad and toss gently.
- For a slightly warm salad, place the bowl (oven-safe) in the warm oven for 5–7 minutes just before serving.
- Prep tip: Make this a few hours ahead, then refresh with a squeeze of lemon before serving.
How to Serve It
Serve in a wide bowl and top with extra parsley and a few lemon wedges.
5. Roasted Carrot & Avocado Green Salad
Sweet roasted carrots pair nicely with creamy avocado and crisp greens.
Ingredients
- 4 medium carrots, peeled and cut into batons
- 2 tbsp olive oil (for roasting)
- 4 cups mixed greens or baby spinach
- 1 avocado, sliced
- 2 tbsp sunflower seeds
- 2 tbsp olive oil (for dressing)
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss carrot batons with 2 tbsp olive oil, salt, and pepper.
- Roast carrots on a lined tray for 20–25 minutes, turning once, until tender and lightly browned. Cool slightly.
- While carrots roast, toast sunflower seeds on a small tray for 5–7 minutes on the lower rack or in a 325°F (165°C) oven, then cool.
- Whisk 2 tbsp olive oil, vinegar, maple syrup, salt, and pepper in a small bowl.
- Arrange greens in a large bowl or platter. Top with roasted carrots and avocado slices.
- Drizzle with dressing and sprinkle toasted sunflower seeds over the top.
- Prep tip: Roast extra carrots to use in grain bowls or wraps the next day.
How to Serve It
Serve slightly warm from the roasted carrots, with extra cracked black pepper on top.
6. Garden Cucumber & Herb Ribbon Salad
This salad is crisp, cooling, and full of fresh herbs—perfect beside richer dishes.
Ingredients
- 3 medium cucumbers, shaved into ribbons with a peeler
- 4 radishes, thinly sliced
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh mint
- 1 tbsp sesame seeds
- 2 tbsp olive oil
- 1 1/2 tbsp rice vinegar or white wine vinegar
- 1 tsp honey
- Salt and black pepper to taste
Instructions
- Preheat oven to 325°F (165°C). Toast sesame seeds on a small tray for 6–7 minutes, then cool.
- Toss cucumber ribbons with a pinch of salt and let sit in a colander for 10 minutes to release extra liquid, then pat dry.
- In a small bowl, whisk olive oil, vinegar, honey, salt, and pepper.
- In a large bowl, add cucumber ribbons, radishes, dill, and mint.
- Pour dressing over the salad and toss gently.
- Sprinkle toasted sesame seeds on top.
- Prep tip: Dress the salad right before serving so the cucumbers stay crisp.
How to Serve It
Serve chilled on a flat platter so the ribbons fan out beautifully.
7. Roasted Sweet Potato & Spinach Salad
Roasted sweet potatoes add warmth and natural sweetness to this spinach salad.
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 2 tbsp olive oil (for roasting)
- 4 cups baby spinach
- 1/4 cup dried cranberries
- 1/4 cup pecans, roughly chopped
- 1/4 cup crumbled feta cheese
- 3 tbsp olive oil (for dressing)
- 1 1/2 tbsp balsamic vinegar
- 1 tsp maple syrup
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss sweet potato cubes with 2 tbsp olive oil, salt, and pepper.
- Roast on a lined tray for 25–30 minutes, turning once, until browned and tender.
- In the last 8 minutes of roasting, place pecans on a small tray in the same oven to toast, then cool.
- Whisk 3 tbsp olive oil, balsamic, maple syrup, salt, and pepper in a small bowl.
- Add spinach to a large bowl. Top with roasted sweet potatoes, cranberries, pecans, and feta.
- Drizzle with dressing just before serving and toss lightly.
- Prep tip: Let sweet potatoes cool slightly so they don’t wilt the spinach too much.
How to Serve It
Serve slightly warm for a cozy feel, with extra feta sprinkled on top.
8. Garden Greek-Inspired Chopped Salad
A crunchy, chopped salad full of classic Greek flavors and easy to scale up for guests.
Ingredients
- 3 cups chopped romaine or leaf lettuce
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely sliced
- 1/3 cup Kalamata olives, halved
- 1/2 cup feta cheese, cubed or crumbled
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp dried oregano
- Salt and black pepper to taste
Instructions
- Preheat oven to 300°F (150°C) if you plan to serve the salad slightly warm with toasted pita on the side.
- In a small jar, combine olive oil, vinegar, oregano, salt, and pepper. Shake until combined.
- Place lettuce, cucumber, tomatoes, onion, and olives in a large bowl.
- Add dressing and toss gently until everything is coated.
- Add feta and toss lightly once more.
- For a warm side, place pita wedges on a tray and warm in the oven for 5–7 minutes.
- Prep tip: Add onion just before serving if you prefer a milder flavor.
How to Serve It
Serve with warmed pita wedges or crisp breadsticks and extra oregano on top.
9. New Year Pear, Walnut & Blue Cheese Salad
Sweet pears, tangy cheese, and crunchy walnuts feel simple yet special.
Ingredients
- 4 cups mixed baby greens
- 2 ripe pears, thinly sliced
- 1/4 cup walnuts, roughly chopped
- 1/4 cup crumbled blue cheese (or goat cheese)
- 3 tbsp olive oil
- 1 1/2 tbsp apple cider vinegar
- 1 tsp honey
- Salt and black pepper to taste
Instructions
- Preheat oven to 325°F (165°C). Toast walnuts on a baking tray for 7–8 minutes until fragrant, then cool.
- In a small bowl, whisk olive oil, vinegar, honey, salt, and pepper.
- Arrange greens on a serving platter.
- Fan pear slices over the greens and sprinkle toasted walnuts and blue cheese on top.
- Drizzle with dressing just before serving.
- Prep tip: Toss pears with a little lemon juice so they stay bright and don’t brown.
How to Serve It
Serve on a large wide plate, and add a few extra pear slices around the rim for a pretty look.
10. Garden Tomato, Basil & Mozzarella Salad
This classic caprese-style salad showcases juicy tomatoes and fragrant basil.
Ingredients
- 3 large ripe tomatoes, sliced
- 8 oz (225 g) fresh mozzarella, sliced
- 1/2 cup fresh basil leaves
- 3 tbsp extra-virgin olive oil
- 1 1/2 tbsp balsamic vinegar or reduction
- Salt and black pepper to taste
Instructions
- Preheat oven to 300°F (150°C) if you want to warm the tomatoes just slightly.
- Arrange tomato and mozzarella slices alternately on a platter.
- Tuck basil leaves between slices.
- Drizzle olive oil and balsamic over the top.
- Sprinkle with salt and plenty of black pepper.
- If using the oven, place the platter (oven-safe) in the warm oven for 3–5 minutes for very gentle warmth.
- Prep tip: Use room-temperature tomatoes and mozzarella for the best flavor.
How to Serve It
Serve immediately with crusty bread to soak up the juices.
11. Roasted Cauliflower & Chickpea Salad
This hearty salad brings in warm, roasty flavors while staying plant-forward and bright.
Ingredients
- 1 small head cauliflower, cut into florets
- 1 can (15 oz / 425 g) chickpeas, rinsed and drained
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 3 cups baby spinach or mixed greens
- 3 tbsp olive oil (for dressing)
- 2 tbsp lemon juice
- 1 small garlic clove, minced
Instructions
- Preheat oven to 425°F (220°C).
- Toss cauliflower and chickpeas with 3 tbsp olive oil, cumin, smoked paprika, salt, and pepper.
- Spread on a lined tray and roast for 25–30 minutes, stirring once, until crispy and browned.
- In a small bowl, whisk 3 tbsp olive oil, lemon juice, garlic, salt, and pepper.
- Place greens in a large bowl. Top with warm cauliflower and chickpeas.
- Drizzle with dressing and toss gently.
- Prep tip: Roast an extra tray of cauliflower and chickpeas to add to wraps or bowls the next day.
How to Serve It
Serve warm or at room temperature, with extra lemon wedges for squeezing.
12. Garden Rainbow Slaw with Creamy Yogurt Dressing
Colorful slaw brings crunch, tang, and a lighter creamy dressing made with yogurt.
Ingredients
- 3 cups shredded green cabbage
- 2 cups shredded purple cabbage
- 1 cup shredded carrots
- 1/4 cup chopped fresh cilantro or parsley
- 1/2 cup plain Greek yogurt
- 2 tbsp mayonnaise (optional for richness)
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- Salt and black pepper to taste
Instructions
- Preheat oven to 300°F (150°C) if you plan to warm tortillas or rolls to serve with the slaw.
- In a small bowl, whisk yogurt, mayonnaise (if using), vinegar, honey, salt, and pepper until smooth.
- In a large bowl, combine both cabbages, carrots, and herbs.
- Pour dressing over the vegetables and toss until coated.
- Let the slaw rest in the fridge for at least 20–30 minutes so flavors mingle.
- If serving with warm bread, heat it in the oven for 5–7 minutes.
- Prep tip: Make the slaw a few hours ahead; it keeps its crunch nicely.
How to Serve It
Serve chilled in a big bowl, with extra herbs sprinkled on top for color.
13. Garden Lentil, Tomato & Herb Salad
This lentil salad is hearty enough to be a light main while still tasting fresh and bright.
Ingredients
- 1 cup dried brown or green lentils, rinsed
- 3 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh mint (optional)
- 3 tbsp olive oil
- 2 tbsp lemon juice
- Salt and black pepper to taste
Instructions
- Preheat oven to 300°F (150°C) for gently warming the salad if desired.
- Bring water or broth to a boil. Add lentils, reduce heat, and simmer 20–25 minutes until tender but not mushy. Drain and cool slightly.
- In a small bowl, whisk olive oil, lemon juice, salt, and pepper.
- Combine lentils, tomatoes, cucumber, onion, parsley, and mint in a large bowl.
- Pour dressing over the salad and toss gently.
- For a slightly warm version, place the bowl (oven-safe) in the warm oven for 5 minutes.
- Prep tip: Keep some dressing aside to refresh leftovers before serving.
How to Serve It
Serve at room temperature with extra herbs and a few lemon wedges.
14. Garden Strawberry & Mixed Greens Salad
Sweet berries and crunchy almonds turn a simple green salad into something special.
Ingredients
- 4 cups mixed baby greens
- 1 cup strawberries, sliced
- 1/4 cup sliced almonds
- 1/4 cup crumbled goat cheese or feta
- 3 tbsp olive oil
- 1 1/2 tbsp balsamic vinegar
- 1 tsp honey
- Salt and black pepper to taste
Instructions
- Preheat oven to 325°F (165°C). Toast sliced almonds on a tray for 6–8 minutes, then cool.
- In a small jar, combine olive oil, balsamic, honey, salt, and pepper; shake until smooth.
- Place greens in a large bowl or on a platter.
- Scatter strawberries over the greens.
- Sprinkle toasted almonds and cheese on top.
- Drizzle dressing just before serving.
- Prep tip: Keep dressing separate until the last moment so the greens stay crisp.
How to Serve It
Serve chilled, and add a few whole berries around the edge for decoration.
15. Warm Farro & Garden Veg Salad
Nutty farro and roasted vegetables make this salad cozy without feeling heavy.
Ingredients
- 1 cup farro, rinsed
- 3 cups water or vegetable broth
- 1 cup cherry tomatoes
- 1 small zucchini, sliced half-moons
- 2 tbsp olive oil (for roasting)
- 2 cups baby arugula or spinach
- 2 oz feta or goat cheese, crumbled
- 3 tbsp olive oil (for dressing)
- 2 tbsp lemon juice
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Toss tomatoes and zucchini with 2 tbsp olive oil, salt, and pepper. Roast for 15–18 minutes until softened and slightly browned.
- Cook farro in water or broth: bring to a boil, reduce heat, and simmer 20–25 minutes until tender. Drain if needed.
- In a small bowl, whisk 3 tbsp olive oil, lemon juice, salt, and pepper.
- Add warm farro to a large bowl. Stir in roasted vegetables and arugula or spinach so the heat wilts the greens slightly.
- Pour dressing over and toss.
- Top with crumbled cheese.
- Prep tip: Keep a little extra dressing aside to add just before serving if the grains soak it up.
How to Serve It
Serve warm or at room temperature, with extra lemon on the side.
16. Garden Chickpea, Cucumber & Tomato Salad
This simple, crunchy salad comes together fast and feels very refreshing.
Ingredients
- 1 can (15 oz / 425 g) chickpeas, rinsed and drained
- 1 cup cucumber, diced
- 1 cup tomato, diced or cherry tomatoes halved
- 1/4 cup red onion, finely chopped
- 1/4 cup chopped fresh parsley
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1/2 tsp ground cumin (optional)
- Salt and black pepper to taste
Instructions
- Preheat oven to 300°F (150°C) if you’d like to warm pita or flatbread to serve alongside.
- In a large bowl, combine chickpeas, cucumber, tomato, onion, and parsley.
- In a small bowl, whisk olive oil, lemon juice, cumin, salt, and pepper.
- Pour dressing over the salad and toss gently to coat.
- Chill for at least 20 minutes so flavors blend.
- Warm pita in the oven for 5–7 minutes if serving as a side.
- Prep tip: Taste and add a bit more lemon just before serving for extra brightness.
How to Serve It
Serve chilled or cool, with warm pita wedges for scooping.
17. Garden Spinach, Orange & Pomegranate Salad
Citrus and jewel-like pomegranate seeds give this salad a festive look.
Ingredients
- 4 cups baby spinach
- 1 large orange, peeled and segmented
- 1/2 cup pomegranate seeds
- 1/4 small red onion, thinly sliced
- 1/4 cup chopped almonds or pistachios
- 3 tbsp olive oil
- 1 1/2 tbsp red wine vinegar or apple cider vinegar
- 1 tsp honey
- Salt and black pepper to taste
Instructions
- Preheat oven to 325°F (165°C). Toast nuts on a tray for 6–8 minutes, then cool.
- In a jar, shake together olive oil, vinegar, honey, salt, and pepper until blended.
- Add spinach to a large bowl. Top with orange segments, pomegranate seeds, and red onion.
- Drizzle dressing over salad and toss gently.
- Sprinkle toasted nuts on top.
- Prep tip: Keep pomegranate seeds ready in a container so assembling the salad is quick on the day.
How to Serve It
Serve right away so the spinach stays crisp, and garnish with a few extra pomegranate seeds.
18. Garden Roasted Broccoli & Lemon Salad
Roasted broccoli is tossed with a lemony dressing that keeps things bright and punchy.
Ingredients
- 1 large head broccoli, cut into florets
- 2 tbsp olive oil (for roasting)
- Salt and black pepper to taste
- 2 tbsp sliced almonds
- 2 tbsp grated Parmesan
- 3 tbsp olive oil (for dressing)
- 2 tbsp lemon juice
- 1 tsp lemon zest
Instructions
- Preheat oven to 425°F (220°C). Toss broccoli florets with 2 tbsp olive oil, salt, and pepper.
- Spread on a lined tray and roast 18–20 minutes, until edges are charred and tender.
- During the last 5–6 minutes, add almonds to a small tray in the same oven to toast, then cool.
- In a small bowl, whisk 3 tbsp olive oil, lemon juice, lemon zest, a pinch of salt, and pepper.
- Place warm broccoli in a bowl, pour dressing over, and toss.
- Top with toasted almonds and grated Parmesan.
- Prep tip: Serve this salad warm so the broccoli holds onto the dressing nicely.
How to Serve It
Serve immediately while still warm, with extra lemon wedges for squeezing at the table.
19. Garden Watermelon, Cucumber & Mint Salad
Juicy watermelon and cucumber keep this salad extra refreshing, even at a winter gathering.
Ingredients
- 3 cups watermelon, cubed (seedless)
- 1 cup cucumber, sliced half-moons
- 1/4 cup fresh mint leaves, torn
- 1/4 cup crumbled feta
- 2 tbsp olive oil
- 1 tbsp lime juice
- Salt and black pepper to taste
Instructions
- Preheat oven to 300°F (150°C) only if you’re warming bread to serve on the side; no baking is required for the salad itself.
- In a small bowl, whisk olive oil, lime juice, salt, and pepper.
- Place watermelon and cucumber in a large bowl.
- Add mint leaves and toss gently with dressing.
- Sprinkle feta on top just before serving.
- If serving with bread, warm it in the oven for 5–7 minutes.
- Prep tip: Keep watermelon chilled until the last minute for maximum crunch.
How to Serve It
Serve very cold in a chilled bowl for the most refreshing effect.
20. Garden Arugula, Tomato & Pine Nut Salad
Peppery arugula and sweet tomatoes get a savory boost from cheese and pine nuts.
Ingredients
- 4 cups baby arugula
- 1 cup cherry tomatoes, halved
- 1/4 cup pine nuts
- 1/4 cup shaved Parmesan
- 3 tbsp olive oil
- 1 1/2 tbsp lemon juice
- 1/2 tsp Dijon mustard
- Salt and black pepper to taste
Instructions
- Preheat oven to 325°F (165°C). Spread pine nuts on a small tray and toast for 5–7 minutes, watching closely so they don’t burn. Cool.
- In a jar, combine olive oil, lemon juice, Dijon, salt, and pepper. Shake until emulsified.
- Add arugula and tomatoes to a large bowl.
- Drizzle with dressing and toss lightly.
- Sprinkle toasted pine nuts and shaved Parmesan on top.
- Prep tip: Dress arugula right before serving to keep the leaves perky.
How to Serve It
Serve immediately, with extra Parmesan curls over each portion.
21. Garden Herb Couscous & Roasted Veg Salad
This salad blends grains, roasted garden vegetables, and fresh herbs into a satisfying yet light dish.
Ingredients
- 1 cup couscous
- 1 cup boiling water or vegetable broth
- 1 small red bell pepper, chopped
- 1 small zucchini, chopped
- 1 small red onion, chopped
- 2 tbsp olive oil (for roasting)
- 1/4 cup chopped fresh parsley
- 2 tbsp chopped fresh basil or mint
- 3 tbsp olive oil (for dressing)
- 2 tbsp lemon juice
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Toss bell pepper, zucchini, and red onion with 2 tbsp olive oil, salt, and pepper.
- Roast vegetables for 20–25 minutes, stirring once, until tender and slightly charred.
- Place couscous in a heatproof bowl. Pour boiling water or broth over it, cover, and let sit 5–10 minutes. Fluff with a fork.
- In a small bowl, whisk 3 tbsp olive oil, lemon juice, salt, and pepper.
- Add roasted vegetables and herbs to the couscous.
- Pour dressing over and toss gently.
- Prep tip: Let the salad sit for 10–15 minutes so the couscous absorbs the flavors.
How to Serve It
Serve warm or at room temperature in a wide dish, garnished with extra herbs.
Conclusion
Garden-fresh salads are an easy way to bring color, crunch, and lighter flavors to your New Year table. You can pair them with cozy mains, serve them as a first course, or let a few of these recipes share the spotlight as the main event. Save your favorites, mix and match through the season, and enjoy how simple ingredients from the garden can make your meals feel bright and refreshing.
