BBC Good Food Vegetarian Salad Recipes for Fresh Meals

If you’re on the hunt for delicious, vibrant, and satisfying vegetarian salads, you’re in for a treat. BBC Good Food is renowned for its creative approach to meat-free meals, and their vegetarian salad recipes are absolute standouts.

Whether you’re a lifelong vegetarian or just looking to add more plant-based goodness to your diet, these salads are packed with flavor, color, and nutrition. Forget bland and boring—these are dishes you’ll actually crave!

In this post, I’m sharing three of the best BBC Good Food-inspired vegetarian salad recipes: Roasted Vegetable & Feta Salad, Chickpea & Avocado Salad, and Superfood Quinoa Salad. Each recipe is easy to make, bursting with freshness, and perfect for everything from quick lunches to dinner parties.

Plus, I’ll include tips, variations, nutrition facts, and serving suggestions to help you make these salads your own. Let’s dive into the wonderful world of vegetarian salads!

Why You’ll Love This Recipe

• Flavorful and Satisfying: Each salad combines bold, fresh flavors with hearty ingredients that will keep you full and energized.
• Easy to Prepare: Minimal prep and simple steps mean these recipes fit perfectly into busy weeknights or relaxed weekends.
• Nutritious: Packed with vitamins, minerals, fiber, and protein, these salads are as good for your body as they are for your taste buds.
• Versatile: Enjoy these salads as a main meal, a side, or even as part of a potluck spread.
• Customizable: Adapt the recipes to your taste, dietary needs, or whatever’s in your fridge!

Roasted Vegetable & Feta Salad

Ingredients

Equipment

• Baking tray
• Sharp knife
• Chopping board
• Large salad bowl
• Serving tongs

Instructions

1. Preheat your oven to 200°C (180°C fan) / 400°F / Gas 6.
2. Prepare the vegetables: Arrange the peppers, onion, courgette, and cherry tomatoes on a baking tray. Drizzle with olive oil, sprinkle dried oregano, salt, and pepper. Toss to coat.
3. Roast the vegetables for 25-30 minutes, stirring once halfway, until tender and slightly caramelized.
4. Cool slightly: Remove from oven and let the veggies cool for 5 minutes.
5. Assemble the salad: Place the mixed salad leaves in a large bowl. Add the roasted vegetables and crumbled feta. Drizzle with lemon juice.
6. Toss gently to combine, then serve immediately or chill for later.

Tips & Variations

“This salad is endlessly adaptable! Swap feta for goat cheese or vegan cheese, add roasted sweet potato, or toss in olives for a Mediterranean twist.”

• Make it vegan: Use a plant-based feta alternative.
• Add crunch: Top with toasted pine nuts or pumpkin seeds.
• Switch up the greens: Try rocket (arugula), spinach, or kale.
• Try different herbs: Fresh basil or parsley add a lovely finish.

Nutrition Facts

Serving Suggestions

• Enjoy as a light lunch with crusty bread or alongside homemade vegan bread.
• Serve as a vibrant side dish with grilled halloumi or veggie skewers.
• Pack into a lunchbox for a nourishing workday meal.
• Pair with your favorite vegetarian Swiss chard dish for a hearty dinner.

Chickpea & Avocado Salad

Ingredients

Equipment

• Large mixing bowl
• Sharp knife
• Chopping board
• Salad servers

Instructions

1. Combine chickpeas, avocado, cherry tomatoes, cucumber, and red onion in a large bowl.
2. Add chopped coriander for a burst of freshness.
3. Drizzle with lime juice and olive oil. Season generously with salt and pepper.
4. Toss gently to avoid mashing the avocado.
5. Serve immediately for best texture and flavor.

Tips & Variations

• Add leafy greens: Toss in baby spinach or rocket for extra volume.
• Spice it up: Add a pinch of chili flakes or diced jalapeño.
• Make it a meal: Top with crumbled feta or hard-boiled eggs.
• For meal prep: Keep the avocado separate and add just before eating to prevent browning.

“If you love bold, zesty flavors, this salad will quickly become your go-to for a quick lunch or light dinner.”

Nutrition Facts

Serving Suggestions

• Serve on wholegrain toast or in pita pockets for a filling meal.
• Pair with homemade vegetable crackers for a crunchy contrast.
• Enjoy as a side to creamy vegetable alfredo or grilled veggie mains.
• Perfect for picnics and potlucks—just add the avocado right before serving!

Superfood Quinoa Salad

Ingredients

Equipment

• Medium saucepan
• Mixing bowl
• Grater
• Sharp knife & chopping board
• Salad tongs

Instructions

1. Cook the quinoa: Rinse quinoa well. Add to a saucepan with 250ml water. Bring to a boil, reduce to simmer, cover, and cook for 15 minutes. Fluff and cool.
2. Combine veggies: In a large bowl, add cooked quinoa, edamame, grated carrot, shredded cabbage, spinach, sunflower seeds, cranberries, and parsley.
3. Make the dressing: Whisk together lemon juice, olive oil, salt, and pepper.
4. Toss the salad: Pour dressing over the mixture and toss well.
5. Chill or serve immediately: This salad keeps well in the fridge for up to 3 days—perfect for meal prep!

Tips & Variations

• Add protein: Top with grilled tofu or tempeh for a heartier meal.
• Switch up the greens: Kale, rocket, or mixed baby leaves all work beautifully.
• Change the seeds: Try pumpkin or chia seeds for a different flavor and crunch.
• Make it nutty: Add sliced almonds or walnuts for extra texture.
• Seasonal swaps: Replace cranberries with pomegranate seeds or diced apple in autumn.

“This superfood salad is a nutritional powerhouse and a feast for the eyes—colorful, crunchy, and full of plant-based protein.”

Nutrition Facts

Serving Suggestions

• Ideal for lunchboxes—this salad stays fresh and tasty for days.
• Serve as a main dish with a side of vegetarian date cake for dessert.
• Perfect base for a Buddha bowl—just add roasted sweet potato or chickpeas.
• Pair with slow cooker vegetarian recipes for a complete meal.

Conclusion

Vegetarian salads don’t have to be uninspired or repetitive. With these BBC Good Food-inspired recipes, you can bring a world of color, flavor, and nutrition to your table.

From the comforting roasted vegetable and feta salad to the protein-rich chickpea and avocado bowl and the energizing superfood quinoa medley, there’s something here for every mood, occasion, and appetite.

Don’t hesitate to experiment—swap in your favorite veggies, try new dressings, or add grains and proteins to make these salads uniquely yours. Whether you’re prepping lunches for the week or looking to impress guests at your next dinner party, these vegetarian salads are guaranteed to please.

For even more inspiration, check out our collection of vegetarian Middle Eastern recipes or low-calorie vegetable soups to round out your plant-based repertoire. Happy cooking and happy eating!

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