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3 Healthy salad recipes to use all that end-of-summer produce

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

Summer isn't over yet — take advantage of end-of-season fruits and veggies with these salads

Use up the last of summer's bountiful fruits and veggies in these easy and healthy salads full of all the seasonal produce we'll soon be pining for.

I love a salad, but it has to be really good and full of yummy ingredients. These three recipes are not only super healthy and easy, but they taste great and keep you full. Bonus: They're all brimming with end-of-summer produce.

Each one of these salads has its own healthy ingredients, but they are different enough to mix up during the week to keep things interesting. Make things even easier by washing and prepping ingredients the day or night before so they are ready to assemble when hunger strikes.

The various fruit and vegetables help give each salad its own flavors and textures, and they're a great way to use up extra produce. Get creative in the kitchen, using whatever you happen to have on hand.

Summer isn't over yet — take advantage of end-of-season fruits and veggies with these salads

Roasted vegetable and quinoa salad with Asiago croutons recipe

This vegetarian salad is full of cooked quinoa and roasted vegetables and is best served with a balsamic or creamy tahini dressing.

Serves 4

Prep time: 20 minutes | Bake time: 45 minutes | Total time: 1 hour 5 minutes


For the croutons

  • 1/4 small, day-old French or Italian bread, cubed
  • 2 tablespoons olive oil
  • 2 tablespoons finely grated Asiago cheese

For the salad

  • 1 medium zucchini, diced
  • 1 medium yellow squash, diced
  • 1 bunch fresh asparagus, chopped
  • 1 red onion, chopped
  • 1 pint cherry tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon garlic powder
  • Salt and pepper, to taste
  • 4 cups fresh spring mix
  • 2 cups cooked quinoa


  1. Heat the oven to 400 degrees F, and line 2 baking sheets with parchment paper.
  2. In a bowl, combine all the ingredients for the croutons, and mix very well. Spread the bread cubes out in a single layer on 1 of the baking sheets, and set aside.
  3. To a separate bowl, add all the vegetables, then drizzle the olive oil on top, and toss well.
  4. Spread the vegetables in an even layer on the second baking sheet. Sprinkle with garlic powder, and season with salt and pepper.
  5. Place both baking sheets in the oven. Bake the croutons for about 15 to 20 minutes or until nice and crunchy. Bake the vegetables for about 45 minutes or until tender.
  6. Divide the spring mix and quinoa among 4 salad plates. Top with warm roasted vegetables and homemade croutons. Serve with your favorite salad dressing.

Summer isn't over yet — take advantage of end-of-season fruits and veggies with these salads

Grilled corn and avocado salad recipe

Fresh grilled corn is tossed in a bowl with tomatoes, avocado, onions and black beans, and then tossed in a lime-agave dressing.

Serves 4

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes


For the salad

  • 6 ears fresh corn, cleaned
  • 1 large avocado, diced
  • 1-1/2 cups canned black beans, rinsed and drained
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, minced
  • 1 small bunch scallions, sliced thin

For the dressing

  • 2 limes, juiced
  • 2 tablespoons agave
  • 1/4 cup avocado or olive oil
  • 1 teaspoon cumin
  • Fresh chopped cilantro


  1. Heat a grill pan over high heat.
  2. Grill each ear of corn, turning them every 3 to 4 minutes until there are nice char marks all around the corn.
  3. While the corn is grilling, add the remaining vegetables to a salad bowl.
  4. In a small bowl, combine the dressing ingredients, mix well, and set aside.
  5. Once the corn is done grilling, allow it to cool for about 5 minutes or until cool enough to handle.
  6. Using a sharp knife, carefully cut the kernels from the cob, and add them to the salad bowl.
  7. Drizzle with the lime dressing, toss well, and serve.

Summer isn't over yet — take advantage of end-of-season fruits and veggies with these salads

Grilled chicken raspberry pecan salad recipe

Juicy grilled chicken is served on a bed of fresh, spicy arugula and topped with juicy raspberries, slivered almonds, pecans and herbed feta. Serve this salad with a nice balsamic dressing.

Serves 4

Prep time: 10 minutes | Cook time: 10 minutes | Total time: 20 minutes


  • 2 large chicken breasts, cut into strips
  • 2 tablespoons olive oil
  • 1 teaspoon seasoning salt
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 6 cups fresh baby arugula
  • 1 cup fresh raspberries
  • 1/4 cup red onions, minced
  • 1/2 cup pecan halves
  • 1/4 cup slivered almonds
  • 1/2 cup herbed feta cheese, crumbled
  • Fresh chopped parsley, for garnish (optional)


  1. Heat a grill pan over medium-high heat.
  2. To a bowl, add the chicken, olive oil, seasoning salt and red pepper flakes, and season with salt and pepper. Toss to evenly coat, and place the chicken in the pan.
  3. Grill the chicken for about 4 to 5 minutes per side or until the juices are clear and the inside is no longer pink.
  4. To a large salad bowl, add the arugula. Place the grilled chicken on top, and garnish with the raspberries, onions, pecans, slivered almonds and feta.
  5. Garnish with fresh chopped parsley, and serve with your favorite dressing, such as a balsamic.

More salad recipe ideas

10 Easy ways to make egg salad your new favorite lunch
21 Winter salads that really satisfy like comfort food
Grilled romaine sweet potato salad with creamy cilantro dressing

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