Cozy and Crisp: The Beginner’s Guide to Baked Salads

Here’s an important food fact to remember: Not all salads have to be cold! If you’re craving something warm and nourishing as the colder weather lingers around, baked salads are the perfect solution. 

Yes, baked salads. Well, somewhat baked. Unlike the usual chilled variety many are used to, these salads combine ingredients like roasted vegetables, grains, and crisp raw elements for a heartier twist. (They’re also a great way to use up squashes and root veggies from your garden.)

Let’s go a little more into what a baked salad can be and then explore a few tasty recipe ideas that feature some choice Taylor Farms products to shorten your time in the kitchen.

What is a Baked Salad?

A baked salad brings together two different worlds: the warm comfort of roasted or cooked ingredients and the bright, fresh crunch of raw veggies. Think tender squash or caramelized Brussels sprouts fresh from the oven, tossed with crunchy lettuce, a tangy dressing, and any other toppings you see fit. 

The possibilities are wide open: choose your favorite seasonal veggies, add a hearty grain or beans if you like, and finish it off with toasted nuts or seeds for extra crunch. The result? A simple, wholesome dish that’s filling enough to be a meal but still light, refreshing, and bright in flavor. It’s an easy way to enjoy the best of both worlds — hot and cold, cooked and fresh — all in one bowl.

Of course, this is a broad definition, so don’t feel boxed in. Your baked salad can include whatever you want, so embrace the experimenting and get creative. 

Baked Salad Recipes

Now that you’re ready to dive fork-first into the world of baked salads, we’ve got some easy recipes you can try. And since you’re using Taylor Farms produce, you don’t have to worry about the washing and prepping, because we’ve already handled that part. 

Golden Cauliflower & Couscous Salad

This salad pairs crisp, golden-turmeric roasted cauliflower with fluffy couscous on a bed of fresh greens. The lemon-honey dressing ties everything together with the perfect amount of brightness and acidity to balance the turmeric and earthy notes of the cauliflower. Top it off with pomegranate seeds or a sprinkle of parsley for a final pop of color and flavor!

Ingredients:

• 2 cups Taylor Farms Cauliflower Florets
• 2–3 cups Taylor Farms Spring Mix or Leafy Romaine
• 1–2 tablespoons olive oil
• Salt and pepper, to taste
• Dash of turmeric
• 1 cup couscous (regular or pearl), cooked according to package directions
• ​​Pomegranate seeds or chopped parsley (optional)

For the Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Directions:

1. Roast the Cauliflower: Preheat the oven to 400°F (200°C). In a bowl, toss the cauliflower florets with olive oil, salt, pepper, and a dash of turmeric. Spread them on a baking sheet and roast for 20–25 minutes, or until golden and tender.
2. Cook the Couscous: While the cauliflower roasts, prepare 1 cup of couscous according to the package instructions. Keep warm.
3. Prepare the Salad Base: Place the mixed greens in a large serving bowl.
4. Make the Dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
5. Assemble the Salad: Spoon the warm couscous on top of the mixed greens. Add the roasted cauliflower. Drizzle with the dressing and toss gently.
6. Finish & Serve: Top with pomegranate seeds or chopped parsley. Serve immediately while the couscous and cauliflower are still warm!

 Zesty Zucchini & Chickpea Tabbouleh

Time to expand your tabbouleh horizons. This herby salad combines roasted zucchini and garlicky chickpeas with bright pops of parsley, mint, and tomato — all on a bed of baby spinach and drizzled with a zingy lemon dressing. Don’t skip the za’atar seasoning!

Ingredients:

• 2–3 cups Taylor Farms Baby Spinach
• 2 medium zucchinis, sliced into half-moons
• 1–2 tablespoons olive oil
• 1 small tomato, diced
• Handful of fresh parsley, chopped
• Handful of fresh mint, chopped
• Salt and pepper, to taste
• 1 teaspoon za’atar (optional)

For the Chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 clove garlic, minced
• Salt and pepper, to taste
• Zest of ½ lemon (optional)

For the Dressing:

• 3 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper, to taste

Directions:

1. Roast the Zucchini: Preheat the oven to 400°F (200°C). Toss zucchini slices with olive oil, salt, pepper, and optional za’atar. Spread on a baking sheet and roast for 15–20 minutes, until lightly browned.
2. Cook the Chickpeas: Meanwhile, warm the chickpeas in a skillet over medium heat with olive oil, minced garlic, salt, pepper, and lemon zest. Heat for about 5 minutes, just until chickpeas are warmed through.
3. Prepare the Tabbouleh Mix: In a large bowl, combine the roasted zucchini, warmed chickpeas, chopped parsley, chopped mint, and diced tomato. Stir gently to mix.
4. Make the Dressing: In a separate small bowl, whisk together olive oil, lemon juice, salt, and pepper.
5. Assemble the Salad: Place the baby spinach in a serving bowl. Spoon the zucchini-chickpea-herb mixture on top of the spinach.
6. Dress & Serve: Drizzle the dressing over the salad and toss gently to combine. Enjoy immediately!

Balsamic Brussels & Apple Carrot Crunch

Total salad decadence. Tender balsamic-roasted Brussels sprouts meet crisp apples, shredded carrots, and an ample portion of fresh baby spinach. The finishing touch? A drizzle of tangy honey vinaigrette, plus creamy goat cheese and toasted pecans for an irresistible crunch. 

Ingredients:

• 1 pound Taylor Farms Brussels Sprouts, halved
• 1 cup Taylor Farms Shredded Carrots
• Handful of Taylor Farms Baby Spinach
• 1–2 apples, thinly sliced
• 1–2 tablespoons olive oil
• 1–2 tablespoons balsamic vinegar (to taste)
• Salt and pepper, to taste
• ½ Cup crumbled goat cheese
• ½ Cup toasted pecans

For the Vinaigrette:

• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper, to taste

Directions:

1. Roast the Brussels Sprouts: Preheat the oven to 400°F (200°C). In a bowl, toss Brussels sprouts with olive oil, salt, pepper, and balsamic vinegar. Spread on a baking sheet and roast for 20–25 minutes, until browned and crisp on the edges.
2. Prepare the Raw Mix: While the sprouts roast, combine the thinly sliced apples, baby spinach, and shredded carrots in a large bowl. 
3. Make the Vinaigrette: In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
4. Combine: Remove the roasted Brussels sprouts from the oven. Immediately place them on top of the raw apple-carrot mix.
5. Dress & Toss: Drizzle the vinaigrette over the warm sprouts and raw ingredients, then toss gently to combine.
6. Finish & Serve: Top with crumbled goat cheese and toasted pecans, if desired. Crisp, diced bacon will work, too. Or why not all of the above? Either way, serve warm and enjoy!

We hope you’re inspired to explore this new and exciting salad frontier — and not just during the colder months. If you want to make sure your local store carries the Taylor Farms product you need for your next baked salad, check out our handy product locator before making the trip.