Greens and bases
Keep a mix of sturdy and tender greens: romaine and kale hold up to dressing and time, while arugula, spinach, and little gem bring freshness. Round them out with grains like quinoa, farro, or couscous for heartier bowls such as our quinoa tabbouleh and couscous herb salad.
Proteins
Stock a range of proteins so any salad can become a meal: chicken, eggs, canned tuna, and cheeses like feta and goat cheese, plus plant options like chickpeas and beans. Our tuna white bean salad and egg protein salad lean entirely on pantry and fridge staples.
Crunch and texture
Toasted nuts and seeds, croutons, and crisp vegetables give a salad the contrast it needs. Keep walnuts, pine nuts, and seeds on hand — they transform simple bowls like our apple walnut salad.
Pantry staples for dressings
Good olive oil, a couple of vinegars, Dijon mustard, lemons, honey, and tahini let you make any dressing on demand. See how they combine in our dressing ratios guide.