The best salad toppings combine five things: something crunchy (toasted nuts, seeds or croutons), something creamy (feta, goat cheese or avocado), a protein (grilled chicken, crispy chickpeas, salmon or eggs), something acidic (pickled red onion or a squeeze of citrus) and something sweet (berries, pear or dried cherries). Pick one from each category and even a plain bowl of greens tastes like a restaurant salad.

I’ll be the first to admit that I spent years making boring salads. A little romaine, some cherry tomatoes, bottled ranch and calling it a day. The turning point was realizing that the best restaurant salads aren’t better because of the lettuce. They’re better because of what goes on top of it. The crunch, the creaminess, the acid, the protein, the unexpected combination of things that makes you think “I need to make this at home.” That’s all toppings.

Below is my complete list of salad topping ideas organized by category, plus the exact formula I use to build a salad that actually keeps me full.

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Salad Toppings List at a Glance

  • Crunchy toppings: croutons, toasted nuts, pepitas, sunflower seeds, hemp hearts, wonton strips, fried shallots, tortilla strips and Parmesan crisps
  • Cheese toppings: feta, shaved Parmesan, goat cheese, blue cheese and cotija
  • Protein toppings: grilled chicken, crispy chickpeas, hard-boiled eggs, salmon, shrimp and steak
  • Fruit and vegetable toppings: avocado, roasted vegetables, berries, pear, apple, pomegranate, cucumber, pickled red onion and roasted corn
  • Grain and legume toppings: quinoa, farro, French green lentils and white beans
  • Finishing touches: good olive oil, fresh citrus, everything bagel seasoning and fresh herbs

Crunchy Salad Toppings (The Best Crouton Alternatives)

If your salad doesn’t have something crunchy in it, it’s missing its most important element. Crunch is what makes a salad feel like a meal instead of an obligation, and there are so many ways to add it beyond the standard crouton.

Croutons

Croutons are the classic for a reason. Homemade croutons made from day-old sourdough tossed in olive oil, garlic powder and a pinch of salt and baked at 375 degrees until golden are in a completely different category from the bagged kind. On busy weeks I keep a bag of Fresh Gourmet Organic Croutons in the pantry because they’re the closest thing to homemade I’ve found.

Toasted Nuts

Toasted nuts take a salad from good to great. Toasted pecans on a fall salad, pine nuts on a Mediterranean bowl, sliced almonds on an Asian-inspired salad. Ten minutes in a dry skillet over medium heat transforms any raw nut into something deeply flavorful. Walnuts, cashews, pistachios and hazelnuts all work depending on the direction of the bowl. For zero effort, Diamond of California Glazed Pecan Nut Toppers are sweet, crunchy and ready to sprinkle. You can see how good walnuts are on greens in my Arugula Pear Salad with Walnuts and Balsamic Glaze.

Seeds: Pepitas, Sunflower, Hemp and Sesame

Seeds are the underrated crunchy topping serious salad people always reach for. Pumpkin seeds add a mild, nutty crunch, and roasted and salted pepitas are my go-to. Sunflower seeds bring a buttery richness. Manitoba Harvest Hemp Hearts add a subtle nuttiness plus protein and omega-3s, and they disappear into any dressing. Sesame seeds work beautifully with Asian-inspired dressings and grain bowls.

Wonton Strips

Wonton strips are the secret weapon for Asian-inspired salads. They add a light, shatteringly crispy crunch that croutons can’t replicate, and they hold up surprisingly well even after dressing. I buy the big 1-pound bag of Fresh Gourmet Wonton Strips and use them on everything from chopped chicken salads to my Crunchy Peanut Soba Noodle Slaw.

Crispy Fried Shallots

Fried shallots are the restaurant trick nobody talks about enough. A handful on almost any salad adds crunch, savory depth and a subtle sweetness that makes the whole bowl taste more sophisticated. Maesri Fried Shallots are the ones I keep stocked.

Tortilla Strips

Tortilla strips belong on taco salads, Southwest bowls and anything with an avocado or cilantro situation. Fresh Gourmet Santa Fe Tortilla Strips add a salty, corn chip crunch that pairs beautifully with creamy or spicy dressings. They’re also amazing on top of my Easy Cowboy Caviar.

Parmesan Crisps

Parmesan crisps give you cheese flavor and crunch in one topping. Bake small mounds of grated Parmesan at 400 degrees for five to six minutes, or crumble a few Whisps Parmesan Cheese Crisps right over the bowl. They’re my favorite low-carb crouton swap.

Cheese Salad Toppings: Which Cheese Is Best on Salad?

Feta is the most versatile cheese for salad, but the best choice depends on your dressing. A good cheese topping adds creaminess and salt at the same time, which means you often need less dressing than you think.

Feta Cheese

Feta is salty, tangy and creamy without being heavy, and it pairs with everything from Greek salads to grain bowls to roasted vegetables. Buy it in a block packed in brine and crumble it yourself for the best texture. If you want to see feta at its best, try my Watermelon Cucumber Feta Salad.

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Parmesan

Parmesan in any form makes a salad better. Shaved Parmesan on a Caesar is non-negotiable, and finely grated Parmesan folded into a grain salad adds savory depth that’s hard to get any other way. A Microplane rotary cheese grater makes fluffy, restaurant-style Parmesan in seconds, and it’s the secret to my Caesar Pasta Salad.

Goat Cheese

Goat cheese makes simple salads feel elegant. A few crumbles over arugula, roasted beets and candied walnuts is one of the most classic salad combinations ever assembled. Its tanginess plays perfectly against sweet fruit and bitter greens.

Blue Cheese

Blue cheese is divisive but devoted. If you love it, you know that a wedge salad without blue cheese crumbles is just iceberg lettuce with delusions. It’s funky, creamy and intense, so a little goes a long way.

Cotija

Cotija is the Mexican cheese that belongs on taco salads, street corn salads and anything with a lime-based dressing. It’s dry, salty and crumbly in the best way, and it’s the finishing touch on my Grilled Corn and Avocado Salad.

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High-Protein Salad Toppings That Turn a Salad Into a Meal

The best protein toppings for salad are grilled chicken, crispy chickpeas, hard-boiled eggs, salmon, shrimp and steak. Getting the protein right is what keeps you satisfied for hours instead of hungry again in forty-five minutes.

Grilled Chicken

Grilled chicken is the standard for good reason. It’s mild enough to work with any dressing and can be seasoned in any direction. I season mine with Kinder’s Organic The Blend (salt, pepper and garlic), slice it thin and fan it over the top so every bite gets some. If you love chicken on your greens, my Crunchy Dill Pickle Chicken Salad and Jalapeño Popper Chicken Salad are both on repeat at my house.

Crispy Chickpeas

Crispy chickpeas are the plant-based protein that doubles as one of the best crunchy toppings. Toss canned chickpeas (rinsed and patted very dry) with olive oil, smoked paprika, garlic powder and salt, then roast at 400 degrees for 25 to 30 minutes until crispy. Short on time? BIENA Roasted Chickpeas give you the same crunch straight from the bag.

Hard-Boiled Eggs

Hard-boiled eggs are the simplest and most underappreciated salad protein. Sliced over a Niçoise, quartered on a Cobb or chopped through a grain bowl, they add richness and protein with almost no prep. An egg slicer gives you perfect, even slices in one press.

Salmon

Salmon, either grilled fresh or from a high-quality can, elevates a salad instantly. Salmon with arugula, capers, cucumber, red onion and a lemon-dill dressing is a complete meal in about ten minutes. Wild Planet Skinless and Boneless Sockeye Salmon is the canned version I trust, and my Honey Chile Glazed Salmon with Thai Cucumber Salad is the fresh version I make for company.

salad toppings

Shrimp

Shrimp works beautifully on Caesar salads and any Mediterranean or citrus-forward bowl. It cooks in about three minutes and its slightly sweet flavor stands up to bold dressings. A shake of OLD BAY Seasoning before it hits the pan is all it needs. For a full meal idea, try my Shrimp, Avocado and Cucumber Bowl.

Steak

Steak sliced thin over arugula with shaved Parmesan and a lemon-olive oil dressing is one of the most satisfying things you can put in a bowl. It’s a restaurant combination for a reason.

How Much Protein Should You Add to a Salad?

For a salad that works as a full meal, aim for a palm-sized portion of protein: roughly 3 to 4 ounces of chicken, salmon, shrimp or steak, two hard-boiled eggs or about a cup of chickpeas. Pairing a protein with a grain like quinoa adds even more staying power. Looking for more ideas? My list of high-protein snacks that actually keep you full has plenty that double as salad toppers.

Fruit and Vegetable Salad Toppings

Avocado

Avocado barely needs an introduction, but how you add it matters. Thick slices fanned over the top stay intact better than cubes and look more intentional, and a squeeze of lemon or lime keeps the cut avocado from browning. The OXO Good Grips 3-in-1 Avocado Slicer splits, pits and slices with one tool.

Roasted Vegetables

Roasted vegetables turn any bowl into a genuinely satisfying meal. Cherry tomatoes, sweet potato cubes, red pepper strips, butternut squash and beets all come alive in a 425 degree oven. Roasting concentrates flavor and adds caramelization that raw vegetables simply can’t match. My Winter Salad with Butternut Squash, Spinach and Dried Cherries is the perfect example.

Fresh and Dried Fruit (Seasonal Salad Toppings)

Fruit on salad sounds like a 1980s catered event, but done with intention it’s one of the most sophisticated flavor combinations there is. In summer, try strawberries on spinach with candied pecans and poppy seed dressing, or blueberries with goat cheese and arugula. In fall and winter, reach for sliced pear, crisp apple, pomegranate arils, mandarin oranges and dried cherries or cranberries.

Cucumber

Cucumber adds hydration and crunch without competing with other flavors, which makes it one of the most versatile salad toppings in any direction. An OXO Good Grips Handheld Mandoline gives you paper-thin slices fast, and those slices are the star of my Thai Cucumber Salad.

Pickled Red Onion

Pickled red onion is the topping that separates home cooks who know what they’re doing from everyone else. Thinly slice one red onion, pack it into a Ball wide mouth pint jar, then pour over 1/2 cup red wine vinegar, 1/2 cup warm water, 1 tablespoon sugar and 1 teaspoon salt. It’s ready in 30 minutes and keeps in the fridge for up to two weeks. If you love tangy toppings, my Pickled Green Tomatoes are another great one to keep on hand.

Roasted Corn

Roasted corn, cut off the cob or thawed from frozen and charred in a hot skillet, adds sweetness and a slight smokiness that works especially well in Southwest and Mexican-inspired bowls.

Grain and Legume Salad Toppings

Adding a grain or legume is the most practical way to make a salad more filling without much extra prep. Cook a batch on Sunday and you have salad toppings ready all week.

Quinoa

Quinoa is the classic choice: high in protein, quick cooking and neutral enough to work in any direction. A scoop of cooked and cooled quinoa folded through a salad adds real staying power. I buy pre-washed Viva Naturals Organic Quinoa so I can skip the rinsing step.

Farro

Farro has a nutty, chewy texture that works beautifully with roasted vegetables, feta and a lemon dressing. Bob’s Red Mill Organic Farro cooks in about 30 minutes and holds its texture for days in the fridge.

salad toppings

French Green Lentils

Lentils, especially the small French green variety, hold their shape when cooked and add earthy depth and protein to any salad. French green lentils cook in 20 to 25 minutes and never turn mushy.

White Beans

Cannellini beans or any white bean add creaminess and protein to Mediterranean-inspired bowls with zero cooking when you start from canned. They’re also a staple in my vegan meal prep ideas.

Finishing Touches: Salad Dressing Toppers and Seasonings

Beyond the dressing itself, a few finishing touches change the entire experience of eating a salad.

Good olive oil. A drizzle of high-quality olive oil over a finished salad adds richness and carries flavor in a way emulsified dressings sometimes can’t. Graza Drizzle Extra Virgin Olive Oil comes in a squeeze bottle, which makes it perfect for finishing.

Fresh citrus. Lemon or lime juice squeezed right over the bowl brightens everything and makes every other flavor more vivid.

Everything bagel seasoning. This is the shortcut that makes a simple salad taste like it came from a restaurant. Sesame seeds, poppy seeds, dried garlic, dried onion and salt add crunch and complexity in one shake. I use Einstein Bros. Everything Bagel Seasoning.

Fresh herbs. Chopped basil, mint, dill and cilantro add a brightness dried herbs simply can’t. Wash and dry them (and your greens) in an OXO Good Grips Salad Spinner so your dressing actually sticks instead of sliding off wet leaves.

And of course, a great dressing ties it all together. My homemade Caesar dressing is the one I get asked for most.

How to Build the Perfect Salad: The 5-Part Formula

The formula that works every time is simple: greens plus something creamy, something crunchy, something acidic, something sweet and a protein if you want it to be a meal. Here’s the order I follow:

  1. Start with dry greens. Wet lettuce waters down dressing, so spin it dry first.
  2. Add the heavy toppings. Grains, roasted vegetables and protein go on first so they don’t crush delicate ingredients.
  3. Layer in creamy and sweet. Cheese, avocado and fruit come next.
  4. Dress lightly and toss. Start with less dressing than you think you need.
  5. Finish with crunch. Nuts, seeds, croutons and crispy toppings go on last so they stay crunchy.

Here’s an example: arugula with goat cheese (creamy), toasted walnuts (crunchy), pickled red onion (acidic), sliced strawberries (sweet) and grilled chicken (protein), finished with a lemon-olive oil dressing. Every element is doing something different and nothing is competing.

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5 Salad Topping Combinations to Try Tonight

  • Fall Harvest: spinach, roasted butternut squash, sliced pear, goat cheese, glazed pecans, dried cherries and a balsamic vinaigrette
  • Greek: romaine, cucumber, cherry tomatoes, kalamata olives, feta, pickled red onion, chickpeas and a lemon-oregano dressing
  • Southwest: romaine, roasted corn, black beans, avocado, cotija, tortilla strips and a creamy lime dressing
  • Asian Crunch: napa cabbage, shredded carrots, edamame, mandarin oranges, wonton strips, sesame seeds and a sesame-ginger dressing
  • Classic Cobb: romaine, grilled chicken, hard-boiled egg, avocado, blue cheese, cherry tomatoes and bacon with a red wine vinaigrette

Healthy Salad Toppings for Weight Loss

The healthiest salad toppings are high in volume, fiber or protein and low in added sugar. Load up on cucumbers, cherry tomatoes, radishes, bell peppers and fresh herbs, then add a lean protein like grilled chicken, shrimp or canned salmon. Use seeds instead of croutons for crunch, go easy on calorie-dense toppings like nuts, cheese and avocado, and choose a light vinaigrette over a creamy dressing.

Best Salad Toppings for Kids

Kids eat more salad when they get to build it themselves. Set out a mini salad bar with shredded cheese, croutons, corn, cherry tomatoes, cucumber, sunflower seeds, mandarin oranges and a familiar protein like grilled chicken or hard-boiled egg. Keep the toppings familiar, put the dressing on the side and let them go. A salad topping bar is also one of my favorite ways to feed a crowd, right alongside these easy meals for large groups.

How to Keep Salad Toppings Crunchy for Meal Prep

Store crunchy toppings, dressing and wet ingredients separately and combine them right before eating. Mason jar salads work best with dressing on the bottom, then sturdy vegetables, grains and protein, with greens and crunchy toppings on top. Prepped toppings like cooked grains, roasted vegetables and pickled onion keep for four to five days in the fridge. For full make-ahead lunches, check out my healthy meal prep ideas for the week.

Salad Toppings FAQ

What are the most popular salad toppings?

The most popular salad toppings are croutons, shredded cheese, cherry tomatoes, cucumber, red onion, avocado and a protein like chicken or hard-boiled egg. The most impactful upgrades are toasted nuts, pickled red onion and a quality cheese like feta or goat cheese.

What toppings make a salad more filling?

Protein toppings like grilled chicken, chickpeas, salmon and hard-boiled eggs make a salad the most filling. Adding a grain like quinoa or farro and a healthy fat like avocado or nuts adds even more staying power.

What can I put on a salad instead of croutons?

Toasted nuts, pepitas, sunflower seeds, crispy chickpeas, wonton strips, tortilla strips, fried shallots and Parmesan crisps are all great crouton alternatives that add crunch with more flavor or nutrition.

What is the best cheese for salad?

Feta is the most versatile cheese for salad. Shaved Parmesan is best on Caesar and arugula salads, goat cheese pairs with fruit and nuts, blue cheese belongs on wedge and Cobb salads and cotija works on Southwest and taco salads.

What order do you put salad toppings in?

Start with dry greens, add heavy toppings like grains and protein, layer in cheese, avocado and fruit, dress and toss, then finish with crunchy toppings so they stay crisp.

How do you keep salad toppings from getting soggy?

Dry your greens completely, store dressing and crunchy toppings separately and add nuts, seeds, croutons and crispy toppings right before serving.

How do you make a salad more interesting?

Add a fruit (strawberries, mandarin oranges, apple or pear), a quality cheese and a toasted nut. Those three toppings add sweetness, creaminess and crunch and completely transform a basic bowl of greens.

What are good salad toppings for kids?

Shredded cheese, croutons, corn, cherry tomatoes, cucumber, sunflower seeds, mandarin oranges and a familiar protein like grilled chicken or hard-boiled egg. Letting kids build their own bowls gets much better buy-in.

The best salad you’ve ever eaten was almost certainly built on incredible toppings, and now you have the full framework to recreate it at home any night of the week. Start with one or two new toppings from each category and you’ll genuinely start looking forward to salad.

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