If salad makes your kid turn up their nose, it’s time for a makeover. The problem isn’t the veggies—it’s how they’re served. A plain bowl of lettuce? No thanks. But a crunchy, colourful mix with fun toppings and a delicious dressing? Now, we’re talking.

Studies show that kids are more likely to eat vegetables when they’re presented in an appealing way. So, let’s ditch the boring greens and get creative with salads that are fun to eat and packed with nutrients. Here are some tasty ideas to get started!

Make Salads Fun and Nutritious for Your Kids!

Getting kids to enjoy salads is easier than you think. Healthy Parents, Healthy Kids by Dr Nick Fuller shares simple, creative ways to make salads more appealing while keeping them packed with nutrition.

Say goodbye to mealtime struggles and hello to kid-approved, veggie-packed meals. Grab your Healthy Parents, Healthy Kids copy today.

6 Creative Salad Ideas For Kids

When it comes to getting kids to eat salad, the right combination of flavours, textures, and fun presentation can make all the difference. These creative salad ideas add a playful twist to fresh ingredients, making them more appealing to little ones.

Haloumi, Beetroot and Avocado Salad

Haloumi, beetroot, and avocado come together in this colourful and tasty salad that’s as fun to eat as it is nutritious. The mix of creamy, crunchy, and chewy textures makes it more exciting for kids, turning a simple salad into a satisfying meal.

Type: Vegetarian, Gluten Free

Serves 4

Prep Time: 5 minutes

Cooking Time: 20 minutes

Ingredients

• 1 cup quinoa
• 1 teaspoon olive oil
• ½ block haloumi, chopped into bite-sized pieces 
• 3 peeled cooked baby beetroot, chopped 
• 1 cucumber, diced
• 1 avocado, diced 
• 1 packet baby spinach 

Recipe

1. Cook quinoa in a deep sided frying pan according to packet directions. When cooked, remove from the pan and divide between four bowls.
2. Re-using the same pan, add olive oil and heat over medium heat. Once hot add the haloumi and cook for a couple of minutes on each side until golden. 
3. Add the chopped beetroot, cucumber and avocado to the bowls. Add a big handful of spinach to each and top with cooked haloumi. Enjoy!

Roasted Sweet Potato, Ricotta and Walnut Salad

Roasted sweet potato, ricotta, and walnuts create a hearty salad with a mix of sweet, creamy, and crunchy textures. It's a fun and filling option that can be prepped in advance, making it easy to serve up a delicious and innovative meal for kids.

Type: Vegetarian, Gluten Free

Serves 4 (or 6 as a side salad)

Prep time: 10 minutes

Cooking time: 20 minutes

Ingredients

• 1 medium sweet potato
• 1 teaspoon olive oil
• ½ teaspoon paprika
• ½ teaspoon cumin
• ½ cup walnuts
• 4 cups baby spinach (or rocket leaves)
• 1 cup cooked quinoa
• 2 tablespoons balsamic vinegar
• 1 small punnet mixed colour cherry tomatoes
• ¾ cup firm ricotta cheese

Recipe

1. Preheat the oven to 180°C. 
2. Chop sweet potato into small chunks and place onto a baking tray lined with baking paper. Sprinkle over the olive oil, paprika and cumin and toss to coat the sweet potato. Bake for 15 minutes.
3. After 15 minutes, remove the sweet potato from the oven and push to one side of the tray. Add the walnuts to the baking tray and return to the oven for a further 5 minutes. Set aside to cool slightly.
4. In a large salad bowl add the baby spinach, quinoa and balsamic vinegar. Toss to combine. 
5. (If you are making this salad ahead of time, you can skip this step and prepare the salad without the dressing, then add the balsamic vinegar on the day before serving). Top the salad with the cherry tomatoes, ricotta and the roasted sweet potato and walnuts. Enjoy!

Festive Four Bean Salad

With its vibrant colours and mix of beans, this salad brings a festive touch to any meal. It’s a fun, protein-packed option that’s great for summer but tasty all year round. Serve it on its own or as a kid-friendly side to grilled meats.

Type: Vegetarian, Vegan, Gluten Free, Lactose Free

Serves 4 (or 6 as a side)

Prep Time: 10 minutes

Cooking Time: 0 minutes

Ingredients

• 1 small Spanish onion
• 1 small red capsicum
• 1 small green capsicum
• 1x 400g tin red kidney beans, drained and rinsed
• 1x 400g tin four bean mix, drained and rinsed
• ½ cup parsley
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper, to season

Recipe

1. Chop the Spanish onion and capsicums into small pieces and add to a large bowl. 
2. Add the kidney beans, four bean mix and parsley. Pour over the olive oil and lemon juice and mix everything to ensure the ingredients are evenly coated.
3. Season with salt and pepper, enjoy!  

Tabouli Salad

Fresh and zesty, tabouli is a great way to introduce kids to bold flavours in a fun, bite-sized way. Serve it as a side with grilled meat, fish, or eggs, or make it more filling by mixing in chickpeas for an extra boost of protein.

Type: Vegetarian, Vegan, Lactose Free

Serves 4 or 6 as a side salad

Prep Time: 10 minutes

Cooking Time: 0 minutes

Ingredients

• 1 cup wholemeal CousCous
• 2 cups flat leaf parsley, chopped
• 1 cup mint, chopped
• 2 large tomatoes, diced
• 1 lebanese cucumber, cubed
• 2 spring onions, sliced
• Juice and zest of 1 lemon
• ¼ cup olive oil

Recipe

1. Add CousCous to a bowl and add 1 and 1/3 cups of boiling water.  Stir then cover the bowl and set aside to absorb the water. After 6 minutes remove the covering and fluff the CousCous with a fork.
2. Add the CousCous to a large salad bowl and stir through all the remaining ingredients. Enjoy!

Fattoush Salad

This crunchy and refreshing Lebanese salad adds a fun twist with crispy pita chips, making it more exciting for kids. Serve it alongside grilled meat, fish, or tofu for a flavour-packed meal.

Type: Vegetarian, Vegan, Lactose Free

Serves 4 (or 6 as a side salad)

Prep Time: 5 minutes

Cooking Time: 5-10 minutes

Ingredients

• 1 wholemeal Lebanese bread
• 1 large Lebanese cucumber, chopped into small pieces
• 1 punnet cherry tomatoes, chopped into small pieces
• 1 red capsicum, chopped into small pieces
• 1 radish, thinly sliced
• 2 spring onions, thinly sliced
• ½ cup parsley, chopped
• ½ mint, chopped
• Dressing:
• 2 tablespoons olive oil
• 1 clove garlic, crushed
• 2 tablespoons lemon juice
• 1 teaspoon paprika
• 1 teaspoon sumac

Recipe

1. Preheat the oven to 180°C. Toast the Lebanese wrap bread in the oven for 5-10 minutes until crisp. Use your hands to break crumble into bite-sized pieces, then set aside.
2. To make the dressing, combine dressing ingredients in a small bowl and whisk to combine. Set aside.
3. Add all salad ingredients to a large bowl. Add the toasted pieces of Lebanese bread, then pour over dressing. Use your hands to gently combine all the ingredients and the dressing. Serve immediately.

Crunchy Brunch Salad

Who says salads are just for lunch or dinner? This crunchy brunch salad is perfect for slow weekend mornings. A soft-yolk egg adds a creamy touch, doubling as a delicious dressing. Poached or boiled eggs work just as well for a fun and satisfying meal.

Type: Vegetarian, Gluten Free, Contains nuts

Serves 1

Prep Time: 5 minutes

Cooking Time: 5 minutes

Ingredients

• 1 egg
• 1 handful baby spinach
• 1/3 cup leftover roasted sweet potato
• 4 cherry tomatoes, halved
• 1 tablespoon cottage cheese
• Sprinkle of toasted almonds, chopped
• Sprinkle of pepitas
• Sprinkle of sunflower seeds
• Sprinkle of chopped parsley
• Cracked black pepper

Recipe

1. Heat a small non-stick frying pan over medium heat. Crack the egg into the pan, cover and allow to cook for 5 minutes until the egg whites are firm but the yolk is still soft. 
2. Meanwhile add the remaining ingredients to a small bowl. Top with the fried egg and sprinkle with black pepper. Enjoy!

Think salad is too basic? Try adding these exotic fruits and vegetables for a fresh, unexpected twist.

Final Thoughts

Salads can be fun, flavourful, and kid-friendly with the right ingredients and presentation. Mixing up textures, colours, and fresh flavours keeps things exciting, turning a simple dish into something kids will actually want to eat. Whether as a main or a side, these creative salads make healthy eating more enjoyable.

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Meet Dr Nick Fuller

My Story

As a father, I know first-hand that raising healthy and happy children is tricky. Children are fussy, particularly at the end of the day when they are shattered. We also live in a society where companies seek to profit from what we feed our kids; incorrect and damaging advice is pushed on us and marketed towards our children, and we have no time.

But with these recipes and resources, you and your children can enjoy simple and well-founded food and lifestyle choices for lifelong health.