Name: Divorce Salad
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: 4 cups romaine or mixed greens; 1 cucumber, sliced; 1/4 red onion, thinly sliced; 1 cup cherry tomatoes, halved; 1 avocado, diced; 1 cup chickpeas or white beans; 1/2 cup crumbled feta or goat cheese; 1/4 cup sunflower seeds or chopped walnuts; 1/4 cup dried cranberries or chopped dates; 1/4 cup balsamic vinaigrette or lemon-olive oil dressing; Salt and pepper to taste

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Divorce salad is one of those unexpectedly addictive salads I never get tired of. It’s crisp, tangy, crunchy, and a little sweet — packed with fresh ingredients and a punchy vinaigrette. The funny name aside, I keep making it because it’s just that good.

Why You’ll Love This Recipe

I love how this salad balances flavor and texture. It’s light yet satisfying, perfect as a main or a side. The ingredients are simple, but when tossed together, they create something totally crave-worthy. Whether I’m serving it for lunch, dinner, or meal prep, it always disappears fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

romaine or mixed greens
cucumbers, sliced
red onion, thinly sliced
cherry tomatoes, halved
avocado, diced
chickpeas or white beans
crumbled feta or goat cheese
sunflower seeds or chopped walnuts
dried cranberries or chopped dates
balsamic vinaigrette or lemon olive oil dressing
salt and pepper

Directions

I wash and chop all the vegetables and add them to a large bowl.
I toss in the beans, cheese, seeds, and dried fruit.
I drizzle with dressing and season with salt and pepper.
I toss everything gently to coat and serve immediately.

Servings and timing

Servings: 4
Prep time: 10–15 minutes
Total time: 15 minutes

Variations

I’ve added grilled chicken or salmon to make it more filling.
I swap the feta for blue cheese when I want a bolder flavor.
For a spicier version, I toss in pickled jalapeños or a splash of hot honey.
I switch up the nuts and fruit depending on what I have on hand.

Storage/Reheating

If I’m prepping ahead, I store all the salad components separately and add the dressing right before serving to keep things fresh. Once dressed, it’s best eaten right away. Leftovers get a bit soggy but are still tasty the next day.

FAQs

Why is it called “Divorce Salad”?

It’s just a fun nickname — maybe because it’s so good I wouldn’t want to share it! Either way, it’s a salad that people remember.

Can I make it vegan?

Yes — I skip the cheese or use a dairy-free alternative.

What dressing works best?

I love balsamic vinaigrette, but a lemon-olive oil dressing or even green goddess works great too.

Can I meal prep this?

Definitely — I chop everything ahead and keep the dressing separate until serving.

Can I add grains?

Yes! Quinoa, farro, or couscous bulk it up and add texture.

Conclusion

Divorce salad may have a strange name, but it’s one of the most flavorful and versatile salads I’ve made. With crisp veggies, creamy avocado, sweet-tart fruit, and crunchy seeds, it checks every box for a refreshing, satisfying dish I keep coming back to.