19 Romantic Salad Topper Recipes for a Perfect Valentine’s Day

You might not know that salads can be a game-changer on Valentine’s Day. You’re about to discover how 19 romantic salad topper recipes can elevate your dinner date, but can you guess what unexpected ingredient takes the cake?

1. Fresh Fruit Salad Toppers

Fresh fruit adds natural sweetness and texture to salads.

Ingredients

• 1 cup strawberries, hulled and sliced
• 1 cup blueberries, fresh
• 1 cup grapes, halved
• 1 orange, peeled and segmented
• 2 tablespoons honey
• 1 tablespoon lemon juice

Instructions

1. In a large bowl, combine sliced strawberries, blueberries, and grapes.
2. In a small bowl, whisk together honey and lemon juice until well combined.
3. Pour the honey-lemon mixture over the fruit and toss to coat.
4. Arrange the orange segments on top of the fruit mixture.
5. Serve immediately, or cover and refrigerate for up to 2 hours before serving.

2. Cheesy Garlic Croutons

Crispy Cheesy Garlic Croutons add flavor to any salad.

Ingredients

• 1 cup bread, cut into 1-inch cubes
• 2 cloves garlic, minced
• 1/2 cup grated cheddar cheese
• 1/4 cup grated parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350°F (180°C).
2. In a bowl, mix together bread cubes, garlic, cheddar cheese, and parmesan cheese.
3. Drizzle olive oil over the bread mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Spread the bread mixture on a baking sheet and bake for 10-12 minutes, or until crispy and golden brown.
6. Remove from oven and let cool completely before using as a salad topping.

3. Prosciutto Wrapped Melon

Sweet and savory prosciutto pairs perfectly with fresh melon.

Ingredients

• 4 slices of prosciutto
• 1 ripe melon
• Fresh mint leaves
• Honey

Instructions

1. Cut the melon into bite-sized pieces.
2. Wrap each piece of melon with a slice of prosciutto.
3. Drizzle honey over the prosciutto-wrapped melon.
4. Garnish with fresh mint leaves.
5. Serve immediately as a salad topper.

4. Toasted Pecan and Cranberry

Toasted pecans and dried cranberries add a sweet and crunchy twist to any salad.

Ingredients

• 1/2 cup pecan halves
• 1/4 cup cranberries
• 2 tablespoons olive oil
• 1 tablespoon honey
• Salt to taste

Instructions

1. Preheat the oven to 350°F (180°C).
2. Spread the pecan halves on a baking sheet and toast for 5-7 minutes, or until fragrant.
3. In a small bowl, mix together olive oil and honey.
4. Remove the pecans from the oven and toss with the honey-oil mixture.
5. Sprinkle salt to taste over the pecans.
6. In a separate bowl, mix together the toasted pecans and dried cranberries.
7. Serve the toasted pecan and cranberry mixture over your favorite salad.

5. Grilled Chicken and Avocado

Grilled Chicken and Avocado is a fresh and savory salad topper.

Ingredients

• 1 ripe avocado
• 1 boneless chicken breast
• 1/4 cup olive oil
• 2 cloves garlic
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Season the chicken breast with salt, pepper, and garlic.
3. Grill the chicken for 5-6 minutes per side, or until cooked through.
4. Let the chicken rest for a few minutes before slicing.
5. Grill the avocado for 2-3 minutes per side, or until slightly charred.
6. Slice the grilled chicken and avocado into thin strips.
7. Drizzle with olive oil and lemon juice, and serve.

6. Pan-Seared Scallops and Bacon

Pan-Seared Scallops and Bacon is a savory seafood dish.

Ingredients

• 12 large scallops
• 6 slices of bacon
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Rinse the scallops and pat them dry with paper towels.
2. Cut the bacon slices in half and cook in a skillet until crispy.
3. Remove the bacon from the skillet and set aside.
4. Add olive oil to the skillet and sear the scallops for 2-3 minutes per side.
5. Season the scallops with salt, pepper, and lemon juice.
6. Serve the scallops on top of a salad with crispy bacon and garnish with parsley.

7. Roasted Beet and Goat Cheese

Sweet and earthy beets paired with creamy goat cheese.

Ingredients

• 2 large beets
• 1/4 cup goat cheese
• 1/4 cup chopped walnuts
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups mixed greens

Instructions

1. Preheat oven to 425°F (220°C).
2. Wrap beets in foil and roast for 45 minutes, or until tender.
3. Let beets cool, then peel and slice into wedges.
4. In a small bowl, crumble goat cheese.
5. In a large bowl, combine mixed greens, roasted beets, and crumbled goat cheese.
6. Sprinkle chopped walnuts over the top.
7. Drizzle with olive oil and season with salt and pepper to taste.

8. Caramelized Onion and Pear

Sweet caramelized onions and pears create a perfect salad topping.

Ingredients

• 1 large onion
• 2 ripe pears
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon sugar

Instructions

1. Slice the onion into 1/4-inch thick rings and separate them into individual rings.
2. Heat the olive oil in a large skillet over medium-low heat.
3. Add the sliced onions to the skillet and cook for 20-25 minutes, stirring occasionally.
4. Add the salt, black pepper, and sugar to the skillet and stir to combine.
5. Continue cooking the onions for an additional 5-10 minutes, or until they are deep golden brown.
6. Slice the pears into 1/4-inch thick wedges and add them to the skillet with the caramelized onions.
7. Cook the pears for 2-3 minutes, or until they are slightly tender.
8. Remove the skillet from the heat and let the mixture cool to room temperature.

9. Spicy Shrimp and Pineapple

Spicy shrimp and pineapple combine for a sweet and savory salad topper.

Ingredients

• 1 pound large shrimp
• 1/2 cup pineapple chunks
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño pepper, seeded and finely chopped
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon honey
• Salt and pepper to taste

Instructions

1. Peel and de-vein the shrimp, then rinse under cold water and pat dry with paper towels.
2. In a large bowl, whisk together olive oil, soy sauce, and honey.
3. Add the chopped red onion, cilantro, and jalapeño to the bowl and stir to combine.
4. Add the shrimp to the bowl and toss to coat with the marinade.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
6. Preheat a grill or grill pan to medium-high heat.
7. Remove the shrimp from the marinade and cook for 2-3 minutes per side, or until pink and cooked through.
8. Add the pineapple chunks to the grill and cook for an additional 1-2 minutes, or until lightly caramelized.
9. Serve the spicy shrimp and pineapple mixture on top of your favorite salad.

10. Roasted Butternut Squash and Sage

Roasted Butternut Squash and Sage is a delicious and healthy salad topper.

Ingredients

• 1 large butternut squash
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 2 sage leaves, chopped
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Peel and cube the butternut squash into 1-inch pieces.
3. In a bowl, toss the squash with olive oil, butter, garlic, sage, salt, and pepper until coated.
4. Spread the squash mixture on a baking sheet and roast for 30-40 minutes, or until tender.
5. Remove from oven and let cool before using as a salad topper.

11. Crispy Duck Skin and Cherry

Crispy duck skin and cherry make a sweet and savory salad topper.

Ingredients

• 4 pieces of duck skin
• 1 cup of cherries
• 1/4 cup of balsamic glaze
• 1/4 cup of olive oil
• Salt and pepper to taste
• Fresh arugula for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the duck skin with salt and pepper.
3. Place the duck skin on a baking sheet and bake for 20-25 minutes, or until crispy.
4. In a small bowl, mix together the balsamic glaze and olive oil.
5. Toss the cherries in the balsamic glaze mixture and set aside.
6. Once the duck skin is crispy, chop it into small pieces.
7. To assemble the salad topper, place the crispy duck skin on top of a bed of arugula and spoon the cherries over the top.

12. Pear and Gorgonzola Crumbles

Sweet and savory mix of pear and gorgonzola.

Ingredients

• 1 ripe pear, diced
• 1/2 cup gorgonzola crumbles
• 1/4 cup chopped walnuts
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• Mixed greens

Instructions

1. In a small bowl, whisk together honey and balsamic vinegar.
2. In a separate bowl, mix together diced pear and gorgonzola crumbles.
3. Sprinkle chopped walnuts over the pear and gorgonzola mixture.
4. Drizzle the honey and balsamic vinegar mixture over the top.
5. Serve the mixture over mixed greens.
6. Chill in the refrigerator for at least 30 minutes before serving.

13. Smoked Salmon and Cream Cheese

Smoked salmon and cream cheese combine for a delicious salad topper.

Ingredients

• 1/2 cup smoked salmon
• 1/4 cup cream cheese
• 1 tablespoon lemon juice
• 1/2 teaspoon chopped fresh dill
• Salt and pepper to taste

Instructions

1. Mix cream cheese, lemon juice, and chopped fresh dill in a bowl.
2. Gently fold in smoked salmon, being careful not to break it apart.
3. Season with salt and pepper to taste.
4. Spoon the mixture onto a salad or use as a topping for crackers or bread.

14. Grilled Peach and Arugula

Sweet and savory combination of grilled peaches and arugula.

Ingredients

• 4 ripe peaches
• 4 cups arugula
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat grill to medium heat.
2. Cut peaches in half and remove pits.
3. Grill peaches for 2-3 minutes per side, until caramelized.
4. In a large bowl, combine arugula, crumbled feta cheese, and chopped pecans.
5. In a small bowl, whisk together olive oil and balsamic vinegar.
6. Pour dressing over arugula mixture and toss to combine.
7. Top salad with grilled peaches and season with salt and pepper to taste.

15. Walnuts and Dried Cranberries

Sweet and crunchy mix of walnuts and dried cranberries.

Ingredients

• 1/2 cup walnuts
• 1/2 cup dried cranberries
• 2 tablespoons honey
• 1 tablespoon olive oil
• Salt to taste

Instructions

1. Preheat the oven to 350°F (180°C).
2. Spread the walnuts on a baking sheet and bake for 5 minutes.
3. In a bowl, mix together the baked walnuts, dried cranberries, and honey.
4. Drizzle the olive oil over the mixture and toss to coat.
5. Season with salt to taste.
6. Serve as a topping for salads or other dishes.

16. Balsamic Glazed Chicken and Strawberries

Sweet and savory combination of glazed chicken and strawberries.

Ingredients

• 1 pound boneless chicken breast
• 1/2 cup balsamic vinegar
• 1/4 cup olive oil
• 2 tablespoons honey
• 2 cups mixed greens
• 1 pint strawberries, hulled and sliced
• 1/2 cup crumbled feta cheese
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together balsamic vinegar, olive oil, and honey.
3. Place the chicken breast in a baking dish and brush the balsamic glaze on both sides.
4. Bake the chicken for 25-30 minutes or until cooked through.
5. Let the chicken rest for 5 minutes before slicing.
6. In a large bowl, combine mixed greens, sliced strawberries, and crumbled feta cheese.
7. Slice the glazed chicken and place on top of the salad.
8. Season with salt and pepper to taste.
9. Serve immediately and enjoy.

17. Fried Capers and Lemon Zest

Delicate fried capers and lemon zest add a burst of citrus flavor.

Ingredients

• 1/2 cup capers
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated lemon zest
• 1/4 cup olive oil
• 2 tablespoons lemon juice

Instructions

1. Rinse the capers and pat them dry with paper towels.
2. In a bowl, mix together flour, salt, and pepper.
3. Toss the capers in the flour mixture to coat.
4. Heat the olive oil in a pan over medium heat.
5. Fry the capers until crispy and golden brown.
6. Remove the fried capers from the oil and place on paper towels.
7. Mix the grated lemon zest and lemon juice in a bowl.
8. Add the fried capers to the lemon zest mixture and toss to combine.
9. Serve the fried capers and lemon zest immediately as a salad topper.

18. Seared Tuna and Mango Salsa

Seared tuna paired with sweet mango salsa creates an invigorating salad topper.

Ingredients

• 1 tuna steak
• 1 ripe mango
• 1/2 red onion
• 1 jalapeño pepper
• 1 tablespoon cilantro
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions

1. Preheat a skillet over medium-high heat and season the tuna steak with salt and pepper.
2. Sear the tuna steak for 2-3 minutes on each side, then set aside to cool.
3. Dice the mango, red onion, and jalapeño pepper into small pieces.
4. Mix the diced mango, red onion, and jalapeño pepper in a bowl with chopped cilantro and lime juice.
5. Slice the seared tuna into thin pieces and serve on top of a salad with the mango salsa spooned over it.
6. Serve immediately and enjoy.

19. Truffle and Parmesan Shavings

Rich truffle and parmesan shavings elevate any salad with decadent flavor.

Ingredients

• 1/2 cup extra virgin olive oil
• 1/4 cup white truffle oil
• 1/2 cup shaved parmesan cheese
• 1 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/2 cup arugula

Instructions

1. In a small bowl, whisk together olive oil and truffle oil until well combined.
2. Season with salt and black pepper to taste.
3. In a separate bowl, toss arugula with a drizzle of the truffle oil mixture.
4. Top the salad with shaved parmesan cheese.
5. Sprinkle chopped parsley over the parmesan cheese.
6. Drizzle the remaining truffle oil mixture over the salad.
7. Serve immediately and enjoy.

Conclusion

You’ve crafted a love story on a plate, weaving fresh flavors and textures into a culinary tapestry. Each bite is a rose petal, symbolizing love and passion, making this Valentine’s Day unforgettable. Savor the romance, one delicious salad at a time, and let the sweet and savory flavors be the threads that stitch your hearts together.