The most popular salads to serve with paella are Spanish-style salads that include ingredients like tomatoes, onions, peppers, and olives. Other good options include green salads, pasta salads, and bean salads.
Paella is a classic Spanish dish that typically includes rice, seafood, and vegetables.
It is hearty, filling, and so flavorful.
But, knowing what to serve with paella can be a struggle.
So, if you are looking for salads to serve with Paella, then you are in the right place.
I’m sharing 9 of my favorite salads that go well with Paella.
These salads are light, refreshing, and will complement the Paella perfectly.
What Salad to Serve with Paella?
Some common salads that go well with paella are a simple green salad, a tomato and cucumber salad, or even a fruit salad. If you want something heartier, you could also serve a bean salad or a potato salad.
Still looking for options?
Then keep scrolling!
Here are 9 salads that go with paella:
1. Spanish Potato Salad
There are a lot of different ways that you can make potato salad, but I think the Spanish way is the best way to go when serving it with paella.
The key ingredients in this type of potato salad are diced potatoes, green beans (See Also: recipes using canned green beans), hard-boiled eggs, and a vinaigrette dressing.
My unique twist on this salad is to add in some chopped up chorizo sausage for an extra bit of flavor.
I also like to top it with a little bit of crumbled feta cheese right before serving.
Here are my three tips for preparing and serving this salad with paella:
- Pre-cook your potatoes and green beans so that they are nice and soft. This will make them easier to digest and also help them to absorb the flavors of the dressing better.
- Use a good quality vinaigrette dressing. My personal favorite is a homemade balsamic vinaigrette, but you can use whatever you like.
- Serve the salad at room temperature or slightly chilled. This will help to keep the flavors fresh and bright.
2. Simple Green Salad
A simple tossed green salad is a great option to serve with paella.
My twist on this salad is to add in some roasted red peppers and sliced olives for extra flavor and color.
If you want something else, check out this post which explains what starter goes with paella.
Here are three tips for preparing and serving this salad with paella:
- Make sure the greens are very dry before adding them to the bowl. Wet greens will make the paella soggy.
- Use a light dressing, such as vinaigrette or lemon juice and olive oil. Anything too heavy will weigh down the delicate flavors of the paella.
- Add the salad to the plate just before eating, so it doesn’t have a chance to wilt from the heat of the dish.
3. Tomato and Cucumber Salad
Sometimes the simple things in life are the best things.
This is definitely the case when it comes to this Tomato and Cucumber Salad.
This salad is incredibly easy to make and only requires a few ingredients that you likely already have on hand.
The salad consists of diced tomatoes, diced cucumbers, fresh parsley, olive oil, red wine vinegar, and salt & pepper to taste.
That’s it! So simple but so delicious.
This salad is the perfect side dish for paella because it is light and refreshing but still has a bit of acidity from the vinegar which pairs well with the rice dish.
My tips for making and serving this salad with paella are as follows:
- Use fresh tomatoes and cucumbers for the best flavor.
- Season the salad generously with salt & pepper.
- Allow the salad to sit for at least 30 minutes before serving so that the flavors can meld together.
4. Spanish Orange And Fennel Salad
Just look at the picture above, isn’t this salad just screaming to be served with paella?
The colors are so vibrant and beautiful, it’s hard to resist!
This salad is a great way to incorporate some freshness and acidity into your meal, which is always a good idea when serving something as heavy as paella.
The fennel in this salad also works really well with the saffron in the paella, tying all the flavors together perfectly.
My tips for making and serving this salad are:
- Use a good quality olive oil for the dressing, it makes all the difference.
- If you can’t find fresh oranges, use blood oranges or clementines instead.
- Don’t forget to season your salad! A little bit of salt and pepper goes a long way.
5. Arugula, Fennel, and Orange Salad with Parmesan
This is one of my favorite salads for when I’m feeling fancy and want to pretend I’m in a restaurant.
It’s simple, but elegant and really pulls out the flavors of the dish it’s served with.
To make this salad, you’ll need:
- 1/2 cup of fresh squeezed orange juice (about 2 oranges)
- 2 tablespoons of olive oil
- 1 tablespoon of white vinegar
- 1 teaspoon of honey
- Salt and pepper
- 1 head of arugula, washed and dried
- 1/2 a bulb of fennel, thinly sliced
- 1/4 cup of shaved Parmesan cheese
- First, whisk together the orange juice, olive oil, vinegar, honey, salt and pepper in a small bowl. Set this aside for now.
- Next, add the arugula to a large bowl.
- Top with the fennel slices and Parmesan cheese.
- Right before you’re ready to serve, give the dressing another whisk and pour it over the salad.
- Toss everything together until it’s evenly coated and enjoy!
6. Roasted Beet Salad with Walnuts, Goat Cheese and Honey Balsamic Dressing
If you don’t mind a little prep work, this roasted beet salad is the perfect compliment to any paella.
Beets can take some time to roast, but they are so worth it!
The sweetness of the beets pairs perfectly with the savory flavors of the paella.
To make this salad:
- Preheat your oven to 375 degrees F.
- Cut your beets into 1″ cubes and toss with olive oil and salt.
- Spread them out on a baking sheet and roast for 30-35 minutes, stirring a few times throughout.
- Once they’re done, remove from the oven and let them cool slightly.
- In a large bowl, combine the beets with walnuts, crumbled goat cheese, and honey balsamic dressing (or any other dressing of your choice).
- Serve immediately or store in the fridge for later!
7. Watercress Salad with Apple and Pear
This one is pretty easy and straightforward, but still so good!
It is light and refreshing, but the apples and pears add just enough sweetness and heartiness to make it a perfect complement to the dish.
I like to add a little bit of crumbled blue cheese on top for extra flavor, but you can leave that out if you want.
Here are three tips for preparing and serving this salad:
- Make sure the watercress is nice and dry before adding it to the salad. Wet leaves will make the salad soggy.
- Cut the apples and pears into small pieces so they are easy to eat in one bite. No one wants huge chunks of fruit in their salad!
- Add the dressing right before you serve the salad. This will prevent the leaves from getting wilted.
8. Kale Cranberry Quinoa Salad
If you want something super nutritious and filling to serve, look no further than this kale cranberry quinoa salad.
It’s packed full of healthy ingredients like kale, quinoa, and cranberries, and gets a delicious boost of flavor from orange juice and zest, shallots, and a touch of honey.
This salad is also really easy to make ahead of time, which is always helpful when you’re trying to get dinner on the table.
Here are a few tips for making and serving this salad:
- To save time, you can cook the quinoa in advance. Just be sure to fluff it up before adding it to the salad so it doesn’t get clumpy.
- If you’re not a fan of raw kale, you can massage the leaves with a little bit of olive oil before adding them to the salad. This will help soften them up and make them more palatable.
- When you’re ready to serve, give the salad a final toss with some freshly squeezed orange juice and top with crumbled feta cheese or sliced almonds.
9. Roasted Broccoli Salad With Cranberry, Farro & Feta
This salad reminds me of the fall season with its mix of roasted broccoli, cranberries, farro and feta cheese.
The sweetness of the cranberries pairs perfectly with the savory flavors of the farro and feta, while the roasted broccoli provides a lovely crunch.
This salad can be served as a side dish or main course, and is perfect for both vegetarian and meat-eaters alike.
Here are three tips for preparing and serving this salad:
- Be sure to roast the broccoli ahead of time so that it has time to cool before adding it to the salad.
- If you’re short on time, you can use pre-cooked farro or quinoa. Just be sure to add them to the salad while they’re still warm so that they absorb all of the flavors from the dressing.
- This salad can be made ahead of time and stored in the fridge for up to two days. Just be sure to add the dressing right before serving.
What Salad to Serve with Paella? (9 Amazing Salads)
- Spanish Potato Salad
- Simple Green Salad
- Tomato and Cucumber Salad
- Spanish Orange And Fennel Salad
- Arugula, Fennel, and Orange Salad with Parmesan
- Roasted Beet Salad with Walnuts, Goat Cheese and Honey Balsamic Dressing
- Watercress Salad with Apple and Pear
- Kale Cranberry Quinoa Salad
- Roasted Broccoli Salad With Cranberry, Farro & Feta
- Pick any salad from this article to serve with your Spanish dish.
- Prepare the ingredients according to the recipe.
- Serve in no time!