Category Analysis: Deli Salads

The deli salads category is entering 2026 on a strong footing after weathering economic headwinds and shifting consumer behaviors throughout 2025. Industry leaders are betting on innovation, premiumization and year-round merchandising strategies to drive growth.

For manufacturers of these premade salads—from classic pasta and potato varieties to grain bowls and seafood selections—the path forward centers on three key themes: meeting consumer demand for healthier snacking and “grazing,” elevating product storytelling through premium positioning, and maintaining consistent availability regardless of season.

“2026 trends are centered around celebrations, snacking and unique items as part of a meal solution,” said Carl Cappelli, Senior Vice President of Sales and Business Development at Don’s Prepared Foods. “This is where Don’s excels by offering healthy grain salads, many dips both clean and indulgent, as well as 17 flavors of clean cream cheese, most often used for snack events and charcuterie.”

Charcuterie may have been the biggest deli trend in the last decade, and it doesn’t look like it’s going anywhere. It’s a cornerstone of the “grazing” trend, which Kroger’s 2026 trend report predicted will go mainstream this year. Grazing, driven by a desire for portion control, variety and playful eating, sees consumers eating smaller bites throughout the day, setting out diverse spreads for friends, and personalizing plates with multiple small elements as opposed to one main entrée. In 2025, this style of eating was popularized on TikTok with the “Girl Dinner” trend, where various creators showed their mismatched plates of charcuterie, dips and spreads, quick and easy foods like chicken nuggets, and fruits and vegetables, with a focus on convenience and premade items.

With these snacks and side dishes now taking center stage, deli salads are in an excellent position to be marketed as a wholesome, convenient addition to any plate. And with elevated, healthier options featuring more protein and fiber—like seafood salads and whole grain salads—becoming more common in the category, deli salads are checking multiple boxes for consumers.

As the deli salads category matures, manufacturers are focused on premium positioning requiring thoughtful storytelling, innovative packaging and authentic quality cues. 

“Premium today isn’t about gold labels, Italian adjectives and an extra zero on the price tag,” said Valentin Chelnokov, CEO of Zina’s Fine Foods, in a December Food Institute article. “People want to know why a product is better; what makes it special?”

This shift toward transparency has manifested in clear packaging that showcases whole ingredients, particularly as consumers grow more skeptical of processed foods. At the 2025 Summer Fancy Food Show, according to the Food Institute article, several brands displayed products in clear glass jars. The move toward eco-friendly packaging is also accelerating, with experts predicting increased adoption of recyclable materials. Beyond packaging, successful premium products require compelling narratives that create desire beyond basic functionality.

The experience offered by deli salads remains paramount. 

“Consumers seek restaurant-style quality items they can source in retail deli, bring home and incorporate into a meal,” Cappelli explained. Don’s Prepared Foods has positioned itself to meet this demand with 130 items spanning seafood salads, grains, dips and meal solution salads.

One persistent misconception facing the category is that cold weather kills deli salad sales. The idea that customers abandon fresh options during “soup season” has led some retailers to seasonally scale back their salad sections—a decision that often backfires.

For retailers that cut their salad sections significantly in January, the consequences extend beyond lost sales. Customers who can’t find their preferred fresh options will seek out competitors who maintain year-round assortments. 

“When you pull a product for four months, you don’t hit pause—you reset to zero,” said Alex Chenakal, Vice President and CFO of Zina’s Fine Foods, in a blog post. The solution, he said, is to adjust the product mix for seasonal demand while keeping cases well-stocked and properly merchandised.

While customers may move more quickly through refrigerated aisles when temperatures drop, they’re not necessarily buying less. Grain-based salads, pasta offerings and protein-forward options continue to move steadily. Items marketed as “refreshing” tend to lag, but heartier selections maintain consistent sales, Chenakal said.

As always, innovation is essential to remaining relevant in 2026. Don’s Prepared Foods launched three new, elevated salads in 2025: Giardiniera Pasta Salad, Tuna Tapenade Salad, and Herbed Artichoke White Meat Chicken Salad. The company’s deluxe seafood salad has emerged as a top seller, and Don’s was also the first salad company to offer eight items made with avocado oil. Innovation in the category also extends to strategic thinking about how deli salads fit into modern eating patterns. With traditional meal occasions giving way to grazing, manufacturers are developing products that work as standalone snacks or meal components.