big salad

A delicious and nutritious warm salad to keep you cozy in the fall and winter.

Warm Broccoli Couscous Salad

broccoli

oz chickpeas (1 can, drained and rinsed)

paprika

garlic powder

parsley

½ tsp black pepper

salt

olive oil

pistachios (or walnuts, chopped)

dill (large, chopped)

parsley (large, chopped)

vegan feta (crumbled, optional)

pearl couscous (whole wheat

vegetable broth (plus more if needed)

tbsp tahini

lemons (juiced)

tbsp mustard (heaping)

yeast

tbsp warm water

olive oil (optional)

salt and pepper (to taste)

Preheat the oven to 400F and line a baking sheet. Add the broccoli and chickpeas to the sheet pan, and then toss in the spices and olive oil until evenly cover. Roast until the chickpeas are crispy and broccoli is tender, approximately 20 minutes.

While the broccoli and chickpeas roast, make your couscous. Combine the couscous with the vegetable broth in a sauce pan. Bring to a boil, and then lower the heat and simmer covered, until the liquid is absorbed and the couscous is tender. 

While your couscous cooks, make your dressing. In a jar, combine all listed ingredients, and shake until a smooth dressing is formed. 

In a bowl, add the couscous, then your roasted chickpeas and broccoli, followed by your herbs, vegan feta and pistachio. Pour the dressing over top, and serve. Enjoy immediately, or store in the fridge for up to 4 days. 

A delicious summer salad recipe that draws inspiration from East Asian cuisine.

Thai Noodle Salad

375 gram extra firm tofu (1 block, cubed)

noodles

purple cabbage (shredded)

carrot (grated)

cucumber (chopped)

cilantro (chopped)

avocado (sliced)

basil (chopped)

edamame (thawed)

lime (juiced)

peanut sauce

Cook and cool your noodles.

Bake your tofu at 400F on a lined baking sheet for 15-20 minutes until crispy.

Combine all ingredients in a bowl, and pour the peanut sauce over top. Toss and enjoy! 

A well-rounded and delicious summer salad inspired by the Mediterranean flavors.

Lentil Quinoa Salad

quinoa (cook according to package instructions)

cherry tomatoes (quartered)

onion

cucumber

lentils

parsley (chopped)

pecans (or walnuts, crushed)

lemon (juiced)

Salt (to taste)

tsp pepper

oregano

Balsamic glaze (to taste)

Cook the quinoa according to package directions and allow to cool. 

In a bowl, add the quinoa, lentils, parsley, mint, pecans, cucumber and tomatoes. Drizzle over the lemon, seasonings and balsamic glaze. Toss, and serve. Store in the fridge for up to 4 days.

Inspired by the traditional Middle Eastern salad, this recipe is refreshing and noushing.

Fattoush Salad with Chickpeas

whole wheat pitas (gluten-free if you have an allergy)

romaine lettuce (large, chopped)

radicchio (small)

Persian cucumbers (chopped)

oz chickpeas (canned, drained and rinsed)

vine ripened tomato (chopped)

dill (chopped)

radishes (sliced)

onions

tsp balsamic vinegar

Italian seasoning

tsp mustard

Begin by preparing the pita chips. Preheat your oven to 425°F and line a baking sheet with parchment paper.

Slice each pita into 8 triangles and arrange them on the prepared baking sheet. Lightly spray or drizzle with oil. Bake for approximately 7 minutes, flipping the chips halfway through to ensure even crispness.

While the pita chips are baking, assemble all the salad ingredients in a large bowl, reserving the cooked pita chips for the top layer.

Next, prepare the dressing by combining all the dressing ingredients in a jar or bowl, and mix until smooth.

Once the pita chips are ready, place them over the assembled salad.

Finally, drizzle the dressing over the salad and pita chips, toss gently to coat, and enjoy your delicious fattoush salad!

This vibrant and delicious salad is filling and great for digestion. It packs a variety of vegetables, herbs, and spices, not to mention the most creamy vegan pesto tahini dressing.

Cauliflower Sweet Potato Couscous Salad

potato

cauliflower

tsp smoked paprika

tsp cumin

pearl couscous (dry)

boiling water (or vegetable broth)

mint (chopped)

pumpkin seeds (for crunch)

tahini

garlic (small, minced)

lemon juice

water (adjust for consistency)

yeast (optional,

pesto (homemade

Preheat oven to 400°F (200°C). Toss the sweet potato, cauliflower and chickpeas with olive oil, smoked paprika, cumin salt, and pepper on a baking sheet. Roast for 30 to 35 minutes, flipping halfway, until tender and slightly crispy.

In the meantime, cook couscous according to package directions. I prefer to cook it in vegetable broth instead of water, for extra flavor. 

For the dressing, whisk all the ingredients in a jar until smooth. 

In a large bowl, combine couscous, roasted sweet potato, cauliflower, chickpeas, herbs and pumpkin seeds.

Drizzle with the vegan pesto tahini dressing and toss to combine. Serve warm or chilled. Store leftovers in an airtight container in the fridge for up to 4 days. 

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Warm Broccoli Couscous Salad

Thai Noodle Salad

Lentil Quinoa Salad

Fattoush Salad with Chickpeas

Cauliflower Sweet Potato Couscous S...

Top 5 big salad recipes from across the web

The most viewed big salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Warm Broccoli Couscous Salad

Thai Noodle Salad

Lentil Quinoa Salad

Fattoush Salad with Chickpeas

Cauliflower Sweet Potato Couscous S...

The most viewed big salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine