vegan salad recipe

<p>This creamy flavorful salad is refreshing and so delicious!</p>

Warm Street Corn Salad

fire-roasted corn kernels corn and cut the kernels off!

mozzarella

green onions, thin sliced

tbs vegan mayo

salt

cracked pepper

garlic powder

½ tsp smoked paprika

cayenne

lime juice,

yeast

tbs fresh cilantro, chopped, plus extra for garnish`

If using frozen corn kernels, sauté them in a large pan to heat up. Transfer to a large bowl, stir in the rest of the ingredients and serve.

A vegan salad that satisfies, loaded with healthy fats from creamy cashew dressing, toasted seeds, and avocado.

Summer Vegan Green Goddess Salad

(75 g) raw pepitas

olive oil

fine sea salt,

Persian cucumbers, thinly sliced crosswise

heirloom tomatoes, cut into wedges (or 1 cup stemmed and halved cherry tomatoes)

firm-ripe avocado, peeled, seeded, sliced

hempseed hearts

flaky salt

black pepper

Toast the pepitas in a dry skillet over medium heat, shuffling the pan frequently, until puffed and golden, 3-5 minutes. Remove to a small bowl and toss with a little olive oil and salt to coat the seeds.

In a large bowl, combine the greens, cucumbers, tomatoes, and as much of the dressing as you like, tossing to coat the vegetables evenly. Gently toss in the toasted pepitas and avocado. Divide the salad among bowls and finish each with a good sprinkle of hempseed hearts, nutritional yeast, and a pinch or two of flaky salt and pepper. Serve right away.

Lemony Chickpea Quinoa Salad with cucumber, tomato, kalamata olives dill, parsley and Preserved Lemon Dressing. A healthy vegan salad with Middle Eastern flavors that can be made ahead!

 Lemony Chickpea Quinoa Salad 

preserved lemons, finely chopped (or see notes)

lemon juice

garlic cloves, finely minced

pepper

sumac (optional)

quinoa (dry, uncooked)

water

red onion, finely chopped (see notes)

English cucumber, diced (2 cups)

bell pepper (yellow is nice) diced

cherry or grape tomatoes, halved

kalamata olives, chopped or halved

flat-leaf parsley, chopped

dill, chopped (or sub mint,

Other optional additions: avocado, feta, radishes

Place quinoa, water and pinch of salt in a medium pot, bring to a boil, cover, simmer on low 12-15 minutes until all the water is gone. Uncover, fluff, cool slightly.

Make the dressing, by mixing all in a bowl.

Prep all the veggies. If sensitive to onions, dice, then soak in cold salted water while you chop the rest.

Place the chickpeas, onions, cucumber, bell pepper, tomatoes, olives, dill and parsley to a large bowl.  Add the quinoa and dressing and give a good toss.

Taste, adjust salt and lemon to your liking. If making ahead, taste once more right before serving as the quinoa and chickpeas have a tendency to soak up the salt and lemon, so you might want to add a little more.

I made this today and it was delicious. Because of food allergies, I had to make two versions and leave some of the ingredients out in one version, but both were delicious. We used quinoa, bulgar and black rice mixed as the grains. We'll definitely make it again.

Just made this, so healthy and delicious, perfect thing to pack for a work lunch!

The preserved lemon and sumac really make the flavor POP!  So worth the effort to use these ingredients.

I will make this as often as possible. It is soo delicious! Fresh summer vegetables.  Preserved lemons are my new favorite ingredient. I have shared this recipe with all of my friends.

Omg, this salad is so delicious! The combination of flavours is dynamic! So good!

This is an outrageous salad!  One I am sure to make again.   Instead of a lemony dressing, I substituted olive oil, small amount, and Colavita Balsamic vinegar.

This was the first recipe I ever made from Feasting at Home, and I made it again recently as a side for a cookout. It is so delicious and such a crowd pleaser!

So good, will definitely make it again and again and share the recipe. Thanks, love it

AMAZING!!! Perfect balance of flavors!! For the dressing, I leave out the preserved lemon (I don't put lemon zest), and it's delicious! I also leave out the dill and parsley, because my mom doesn't like them. This is a REGULAR in our house!! Thank you sooooo much for the recipe! 5 stars!

Delicious! Prepared recipe as stated, except added some minced celery in place of some cucumber and did not look for the Sumac spice.  Friends loved it and took all the few leftovers!  Will definitely become a staple in my house.  Thanks Sylvia!

https://content.jwplatform.com/videos/mDKntZOw.mp4

This light and lemony Chickpea Quinoa Salad is bursting with Middle Eastern flavors (preserved lemons + sumac!) and trust me when I say, you’ll want to serve this up all summer long. Healthy, vegan and super flavorful, this salad satisfies! 

Lemony Chickpea Quinoa Salad 

Here’s a gorgeous salad of spinach, red cabbage, and oranges that adds a burst of color and nutrition to the plate. It's a quick salad for everyday meals and is equally welcome as part of winter holiday meals.

Spinach, Orange, and Red Cabbage Salad

baby spinach

red cabbage

oranges

(flavorful cucumber, halved lengthwise, and thinly sliced)

almonds

extra virgin olive oil (or as desired)

white balsamic

Salt and pepper

Combine the spinach, cabbage, oranges, cucumber, and almonds in a serving bowl and toss together.

Dress as desired with oil and vinegar, then season with salt and pepper. Toss again and serve.

This quinoa salad is crunchy and festive, brimming with anise-flavored fennel and toasted walnuts. Dried cranberries and orange juice add a touch of sweetness.

Quinoa Salad with Fennel and Cranberries

quinoa (see note)

walnuts (chopped)

fennel bulb

carrots (peeled and sliced,or 1/2 cup chopped baby carrots)

cranberries

scallions (green parts only, sliced)

dill

orange juice (preferably fresh)

orange zest (optional)

lemon

Combine the quinoa with 2 1/4 cups water in a saucepan. Bring to a slow boil, then cover and simmer gently for 15 minutes, or until the water is absorbed. Let the quinoa cool to room temperature.

Toast the walnuts over medium heat in a small skillet until they are fragrant, about 5 minutes, shaking the pan often. Set aside.

Cut the stalks away from the fennel bulb. Save them for another use if you’d like, such as making soup stock. Reserve the delicate leaves. Cut away the stem of the fennel bulb and cut it into narrow strips, 1 to 2 inches long.

Combine the fennel and its leaves with the cooked and cooled quinoa in a serving container. Add the remaining ingredients and stir together.

Serve at once, or let stand at room temperature for a bit before serving. This is a salad that can be made ahead and refrigerated overnight.

Here’s an easy salad with a Southwestern flair. A tasty combo of avocado and pinto beans, this goes well with simple quesadillas and other tortilla specialties that don’t themselves contain beans.

Avocado and Pinto Bean Salad

tomatoes (diced)

cilantro

scallions (thinly sliced)

lime juice (or

vinaigrette (prepared or homemade, or as needed to moisten)

avocado

Combine the beans, tomatoes, cilantro, vinaigrette, and pepper in a serving bowl and toss well. This much can be made ahead.

Just before serving, stir in the diced avocado.

This sizzling salad features tofu that’s been cooked in tasty teriyaki sauce. Edamame (fresh green soybeans) and cashews add even more protein and a lot of flavor.

Hot-and-Cool Tofu Teriyaki Salad

tub extra-firm tofu

teriyaki sauce (homemade

Mixed baby greens (as needed)

tomatoes (halved)

cooked shelled edamame (fresh green soybeans)

carrot

cashews

rice vinegar or apple cider vinegar

Cut the tofu into 6 slabs crosswise and blot very well with paper towel or a clean tea-towels. Better yet, press ahead of time in a tofu press if you own one.

Cut each slab in half to make two squares, then cut each square on the diagonal to make two triangles. Or, just cut into dice if you prefer.

Heat the oil and teriyaki sauce in a medium skillet or stir-fry pan. Add the tofu and cook over medium-high heat until it browns and gets a little crusty here and there, stirring often. This will take about 10 minutes.

Line a serving platter with the greens. Scatter the tomatoes, edamame, carrot, and cashews over the greens, then drizzle with vinegar. Grind some pepper over the surface.

At the last minute, scatter the tofu over the salad. Serve at once; pass around extra teriyaki sauce for individual servings (I know, it sounds odd to put teriyaki sauce on salad, but in this case, it works!).

Eat a healthy salad every day with this tasty everyday salad recipe! This easy salad is vegan, low carb, gluten-free and paleo and takes only about 10 minutes. This is also a great side dish to serve with lunch or dinner.

Everyday Salad

cucumber,

cherry tomatoes

scalliions, chopped

green bell pepper, chopped

avocado, chopped

olives, pitted and chopped

https://www.youtube.com/watch?v=UETo-xpPxN4

Easy and healthy salad recipe to make every day! You can make it in about 5-10 minutes and it goes with pretty much everything…it’s the perfect side dish.

Recipe: https://www.homemademastery.com/healthy-everyday-salad-recipe/

Everyday Salad Recipe | Easy Salad Recipe

Farro replaces the ground beef in this vegan taco salad with creamy lime dressing.

The Ultimate Vegan Taco Salad

farro (cooked according to package instructions and drained (about 2 1/2 cups cooked))

mild salsa

tsp chili powder

tsp cumin

tsp smoked paprika

cayenne pepper

raw cashews (soaked

lime juice

garlic

romaine lettuce (chopped)

tomato (diced or 1 cup halved grape tomatoes)

15 oz can black beans,

corn corn

broken tortilla chips

green onions

cilantro (lime wedges, salsa and/or guacamole for serving, if desired)

Combine the farro, salsa, chili powder, cumin, paprika and cayenne in a medium pan over medium heat.

Cook about 5 minutes or until heated through, stirring often, then season to taste with salt.

Set aside.

To make the Farro Taco Meat:

Place ingredients in a mini-blender or food processor. Blend until completely smooth.

To make the Creamy Lime Dressing:

Divide the lettuce onto 4 plates.

Top with the tomato, black beans, corn, farro, tortilla chips, and green onions.

Drizzle the dressing over the salad, and add the optional garnishes if you're using them.

To assemble the salad:

This grilled pear and Arugula salad is a fresh, springy salad that zings your tastebuds and finishes with a sweet surprise. You can also grill up the pears by themselves as a fantastic side dish!

Grilled Pear and Arugula Salad

arugula

cilantro (chopped)

radish

English cucumber

walnut oil

champagne vinegar

Kosher salt (to taste)

pears

Preheat grill to high.

Add arugula, cilantro, radish, cucumber, walnut oil, vinegar, and salt to a large mixing bowl. Toss until well coated.

Spread olive oil mixture on all surfaces of the pears. Place the pears on the grill and cook for 1 to 2 minutes or until grill marks appear. Gently flip the pears over and grill another 1 to 2 minutes, or again until grill marks appear. Remove from heat.

Arrange equal amounts of grilled pear between individual plates, add salad to the center of each plate and serve.

A vibrant, tangy Turkish style pasta salad with a warm spiced tomato dressing, fresh crunchy vegetables, pomegranate molasses, and vegan feta. This easy vegan pasta salad is ready in 25 minutes and tastes amazing served warm or cold.

Turkish Pasta Salad

500 g elbow pasta (or cavatappi)

cucumber (diced)

red onion (finely diced)

bell peppers (mixed colors, diced)

g fresh flat leaf parsley (finely chopped)

100 g vegan feta (crumbled, for topping)

80 ml extra virgin olive oil

garlic (minced)

tomato paste

paprika

tsp red pepper flakes (or more to taste)

oregano

pomegranate molasses

salt (or

tsp black pepper

Cook the pasta. Bring a large pot of salted water to a rolling boil. Cook the pasta according to package directions until al dente. Drain, rinse briefly under cold water, and transfer to a large serving bowl. Allow to cool slightly.

Prep the vegetables. While the pasta cooks, dice the cucumber, red onion, bell peppers, and tomatoes into small, even cubes (about ½ inch). Finely chop the parsley. Add all vegetables and parsley to the bowl with the pasta and toss gently.

Make the dressing. Heat the olive oil in a pan over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the tomato paste, paprika, red pepper flakes, oregano, and cumin. Cook for 1 to 2 minutes, stirring constantly, until the paste darkens and becomes fragrant.

Add the tang. Remove the pan from the heat. Stir in the pomegranate molasses and lemon juice. Season with salt and pepper. Mix well until smooth and glossy.

Toss and serve. Pour the warm dressing over the pasta and vegetables. Toss everything together until evenly coated. Top generously with crumbled vegan feta and extra chopped parsley. Serve immediately or refrigerate for 30 minutes for a chilled salad.

Top 11 vegan salad recipe recipes from across the web

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

Top Tags

Warm Street Corn Salad

Summer Vegan Green Goddess Salad

Lemony Chickpea Quinoa Salad

Spinach, Orange, and Red Cabbage Sa...

Quinoa Salad with Fennel and Cranbe...

Avocado and Pinto Bean Salad

Hot-and-Cool Tofu Teriyaki Salad

Everyday Salad

The Ultimate Vegan Taco Salad

Grilled Pear and Arugula Salad

Turkish Pasta Salad

Top 11 vegan salad recipe recipes from across the web

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

Top Tags

Warm Street Corn Salad

Summer Vegan Green Goddess Salad

Lemony Chickpea Quinoa Salad

Spinach, Orange, and Red Cabbage Sa...

Quinoa Salad with Fennel and Cranbe...

Avocado and Pinto Bean Salad

Hot-and-Cool Tofu Teriyaki Salad

Everyday Salad

The Ultimate Vegan Taco Salad

Grilled Pear and Arugula Salad

Turkish Pasta Salad

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