vegan salad recipes

Healthy, delicious and tasty – my Sweet Potato Quinoa Salad is a great side-dish or light, meat-free meal. It’s fresh, nourishing, perfect for all occasions and can be made ahead of time.

Sweet Potato Quinoa Salad

(175 g) quinoa

(500 ml) water -

(about 500 g) sweet potato

spring onions/scallions

olive oil (See Note 3)

fresh parsley, finely chopped (See Note 4)

pine nuts/pinoli (See Note 5)

sea salt and black pepper

tsp lemon zest (See Note 6)

tsp extra virgin olive oil

maple syrup

Pre-heat your oven to 200 Degrees C (390 F).Peel and rinse the sweet potato, carefully slice it in half lengthways then chop into half-moon shapes about 1 ½ cm/ ½ inch thick.

Line a sheet pan with baking paper and put the sweet potato on the tray. Toss it in oil and season with salt and pepper. Spread it out so the slices are not overlapping. Roast in the oven for approximately 35-40 minutes or until the sweet potato is just cooked.Remove once cooked and set aside.

Put the quinoa in a fine-meshed sieve and rinse well under cold running water, swishing the quinoa with your hand. Drain the quinoa well - See Note 1.

Pour 2 cups of water into a medium saucepan, add the quinoa, bring to the boil then lower the heat and simmer, covered, for about 10 minutes, until the seeds are tender. When they’re cooked you will notice they have little curly “tails”.(Or follow directions on the packet)

Remove from the heat, place a clean tea towel or 3 layers of paper towel over the saucepan, place the lid back on and stand 5 minutes. The tea towel/paper towel will absorb excess moisture. Fluff the quinoa with a fork then turn it into a bowl and allow to cool.

Mix your dressing up and set aside - check you are happy with the balance of flavours and adjust accordingly.Finely chop the spring onion and parsley.

Add all of the ingredients to the bowl, and toss.Serve in a salad bowl or on a platter - See Notes 7 and 8.

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

40 Make-Ahead VEGAN Salads- perfect for Sunday meal prep and midweek lunches, or potlucks and gatherings!

40 Make-Ahead Vegan Salads

fruit

veggies

grains

legumes

pasta

This is a great list! Being new to this vegan scene, these salads really appeal to me and is a great start. Thank you for sharing!

Love the flavours, flexibility and feasting! I love using spiralised veggie "pasta" as a lighter option but probably not ahead of time. Thankyou for your inspirations and your flavourites.

I've been on a roll, making a Sylvia salad a week for the past few weeks. I've got the fourth one from this list picked out for tomorrow. WOW! Everything here is so good! My husband loves them too!

I have returned to this post multiple times when seeking inspiration for lunches. I'm going to work my way through every one of these salads!

Hi Sylvia,
I made a couple of your recipes and loved them. I especially enjoyed the roasted cauliflower salad. Thank you very much for sharing the wonderful recipes!

https://content.jwplatform.com/videos/E1o9ZCwT.mp4

Thai Noodle Salad 

This cucumber salad with vinegar is perfect for barbecues and picnics, a refreshing mix of tangy and salty sliced cucumbers and onions.

Cucumber Salad with Vinegar

large, cucumbers (English if possible)

yellow onion

dill (optional)

white vinegar

sugar

salt

pepper

Slice the cucumbers as thin as possible, using a mandolin if desired. Peel and thinly slice the onion into half moon shapes. Layer the cucumbers and onions in a large shallow bowl; add the dill (if using).

In a small bowl, mix the white vinegar, sugar, salt, and pepper. Pour the mixture over the cucumbers and onions, mixing everything together to ensure even coverage. Cover and refrigerate for at least 1 hour.

Stir again to evenly mix the dressing. Then serve with a slotted spoon. Store refrigerated for up to 7 days; the flavor even improves over time!

This Roasted Cauliflower Salad is influenced by the vibrant flavors of the Mediterranean. Oven-roasted cauliflower, spiced chickpeas, and sweet and tangy fruits combined into a warming side or appetizer. Vegan, Gluten-Free.

Roasted Cauliflower Salad with Crispy Chickpeas

cauliflower

Red Onion (cut into ½” slices)

smoked paprika

cumin

garlic powder (divided)

olive oil (divided)

chickpeas

drippy tahini

lemon

water

Medjool dates (chopped)

olives*

flat-leaf parsley

Prep: Preheat the oven to 425F and grease or line a large baking sheet. Place the chickpeas on a clean kitchen towel and pat dry; set aside.

Vegetable Prep: Add the cauliflower and red onion to a large bowl and add the smoked paprika, cumin, 1/2 teaspoon garlic powder and 1/2 teaspoon salt. Drizzle 1 1/2 tablespoons of oil over the veggies and mix well until evenly coated. Spread evenly across half of the baking sheet and set aside.

Chickpeas: Add the dry chickpeas to the same bowl (no need to rinse) along with the remaining 1/2 teaspoons of garlic powder and salt. Drizzle with the remaining oil and toss well. Spread evenly across the other half of the baking sheet.

Roast: Roast in the top rack of the oven for 20 minutes;. Flip the vegetables and toss the chickpeas, then return to the oven and bake for another 15 to 20 minutes.

Tahini Dressing: In the meantime, whisk the tahini, lemon juice, and salt together in a small bowl; the mixture will thicken. Continue to whisk the dressing and slowly add 3 tablespoons of water, until the dressing lightens in color and becomes pourable. Add more water to the dressing to thin as necessary. Set aside.

Assemble: Use a large spoon to spread half of the tahini dressing across the bottom of a large serving plate (or individual plates). Top the dressing with a thin layer of the roasted cauliflower and onion, then sprinkle the crispy chickpeas on top. Garnish the salad with the remaining dates, olives, and fresh parsley. Drizzle the remaining dressing on top.

Serve: Serve warm, or chilled if desired. Leftovers will keep in the fridge for up to 5 days.

This Kale Apple Salad is everything you&#39;d want in a crisp and cozy fall salad recipe. Fresh apples, buttery walnuts, and tender kale drenched in a tangy apple cider dressing. Vegan, Gluten-Free, Nut-Free option.

Kale Apple Salad with Cider Dressing

extra virgin olive oil

apple cider vinegar

dijon mustard

garlic garlic

kale

parsley (chopped)

honeycrisp apple (diced

walnuts (chopped)

Black pepper (to taste)

Make the Dressing: Add the oil, vinegar, maple syrup, mustard, garlic, and salt to a small mason jar. Seal the jar well and shake vigorously until emulsified, about 20 to 30 seconds.

Massage: Add the chopped kale to a large bowl and pour 3/4 of the dressing over it. Use clean hands to massage the dressing into the kale for 45 to 60 seconds, until the kale is tender and has reduced in volume.

Mix: Add the parsley, apple, and walnuts to the bowl with the kale and top with the remaining dressing, plus black pepper to taste. Use salad tongs or two large spoons to mix everything together well.

Serve as desired; leftovers will keep in the fridge for up to 5 days.

This Shaved Fennel Salad is light, crunchy, and dressed with a homemade citrus dressing. Whip this versatile winter favorite up in 20 minutes!

Shaved Fennel Salad

fennel

green apple

celery

navel orange

orange (optional, orange flavor)

olive oil

dill (chopped)

Prep: Trim the ends of the fennel bulb and celery sticks and remove the apple core. Use a mandoline on the thinnest setting to finely slice the fennel, apple, and celery. You can also use a knife, but I strongly recommend a mandoline, otherwise the vegetables may be tough to chew.

Mix: Transfer the fennel, apple, and celery to a large bowl. Add the orange juice, orange zest (if using), lemon juice, olive oil, salt, and dill to the bowl. Mix well and let sit for at least 15 minutes in the fridge, to allow the salt to soften the vegetables.

Serve &amp; Store: Mix again and serve immediately, or store in the refrigerator for up to 5 days.

This plant-based twist on the classic Niçoise Salad uses roasted vegetables and crispy chickpeas for a vibrant, wholesome, and hearty meal! 

Sheet-Pan Vegan Niçoise Salad

Olive oil,

capers

(566 g) small red potatoes, quartered

(225 g) haricot verts (thin green beans)

red radishes, ends trimmed and cut in half

salt and black pepper,

dry pint cherry tomatoes, cut in half

niçoise olives

lemon juice

(60 mL) extra virgin olive oil

shallot

chives

thyme

salt & pepper,

Prep

*If you have time, drain, rinse, and dry chickpeas in advance &#8211; this allows them to crisp up more in the oven. Preheat the oven to 425F and prep all the vegetables. Set a baking sheet aside.

Roast: 

add the chickpeas, capers, a drizzle of olive oil, and salt to a large bowl and mix well. Spread across 2/3 of the baking sheet. Toss the potatoes in the same bowl with oil and salt, then transfer to the other 1/3 of the sheet. Roast on the top rack of the oven for 30 minutes.

Make the Dressing: 

in the meantime, whisk the lemon juice, oil, mustard, shallot, chives, thyme, and salt and pepper together in a small bowl until emulsified. Toss the green beans and radishes with salt and oil in the same large bowl as before, then set aside.

Get it Crispy: 

remove the baking tray from the oven and push the chickpeas to the side &#8211; they should be crispy. Add the green beans and radishes to the center of the tray, then roast on the top rack of the oven for an additional 13-15 minutes.

Serve

Transfer the roasted elements to a large tray, then add on the tomatoes, olives, and dressing. Niçoise salad is usually served with the elements divided and at a slightly warm or room temperature, but you do you!

Can we use a bit less oil and maybe a tiny bit of water in the dressing?

Another amazing recipe! Simple, quick, and delicious. Perfect for spring. I used to love Niçoise salads before going vegan and this is such a great vegan version

I have had this multiple times now, to the point where I even started substituting vegetables i have on hand. Such a good recipe, thanks!

So good. The chickpea caper combo is epic and would be so good on basically anything...

This recipe was amazing! I used veggies I already had in the fridge. I used sweet potatoes and brocolini. I gave them the option of the dessing from this recipe or your jalepeno cilantro dessing. The kids even loved it!! It was super easy and is now going to be a regular in our house. Thank you Caitlin!

This was fantastic and will be a regular in our meal rotation.  Because I've never been a fan of radishes, I considered eliminating them altogether but then decided to give it a try.  Roasting them removes the sharpness and they were quite pleasant.  The whole dish was really good - the mix of flavors, textures and temperatures is wonderful.  I altered the dressing recipe by eliminating the oil and adding some white wine vinegar instead.  I saw a suggestion on an earlier comment to add some maple syrup and/or agave syrup, which I think would be good too.  Hat tip to you, Caitlin, for another winner of a recipe.

This is such a great recipe! It’s easy and quick but still feels like a really nice meal that would take awhile to make.

Just had this for dinner; it was amazingly tasty and easy to throw together! Highly recommend!

We are sharing an incredibly wholesome, filling and ridiculously delicious salad, that&#039;s also 100% plant-based. With a variety of fresh salad vegetables, starchy sweet potatoes and protein-rich beans, this Vegan Tex-Mex Bowl is not only healthy but also filling and very easy to make. We roasted sweet potatoes with chilli flakes and dressed the salad in lime juice for the extra bursts of flavour.

Vegan Sweet Potato Tex Mex Salad Bowl

700 g sweet potatoes

¼ tsp chilli flakes

gem lettuce (shredded)

tin of sweetcorn (340 grams) (drained and rinsed)

kidney beans (400 grams) (drained and rinsed)

avocadoes

cucumber (300 grams) (quartered lengthways and sliced)

250 g cherry tomatoes (halved)

g fresh coriander (roughly chopped)

½ red onion (thinly sliced)

limes (juice only)

crusty bread to serve (optional)

Preheat the oven to 180°C Fan. Spread the sweet potatoes in a single layer on a large baking tray, drizzle with a tbsp of oil and the chilli flakes, salt and pepper. Roast for approx. 30 minutes until tender and starting to brown at the edges.

In the meantime, combine the salad ingredients in a large mixing bowl. Drizzle with a tbsp of oil, squeeze the lemon juice all over and season well. Mix everything gently and top with the sweet potato chunks.

This Creamy Pico de Gallo with Cabbage is a Mexican-inspired dip or salad with crunchy cabbage and creamy avocado and cilantro dressing.

Creamy Pico de Gallo with Cabbage

green cabbage (finely chopped (about 1/2 small head cabbage))

roma tomatoes (small dice)

jalapeños (cored and finely diced)

white onion (fine dice)

cilantro (finely chopped (~1/2 cup))

avocado

jalapeño (cored and de-seeded)

cilantro (roughly chopped)

cumin (optional)

limes

avocado oil (optional,

water (plus more as necessary)

Salad Prep: Chop all of the produce into small pieces. Add the cabbage, tomatoes, jalapeños, onion, and cilantro to a large bowl.

Make the Dressing: Scoop out the flesh of the avocado and add to a blender along with the jalapeño, cilantro, cumin, salt, lime juice, avocado oil (if using), and water. Blend on high for 30 to 45 seconds, until a very thick and smooth dressing forms. If the mixture is too thick for your blender to blend smoothly, add additional water in 2 tablespoon increments.

Combine: Pour the dressing over the salad and mix everything together until evenly distributed.

Serve &amp; Store: Serve immediately, or place in the refrigerator for 15 minutes to let the salad chill and flavors to mingle before serving. Enjoy as a salad or as a dip with chips; store any leftovers in the refrigerator for up to 3 days.

This Moroccan-inspired White Bean Carrot Couscous Salad is an easy lunch made with exciting North African flavors, hearty beans, and fluffy couscous. Vegan. Gluten-Free and Nut-Free Options.

White Bean Carrot Couscous Salad

dry couscous

kosher salt (to taste)

carrots

cannellini beans (drained and rinsed (2 cans))

flat leaf parsley (roughly chopped)

red onion (fine dice)

pine nuts*

lemons (about 3-4 lemons)

harissa*

garlic (crushed)

Cook the Couscous: Bring the water to a boil on the stovetop or in an electric kettle. Add the couscous to a large bowl with a pinch of salt and pour the boiling water over it; mix well, then cover with a plate or lid and let sit for 7 minutes. Fluff with a fork and set aside. (Note: if you are warming the water on the stovetop, you can remove it from the heat and add the couscous directly to the pot)

Vegetable Prep: Peel the carrots and trim the ends. Chop the carrots into 2-3” pieces and add to a food processor with an S-blade attachment. Process until finely chopped, 30 to 45 seconds. (Note: You can opt to finely dice the carrots as well, but this method is faster)

Make the Dressing: Add the oil to a small jar along with the lemon zest, lemon juice, harissa, garlic, smoked paprika, and salt. Seal the jar and shake well until emulsified; set aside.

Combine: Add the beans, carrot, red onion, parsley, and pine nuts to the bowl with the couscous. Pour the dressing over the salad and toss well until everything is combined.

Serve &amp; Store: Enjoy immediately; if making for meal prep, transfer the salad into individual mason jars and store in the refrigerator. Leftovers will keep in the fridge for up to 5 days.

This mint &amp; basil green salad is super refreshing, easy, and healthy! It features plenty of crunchy veggies like lettuce, carrots, and red cabbage, along with a handful of fresh herbs. It is then completed with a garlicky and gingery toasted sesame oil dressing!

Easy Mint &amp; Basil Green Salad

cucumber (thinly sliced)

green bell pepper (thinly sliced)

block fried tofu (cut into matchsticks (optional))

red cabbage

lettuce

basil (I used Thai basil)

mint leaves

soy sauce

lime juice (more

tsp toasted sesame oil

tsp sriracha (or Sweet Chili Sauce)

garlic

tsp minced ginger (optional)

Combine everything. In a small bowl, combine the soy sauce, maple syrup, lime juice, toasted sesame oil, sriracha, minced garlic, and ginger. Taste it and adjust the sweetness, saltiness, and sourness to your liking.

Make the dressing

Prep the veggies. Slice the cucumber, green bell pepper, and tofu into thin matchsticks. Peel and shred the carrot. Thinly slice the red cabbage and lettuce. Next, roughly chop the fresh basil and mint. Transfer the sliced veggies to a large mixing bowl.

Toss everything. Finally, pour in the dressing and stir to toss the veggies with the dressing.

Salad

Top 11 vegan salad recipes recipes from across the web

The most viewed vegan salad recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sweet Potato Quinoa Salad

40 Make-Ahead Vegan Salads

Cucumber Salad with Vinegar

Roasted Cauliflower Salad with Cris...

Kale Apple Salad with Cider Dressin...

Shaved Fennel Salad

Sheet-Pan Vegan Niçoise Salad

Vegan Sweet Potato Tex Mex Salad Bo...

Creamy Pico de Gallo with Cabbage

White Bean Carrot Couscous Salad

Easy Mint & Basil Green Salad

Top 11 vegan salad recipes recipes from across the web

The most viewed vegan salad recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Potato Quinoa Salad

40 Make-Ahead Vegan Salads

Cucumber Salad with Vinegar

Roasted Cauliflower Salad with Cris...

Kale Apple Salad with Cider Dressin...

Shaved Fennel Salad

Sheet-Pan Vegan Niçoise Salad

Vegan Sweet Potato Tex Mex Salad Bo...

Creamy Pico de Gallo with Cabbage

White Bean Carrot Couscous Salad

Easy Mint &amp; Basil Green Salad

The most viewed vegan salad recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Easy Mint & Basil Green Salad