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Recipe for veg salads

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Best ever vegetarian salad recipes

Moroccan cauliflower salad

What a way to make cauliflower shine! Roast your florets with ras el hanout, dried cranberries, dates, nuts and pomegranate seeds, then drizzle the whole lot with a tahini and mint dressing. This veggie salad is ready in just 35 minutes.

Cucumber kefir and falafel salad

Drizzle your falafel, avocado and cucumber salad with a kefir, lime, garlic, dill and mint dressing. It’s a great way to use up any leftover homemade kefir!

Goat’s cheese and beetroot citrus salad

Brighten up your day with this colourful beetroot salad bursting with citrusy flavours and creamy goat’s cheese.

Grains, greens and beans salad with pesto dressing

On the table in 15 minutes, this nutritious salad is packed with greens and tossed in fresh pesto.

Thai-style peanut noodle salad with herbs and watermelon

Ready in 20 minutes, this vibrant vegan salad is packed with juicy watermelon and crunchy peanuts.

Spelt and apple salad with crispy nuts and seeds

Pack plenty of crunch into this balanced vegetarian salad and sprinkle with a homemade nut and seed mix.

Chickpea, pepper and bulgar wheat salad

Make our vibrant veggie salad for a nutritious midweek meal ready in less than half an hour.

Gochujang roast sweet potato with mixed grain salad

Pack plenty of texture into this low-calorie vegetarian salad with roast sweet potatoes, mixed grains, radishes and cucumber, and lift with a punchy Korean dressing.

Farro, grilled peach and pecan salad

The grilled peaches deliver a satisfying sweetness, balanced by the zing of lime-pickled shallots and the smoky nuttiness of toasted pecans in this vibrant vegan salad.

Griddled courgette, mozzarella, peas and mint salad

Make the most of homegrown courgettes in this vibrant salad for a quick vegetarian meal.

Vegan kale caesar salad with aubergine ‘bacon’

Swap bacon for crunchy, paprika-smoked aubergine slivers in our vegan twist on the classic caesar salad.

Smoked aubergine, pepper and walnut salad with pomegranate

Most Middle Eastern nations seem to have a version of smoked aubergine. Try out this simple yet flavoursome vegetarian salad recipe with crunchy pomegranates served with flatbreads. Plenty more Middle Eastern recipes here.

Spiced lentil and chickpea salad with halloumi

Check out our warm salad recipe with spicy lentils, golden halloumi and chickpeas. This simple veggie salad is low in calories and on the table in 40 minutes.

New potato salad

Ramp up this classic veggie side dish with a hit of horseradish and punchy cornichons for your next summer dinner party with friends. New potatoes are in season from April through to July. Discover more of our best side dishes here.

Coronation tofu salad

Check out our easy vegan coronation salad recipe with smoked tofu, fragrant madras curry powder and sweet mango chutney. Plus this simple salad is low in calories, too.

Roasted vegetable salad with feta and grains

Check out our vegetable salad recipe with roasted peppers, cherry tomatoes and onions. Ready in 45 minutes this simple veggie salad will make an easy midweek meal for two. Try one of our savoury tray bakes here…

Warm lentil, avocado and feta salad

Check out our easy lentil salad with avocado. This simple vegetable salad recipe is packed with crunchy cucumber, crumbly feta and fresh basil.

Vegetarian caeser salad

Our quick and easy vegetarian caesar salad, is a great light evening meal. What’s more, it’s vegetarian and gluten-free, plus it comes in at under 500 calories. Try more of our low calorie vegetarian meal ideas here…

Turmeric roasted cauliflower salad

Our roasted cauliflower salad with turmeric is low in calories and packed with punchy flavour. Turmeric adds lovely colour and flavour to this easy vegan-friendly recipe. Use your cauliflower leftovers to make one of our easy meals…

Pickled grape salad with pear, taleggio and walnuts

This is a really unusual and fresh vegetarian salad to serve at a dinner party or as a low calorie midweek meal. Tangy pickled grapes meet creamy taleggio in this gluten free recipe.

Beetroot, squash and feta salad

Try our hearty, vegetarian and gluten free beetroot, squash and feta salad. This colourful and simple recipe is easy and a great low calorie midweek meal.

Feta, baby kale and beet fattoush

This feta, baby kale and beetroot fattoush is vegetarian, easy and ready in under 30 minutes. Plus, it’s under 500 calories. Use a mix of colours of beetroot if you like.

Roasted butternut squash salad with soy balsamic dressing

This is a great filling vegetable salad for a no-bread winter lunch. Roasting the squash concentrates and sweetens the flavour and contrasts wonderfully with the lentils, rocket and sesame seeds. The dish is finished with a zingy soy and balsamic dressing.

Big bowl chickpea salad

This vegetarian big bowl chickpea salad is super quick and easy to make – perfect for lunch or a speedy supper. Use up your chickpeas with our recipes here…

Watercress and avocado salad with pink grapefruit and Campari vinaigrette

Our fresh, zingy watercress and avocado salad with pink grapefruit and Campari vinaigrette makes a great summer starter. It’s vegetarian, easy and ready in 30 minutes.

Antipasti salad

This Italian salad of artichoke and peppadews is just 95 calories, the perfect quick and easy mid-week meal. Serve with crusty bread to soak up the mustard vinaigrette and add prosciutto if you fancy some protein. Create an Italian spread with our ideas here…

Freekeh and artichoke salad with golden onions, sultanas and herb labneh

Freekeh is a roasted green wheat grain that has three times the fibre of brown rice and scores low on the GI scale. Here it is added to a healthy vegetarian salad with artichokes and homemade labneh.

Walnuts, wild rice and winter green salad

This recipe for walnut, wild rice and winter green salad is quick, easy and vegetarian but packed full of flavour.

Green bean, tomato and artichoke salad

This delicious, healthy, salad is packed with flavour featuring artichoke hearts, olives and green beans. Serve drizzled with a dressing of Dijon mustard and red wine vinegar.

Italian deli salad

This Italian deli-inspired salad is super-quick and really easy to make but it delivers those big, bold Italian flavours. Most of the ingredients will already be in your store cupboard, making a great midweek meal.

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SALADS!!!!!

…and that’s all I have to say.

Kidding!

Lately I have been obsessing over salads. I don’t know if it’s because everyone goes all healthy-like for January, or if it’s because I have been working on the breakfast chapter of my cookbook (gah! Excited to say that freely), and big ol’ salads make me feel healthier when I am eating pancakes and maple syrup all day long. I’m thinking it has more to do with the second point. Either way, we all know you can never go wrong with a big, colourful, salad, jam packed full of healthy goodness.

Generally I just make a “guzinta” salad: whatever’s in the fridge guzinta it, but sometimes it’s nice to put a little more thought into a salad. So I collected these scrumptious hearty vegan salads from my blogging friends, because SALADS!


OMG! So much scrumptiousness to be devoured. The colours! The dressings! The veggies! Oh boy, salads make me excited… vegan nerd alert.

What’s your favourite hearty vegan salad?

1. She Likes Food: Chopped Kale Power Salad with Lemon Tahini Dressing

2. Cotter Crunch: Vegan Rainbow Power Greens Salad with Black Eyed Peas

3. Inspiralized: Pear, Pomegranate and Roasted Butternut Squash Salad with Maple Sesame Vinaigrette

4. Peas & Crayons: Cranberry Cilantro Quinoa Salad

4. Veggie Inspired Journey: Black Bean Taco Salad

5. Eat Healthy Eat Happy: Spicy Cucumber Salad with Pan Fried Tofu

6. Harriet Emily: Roasted Vegetable Quinoa

7. Vegan Richa: Curried Kidney Beans, Quinoa, Roasted Zucchini, Mango Salsa Bowl

8. Spabettie: Vibrant Spaghetti Squash Bowl with Smoky Waffled Tofu

9. The Mostly Vegan: Lentil Fattoush Salad

10. Lazy Cat Kitchen: Indonesian Gado-Gado Salad

11. Connoisseurus Veg: Vegan Potato Salad with Creamy Dill Dressing

12. The Organic Dietitian: Rainbow Salad Bowl with Cilantro Lime Hummus

13. Vegan Family Recipes: Sweet Potato Salad

14. Vegan Heaven: Lentil Salad with Spinach and Pomegranate

15. Emilie Eats: Roasted Butternut Squash Fall Kale Salad

16. Green Evi: Grilled Corn Salad Bowl

17. Vanilla and Bean: Quinoa Mango Black Bean Salad with Smoky Pipits and Chipotle Lime Vinaigrette

18. Spice and Sprout: Nectarine + Sweet Potato Summer Salad w/ Garlicky Lime Dressing

19. Cookin Canuck: Roasted Butternut Squash Salad with Sriracha Lime Dressing

20. Vegan Sandra: Fresh Salad with Baked Bean Balls and Mild Mustard Vinaigrette

21. The Viet Vegan: Farro, Cannellini Bean, and Parsley Pesto Salad

22. One Ingredient Chef: Vegan Taco Salad Recipe with Chickpeas

23. It Doesn’t Taste Like Chicken (hey that’s me!): BBQ Chickpea Salad

24. Hummusapien: Basil Balsamic Chickpeas and Kale Salad

25. Food Faith Fitness: Roasted Acorn Squash Quinoa Salad

Bon Appetegan!

Sam.

If you all haven’t noticed yet, I love salads! I eat them all year round and can’t help myself when it comes to piling them high with tons of ingredients. While I can respect a good side salad, I tend to gravitate towards salads that are filling enough that you can eat it for an entire meal. This means that they have to be packed with protein, vegetables, a little starch and, of course, a delicious dressing to top it all off with.

Today I’m sharing with you 30 Vegetarian Main Dish Salad Recipes, or meal salads as I like to refer to them. I hope you all love this roundup as much as I do! Not only do these salads make for great meals, but they also are all great if you want to make them ahead and take them for lunch during the week. I hope you all have a wonderful weekend 🙂

Vegetarian Cobb Salad with Roasted Sweet Potato

Chopped Kale Power Salad with Lemon Tahini Dressing

Superfood Kale Salad with Quinoa and Blueberries from Kristine’s Kitchen

Southwestern Kale Chickpea Salad from Sweet Peas and Saffron

Southwestern Power Salad with Creamy Cilantro Lime Dressing

Southwest Quinoa Mason Jar Salads from Making Thyme For Health

Basil Balsamic and Chickpea Salad from Hummusapian

Mediterranean Eggplant and Chickpea Salad with Feta and Parsley from Healthy Seasonal Recipes

Nourishing Paleo Warm Breakfast Salad from Cotter Crunch

Fall Quinoa and Kale Salad with Maple Tahini Dressing

BBQ Chickpea Salad from It Doesn’t Taste Like Chicken

Roasted Carrot Falafel Salad

Quinoa Mango and Black Bean Salad from Vanilla and Bean

Spicy Cucumber Salad with Pan Fried Tofu from Eat Healthy Eat Happy

Spinach and White Bean Panzanella Salad

Pearl Barley Salad with Chickpeas Feta and Lemon from Flavor The Moments

Spiced Chickpea and Cauliflower Salad from Neighborfood

Cranberry Kale Salad with Roasted Pecans and Feta from The Roasted Root

Winter Panzanella Salad with Roasted Vegetables

French Lentil Salad with Goat Cheese and Caramelized Shallots from Meaningful Eats

Seasoned Chickpea Taco Salad with Avocado Ranch

Buffalo Chickpea Salad from Kitchen Treaty

20 Minute Caesar Salad with Roasted Chickpeas from Simple Roots Wellness

Warm Lentil and Kale Potato Salad with Lemon Dijon Dressing

Harvest Salad with Pomegranate All Spice Dressing from A View From Great Island

Black Rice Tabbouleh with Chickpeas and Feta from Taste Love and Nourish

Chopped Thai Kale Salad from Meaningful Eats

Southwest Mason Jar Chopped Salad from Rachel Cooks

Sorghum, Sweet Potato and White Bean Salad with Kale Pesto

Lemony Spinach Quinoa and Bean Salad from Fannetastic Food

50 Meal-Worthy Vegetarian Salads


If you’ve been a vegetarian for a while, I know this has probably happened to you: you’re at a restaurant or maybe someone’s house and they don’t have anything for you to eat, so you end up with a side salad as a meal. And obviously, it’s the thought that counts–I mean, they tried right? But a plate full of lettuce and a stray tomato or two isn’t exactly filling. Well, these aren’t those kinds of salads. These are meal-worthy vegetarian salads! 50 of them! Salads full of vegetables, beans, grains, tofu, and other delicious, satisfying things.

Butternut Squash, Lentil & Kale Salad with Tahini Dressing
Grilled Veggie Salad with Basil Parmesan Polenta
Kale and Delicata Squash Salad with Citrus-Maple Vinaigrette
Sesame-Crusted Tofu Salad with Spicy Peanut Dressing
Indian Chickpea Yogurt Salad
Summer Samosa Salad
Vegetable Nicoise Salad
Farro + Kale Salad
Feta and Kalamata Olive Tortellini Pasta Salad
Tofu Greek Salad with Char-Grilled Vegetables and Lemon-Dill Dressing

Warm Cauliflower & Israeli Couscous Salad
Freekeh, Zucchini & Pistachio Salad
Mango Black Bean Salad
Brown Rice Greek Salad
Strawberry Feta Salad
Roasted Garbanzo and Vegetable Salad with Garlic, Feta, Olives & Basil
Herbed Tofu Salad with Artichokes and Cherry Tomatoes
Southwestern Black Bean Salad
Grilled Cheese Chop Salad with Apple Vinaigrette
Asian Quinoa Salad
Layered Raw Taco Salad for Two

Thai Tofu and Noodle Salad
Chopped Power Salad with Baked Tofu and Almond-Miso Dressing
Roasted Butternut Squash Kale Salad with Orange-Sage Dressing
Lentil Salad with Brown Rice & Veggies
Cashew Cabbage Crunch Salad
Chickpea Cobb Salad Cups
BBQ Tofu Salad
Greek Salad in Whole Grain Spelt Mini Pitas
Shredded Brussels Sprout Salad with Warm Lemon-Chili Vinaigrette
Vegan Southwest Chopped Salad
Roasted Summer Panzanella

Herbed French Lentil Salad
Cucumber Chickpea Salad with Lemony Tahini Dressing
Grilled Peach Salad with Jalapeño Vinaigrette
Sweet + Spicy Thai Farro Salad
Crunchy Asian Chopped Cabbage Salad with Peanut Dressing
Garden Farro Salad with Feta
Green Bean & Avocado Summer Salad
Three-Grain Salad with Sweet Red Onion Dressing
Soba Noodle & Vegetable Salad
Inside-Out Chinese Spring Roll Salad

Summer Orzo Salad
Mediterranean Kidney Bean Salad
Roasted Beet and Quinoa Salad
Pesto-Bean Topped Salad
Spinach, Avocado & Artichoke Salad
Pad Thai Salad
Curry Lentil and Roasted Butternut Squash Salad
Tomato, Peach and Burrata Salad
Grilled Vegetable Salad
Falafel Salad
Kale and Roasted Chickpea Salad

Vegetarian Salad Cookbooks!


If you’re looking for more vegetarian and vegan salad recipes, here are some additional resources:

175 Vegetarian Salads

Mollie Katzen’s Recipes: Salads

132+ Delicious Salads, Dressings And Dips: (Gabrielle’s FUSS-FREE Healthy Veg Recipes)

Vegetarian Salads: A New Twist on Classic Greens

I love a good salad, especially during the spring and summer months, but there’s nothing worse than a meal that leaves you feeling unsatisfied. That’s why I pulled together more than 40 of my favorite filling vegan salads with real staying power.

Each of these salads is an entree all on it’s own – you’re taste buds and belly will both be happy campers after one of these. The key is to create an entree salad with balance. Along with plenty of non-starchy vegetables, these salads contain foods rich in fiber and plant-based protein for satisfaction.

Some of my favorite hearty salad additions include beans and legumes, avocado, quinoa, sweet potato, and tofu/tempeh. You’ll find plenty of inspiration for using each of them here. Be prepared to fall in love with salads again!

Chickpea Salads

Lunchbox Chickpea Salad by Dixya at Food, Pleasure & Health

Quick + Easy Chickpea Salad by Taylor at Whole Green Wellness

Basil Balsamic Chickpea and Kale Salad by Alexis at Hummusapien

Curried Chickpea and Avocado Salad with Pomegranate by Sandra at Sandra Vungi Vegan

BBQ Chickpea Salad by Sam at It Doesn’t Taste Like Chicken

BBQ Chickpea Chopped Salad with Avocado Ranch by Kaitlin at The Garden Grazer

Roasted Sweet Potato and Chickpea Salad by Amy at Fragrant Vanilla

Asian-Inspired Salads

Spicy Cucumber Salad with Pan-Fried Tofu by Gin at Eat Healthy Eat Happy

Stir-Fry Inspired Salad by Dianne at Dianne’s Vegan Kitchen

Peanut Thai Salad with Grilled Tofu by Sam at It Doesn’t Taste Like Chicken

Grilled Tofu and Edamame Salad by Amanda at Sweets and Greens

Mediterranean-Inspired Salads

Lentil Fattoush Salad by Kristie at The Mostly Vegan

Falafel Salad by Cassie at Handful of Raspberries

Deconstructed Falafel Salad by Sarah at Fried Dandelions

Greek Power Salad by Kristie at The Mostly Vegan

Italian Orzo Salad by Sophia at Veggies Don’t Bite

Deconstructed Hummus Salad by Sue at The View From Great Island

Springtime Polenta Panzanella by Dillon at Oh, Holy Basil

Southwest-Inspired Salads

Southwestern Bacon Avocado Salad by Angel at Cheftographer

Sweet Corn, Jalapeño and Black Beans Salad by Denisa at Blueberry & Basil

Spicy Black Bean Taco Salads by Cadry at Cadry’s Kitchen

Avocado, Black Bean & Corn Salad with Cilantro Lime Dressing by Melissa at Vegan Huggs

Quinoa Black Bean Salad with Lime Cilantro Dressing by Gin at Eat Healthy Eat Happy

Grain-Based Salads

Rainbow Quinoa Salad by The Grateful Grazer

Wheat Berry Salad with Butternut Squash & Warm Cider Vinaigrette by Caroline Kaufman, MS RDN

Persimmon Arugula Brown Rice Salad by Sharon Palmer, RDN

Roasted Veggie Farro Salad by Alissa at Connoisseurus Veg

Three Bean Quinoa Salad by Serena at Domesticate Me

Quinoa Black Bean Salad by Lucie at Win Win Food

Three P Salad: Peas, Pistachios, and Protein by Linda and Alex at Veganosity

Lentil Salads

Lentil Salad with Spinach and Pomegranate by Sina at Vegan Heaven

Red Lentil Confetti Salad by Letty at Letty’s Kitchen

Mushroom, Lemon and Lentil Salad by Jennifer at Delicious Everyday

Green Salads

Tempeh Green Goddess Salad with Avocado Mint Dressing by Haley at Brewing Happiness

Springtime Asparagus Salad with Lemon Hemp Dressing by The Grateful Grazer

Super Duper Raw Power Salad by E.A. at Spicy RD Nutrition

Vegan Comfort Food Salads

Dueling Avocado + Sweet Potato Kale Salad by Kathy at Happy, Healthy Life

Seitan Steak Salad by Sarah at Fried Dandelions

Health-ified Mushroom Po Boy Salad by Haley at Brewing Happiness

Modern Macaroni Salad by Rebecca at Strength and Sunshine

Potato Cauliflower Chickpea Salad with Vegan Sour Cream & Onion Dressing by Richa at Vegan Richa

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These simple vegan salad dressings are a great way to flavor up your meals! They’re a cinch to make, we’ve got 6 different flavors and all are healthy and nutritious!

I’m a big salad fan. Not only for convenience sake but because they’re customizable, a great way to pack in nutrients and a cinch to make. I’d say that Matt and I have dinner-sized salads at least 2 – 3 times per week.

After a long day of work, both of us crave something light and fast. So salad it is and it’s kind of perfect.

But how do we ensure that we don’t get bored night after night? Our dressings! Over the last few years, we have both become semi-obsessed coming up with new and unique dressing combinations. We like to keep our salads interesting and by swapping out our dressing, it can transform into a completely different experience.

Since we’re moving towards summer, and many of us will likely start craving lighter meals, I thought it would be fun to share some of our favorites with you.

It was hard to narrow down our list, but today I’m going to show you how to make 6 super easy vegan salad dressings. We’ve got:

  • Everyday Tahini
  • Creamy Balsamic
  • Spicy Lemon Olive Oil
  • Vegan Caesar
  • Vegan Green Goddess
  • Spicy Thai Almond Butter

I’m really excited for you to try these recipes because I tried to cater to as many different diet types as possible. We’ve got oil-free options, nut-free options, mild ones, spicy ones, colorful ones and lots in between! I also gave you specific recipes to try with each recipe so you have a solid jumping-off point!

1. Everyday Tahini

If you’ve been following me any semblance of time, then you probably know I am majorly into tahini. I drizzle it on everything, use it in energy balls, make cookies with it and it’s definitely the base of my go-to salad dressing. Our first staple vegan salad dressing is my fave: my everyday tahini! It’s the one I make most often, the one I find goes with everything and you will always find it in my fridge!

To make this everyday tahini dressing, you will need:

  • 1/4 cup tahini (preferably toasted)
  • Juice of 1/2 a lemon
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon miso paste
  • 1 teaspoon garlic powder
  • Pinch of pepper
  • 1/4 cup (or more) water

Whisk together all the ingredients (minus water). Stir in water, starting with 1/4 cup and adding more as needed.

Everyday Tahini Dressing goes well with: Quinoa Mason Jar Salads, Quinoa Buddha Bowls

2. Oil-Free Balsamic Vinaigrette

I think everyone loves a good balsamic vinaigrette! I’ve taken this classic and put my own spin on it, taking out the oil that’s typically needed and replacing it with a bit of tahini. This makes it super creamy, more flavorful and totally oil-free! I know a lot of you are looking for oil-free salad dressings, so I wanted to make sure to give you a few tasty options. You’ going to love the flavor of this and trust me, this oil-free balsamic vinaigrette has the most amazing consistency!

To make this creamy balsamic vinaigrette, you will need:

  • 1/4 cup balsamic vinegar
  • 3 tablespoons tahini
  • 1 tablespoon dijon mustard
  • Juice of 1 whole lemon
  • 1 teaspoon maple syrup (or honey)
  • 1/2 teaspoon garlic powder
  • Salt & pepper to taste
  • Water if needed

Whisk together all the ingredients until smooth and creamy. If dressing is too thick, add a splash or two of water.

Creamy Balsamic Dressing goes well with: Balsamic Tempeh Bowls, Harvest Mason Jar Quinoa Salad

3. Spicy Lemon Olive Oil

Like I said, Matt and I are always making salads for dinner. Trouble is, we don’t agree on the texture of dressings. I like creamy, he likes more of a classic oil-based vinaigrette. We usually end up separating our two portions, but when we don’t this is what we make. It’s Matt’s specialty and I love it! It’s spicy, tangy, bright and adds the perfect coating to a crunchy salad!

To make this spicy lemon olive oil dressing, you will need:

  • 1/4 cup extra virgin olive oil
  • Juice of 1 lemon
  • 2 tablespoons white wine vinegar
  • 1/4 – 1/2 teaspoon red pepper flakes (we do 1/2!)
  • Salt & pepper to taste.

Whisk together all the ingredients until combined. Store in the fridge and shake before using!

Spicy Lemon Olive Oil goes well with: a classic Green Salad (ya know, greens + veggies + protein+ avo), Fall Quinoa Salad with Butternut Squash

4. Easy Vegan Ranch

You can’t go wrong with ranch dressing! Whether you like to use it as a dip, on top of pizza or on a classic salad, it’s definitely a staple. My vegan version uses raw cashews to make it creamy, along with some lemon, capers and a touch of nutritional yeast. I also have a cashew-free version if you want to try that!

To make this easy vegan ranch, you will need:

  • 1/4 cup raw cashews, soaked at least 30 mins in hot water
  • 1 tablespoon nutritional yeast
  • 1 teaspoon capers
  • 3/4 teaspoon caper juice
  • 1/2 teaspoon dijon mustard
  • 1 tablespoon lemon juice
  • 1 garlic clove
  • 1/3 – 1/2 cup water
  • Salt + pepper to taste

Drain and rinse the cashews then add them to a blender along with the remaining ingredients (starting with 1/3 cup water). Blend on high until smooth and creamy, adding additional water as needed!

Simple Vegan Ranch goes well with: Kale Caesar Salad, BBQ Chickpea Quinoa Pizza

5. Vegan Green Goddess

Before I went dairy-free, one of my all-time favorite dressings was Newman’s Own Green Goddess. It was herby, it was creamy, it was tangy and it was SO yum! But…it has sour cream, expeller pressed canola oil, and sugar, all of which I don’t like to eat anymore. So I used that as my guide and came up with my own version using vegan coconut yogurt, fresh herbs and maple syrup.

To make this vegan green goddess dressing, you will need:

  • 1/2 cup plain non-dairy yogurt (I like coconut)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon maple syrup*
  • 1/4 cup fresh parsley
  • 1/4 cup fresh tarragon
  • 1 garlic clove
  • 1/2 teaspoon onion powder
  • Salt & pepper to taste
  • 2 – 3 tablespoons water

Add all ingredients to a blender (minus the water) and blend on high until smooth and creamy. Add water 1 tablespoon at a time until the dressing reaches your desired consistency.

Vegan Green Goddess goes well with: Mediterranean Quinoa Salad, Vegan Tofu Salad Nicoise

* if your yogurt has sugar, consider leaving out the maple syrup!

6. Spicy Thai Almond Butter

While not a classic salad dressing, this is definitely a keeper! I’ve made a variation of this Thai almond butter salad countless times before and I always adore it. It’s great with ingredients like cabbage, peppers, carrots, broccoli and does really well with a grain or on a bowl. It can also be used as a yummy dipping sauce for spring rolls!

To make this spicy thai almond butter dressing, you will need:

  • 1/4 cup creamy almond butter
  • Juice of 1 whole lime
  • 1 tablespoon rice vinegar
  • 1 tablespoon tamari (or soy sauce)
  • 1 teaspoon (or more) sriracha sauce
  • 1/2 teaspoon ground ginger
  • Water as needed

Whisk together all the ingredients until smooth. Stir in water, 1 tablespoon at a time until you’ve reached your desired consistency.

Spicy Thai Almond Butter goes well with: Pad Thai Zucchini Noodles, Thai Quinoa Salad, Rainbow Summer Rolls

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Here are our 40 most popular Make-Ahead Vegan Salads that are full of fresh vibrant produce and flavor! The best part? All can be made ahead, perfect for midweek lunches during the busy work week or for potlucks and gatherings.

I love knowing there is something healthy on hand that I can simply pull out of the fridge, when short on time. Pick out a few vegan salads to try this week for Sunday meal-prep and see how excited and energized you will feel during the week!

Kale Farro Salad with Almonds and Pomegranate Seeds. Think of this like a Winter Tabbouleh- lemony light and flavorful, this easy Middle Eastern-inspired salad can be made ahead, perfect for mid-week lunches.

This Creamy Vegan Broccoli Salad is so good, you won’t even realize it is vegan! Tossed in a creamy Hemp Dressing- it is easy, healthy and full of flavor! Vegan and Keto!

Fennel Asparagus Salad with Almonds, Avocado and Lemony Leek Dressing. This spring-inspired vegan salad can be made ahead, a perfect side to fish, chicken or tofu!

Carrot Quinoa Salad with Almonds and Raw Apple Cider Vinaigrette- a delicious, energizing crunchy, refreshing vegan salad that can be made ahead – perfect for midweek lunches. Full of healthy probiotics in the dressing!

Spring Pasta Salad with Asparagus and Morels ( or sub other mushrooms) tossed in a flavorful zesty Lemon Parsley Dressing.

Winter Happiness Salad! Kale & Quinoa Salad with Apples, Chickpeas and Currants! A hearty vegan salad that can be made ahead- perfect for potlucks, gatherings or midweek lunches!

Thai Noodle Salad with Peanut Sauce– loaded up with healthy veggies ( cabbage, carrots and bell peppers) and the BEST peanut sauce ever! Vegan & Gluten-Free, this delicious make-ahead salad is one of my all-time favorites!!!

WATCH HOW TO MAKE THAI NOODLE SALAD!

Crunchy and refreshing Kohlrabi Slaw with cilantro, jalapeño and lime! Make it ahead and serve it in tacos, buddha bowls or as a simple flavorful side. Vegan and Gluten-free.

Farro Tabbouleh Salad with vine-ripened summer tomatoes, cucumbers and fresh herbs, is dressed in a simple lemon dressing – a celebration of summer! Hearty, filling and vegan!

This Vegan Curry Tofu Salad has so much flavor, even my meat-loving husband craves it! Turn it into a hearty wrap, stuff into an avocado or serve it over a bowl of baby spinach. Flavorful and healthy! Full of protein!

Fennel Salad with Cucumber and Dill – crunchy, flavorful and refreshing this delicious vegan salad can be made ahead!

Holiday Crunch Salad – with Quinoa, Pomegranate Seeds, avocado, parsley and toasted Almonds…a healthy vegan gluten -free, perfect for the holiday table, or anytime of year when pomegranates are in season!

Cabbage Mango Slaw this refreshing, healthy, detoxing recipe is low in fat, vegan and gluten-free. Makes a delicious summer side… perfect in Tacos or Buddha Bowls! Light and flavorful!

This Middle Eastern Balela Salad with chickpeas, herbs & lots of crunchy veggies- is full of healthy plant protein. Great on its own, or served over greens, stuffed in a pita or wrapped up in a warm tortilla with Everyday Tahini Sauce! A simple make-ahead salad, perfect for lunches on the go! this is also delicious turned into an Energy Bowl, served over Everyday Quinoa!

I’m super in love with this zesty bright, Lemon Basil Orzo Salad with cucumbers, tomatoes and arugula. A healthy, vegan pasta salad that can be made ahead for midweek lunches or potlucks. For extra protein, add chickpeas. Keep it vegan or add feta!

This Thai Crunch Salad is made with only veggies – no noodles! Shredded cabbage, carrots, peppers, onions and herbs tossed in light Ginger Peanut Dressing! A low-carb, gluten-free and totally vegan meal! Bump up the protein, with this Baked Sesame Ginger Tofu! So tasty!

This Simple Lentil Tabouli Salad is my personal go-to salad during the week. I love the unique Middle Eastern spices added to this salad! And filling lentils are so energizing! Paired with summer tomatoes, lemon, mint and parsley and the unique combination of spices, this keeps for days, and is perfect for midweek lunches or potlucks! Vegan and Gluten-Free.

Everyday Kale Salad with simple Lemon Dressing can be made ahead, then used DAILY to top off tacos, wraps, buddha bowls, burgers, and even pizza during the week! Vegan and Gluten-Free, this amazing kale slaw keeps for up to five days in the fridge.

A delicious vegan Moroccan Salad with blood oranges, quinoa, almonds, olives, mint and a tangy, bright blood orange dressing. Perfect for the holiday table, this salad is festive and healthy!

Bombay Carrot Salad with cashews and raisins, tossed in a fragrant Indian Curry dressing. Healthy and vegan this carrot salad recipe is so EASY to make, and can be made-ahead.

Beet and Farro Salad | A simple fall-inspired recipe for Farro Salad with Beets and their tops! This healthy, vegan adaptable salad can be made ahead for midweek meals and can be served warm or chilled. #beetsalad #fallsalad #vegansalad #farrosalad #farro #beets

Sesame Cabbage Slaw with Rice Noodles –This salad is eighty percent cabbage and twenty percent rice noodles! To up the protein, I’ll add Crispy Tofu. Crunchy, flavorful and healthy, this is one of my favorite summer salads, not only because it tastes delicious, but because it can be made ahead and keeps well over several days – perfect for meals on the go or weekday lunches.

Summer Pasta Salad w/ Grilled Zucchini, Corn and Cilantro Pesto is made with gluten-free rice noodles and loaded up with healthy summer veggies like zucchini, corn and peppers, then tossed in the most flavorful Cilantro Pesto ( nut free!) Deliciously addicting! Vegan and Gluten-free!

Roasted Moroccan Sweet Potato Salad is bursting with flavor! Healthy, vegan and gluten-free, it is EASY to make! Can be made ahead – perfect for midweek lunches or fall gatherings.

It may not look like a meal, but this Everyday Cucumber Salad with Chili and Lime pairs well with so many things! Cool and refreshing, serve it over a bowl of Everyday Quinoa, for an energizing lunch! Great for Sunday meal prep – make a big batch and tuck it into tacos or buddha bowls. Or bring it to a potluck for a healthy side dish. A delicious, seasonal companion to just about everything!

Easy Crunchy Asian Slaw – a simple vegan slaw with the BEST SLAW DRESSING EVER that can be made ahead! Serve this alongside fish, tofu, or chicken or stuffed into tacos, topped onto burgers, or added to buddha bowls. A great way to add more veggies into your everyday meals.

Brussel Sprout Salad with Hazelnuts and Dates! This easy healthy vegan salad has a delicious combination of flavors and can be made ahead!

Celery Root, Apple and Lentil Salad with Cumin Seed Dressing. A delicious healthy vegan salad that can be made ahead, perfect for fall!

Jicama Salad with Mango, Cucumber, Avocado, Lime and Aleppo Chile Flakes – this crunchy , tropical salad is so refreshing and can be turned into a lunch but serving with seasoned black beans or quinoa.

Vegan Mexican Brussel Sprout Slaw with jalapeño, lime and cilantro! Serve as a “taco slaw”, a side salad for grill mains or meats, or over buddha bowls. This salad can be made ahead!

Grilled Eggplant Salad with Freekeh. Loaded up with fresh herbs and served over a tangy yogurt (or vegan yogurt) dressing, this healthy salad is full of Middle Eastern flavor. Vegan adaptable!

Beet and Fennel Salad an energizing make-ahead salad that can be served over grain bowls or greens for mid-week lunches. Vegan and Gluten free!

Roasted Cauliflower Salad with kale and farro and a fragrant Turmeric Dressing. A simple vegan salad that can be made ahead- perfect for fall gatherings or midweek lunches!

A simple delicious recipe for Orange and Avocado Salad with Lime juice, chili flakes and cilantro. Make this vegan salad ahead, but leave out the avocado until right before serving. Flavorful, healthy and full of nutrients.

Vegan Potato Salad with Mustard Seed Dressing (No Mayo!) A simple, healthy recipe, great for mid-week lunches over a bed of greens, or make it ahead for potlucks and gatherings.

An oldie but goodie! Israeli Salad, made with finely chopped summer vegetables, fresh herbs, lemon and olive oil. This grain free salad can be served over greens, piled into a warm tortilla with Every Day Tahini Sauce, or served over a bowl of Everyday Quinoa!

This Emerald Kale Salad w/ Sesame Ginger Dressing, avocado, edamame, scallions, pumpkin seeds and orange zest is a delight for the palate! Make this ahead for mid-week lunches, adding the avocado the day of. Vegan and yummy!

I love the flavors of the Vietnamese Vermicelli Salad! Loaded up with fresh veggies and herbs, this make-ahead, vegan salad is bursting with so much flavor!!! Healthy, delicious and light, make this with rice noodles, or try kelp noodles!

Enjoy and let me know your favorites in the comments below.

Have a joyful week friends.

xoxo

s.

Make-Ahead Vegan Salads

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

  • Author: Sylvia Fountaine
  • Prep Time: 30
  • Total Time: 30
  • Yield: 4=6
  • Category: vegan, salad
  • Method: Tossed
  • Cuisine: Northwest

Keywords: vegan salads, vegan salad recipes, healthy salads, make-ahead salads, make ahead salad recipes, salads vegan, best vegan salad

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Juicy tomatoes, creamy avocado slices, hearty chickpeas, smoky coconut bacon, and savory tofu chunks are arranged atop crispy greens to make this flavor-packed and super satisfying vegan cobb salad.

Has it been a while since I shared a salad recipe? It sure feels like it, and in any event the time is right, with us being just one day into summer. I suppose I can manage the long journey to fall if the food is at least good.

I love salad, but if I’m making a meal of it, it better be a seriously good salad. I love remakes of classics (check out my taco salad and Caesar salad recipes if you do too!). So I decided it was time to veganize the classic Cobb salad. Good decision!

This salad is way better than the sum of its parts. I mean, I love coconut bacon, and crispy tofu, and avocados, chickpeas, and veggies. And the dressing was delicious upon taste-testing. But all of these things together turned out to be more amazingly delicious than I would’ve ever anticipated.

The dressing is a basic vegan Dijon vinaigrette. Dijon mustard, red wine vinegar, shallots and olive oil. Most Dijon vinaigrette recipes call for a ton of oil, but I replaced about half the amount of oil I’d normally use with water in order to lighten things up. (<– Tip: This works for most oil-heavy DIY salad dressings.)

In place of the bacon you’d find in a traditional Cobb salad, I used coconut bacon. It’s an awesome salad topper and gives just the right amount of crunch. Chickpeas replace chicken. And instead of eggs, I seasoned up some tofu to make it look and taste like eggs. Turmeric gives the tofu a bright yellow color, and kala namak, a.k.a. black salt, makes it taste eggy.

You’ll dice up the tofu and pan-fry it in a bit of oil. Then, when it’s just starting to crisp, sprinkle it with a dash of lemon juice and your seasonings.

I skipped the blue cheese because (1) vegan blue cheese is something I’ve yet to figure out, and (2) this salad already has so much going on, I didn’t feel like it was needed. If you really want to, go right ahead and add in some of your favorite vegan store-bought cheese.

I assembled my salad in one big bowl, but you could also arrange it in individual bowls for serving.

Dress and dig in.

Tips for Making the Perfect Vegan Cobb Salad

  • If making this ahead, prep all of the ingredients except the avocado (which will turn brown shortly after being cut), and store them separately. You can slice the avocado and assemble the salad right before serving. This way things don’t get soggy!
  • The eggy tofu calls for kala namak. This type of salt has a high sulfur content, so it’s great for making things taste like eggs! You can find it in most Indian grocery stores or online.
  • To choose a perfectly ripe avocado, apply some gentle pressure with your fingers. It should give, but just a bit. Underripe avocados will be super firm, and overripe ones will squish. You can also try using the stem test.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

5 from 1 vote

Vegan Cobb Salad

Juicy tomatoes, creamy avocado slices, hearty chickpeas, smoky coconut bacon, and savory tofu chunks are arranged atop crispy greens to make this flavor-packed and super satisfying vegan cobb salad.

Course Entree, Salad Cuisine American Keyword avocado, chickpeas, salad, tofu Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Servings 4 Calories 534 kcal Author Alissa Saenz

Ingredients

For the Dressing

  • 2 tablespoons minced shallot (about 1 small shallot)
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 1 tablespoon Dijon mustard
  • 2 teaspoons maple syrup
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste

For the Eggy Tofu

  • 1/4 teaspoon turmeric
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kala namak
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1/2 pound extra-firm tofu, drained, pressed and cut into 1/2 inch cubes
  • 2 teaspoons lemon juice

For the Salad

  • 1 small head romaine lettuce, cleaned and chopped
  • 1 small head bibb lettuce, cleaned and chopped
  • 1 large tomato diced
  • 1 cup cooked chickpeas
  • 1 avocado sliced
  • 1 cup coconut bacon
  • Salt and pepper to taste
  • 2 tablespoons chopped fresh chives

Instructions

  1. Begin by whisking all of the dressing ingredients together in a small bowl or jar. Allow it to sit while you prepare the rest of the salad.

  2. To make the eggy tofu, first stir the turmeric, garlic powder, kala namak and pepper together in a small bowl.

  3. Coat the bottom of a medium skillet with olive oil and place it over medium heat.

  4. When the oil is hot, add the tofu and cook for about 10 minutes, flipping once or twice to achieve browning on multiple sides.

  5. Sprinkle the tofu with the lemon juice and flip a few times to coat.

  6. Sprinkle the turmeric mixture over the tofu and toss a few times to coat.

  7. Remove the skillet from the heat and transfer the tofu to a plate.

  8. Fill a large salad bowl with the lettuce (or divide it among 4 individual bowls).

  9. Arrange the toppings over the lettuce, then sprinkle with salt, pepper and chives.

  10. Drizzle with dressing and serve.

Nutrition Facts Vegan Cobb Salad Amount Per Serving Calories 534 Calories from Fat 395 % Daily Value* Fat 43.9g68% Saturated Fat 11.7g59% Sodium 795mg33% Potassium 1070mg31% Carbohydrates 36.3g12% Fiber 10.1g40% Sugar 7.6g8% Protein 12.8g26% Calcium 120mg12% Iron 2.7mg15% * Percent Daily Values are based on a 2000 calorie diet.

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