In most ways, being a food blogger is my dream job as I love pretty much everything it involves. After years of soul-destroying nine-to-five, I cannot believe that I finally get to call what I actually love doing ‘my job’. I count myself very lucky indeed and I would not change it for the world. There is one thing though that I find really challenging and I am still figuring out ways to deal with it. When your job is all about food, day in and day out, it is really really hard to keep your food habits on the straight and narrow. No, I don’t inhale cakes (although I wish I could 😉 ) for breakfast, but I bake way more often than I would normally and find it difficult to curb my constant impulse to ‘taste test’ and (let’s not beat about the bush here) snack as I cook, style and photograph. I also hate food waste and while most people are happy to take some cake off your hands, sometimes I’ve hacked the said cake so much, trying to cut a perfect piece for my photos that I’m ashamed to offer it to anyone. Normally I try to counteract my food sins with an increased amount of running, but as we’ve had truly awful weather around these parts lately and I really don’t fancy running in 10 Beaufort wind, I’ve slipped up again…We are off to Poland later on this week and I’m definitely packing my running gear with me. Hopefully, crisp and cold days will reignite my love for running and get me back on track.
So as me and cake have decided to take a wee break and you’ve probably also made some healthy eating New Year’s resolutions, which I don’t intend to sabotage, today’s recipe is a vegan winter salad. Winter may seem a difficult time for salad lovers (I’m talking raw veggies here) when compared to other seasons, as the selection of veg that does not require cooking is somewhat poor. This recipe, however, manages to combine some of the best winter produce into an easy and a quick-to-prepare salad bowl. If you are after a heartier meal, it goes super well with these baked sweet potato falafels and a small amount of cooked quinoa or buckwheat (for a gluten-free and vegan meal).
If you make this recipe please tag me on Instagram using the # hashtag and @. I love seeing your takes on my recipes!
Warm Mushroom Salad With Miso Dressing (vegan)
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us.What’s up with the weather lately? We are nearing the end of May so it’s not crazy to expect some proper sunshine and warmth at this stage, surely? Instead, it’s windy and cold and the sun, while glorious when it lasts, never hangs around for very long.
I am desperately awaiting the time when I can swing in my hammock, iced coffee in hand and a punnet of strawberries by my side with my cat, Tina, running up and down the garden excitedly cos we are both out and she is a bit like a dog sometimes – excited to hang with her ‘tribe’.
Well for now all we can do is dream and whenever the sun does make an appearance embrace it by slowly transitioning to lighter and more summer-appropriate meals. Like this intensely green salad, packed with an array of seasonal green produce, bulked with quinoa and served with a lemony and herby vinaigrette. It’s delicious, easy to make and will keep you full for ages as it’s packed with fibre.
Vegan Warm Broccoli Crunch Salad With Balsamic Tahini Dressing
There are a number of ways you can go about making it too. If you are after maximizing flavour, I recommend roasting or charring the first three vegetables on a gridle pan. If you’d rather go for a healthier option, steaming or boiling is your friend but the key thing is not to overcook the vegetables or else you’ll end up with an uninspiring soggy mess. You want both the broccoli and the asparagus to have a bit of a bite left in them – not only will it preserve more of their nutritional value, it will also make them more satisfying to eat.
I bulked this salad up with some quinoa to keep it gluten-free, but small pasta like orzo or a chewy grain like freekah would also work really well. We’ve enjoyed this fresh tasting (yet filling) dish for lunch and I hope you will too.
If you make this recipe please tag me on Instagram using the # hashtag and @. I love seeing your takes on my recipes!
Hearty Plant Based Salads
Join our mailing list and we we will let you know when we publish a new recipe. You'll receive our DELIGHTFUL DESSERTS E-BOOK as a thank you for supporting us.As I’m writing this, it’s summertime, which means my salads are packed with seasonal summer produce – corn, tomatoes, peppers, cucumbers, squash, you name it. These veggies are already so flavorful they can be simply prepared; raw, flash-sautéed, or even grilled.
But salads can be wonderful in fall and winter, too. I love combining root vegetables, beans, grains, and winter greens to create hearty yet healthy winter salads.
There’s really no wrong time to have a vegan salad, from light and fresh green salads as a side or more substantial lettuce-free salads as a main dish.
The Best Easy Vegan Salad
To help you get inspired, I’ve rounded up over 30 of the best vegan salad recipes. Some are recipes of my own creation, but I’ve also included a great selection from around the plant-based web.
Smashed cucumbers are coated in an incredibly delicious sweet-salty-spicy-tangy sauce in my Spicy Korean Cucumber Salad. Refreshing, beyond flavorful, and an impressive yet easy side dish or appetizer for the summer.
Featuring crispy and chewy roasted butternut squash and cabbage, kale and carrot ribbons, chickpeas, a tangy vinaigrette, and a sweet-and-spicy almond crunch, this is the fall salad of my (and your) dreams! Hearty yet refreshing, it’s perfect for fall entertaining.
Roasted Vegetable Winter Salad
A vegan & gluten-free Chickpea Quinoa Arugula Salad by Megan of Short Girl Tall Order that’s filled with avocado, fresh veggies, crispy chickpeas, and topped with a homemade lemon garlic dressing!
A fresh take on classic broccoli salad by Jeanine of Love & Lemons! With a light creamy dressing, dried cranberries & roasted almonds, it’s a picnic perfect broccoli salad!
Just as creamy as classic potato salad but so much better for you and more flavorful! My mayo-free vegan potato salad features perfectly tender potatoes coated in a creamy, tangy dressing that’s packed with fun flavors and takes just 30 minutes. Perfect side dish for BBQs, potlucks, and picnics.
Vegan Salad Recipes You Need Right Now
Crunchy and crisp vegetables combine with a tangy, dairy-free dill pickle dressing for this satisfying Creamy Dill Pickle Salad by Laura of The First Mess! Toasted and seasoned breadcrumbs add extra flavor and crunch.
This Japanese Sesame Spinach Salad by Lisa of Okonomi Kitchen is nutty, flavorful and a delicious way to enjoy spinach! Ready in 5 minutes, this healthy Japanese side dish is great for meal prep, too.
This Vegan Cobb Salad from Brittany of Eating Bird Food gives you all of the delicious flavors of a traditional Cobb salad along with 19 grams of plant-based protein! Vegan, gluten-free and a perfect meal-sized salad.
The Best Vegan Broccoli Salad Ever
My Roasted Beet and Fennel Salad is popping with freshness and lots of flavor. Featuring crispy walnut bread crumbs, lots of fresh herbs, and an easy citrus vinaigrette. It’s THE salad to make you fall in love with salads.
This Ultimate Fall Salad from Sarah of Making Thyme for Health is made with a combination of fall’s best produce and is bursting with delicious texture and flavor. Perfect for your holiday table or to prep for healthy lunches.
This veganized version of classic deli-style macaroni salad by Chris and Jasmine of Sweet Simple Vegan is spot on to the original. It’s creamy with the perfect crunch of veggies.
The Best Vegan Potato Salad You'll Ever Eat
This Marinated White Bean Salad by Jenné of Sweet Potato Soul is the perfect recipe for springtime healthy meal prep, clean lunch, and fancy vegan dinners.
A simple, 30-minute kale salad with sweet and tart fruits, pickled red onions, and a simple red wine vinaigrette by Minimalist Baker! Crunchy, filling, fresh, and the perfect healthy light lunch or side salad.
With just 10 ingredients and less than 30 minutes, my Grilled Corn Salad is a foolproof side dish or light lunch for summer. Despite being so easy, it’s packed with flavor, a little heat, and is guaranteed to impress. Perfect for summer barbecues and picnics!
Baked Kale Salad With Crispy Quinoa
This Cashew Thai Quinoa Salad by Jessica in the Kitchen takes 15 minutes & is perfect for lunch or dinner. Loaded with Thai inspired ingredients and dressed with a divine peanut ginger sauce, it’s crunchy, packed with protein and full of flavor.
This Brussels Sprout Caesar Salad by Food By Maria will knock your socks off. It’ll completely transform everything you thought brussels sprouts and caesar salad could be!
Here’s a Black Bean and Corn Salad recipe by Hannah of Two Spoons that’s
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