17 Delicious Vegan Salad Recipes Healthy

There’s never been a better time to fall in love with vegan salads! Whether you’re a seasoned plant-based eater or just looking to add more greens to your plate, our roundup of 17 delicious vegan salad recipes is packed with healthy, vibrant dishes that promise to delight your taste buds. From hearty grains to fresh seasonal veggies, these salads are anything but boring. Ready to dig in?

Quinoa and Avocado Salad

A quinoa and avocado salad is a refreshing, nutrient-packed dish perfect for any season. It combines creamy avocado with fluffy quinoa for a satisfying texture.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 ripe avocado, diced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt

Instructions

1. Rinse 1 cup quinoa under cold water until the water runs clear.
2. In a medium saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes. Tip: Avoid lifting the lid to ensure even cooking.
4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
5. Transfer quinoa to a large bowl and let cool to room temperature.
6. Add 1 diced avocado, 1 tbsp olive oil, 1 tbsp lemon juice, and 1/2 tsp salt to the quinoa.
7. Gently toss to combine. Tip: Add the avocado last to prevent it from becoming mushy.
8. Serve immediately. Tip: For extra crunch, sprinkle with toasted almonds before serving.

Light and fluffy quinoa pairs perfectly with the creamy avocado, while the lemon juice adds a bright zing. Try serving it in lettuce cups for a fun, edible container.

Kale and Apple Salad with Tahini Dressing

Savor the crisp contrast of sweet apples and hearty kale in this refreshing salad. A creamy tahini dressing ties it all together for a satisfying bite every time.

Ingredients

– 1 bunch kale, stems removed and leaves chopped
– 1 large apple, thinly sliced
– 1/4 cup tahini
– 2 tbsp lemon juice
– 1 tbsp maple syrup
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp water

Instructions

1. In a large bowl, massage the kale with your hands for 2 minutes until it softens.
2. Add the sliced apple to the bowl with the kale.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, salt, and pepper.
4. Gradually add water to the dressing, whisking until smooth and pourable.
5. Pour the dressing over the kale and apple, tossing to coat evenly.
6. Let the salad sit for 5 minutes before serving to allow flavors to meld.
Tip: For extra crunch, add toasted nuts right before serving.
Tip: Use a sweet, crisp apple variety like Honeycrisp for the best flavor.
Tip: If the dressing is too thick, add more water 1 tsp at a time.
Rich in textures and flavors, this salad offers a creamy dressing with a hint of sweetness against the crisp apples and kale. Serve it alongside grilled chicken or as a standalone lunch for a nutritious meal.

Roasted Beet and Carrot Salad

Kickstart your meal with this vibrant Roasted Beet and Carrot Salad, a perfect blend of earthy and sweet flavors. It’s simple, nutritious, and packed with color.

Ingredients

– 2 cups beets, peeled and diced
– 2 cups carrots, peeled and sliced
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups arugula
– 1/4 cup crumbled feta cheese
– 1/4 cup chopped walnuts

Instructions

1. Preheat oven to 400°F.
2. Toss beets and carrots with 1 tbsp olive oil, salt, and pepper on a baking sheet.
3. Roast for 25 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
4. Whisk together remaining 1 tbsp olive oil and balsamic vinegar in a small bowl.
5. Arrange arugula on a serving platter.
6. Top with roasted vegetables, feta cheese, and walnuts.
7. Drizzle with balsamic dressing.

Layered textures make this salad a delight, from the crisp arugula to the creamy feta and crunchy walnuts. Serve it as a standalone lunch or alongside grilled chicken for a heartier meal.

Chickpea and Spinach Salad

Kickstart your meal prep with this Chickpea and Spinach Salad, a blend of textures and flavors that’s both nutritious and satisfying. Perfect for a quick lunch or a side dish, it’s ready in minutes.

Ingredients

– 2 cups canned chickpeas, drained and rinsed
– 4 cups fresh spinach, roughly chopped
– 1/2 cup red onion, finely diced
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp cumin

Instructions

1. In a large bowl, combine chickpeas, spinach, and red onion.
2. In a small bowl, whisk together olive oil, lemon juice, salt, black pepper, and cumin until well blended. Tip: For a smoother dressing, blend the ingredients in a food processor for 10 seconds.
3. Pour the dressing over the salad and toss gently to coat all ingredients evenly. Tip: Use salad tongs for an even mix without bruising the spinach.
4. Let the salad sit for 5 minutes before serving to allow flavors to meld. Tip: For enhanced flavor, refrigerate the salad for 30 minutes before serving.
Zesty and fresh, this salad offers a crunchy texture from the chickpeas and a slight bite from the red onion. Serve it atop a slice of toasted sourdough for a hearty open-faced sandwich.

Mango and Black Bean Salad

Ready to whip up a refreshing and hearty dish? This mango and black bean salad combines sweet and savory flavors for a perfect summer meal.

Ingredients

• 2 cups black beans, rinsed and drained
• 1 large mango, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine black beans, mango, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and black pepper.
3. Pour the dressing over the salad and toss gently to combine. Tip: Let the salad sit for 10 minutes to allow flavors to meld.
4. Check seasoning and adjust if necessary. Tip: For extra heat, add a pinch of cayenne pepper.
5. Serve chilled or at room temperature. Tip: Garnish with avocado slices for added creaminess.

Sweet mango chunks contrast beautifully with the earthy black beans, while lime dressing adds a zesty kick. Try serving it over grilled chicken or as a standalone dish with tortilla chips for crunch.

Cucumber and Tomato Salad with Lemon Dressing

Simple yet refreshing, this salad combines crisp cucumbers and juicy tomatoes with a tangy lemon dressing. Perfect for a quick side or a light lunch, it’s ready in minutes.

Ingredients

– 2 cups cucumber, diced – 1 cup cherry tomatoes, halved – 1/4 cup red onion, thinly sliced – 2 tbsp olive oil – 1 tbsp lemon juice – 1/2 tsp salt – 1/4 tsp black pepper

Instructions

1. In a large bowl, combine 2 cups diced cucumber, 1 cup halved cherry tomatoes, and 1/4 cup thinly sliced red onion. 2. In a small bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper until well blended. Tip: For a smoother dressing, use a blender. 3. Pour the dressing over the cucumber and tomato mixture. Tip: Add the dressing just before serving to keep the vegetables crisp. 4. Gently toss the salad to coat all ingredients evenly with the dressing. Tip: Use a rubber spatula to avoid bruising the tomatoes. 5. Serve immediately or chill in the refrigerator for up to 30 minutes to enhance flavors. Refreshingly crisp, the salad offers a perfect balance of tangy and sweet flavors. Try serving it over grilled chicken for a hearty meal.

Sweet Potato and Kale Salad

A hearty Sweet Potato and Kale Salad brings together earthy flavors and a satisfying crunch. Perfect for a quick lunch or a side dish, it’s packed with nutrients and easy to make.

Ingredients

– 2 cups sweet potato, cubed
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 cups kale, chopped
– 1/4 cup dried cranberries
– 1/4 cup pecans, chopped
– 2 tbsp balsamic vinaigrette

Instructions

1. Preheat oven to 400°F.
2. Toss sweet potato cubes with olive oil, salt, and black pepper.
3. Spread sweet potatoes on a baking sheet in a single layer.
4. Roast for 25 minutes, flipping halfway, until tender and slightly caramelized.
5. While sweet potatoes roast, massage kale with your hands for 2 minutes to soften.
6. In a large bowl, combine kale, roasted sweet potatoes, dried cranberries, and pecans.
7. Drizzle balsamic vinaigrette over the salad and toss to coat evenly.
8. Serve immediately for the best texture and flavor.
Just toss and serve for a salad that’s both vibrant and hearty. The roasted sweet potatoes add a sweet depth, while the kale offers a fresh crunch. Try topping with grilled chicken for a protein boost.

Lentil and Walnut Salad

Now is the perfect time to whip up a Lentil and Walnut Salad, a dish that’s as nutritious as it is delicious. This recipe combines earthy lentils with crunchy walnuts for a satisfying texture.

Ingredients

• 1 cup green lentils
• 2 cups water
• 1/2 cup walnuts, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup red onion, finely diced
• 1/4 cup parsley, chopped

Instructions

1. Rinse 1 cup green lentils under cold water until the water runs clear.
2. In a medium saucepan, combine lentils with 2 cups water. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 20 minutes or until lentils are tender but not mushy. Tip: Check lentils at 15 minutes to avoid overcooking.
4. Drain any excess water and let lentils cool to room temperature.
5. While lentils cool, toast 1/2 cup chopped walnuts in a dry skillet over medium heat for 5 minutes, stirring frequently, until fragrant. Tip: Watch closely to prevent burning.
6. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper.
7. Add cooled lentils, toasted walnuts, 1/4 cup red onion, and 1/4 cup parsley to the bowl. Toss to combine. Tip: For best flavor, let salad sit for 10 minutes before serving.

After resting, the salad’s flavors meld beautifully, offering a balance of earthy, nutty, and fresh tastes. Serve it atop a bed of greens for an extra crunch or as a standalone dish for a light lunch.

Asian Slaw with Peanut Dressing

Delightfully crunchy and packed with flavor, this Asian Slaw with Peanut Dressing is a quick, vibrant side dish that pairs perfectly with grilled meats or as a standalone salad.

Ingredients

• 4 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped cilantro
• 1/4 cup chopped green onions
• 1/2 cup creamy peanut butter
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1/2 tsp grated ginger
• 2 tbsp water

Instructions

1. In a large bowl, combine shredded cabbage, carrots, cilantro, and green onions.
2. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger until smooth. Tip: If the dressing is too thick, gradually add water until desired consistency is achieved.
3. Pour the dressing over the cabbage mixture. Tip: Use tongs to toss the slaw, ensuring even coating without bruising the vegetables.
4. Let the slaw sit for 10 minutes before serving to allow flavors to meld. Tip: For extra crunch, add a handful of crushed peanuts right before serving.

Notably crisp and fresh, the slaw’s peanut dressing adds a rich, umami depth. Serve it atop tacos or alongside sushi for an unexpected twist.

Greek Salad with Tofu Feta

Humble yet flavorful, this Greek Salad with Tofu Feta brings a refreshing twist to your table. Perfect for those seeking a dairy-free option without sacrificing taste.

Ingredients

• 1 block (14 oz) extra firm tofu, pressed
• 1/4 cup lemon juice
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 4 cups chopped romaine lettuce
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 1/4 cup kalamata olives

Instructions

1. Preheat oven to 400°F.
2. Cut pressed tofu into 1/2-inch cubes.
3. In a bowl, whisk together lemon juice, olive oil, salt, oregano, and garlic powder.
4. Add tofu cubes to the bowl, gently tossing to coat. Marinate for 10 minutes.
5. Spread tofu on a baking sheet. Bake for 20 minutes, flipping halfway, until golden.
6. In a large bowl, combine romaine, tomatoes, cucumber, red onion, and olives.
7. Add baked tofu to the salad. Toss gently to combine.
8. Serve immediately for the best texture and flavor.

Perfectly crisp vegetables paired with savory tofu feta create a satisfying crunch. Try serving it with a side of warm pita for a complete meal.

Spicy Thai Salad with Peanuts

Freshen up your meal routine with this vibrant Spicy Thai Salad. It’s a crunchy, spicy, and slightly sweet dish that comes together in minutes.

Ingredients

– 2 cups shredded cabbage
– 1 cup shredded carrots
– 1/2 cup chopped cilantro
– 1/4 cup chopped green onions
– 1/2 cup roasted peanuts
– 2 tbsp lime juice
– 1 tbsp fish sauce
– 1 tbsp honey
– 1 tsp chili flakes
– 1 tbsp olive oil

Instructions

1. In a large bowl, combine 2 cups shredded cabbage and 1 cup shredded carrots.
2. Add 1/2 cup chopped cilantro and 1/4 cup chopped green onions to the bowl.
3. In a small bowl, whisk together 2 tbsp lime juice, 1 tbsp fish sauce, 1 tbsp honey, and 1 tsp chili flakes until well combined.
4. Slowly drizzle 1 tbsp olive oil into the dressing while whisking to emulsify.
5. Pour the dressing over the salad and toss to coat evenly.
6. Sprinkle 1/2 cup roasted peanuts on top for crunch.
7. Let the salad sit for 5 minutes before serving to allow flavors to meld.

You’ll love the contrast of textures, from the crisp veggies to the crunchy peanuts. The dressing packs a punch with its perfect balance of sweet, sour, and spicy. Try serving it alongside grilled chicken for a complete meal.

Roasted Cauliflower and Chickpea Salad

You won’t believe how this Roasted Cauliflower and Chickpea Salad transforms simple ingredients into a flavor-packed meal. Yet, it’s incredibly easy to make, perfect for a quick lunch or a side dish.

Ingredients

– 1 head cauliflower, cut into florets
– 1 can (15 oz) chickpeas, drained and rinsed
– 2 tbsp olive oil
– 1 tsp cumin
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups arugula
– 1/4 cup chopped parsley
– 1 lemon, juiced
– 1/4 cup crumbled feta cheese

Instructions

1. Preheat oven to 425°F.
2. In a large bowl, toss cauliflower florets and chickpeas with olive oil, cumin, smoked paprika, salt, and black pepper until evenly coated.
3. Spread the mixture on a baking sheet in a single layer. Roast for 25 minutes, stirring halfway, until cauliflower is tender and chickpeas are crispy.
4. Tip: For extra crispiness, let the roasted mixture sit in the turned-off oven for 5 minutes after baking.
5. In a serving bowl, combine arugula and chopped parsley.
6. Add the roasted cauliflower and chickpeas to the greens.
7. Drizzle with lemon juice and toss gently to combine.
8. Tip: Add lemon zest for an extra citrus kick.
9. Sprinkle with crumbled feta cheese before serving.
10. Tip: Serve warm for the best flavor and texture.
Makes a satisfying meal with contrasting textures: creamy feta, crispy chickpeas, and tender cauliflower. Try adding avocado slices for a creamy twist.

Avocado and Corn Salad

Vibrant and fresh, this Avocado and Corn Salad is a summer staple. It’s quick to make and packed with flavors.

Ingredients

• 2 cups corn kernels
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup cilantro, chopped

Instructions

1. In a large bowl, combine corn kernels, diced avocado, and finely chopped red onion.
2. Add lime juice and olive oil to the bowl. Tip: Use fresh lime juice for the best flavor.
3. Sprinkle salt and black pepper over the mixture. Tip: Adjust salt carefully to enhance the natural sweetness of the corn and avocado.
4. Gently toss all ingredients until well combined. Tip: Avoid overmixing to keep the avocado pieces intact.
5. Fold in chopped cilantro just before serving for a fresh herb flavor.

Offering a creamy texture from the avocado and a sweet crunch from the corn, this salad is a delight. Serve it alongside grilled chicken or as a topping for tacos to elevate your meal.

Berry and Spinach Salad with Balsamic Dressing

Grab your bowl for a refreshing Berry and Spinach Salad with Balsamic Dressing that’s as nutritious as it is delicious. Perfect for a quick lunch or a side dish that steals the show.

Ingredients

– 2 cups fresh spinach
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 1/4 cup crumbled feta cheese
– 1/4 cup sliced almonds
– 2 tbsp balsamic vinegar
– 1 tbsp olive oil
– 1 tsp honey
– 1/4 tsp salt
– 1/4 tsp black pepper

Instructions

1. Wash 2 cups fresh spinach and pat dry with a paper towel to remove excess water.
2. Slice 1 cup mixed berries if using strawberries, keep others whole.
3. In a large bowl, combine spinach, berries, 1/4 cup crumbled feta cheese, and 1/4 cup sliced almonds.
4. In a small bowl, whisk together 2 tbsp balsamic vinegar, 1 tbsp olive oil, 1 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper until well combined.
5. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.
6. Serve immediately for the best texture and flavor.

Tip: Toast the sliced almonds in a dry pan over medium heat for 2-3 minutes for extra crunch and flavor.
Tip: Add the dressing just before serving to keep the spinach from wilting.
Tip: For a sweeter dressing, adjust the honey to your preference but start with 1 tsp.

The salad offers a delightful mix of sweet berries, creamy feta, and crunchy almonds, all brought together by the tangy balsamic dressing. Try serving it alongside grilled chicken or fish for a complete meal.

Pasta Salad with Sun-Dried Tomatoes and Olives

Ready to whip up a refreshing pasta salad that’s bursting with flavor? This dish combines the tangy taste of sun-dried tomatoes with the briny punch of olives for a perfect summer side.

Ingredients

• 8 oz pasta
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup kalamata olives, pitted and sliced
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add 8 oz pasta and cook according to package instructions until al dente, about 8-10 minutes.
3. Drain pasta and rinse under cold water to stop the cooking process. Tip: Rinsing helps maintain the pasta’s firm texture.
4. In a large bowl, whisk together 1/4 cup olive oil, 2 tbsp balsamic vinegar, 1 tsp salt, and 1/2 tsp black pepper.
5. Add the cooled pasta, 1/2 cup sun-dried tomatoes, and 1/2 cup kalamata olives to the bowl. Toss to coat evenly. Tip: Letting the salad sit for 10 minutes enhances the flavors.
6. Fold in 1/4 cup fresh basil just before serving. Tip: Adding basil last preserves its vibrant color and fresh taste.

Perfect for picnics, this pasta salad offers a delightful mix of chewy and tender textures. The bold flavors pair wonderfully with grilled meats or as a standalone light meal.

Warm Potato Salad with Mustard Dressing

Unusual for a potato salad, this warm version brings a comforting twist to the table with a tangy mustard dressing that’s sure to impress.

Ingredients

• 2 lbs baby potatoes, halved
• 1/4 cup olive oil
• 2 tbsp whole grain mustard
• 1 tbsp apple cider vinegar
• 1 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup diced red onion

Instructions

1. Preheat oven to 400°F.
2. Toss halved baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
3. Roast potatoes for 25 minutes, or until golden and fork-tender, stirring halfway through.
4. Whisk together remaining 2 tbsp olive oil, 2 tbsp whole grain mustard, 1 tbsp apple cider vinegar, and 1 tsp honey in a small bowl.
5. Transfer warm potatoes to a large bowl.
6. Add diced red onion and chopped fresh parsley to the potatoes.
7. Pour mustard dressing over the potato mixture and gently toss to combine.
8. Serve immediately while warm.

Warm potato salad offers a creamy yet firm texture, with the mustard dressing adding a bold, tangy flavor. Perfect alongside grilled meats or as a hearty standalone dish, it’s a versatile addition to any meal.

Zucchini Noodle Salad with Pesto

Unleash a fresh twist on your salad game with zucchini noodles and vibrant pesto. This dish is a crisp, flavorful escape from the ordinary, ready in minutes.

Ingredients

– 2 medium zucchinis
– 1/4 cup basil pesto
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/4 cup grated Parmesan cheese

Instructions

1. Wash and dry the zucchinis thoroughly.
2. Using a spiralizer, create zucchini noodles from both zucchinis.
3. In a large bowl, toss the zucchini noodles with olive oil, salt, and black pepper.
4. Let the noodles sit for 5 minutes to soften slightly.
5. Add the basil pesto to the bowl and mix well to coat the noodles evenly.
6. Sprinkle grated Parmesan cheese over the top before serving.
7. For best flavor, let the salad sit for 10 minutes after mixing.
The zucchini noodles offer a crisp bite, while the pesto adds a rich, herby depth. Serve chilled for a refreshing summer dish or at room temperature to highlight the pesto’s aroma.

Conclusion

Whether you’re a seasoned vegan or just looking to add more greens to your diet, these 17 delicious vegan salad recipes are sure to inspire your next meal. Packed with nutrients and bursting with flavor, there’s something for everyone to enjoy. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to keep these healthy options at your fingertips!

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