Here are a few of my favorite make-ahead vegan salads that are full of fresh vibrant produce! The best part? All can be made ahead for midweek lunches during the busy workweek, or perfect 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 to try this week for Sunday meal-prep and see how excited and energized you will feel during the week!
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!!!
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!
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.
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.
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!128