Here are 40 of our most popular vegan salad recipes! Flavorful, filling, and full of fresh, vibrant produce, all can be made ahead, perfect for meal prep and midweek lunches or to bring to a potluck or gathering. Many of these are from our vegetarian restaurant; all are highly rated and readers’ favorites- just read the reviews!
Our best Vegan Salad Recipes!
Lentil Salad
This Mediterranean-inspired lentil salad recipe is so delicious! Full of healthy veggies and a bright lemony dressing, you’ll want this one on repeat, I promise!
Roasted Cauliflower Salad
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!
Thai Noodle Salad
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!!!
Lemony Chickpea Quinoa Salad
Lemony Quinoa Chickpea Salad with cucumber, tomato, dill, parsley and flavorful Preserved Lemon Dressing. No preserved lemons? No worries! See recipe notes for substitution!
Asian Cucumber Salad
Asian Cucumber Salad is made with rice vinegar, sesame, ginger, garlic, and soy- it iscool and refreshing and pairs well with many things. It’s vegan and gluten-free and is a nice addition to meals and bowls you are already making!
Moroccan Lentil Salad
Moroccan Lentil Salad –infused with Moroccan spices, this healthy vegan lentil salad can be made ahead and keeps for 4 days, perfect for healthy midweek lunches!
Soba Noodle Salad
A simple recipe for Soba Noodle Salad, loaded with veggies, that is adaptable and vegan! Top with savory baked tofu, smoked salmon, or grilled chicken for an extra protein boost.
Celery Lentil Salad
Celery Salad with lentils, dates, and almonds – a delicious make-ahead salad that keeps for several days in the fridge. Keep it vegan or add shaved pecorino!
Farro Salad with Kale
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.
Chickpea Avocado Salad
This Chickpea Salad is quick, easy and full of fresh flavors and crunchy texture. Made in one bowl with a simple lemon olive oil dressing, everything comes together in about 20 minutes!
Vegan Broccoli Salad
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!
Southwest BlackBean Quinoa Salad
This Southwest Black Bean Quinoa Salad is quick and easy to put together and full of fresh Southwest flavors- perfect for casual summer gatherings, potlucks and bbqs. Vegan and Gluten-Free!
Roasted Broccoli Salad
Easy Roasted Broccoli Salad with toasted almonds, kalamata olives, and lemon zest, drizzled with delicious Mustard Seed Maple Dressing. Amazingly simple, yet filled with so much vibrant flavor.
Citrus Salad
This Citrus Salad with dates, arugula, mint, pistachios, and toasted coconut is dressed in the most flavorful Citrus Shallot Vinaigrette. It’s deliciously juicy and vegan!
Beet Poke Salad
Beet Poke– a vegan twist on Hawaiian-style poke made with steamed beets instead of fish, this delicious beet salad can be made ahead and served over rice, greens or noodles for midweek meals!
Fennel Asparagus Salad
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!
Potato Pea Salad
Potato Pea Salad with an herby Tarragon dressing. This zesty, potato salad is loaded snappy spring peas, fresh herbs, and so much flavor! A delicious, healthy, vegan salad featuring new potatoes and fresh English peas that can be made ahead.
Curry Chickpea Salad
A simple vegan recipe for Curry Chickpea Salad, that can be made ahead or turned into a wrap with spinach and sprouts. A healthy vegan lunch idea!
Beet Salad
A stunning, Beet Salad with Pistachios, cilantro, orange and optional feta, in a simple citrus vinaigrette. Can be made ahead and keeps for 3 days in the fridge.
CArrot Quinoa Salad
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
Spring Pasta Salad with Asparagus and Morels ( or sub other mushrooms!) tossed in a flavorful zesty Lemon Parsley Dressing.
Papaya cucuber Salad
A simple Mexican-inspired Papaya Salad using ripe papaya with cucumber, red onions, jalapeño over greens with a Cilantro Lime Dressing. Vegan and GF.
Kale Apple Quinoa Salad
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!
Kohlrabi 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.
Rainbow Salad
This beautiful Rainbow Salad is full of healthy seasonal veggies and can be made ahead and brought to potlucks and gatherings. Vegan adaptable! Serve it with Creamy Vegan Herby Hemp Dressing or Dilly Ranch Dressing.
Farro Tabouli Salad
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!
Curry tofu Salad
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!
Holiday crunch Salad
Quinoa Almond Crunch Salad – with Pomegranate Seeds, avocado, parsley, and toasted Almonds-healthy vegan gluten-free, perfect for the holiday table, or any time of year when pomegranates are in season!
Balela Salad
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!
Orzo Salad
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!
peanut Crunch Salad
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!
Lentil tabouli Salad
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.
Kale Salad
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.
Moroccan Quinoa Salad
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!
Carrot Salad
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.
Sesame CAbbage Salad
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
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!
Sweet Potato Chickpea Salad
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.
Asian Slaw
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.
Brussels Sprouts Salad
Brussel Sprout Salad with Hazelnuts and Dates! This easy healthy vegan salad has a delicious combination of flavors and can be made ahead!
lentil Apple Salad
Celery Root, Apple and Lentil Salad with Cumin Seed Dressing. A delicious healthy vegan salad that can be made ahead, perfect for fall!
Jicima Salad
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.
Beet Fennel Orange Salad
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!
Israeli Salad
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!
Emerald Kale Salad
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!
Vermicelli Salad
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.
Print
40 Best Vegan Salads
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6-8 1x
- Category: salad, vegan salad
- Method: Tossed
- Cuisine: American, Mediterranean
- Diet: Vegan
Description
40 Make-Ahead VEGAN Salads- perfect for Sunday meal prep and midweek lunches or potlucks and gatherings: Lentil Salad
Ingredients
- 1 cup uncooked lentils- French lentils, black lentils, brown lentils (2 1/2 cups cooked)
- 1 pint cherry tomatoes- or grape tomatoes, sliced in half, about 2 cups
- 1 English cucumber- or Turkish cucumber, diced, about 2 cups
- 1 bell pepper- yellow or red, diced
- 1/4 cup red onion, very finely diced
- 1 bunch flat-leaf parsley, chopped
- 1/4– 1/2 cup fresh mint, chopped
- 2 garlic cloves, grated or finely minced
- 1/4 cup extra virgin olive oil
- 1 large lemon, zest and juice
- 1 teaspoon salt, more to taste
- 1 teaspoon black pepper
- 2 teaspoons cumin
Instructions
- Place lentils in a medium pot with 4 cups water and bring to a boil, lower to a simmer, cover and cook until al dente. Check at 15 minutes, then check every few minutes. Drain, soak in cold water.
- While the lentils are cooking, prep the cucumbers, tomatoes, bell pepper, onion, mint and parsley and place in a large bowl.
- Add the drained, cooled lentils to the bowl.
- Grate the garlic over the bowl, add the lemon zest, olive oil, salt, pepper and cumin and fresh lemon juice. Give a good stir to combine well. Adjust salt and lemon to taste. As the salad sits, the lentils may soak up the salt and lemon, so add more as necessary- especially if making this ahead- always taste before serving.
- Store in an airtight container the refrigerator for up to 4 days.
- Serve as is or over a bed of dressed baby arugula; add feta cheese if you like. Enjoy!
Nutrition
- Serving Size: 1 cup
- Calories: 176
- Sugar: 3.7 g
- Sodium: 301 mg
- Fat: 7.7 g
- Saturated Fat: 1.1 g
- Carbohydrates: 22.4 g
- Fiber: 4.1 g
- Protein: 7.1 g
- Cholesterol: 0 mg
Thank you for all of these great recipes and ideas for vegan salads. This is just what I needed!
Awesome Kara!
Delicious thank you
Thanks!
Thank you sooo much for ALL those wonderful recipes… Can’ t wait to by your cookbook…
Thanks Carole!
🤪
Great!
Thank you for an amazing assortment of recipes that I now can’t wait to try. I often wonder when you will write a cookbook!!!
One of these days Gina!
Was looking for some fresh salad inspo. I just found it! Great collection. Thanks for sharing.
thanks Kaz!
I would advise against using avocado oil as it really taints the taste of the cookies. I might try again with olive or coconut oil.
Hi Clare- which cookie recipe are you referring to? I would like to note the recipe. This post is about salads. 🙂
Holy crap! This is amazing! Better than any cookbook I own.
Thanks, Paul, glad you are enjoying! 😘
This is so great. The work you do is admirable. I appreciate you so much!
Thanks Jackie!
This has been my go to for salad recipes for the last two years. I have at least 5 favourites. Thankyou so much for posting.
Wonderful to hear Varina!
These all look absolutely amazing!!! Amazing body of work here – you are so talented and accomplished! I can’t wait to try them all! Thank you!
Awwww, thanks Juli!