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
- 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
into food processor:
cabbage (any)
onion (any)
carrot
thai basil
vietnamese mint
normal mint
parsley
whichever herbs you desire instead of the above
make small as you like
add toasted sesame seeds, sweet chilli sauce, french dressing, cashews or other nuts, cooked brown rice
yum
Sounds pretty tasty Ned!
Hi Silvia, I have made a number of your recipes – and they are all awesome!! I’m wondering if it’s possible to have a posting that has lunch ideas for the season, i.e., vegetables that are in season right now (February lunches, March luncversus listing salads that use vegetables that are not in season until the summer?
Such a great idea Monica-let me think about this! In the mean time, you could also go to recipe page and filter using the catagories- for example click “winter” and “lunches” and see what shows up?
I would like to order a copy of the 40 make ahead vegan salads with the photos and recipes. I cannot wait to make them all.
thanks for your inspirations.
Suzanne
Hi Suzanne- thanks and sorry there is no way to order. Just click on each liink to be taken to that recipe. 🙂
Just made the lemony chickpea quinoa salad, so tasty!!!
Awesome Effy!
I love love love the Celery-Date-Lentil-Almond Salad – it has no right being so tasty and healthy! Just the right amount of crunch with a touch of sweet dates and tangy lemon juice.
I can’t wait to try a bunch more of these.
Haha! Thanks, Megan- glad you liked this combo!
I have made a number of your salads and they are absolutely amazing. Ruth Browne
Thanks Ruth- really appreciate this!
Sylvia I love your recipes recently did the hot sour cabbage soup and my family loves it . Thank you so much
Thanks Monique- great to hear! If you get a chance to rate that recipe, it would be very appreciated! xo
These salads all look stunning and delicious, can’t wait to try!!! Could you do a blog on salad dressings that would be wonderful!!! Thank you!
Hey Sandy- working on this! it won’t happen til late spring, but it is on the radar!
I’ve been broadening my cooking skills for the past 2 years with Feasting at Home and have learnt so much about flavour and balance. I’m in a really comfortable space with my ability to play around with recipes and always find myself coming back here for something new or an old favourite! I can’t thank you enough, Sylvia!
Awwww, thanks Belinda! Really appreciate this!
I was wondering if these 40 recipes are published in a cookbook at all? I would love to have all 40 of these recipes and printing them all out would be a hassle. I’d buy a cookbook if it existed though! Thanks.
not yet! thanks Jane!
Just found your blog and absolutely love it! Making a few of these salads now. So great for the summer to make ahead!
Thanks Rachel!
Hi Sylvia,
I made a couple of your recipes and loved them. I especially enjoyed the roasted cauliflower salad. Thank you very much for sharing the wonderful recipes!
I tried the curry chickpea and papaya salad. They came out delicious. Gonna try others too. Thank you for the wonderful recipes.
Thanks so much Janani! Glad you enjoyed them- appreciate you commenting!
very nice well planned and made
I have returned to this post multiple times when seeking inspiration for lunches. I’m going to work my way through every one of these salads!
Yay!!! Glad you are enjoying!
I’ve been on a roll, making a Sylvia salad a week for the past few weeks. I’ve got the fourth one from this list picked out for tomorrow. WOW! Everything here is so good! My husband loves them too!
Awwwww, that is so sweet. Thanks, appreciate this. xoxo
Love the flavours, flexibility and feasting! I love using spiralised veggie “pasta” as a lighter option but probably not ahead of time. Thankyou for your inspirations and your flavourites.
Thanks Helena!
This is a great list! Being new to this vegan scene, these salads really appeal to me and is a great start. Thank you for sharing!
Awesome, glad you are enjoying Chris!
I have made 3 of these salads and they are delicious! I can honestly say that these recipes have made my weight loss journey easier and I look forward to making beautiful vibrant colorful salads every day. I have never been a chunky salad person but these recipes made me a believer ?
I tried some of this recipes and they were delicious, been doing them quite often
at my deli at work.
thank you
Thanks so glad they are coming in handy! Where is your deli?
I tried some of this recipes and they were delicious, been doing them quite often
at my deli at work.
thank you
For the ones that say they can be made ahead, how long do you think they would last if kept in a mason jar in the fridge?
Thank you!
Hi Tami, I have not tried this, but I think roughly the same amount of time.
Wow what amazing salads!!!
Thank you so much!!!
These all look amazing! Thank you for sharing!
Where are the actual recipes with listed ingredients and instructions for these?
Just click on the link below each photo, or the photo themselves. 🙂