A collection of our best vegan salads, perfect for meal prep, packable lunches, potlucks, or gatherings - fresh, easy, and full of flavor! Many of these salads are from our vegetarian restaurant; all are highly rated and reader favorites – just read all our reader reviews!
I Make these vegan Salads on Repeat
My husband calls me a “salad pusher.” It’s become a running joke in our house because I can’t seem to serve a meal without piling a big helping of salad onto his plate. Thankfully, he always eats it-and I have to admit, it brings me a little peace of mind knowing he’s getting more vegetables, fiber, and all the goodness that comes with them.
After years as a chef, I’ve learned that a great salad isn’t just a side dish-it has a way of making the whole meal feel brighter, fresher, and more satisfying. I almost always have a make-ahead vegan salad tucked away in the fridge, ready for lunches, quick dinners, or an easy addition to whatever we’re eating. I love opening the refrigerator and knowing it’s there-a simple, nourishing choice that’s ready whenever we need it. Whether it’s a hearty grain salad, a protein-packed bean salad, or crunchy slaw, these are the recipes I return to again and again.
Make-Ahead Vegan Salads
These hearty salads are perfect for meal prep and often taste even better the next day. Make a batch ahead and enjoy healthy lunches and easy sides all week long.
Our Favorite 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!
Asian Noodle Salad
This Asian noodle salad is a fresh, crunchy dish made with rice noodles, cabbage, colorful vegetables, and a tangy sesame-ginger dressing. The perfect side dish for summer gatherings, BBQ's, or meal prep.
Thai Noodle Salad
Thai Noodle Salad with Peanut Sauce is loaded up with healthy veggies (cabbage, carrots, and bell peppers) and the BEST peanut sauce ever! Vegan and gluten-free, this delicious make-ahead rice noodle salad is one of my all-time favorites!!!
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 a substitution!
Asian Cucumber Salad
Our most popular salad on the blog, this Asian Cucumber Salad is cool and refreshing and pairs well with many things- a nice addition to meals and bowls you are already making!
Soba Noodle Salad
A simple recipe for Soba Noodle Salad, loaded with veggies, that is adaptable and vegan! Top with savory baked tofu for an extra protein boost.
Protein-packed Vegan Salads
Nutritious, fiber-rich, and full of flavor, these bean salads feature chickpeas, white beans, black beans, lentils, and more for satisfying plant-based meals.
Southwest Black Bean Quinoa Salad
This Southwest Black Bean Quinoa Salad is quick and easy to put together and full of fresh Southwest flavors. It’s perfect for casual summer gatherings, potlucks, and BBQs. Vegan and gluten-free!
White Bean Salad
This simple white bean salad is easy to throw together, perfect for potlucks and gatherings or a quick, healthy meal! Vegan and gluten-free.
Curry tofu Salad
This Vegan Curry Tofu Salad has so much flavor, even my meat-loving husband craves it! Filled with plant-based protein, turn it into a hearty wrap, stuff it into an avocado, or serve it over a bowl of baby spinach. Flavorful and healthy! Full of protein!
Moroccan Lentil Salad
Moroccan Lentil Salad, infused with Moroccan spices, is a healthy vegan lentil salad that can be made ahead and keeps for 4 days, perfect for healthy midweek 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!
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!
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, parsley, and the unique combination of spices, this keeps for days and is perfect for midweek lunches or potlucks! Vegan and gluten-free.
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!
Balela Salad(Middle Eastern Chickpea Salad)
This Middle Eastern Balela Salad with chickpeas, herbs, and 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!
Grain and Pasta Salads
From quinoa and farro to rice and pasta, these hearty salads are ideal for potlucks, picnics, meal prep, and easy dinners.
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.
Thai Quinoa Salad
This bright and cheery Lentil Quinoa Salad is packed with Thai flavor! Crunchy veggies and fragrant herbs in a tangy Thai Dressing. Vegan and gluten-free.
Wild Rice Salad
This delicious Wild Rice Salad keeps for up to 4 days. It’s made with chickpeas, cherry tomatoes, red onion, parsley, and mint, dressed in a simple lemony dressing.
CArrot Quinoa Salad
Carrot Quinoa Salad with Almonds and Raw Apple Cider Vinaigrette is a delicious, energizing, crunchy, refreshing vegan salad that can be made ahead. Pile it over a bed of lettuce, or serve it on its own. It is perfect for midweek lunches, and it’s full of healthy probiotics in the 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! Add crispy chickpeas for an extra protein boost or substitute the farro for pearl couscous. Hearty, filling, and vegan!
Orzo Pasta Salad
I’m super in love with this zesty, bright Lemony Orzo Pasta Salad. Tender orzo tossed with cucumbers, tomatoes, and arugula in a lemony basil dressing.
Kale Chickpea 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!
Slaws & Crunchy Vegetable Salads
Packed with crisp cabbage, carrots, broccoli, Brussels sprouts, and other colorful vegetables, these crunchy salads are fresh, vibrant, and perfect for entertaining.
Thai Peanut Crunch Salad
This Thai Crunch Salad is made with only veggies – no noodles! Shredded cabbage, edamame, carrots, peppers, onions, and herbs tossed in light Ginger Peanut Dressing!
Cabbage Mango Slaw
This mango slaw recipe is so refreshing and light! Made with fresh mango, crunchy purple cabbage, red onion, cilantro, and lime, this salad is the perfect summer treat and makes a delicious topping for tacos, bowls, and more!
Asian Slaw
Easy Crunchy Asian Slaw – a simple vegan slaw with the BEST SLAW DRESSING EVER that can be made ahead!
Brussels Sprouts Salad
Brussels Sprout Salad with Hazelnuts and Dates! This easy, healthy vegan salad offers a delicious flavor combination and can be made ahead.
Kohlrabi SLAW
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.
Vegan Broccoli Salad
This Creamy Vegan Broccoli Salad is so good, you won’t even realize it is vegan! Tossed in a Creamy Dressing, it is easy, healthy, and full of flavor! Vegan and keto!
Kale SLAW
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.
Mexican Slaw
Mexican Slaw with jalapeño and lime- perfect for fish tacos or a vegan side to your Mexican Feast. Fast, easy, and keeps for up to 4 days.
Seasonal Vegan Salads
Celebrate the best of each season with salads featuring peak produce-from tender spring vegetables to juicy summer tomatoes, crisp fall apples, and bright winter citrus.
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!
Summer Pasta Salad
Summer Pasta Salad with Grilled Zucchini and Corn 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 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.
Moroccan 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 is 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 and is a perfect side for any spring vegan main!
French Potato Salad
This no-mayo, vegan, French Potato Salad is loaded up with fresh herbs – tarragon, parsley and chives and dressed in the most flavorful dijon vinaigrette.
Papaya Cucumber Salad
A simple Mexican-inspired Papaya Salad using ripe papaya with cucumber, red onions, and jalapeño over greens with a Cilantro Lime Dressing. 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. Serve it with Creamy Vegan Herby Hemp Dressing.
Sweet Potato Chickpea Salad
Roasted Moroccan Sweet Potato Salad is bursting with flavor! Healthy, vegan, and gluten-free, it is EASY to make! It’s one of our favorite ways to enjoy roasted sweet potatoes. Can be made ahead – perfect for midweek lunches or the perfect side dish for fall gatherings.
Emerald Kale Salad
This Emerald Kale Salad with Sesame Ginger Dressing, avocado, edamame, scallions, pumpkin seeds, and orange zest is a delight for the palate! Full of healthy fat! Make this ahead for mid-week lunches, adding the avocado the day of. Vegan and yummy!
Vegan Salad Recipe Tips
- Keep it fresh and seasonal. Fresh, seasonal vegetables offer the best texture and flavor. For inspiration, head to your local farmers’ market!
- Dry greens and veggies well. Excess water can dilute the dressing and prevent it from clinging to the salad ingredients. Use a salad spinner if you have one!
- Cut ingredients into similar-sized pieces. Not only does this make the salad easier to eat, but it ensures each bite has a balanced mix of flavors and textures.
- Balance flavor and texture. For the most satisfying salad, combine crunchy, creamy, crisp, chewy, tangy, and fresh elements for contrast in every bite. Salad perfection!
- Toast nuts and seeds. Toasting nuts and seeds, like walnuts or almonds, in a dry skillet adds incredible depth of flavor and irresistible crunch.
- Don’t forget about fresh herbs! Salads are a great way to incorporate lots of fresh herbs. Add parsley, cilantro, mint, fresh basil, dill, and chives.
- Let hearty salads rest. Grain salads, bean salads, slaws, and noodle salads taste even better after sitting for 15-30 minutes to let the flavors meld. Always taste and reseason right before serving.
- Reserve a little dressing. Start with less dressing, toss, and serve extra dressing on the side to prevent over-dressing the salad.
- Add delicate garnishes just before serving. Avocado, herbs, sprouts, nuts, seeds, and crunchy toppings should be added just before serving to preserve their texture and appearance.
High-Protein Toppings for Vegan Salads
Turn any salad into a meal by adding beans, lentils, tofu, tempeh, or quinoa!
- How to Cook Black Beans
- How to Cook Chickpeas
- Braised Lentils
- Baked Tofu
- Grilled Tofu
- Crispy Sesame Tempeh
- Fluffy Herbed Quinoa
Storing Vegan Salads
Many of these salads are easy to meal-prep for the week ahead. If stored properly, salads can keep for 3-5 days, though the time may vary depending on the type of salad.
After you try one of these vegan salad recipes, let us know how it turns out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
40 Best Vegan Salad Recipes
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 6-8 1x
- Category: Healthy Lunch, Lunch, meal prep, salad, Side Dish, vegan recipe, 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: Favorite 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
- Simmer the lentils. 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.
- Prep the veggies & herbs. While the lentils are cooking, prep the cucumbers, tomatoes, bell pepper, onion, mint and parsley and place in a large bowl.
- Drain and cool the lentils. Add the drained, cooled lentils to the bowl.
- Toss with the dressing. 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.
- Storage: Store in an airtight container the refrigerator for up to 4 days.
- To serve: Serve as is or over a bed of dressed baby arugula; add feta cheese if you like. Enjoy!
Notes
Store vegan salad up to 4 days in an airtight container in the fridge
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
The best. Thank you.
Glad you are enjoying. 🙂
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!