Super Savory Salads

Broccoli and Red Cabbage Salad

Broccoli and red cabbage salad with cherry tomatoes

Dress this simple and pretty salad of broccoli, red cabbage, cherry tomatoes, and olives with a tasty salsa salad dressing, or just use any favorite dressing. This adds color and crunch to the dinner plate. Photos by Evan Atlas. more→

BBQ Cauliflower Salad

This vegan and gluten-free salad, with the unusual central feature of cauliflower enveloped in barbecue sauce, make a fantastic summer main dish salad, though it would be welcome year round. Once the cauliflower is done, the rest comes together in a flash. Recipes and photos contributed by Cara Reed, from Fork and Beans.

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Citrus-Flavored Spinach and Baby Corn Salad

Spinach Baby Corn Salad with oranges

Spinach, baby corn, and tiny orange sections are featured in a salad that yields abundant pleasure with little effort in preparation. This is a perfect one to team with an Asian-style stir-fry or noodle dish.  Photos by Evan Atlas.

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Beet, Cucumber, and Orange Salad

Beet and orange salad

If you like beets, you’ll absolutely love them combined with the crunch of cucumber and the sweetness of citrus. This salad can be enjoyed all through fresh orange season, adding color and flavor to cool-weather meals. It’s also a festive salad to add to fall and winter holiday meals.

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Taco Salad

Taco salad recipe

Salad is a lot more fun when it becomes a taco salad. Incorporating all the lively flavors of tacos, this tasty salad is quick and easy to prepare, and is a great choice when you’d like a hearty main-dish salad. If you’re short on time, use the shortcuts suggested. Have it on its own for lunch; complete the meal with baked sweet potatoes, vegan quesadillas, and/or corn-on-the-cob for dinner.

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Israeli Couscous Summer Pilaf

Israeli couscous summer salad

This delightful pilaf/salad combining Israeli couscous, tomatoes, avocado, and stone fruit is from Vegan Holiday Kitchen.* Israeli couscous is one fun little pasta. It’s round and quick-cooking, and has a very pleasant mouth feel. Look for it in bulk in natural foods stores, or in the Middle Eastern section of the international aisle in well-stocked supermarkets. Photo by Susan Voisin, FatFree Vegan Kitchen. more→

Grilled Radicchio Salad

Grilled Radicchio Salad by Tamasin Noyes from grills gone veganGrilling radicchio brings out its sweeter side, and pairing it with an Asian dressing balances its assertive flavor.  Contributed by Tamasin Noyes, from Grills Gone Vegan*, © 2013, Book Publishing Company. Reprinted by permission.


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Thai-Flavored Tossed Salad

Thai-Style Tossed Salad with Coconut-Peanut Dressing

Inspired by house salads served at Thai restaurants around the U.S., this is the perfect companion to Thai-style dishes like Easy Vegan Pad Thai. It’s a feast of typical salad veggies, made yummy with a piquant peanut-coconut sauce, chopped peanuts, and sweetened with pineapple chunks. A bigger portion of this can almost be the centerpiece of a meal, served with a simple tofu or tempeh dish.

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Marinated Broccoli and Cauliflower

Marinated broccoli and cauliflower salad recipe

Two powerhouse veggies, broccoli and cauliflower, lightly cooked and subtly dressed, pair up to make a hearty salad. This makes a moderate amount, good for everyday meals, but it’s a great salad to make for company or potlucks, too. If that’s the case, the recipe doubles very easily. more→

Quinoa Edamame Salad with Sesame Dressing

Quinoa Edamame Salad with Sesame Dressing Annie Chen from Vegan Ann If you have never eaten edamame before, try this salad as an introduction. These tender green soybeans are easily found in the frozen section of natural foods stores. Combined with quinoa and asparagus, it all adds up to a pretty and nourishing salad. Contributed by Annie Taylor Chen, Vegan Ann. more→

Summer Garden Quinoa Salad

Summer garden quinoa salad

This simple salad is somewhat akin to tabbouli, but it’s more about the ripe summer tomatoes and other garden veggies. It’s also a great way to use up leftover quinoa, so the amount used in the salad is flexible. Make sure to use the most flavorful summer tomatoes for best results! more→

Spinach, Artichoke, and Chickpea Salad

Spinach, chickpea, and artichoke salad

A feast of color and texture, this salad of baby spinach, embellished with other colorful veggies, is quick to prepare and a pleasure to serve. Serve it in larger portions as a main-dish salad, or in smaller portions as a substantial side salad. Delicious served with a pureed vegetable soup and some fresh bread. Photos by Rachael Braun.

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