This herb-packed green goddess dressing gets its color and creaminess from a blend of fresh herbs, avocado, and lemon, no dairy required. It's rich enough to double as a dip for crudites too.

Tangy, herby, and completely dairy-free, this vegan ranch comes together with vegan mayo, plant milk, and a handful of pantry herbs. Use it as a dressing, a dip for veggies, or a drizzle over roasted potatoes.

Grainy mustard and garlic give this vinaigrette serious depth, while a splash of vinegar keeps it bright. It's sturdy enough to dress hearty greens like kale or roasted vegetables.

This tomatoey, slightly sweet French dressing is a nostalgic classic made vegan with a simple pantry shake-up. Keep a jar in the fridge for easy weeknight salads.

Vitamin-rich parsley is the star of this bright green dressing, which is just as good drizzled over steamed vegetables as it is over salad greens. It comes together in a blender in minutes.

Sesame tahini, lemon juice, and garlic blend into a creamy, tangy dressing that's especially good over roasted vegetables or grain bowls. Thin it with a little water to your preferred consistency.

Toasted sesame oil and fresh ginger give this dressing an Asian-inspired kick that's perfect over slaws and noodle salads. It whisks together in under five minutes.

Just three ingredients, vegan mayo, ketchup, and pickle relish, make this simple, tangy dressing a crowd-pleaser. It's especially good on a classic wedge or burger-style salad.

This clever dressing turns your favorite jarred salsa into a zesty, ready-in-seconds vinaigrette with just a splash of olive oil. It's a great way to add a Southwestern kick to any green salad.

Creamy peanut butter and coconut milk combine into a rich, slightly sweet sauce that works equally well drizzled over salads, noodles, or grilled vegetables. A little goes a long way.

Massaging kale with a bright orange-miso dressing tenderizes the leaves while packing in umami flavor. This hearty salad is loaded with black beans and rice for a full meal.

Sweet mango and earthy lentils get a zippy lift from a cilantro-lime dressing that blends cumin and coriander with fresh lime juice. It's a refreshing, protein-packed salad for warm days.

Crispy baked tofu and crunchy vegetables are tossed in a spicy-sweet Thai peanut dressing that's every bit as good as your favorite takeout. Make extra dressing, you'll want it on everything.

Smoky BBQ tempeh and sweet potato fries get cooled down with a creamy vegan ranch dressing in this hearty dinner salad. It's comfort food in salad form.

Shredded raw sweet potato and cabbage stay crisp and bright under a coconut-lime dressing with a hint of ginger. It's a refreshing, crunchy salad that keeps well for meal prep.

A simple lemon-mustard vinaigrette ties together quinoa, snow peas, and fresh herbs in this vibrant spring salad. Poppy seeds add a little crunch to every bite.

Creamy avocado and a tangy lemon-Dijon dressing make massaged kale taste anything but virtuous. White beans and sunflower seeds turn it into a full meal.

Marinated artichoke hearts, chickpeas, and crunchy almonds get dressed in a simple lemon-mustard vinaigrette for a salad that's ready in ten minutes flat. It's a great make-ahead lunch.

A big batch of crunchy cabbage and carrots gets tossed in a sesame-ginger dressing that's tangy, nutty, and totally addictive. This slaw is the perfect make-ahead side for busy weeknights.

A touch of maple syrup sweetens this tahini dressing just enough to balance its nutty richness, perfect over crisp romaine, avocado, and chickpeas. Ready in about fifteen minutes.

A peppery vinaigrette and homemade smoky coconut bacon turn a simple strawberry salad into something special. It's the perfect balance of sweet, salty, and tangy.

Roasted delicata squash and massaged kale get drizzled with a citrus-maple vinaigrette that's bright, a little sweet, and perfect for fall. Pomegranate seeds add a festive pop of color.

Roasted butternut squash, hearty lentils, and kale come together under a simple lemony tahini dressing for a filling, cozy salad. It's satisfying enough to be dinner on its own.

Homemade baked falafel tops a loaded veggie salad, all brought together with a punchy lemon-tahini dressing. It's a Mediterranean-inspired bowl that's every bit as good as the falafel shop version.

A delicate lemon verbena vinaigrette dresses this simple berry salad, letting fresh spring produce shine. It's an elegant addition to any brunch or potluck spread.

A tangy tamari-peanut dressing massaged right into the kale keeps this salad hearty and flavorful, while roasted turmeric chickpeas add crunch and protein. It keeps well in the fridge for easy lunches all week.