30 Vegan Salads That Are Actually Flavourful

30 Vegan Salads That Are Actually Flavourful

7 / 30

Chopped Garden Salad

Prep/ Total Time: 30 min. + chilling

Makes: 16 servings

Ingredients

  • 6 medium tomatoes
  • 2 medium green peppers
  • 2 large cucumbers
  • 2 medium red onions
  • 1-1/4 cups water
  • 3/4 cup cider vinegar
  • 4-1/2 tsp sugar
  • 1-1/2 tsp mustard seed
  • 1-1/2 tsp celery salt
  • 1/2 tsp salt
  • 1/8 tsp pepper

Directions

  • Dice the tomatoes, green peppers, cucumbers and onions; place in a 3-qt. salad bowl.
  • In a small saucepan, combine the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute, stirring occasionally. Cool slightly. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 32 calories, 0 fat (0 saturated fat), 0 cholesterol, 218mg sodium, 7g carbohydrate (4g sugars, 2g fibre), 1g protein.

8 / 30

Apple Salad with Maple-Mustard Vinaigrette

Prep/Total Time: 15 min.

Makes: 12 servings (1 cup each)

Ingredients

  • 1/4 cup thawed frozen apple juice concentrate
  • 2 tbsp cider vinegar
  • 2 tbsp canola oil
  • 2 tbsp spicy brown mustard
  • 2 tbsp maple syrup
  • 1/4 tsp salt
  • 1/8 tsp pepper

Salad:

  • 9 cups torn mixed salad greens
  • 2 large tart apples, chopped
  • 1 small red onion, thinly sliced
  • 1/3 cup chopped walnuts, toasted

Directions

  • In a small bowl, whisk the first seven ingredients. In a large bowl, combine salad greens, apples, onion and walnuts. Drizzle with vinaigrette; toss to coat.

Editor's Note

To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

1 cup: 87 calories, 5g fat (0 saturated fat), 0 cholesterol, 103mg sodium, 11g carbohydrate (8g sugars, 2g fibre), 1g protein.

9 / 30

My Underground Vegetable Salad

Prep Time: 20 min.

Bake: 40 min.

Makes: 8 servings

Ingredients

  • 1 pound medium fresh mushrooms, halved
  • 8 small carrots, peeled and halved lengthwise
  • 2 cups cubed peeled celery root (about 1/2 pound)
  • 2 cups peeled rutabaga (about 1 medium)
  • 2 cups cubed peeled sweet potatoes (about 1 medium)
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 2 cups cherry tomatoes, halved
  • 8 cups torn curly endive

Vinaigrette:

  • 3 tbsp apple cider or juice
  • 2 tbsp lemon juice
  • 2 tbsp cider vinegar
  • 1 tsp stone-ground mustard
  • 1 tsp grated lemon zest
  • 1/2 tsp fennel seed, crushed
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/2 cup olive oil

Directions

  • Preheat oven to 400°. In a large bowl, combine the first five ingredients. Add oil and salt; toss to coat. Transfer to a greased shallow roasting pan. Roast 30-35 minutes or until vegetables are tender, stirring occasionally. Add tomatoes; bake 10 minutes longer.
  • Place endive in a large bowl. In a small bowl, whisk the first eight vinaigrette ingredients. Gradually whisk in oil until blended. Pour over endive; toss to coat. Divide endive among eight plates; top with roasted vegetables.

Nutrition Facts

1 cup endive with 1/2 cup vegetables: 261 calories, 18g fat (2g saturated fat), 0 cholesterol, 261mg sodium, 24g carbohydrate (9g sugars, 7g fibre), 4g protein.

30 Vegan Salads That Are Actually Flavourful, Source:https://www.besthealthmag.ca/best-eats/recipes/vegan-salads-recipes/