Jicama is a plant from Mexico. Many people associate the term, jicama, with the plant’s edible tuberous root. This part of the plant is crisp, starchy and slightly sweet. In Mexico, it is often enjoyed raw with lime juice, chili powder and salt. Jicama was a perfect candidate to add some dimension to this delicious…
Category: Salads
Mediterranean Eggplant Chickpea Salad
This vegan eggplant chickpea salad recipe has it all! The grilled eggplant, sun-dried tomatoes, chickpeas, pistachios and a tasty oregano dressing really make it happen. It’s easy and simple. It’s hearty enough to be a lunch or meal, but could also work well as a side dish. It holds up well, so make it in…
Asparagus Salad with Walnuts, Farro and Lemon Vinaigrette
The best part of this herby asparagus farro salad is the texture! It’s crisp from the lightly steamed asparagus and chewy from the farro. Together, it’s very satisfying and filling. Not to mention, the flavors work so well! This vegan asparagus salad recipe works great as an everyday or Easter side dish. It also works…
Roasted Beets
Making roasted beets in the oven is easy and delicious. This recipe makes 4 cups, and lasts in the fridge for ~4 days. These roasted beets taste great ice cold or warm. They taste awesome in salads or just eating them solo. Some roasted beets recipes instruct you to use whole beets. Chopping them up…
Couscous Salad with Golden Beets, Slivered Almonds and Dried Currants
This vegan couscous salad recipe has a delicious dressing–lime juice, olive oil, mint, cilantro, parsley and a little bit of garlic powder. And wow, does it work with the couscous, golden beets, currants and slivered almonds. This may be a pretty simple salad, but the textures and flavors are awesome. This recipe for couscous salad…
Fennel and White Bean Salad
This vegan recipe for white bean salad is awesome for lunch, because it takes very little effort and stores well. And like most cold bean salads, it gets better with time. Add a little extra salt before serving, and you’re ready to go. Serve it with garlic toast, put it inside a pita, wrap it…
Radish Salad with Fresh Dill and Scallions
Inspired by Slavic flavors, this radish salad recipe uses simple ingredients, is easy to make, and has a refreshing, crunchy texture. It’s works well for the winter or spring, but really, you could enjoy this year round. This recipe for radish salad is best served right away. The flavors and the crunchiness are at their…
Ginger Miso Slaw
Dry roasted almonds, crunchy chow mein noodles, fresh celery and crisp napa cabbage make this vegan Asian coleslaw recipe hearty enough to be a meal. It works well for summer or really any time of year. It’s a great protein-packed salad for dinner, lunch, and/or cookouts. If you aren’t eating this right away, it’s better…
Lemon Potato Salad with Mint
Inspired by the Arab Salad (or Israeli Salad), this recipe features many of its hallmark ingredients–tomatoes, cucumber, parsley, lemon juice, olive oil, and more. But then, it takes a detour. In the end, this lemon mint potato salad recipe tastes refreshing, loaded with satisfying textures and absolutely delicious! Summer heat can be brutal on fresh…
Chickpea Millet Salad with Fresh Herbs and Pumpkin Seeds
This is the vegan millet salad recipe to serve for lunch, dinner or as a cookout side. The combination of the fresh herb dressing, the hearty millet grains, the satiating chickpeas, juicy cherry tomatoes and crunchy pumpkin seeds make this one simple, satisfying whole grain summer salad recipe! Make sure to let the cooked millet…
Asian Orzo Pasta Salad
Inspired by Asian flavors, this easy vegan orzo salad recipe makes a good warm side dish or cold pasta salad. After having time to sit overnight in the fridge, I thought it tasted even better. It uses few ingredients. It works well for a cookout, picnic, road trip cooler, camping trip, simple meal, or lunch….
Carrot and Beet Salad with Fresh Dill and Roasted Pistachios
I’ve made this carrot and beet salad recipe a few times for guests. Every time, someone asks, “Is this on your blog?” And I say, “No, I keep leaving it out, because how many beet salads can one blog have?” And then, they tell me that it’s really good, and it should be on my…
Lemony Greek Wheat Berry Salad
This Mediterranean-inspired grain salad is chewy from the wheat berries, crunchy from the orange pepper and cucumber, and possesses a flavorful lemon herb dressing that keeps you coming back for more! And best of all, this vegan wheat berry salad’s texture holds up, even after a day or two of refrigeration. It is great for…
Roasted Carrots and Farro with Citrus, Ginger and Dill
This vegan farro recipe works well as a warm side dish or as a cold grain salad. As a warm vegan side dish, it can be served directly after combining all the elements together. If you choose to serve it cold and it has been marinading in the fridge for a few hours, make sure…
Grilled Sweet Potato Salad with Creamy Curry Dressing
Inspired by Indian flavors, this is a zippy, flavorful sweet potato salad that’s perfect for the summer. Pop those sweet potatoes on the grill outside, and keep your house from feeling like a total inferno. It’s all about timing with the grilled sweet potato. Leave it on the grill too long, and you’ll have a…
Summer Wild Rice Salad
While I think of wild rice as an American staple (especially in states like Minnesota), it always feels pretty seasonal. One eats wild rice in the fall or winter. I rarely see it outside of soup or stuffing recipes. It’s a shame, because it has a lot of vital mineral and vitamins, and possesses a…
Vegan Farro Salad with Kale and Tomatoes
Bursting with fresh Italian flavors, this vegan farro salad recipe is quick, easy and makes a delicious side, lunch, a picnic, or light dinner. A few notes… ・If you aren’t into baby kale, you could use arugula. ・The fresh oregano is maybe the best part, but if you want to substitute 1 tsp dried oregano,…
Thai Pineapple and Cucumber Salad
From the spicy notes of Thai basil to the sweet, juicy addition of pineapple, this pineapple and cucumber salad recipe takes inspiration from Thai cuisine. It’s fresh, easy and oil free. It brings together spicy elements with sweet and sour elements. Overall, it’s a refreshing salad that is perfect for summer. I’ve been going through…
Black Bean Salsa with Avocado
This vegan black bean salsa recipe with avocado is… the perfect answer for “lunch?” A crowd-pleasing homemade addition to a potluck. An awesome topping to a baked sweet potato. A delicious filling for a tortilla wrap. A tasty topping to a Southwestern-themed green salad. Over and over, this recipe is my go-to, whether it is…
Asian Noodle Salad with Almond Sesame Dressing
Some people are allergic to peanuts, and some people just don’t like them. I’m one of the latter. I wanted to make an Asian noodle salad without peanuts that still had a nice nutty flavor. So here we are! This vegan Asian noodle salad recipe is satisfying, and great for any time of year. The…
Artichoke Potato Salad
Growing up in the U.S.’s Midwest, we had two types of potato salad—German and Classic American-Style. I didn’t like Classic, because many times, it had hard-boiled eggs in it. And even though German seemed more up my alley flavor-wise, there was bacon. Both salads were non-starters, so I avoided potato salad. In the 90’s, I…
Lentil Barley Salad with Fresh Dill and Chives
This easy barley salad recipe is great for potlucks, picnics, lunches, and really, any season of the year. It’s chewy, crunchy, hearty and satisfying! If this green lentil and barley salad is left in the refrigerator for hours before serving, make sure to taste the salad, and adjust the seasonings. It will likely need more…
Middle Eastern Wheat Berry Salad with Kale, Cucumbers and Tomatoes
If you love tabbouleh, you’ll love this hearty vegan wheat berry salad recipe! In some ways, it is very similar—tomatoes, cucumber, lemon juice, and olive oil are all involved. In other ways, it’s a departure—no parsley, loads of oregano, wheat berries, kale and capers. Add some additional spices, and we’re on our way to flavor…
Hazelnut Kale Salad with Roasted Sweet Potato, Rutabaga and Green Apple
Man, this is a delicious, vegan lacinato kale salad recipe! Roasted sweet potatoes, rutabaga and red onion mingle with crisp green apples, crunchy hazelnuts and fresh lacinato kale. The hazelnut vinaigrette is a mix of lemon juice, hazelnut oil, agave and kosher salt. Seriously good stuff. Is adding hazelnut oil to your pantry worth it?…