Vegan Salad Recipes: 3 Different Ideas That You Can’t Miss

Lately, I started to like salad a lot. As the healthy salad makes me feel much more robust in lots of ways. So, these vegan salad recipes are always easy to prepare with lots of colorful vegetables. So today we have three different yummy and colorful vegan salad ideas just for you. And I do Believe that you will love our vegan recipe ideas. So, let’s jump on the yummy salad bowl.

vegan salad recipes

Salad recipe: 01

Roasted Butternut Squash Salad

So, there are lots of exotic ingredients in it. But we should call it the colorful salad. Let’s start

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


For Salad

  • Butternut Squash (Medium Size and Noodles Trimmed)
  • Apple Pear (large size)
  • Arugula(6oz)
  • Pomegranate Seed (½ cup)
  • ¾ Cup Walnut (crushed)
  • Salt And Pepper to Taste
  • Roasted Sesame Seed (1 tablespoon)

For Salad Dressing

  • Maple Syrup (1 tablespoon)
  • Sesame Oil (1 tablespoon)
  • Olive Oil (1 tablespoon)
  • Vinegar (2 tablespoons)
  • Soy Sauce (1 tablespoon)
  • Garlic (One Clove) Minced
  • Salt and Pepper to Taste


  1. Preheat oven to 350F. Cook the Butternut squash with a little bit of cooking oil, salt, and pepper. Let it cook for 8-10 minutes.

  2. While cooking, let's prepare the salad dressing. Mix all the salad dressing ingredients and keep it on a side.

  3. In the meantime, noodles trim Pear just like Butternut squash.

  4. Get a large mixing bowl. Add Butternut squash, pear, walnut, and arugula on that bowl.

  5. Drizzle the salad dressing you made for salad. And serve immediately.


Salad recipe: 02

Sweet Potato and Kale Salad

So, you will love this colorful salad as well. This salad made with crunchy ingredients. It contains lots of fresh ingredients & dressed with creamy dressing. And we will give you explicit instruction how you can prepare the vegan salad recipes.

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes


For Salad

  • 2 Sweet Potato (Pilled and Diced)
  • Olive Oil (2 tablespoons)
  • One Bunch Curly Kale (Washed and Chopped)
  • Lemon Juice (2 tablespoons)
  • 400g Garbanzo Beans (Soaked and Rinsed)
  • One Avocado (Pilled and Sliced)
  • Dried Cranberry (1/3Cup)
  • Almond (crushed)
  • 1/3 Red Onion (Chopped)
  • Salt and Pepper to taste

For Salad Dressing

  • Tahini (½cup)
  • Lemon Juice (3 tablespoons)
  • Warm Water (3-5 tablespoons)
  • Salt and Pepper to taste


  1. First of all, preheat oven to 350F. Get a baking sheet and baking pan. Place the sweet potato into the pan. Toss it two tablespoons of olive oil and salt and pepper to taste.

  2. Cook it for 35-45 minutes fork tender.

  3. In the meantime, let's prepare the kale and salad dressing.

  4. Get a large bowl add kale with one tablespoon of olive oil, two teaspoons of lemon juice. Mix it for a minute.

  5. Making the salad dressing is easy. Mix all the salad dressing ingredients. Whisk it until it gets creamy. (If the dressing is too thick add warm water)

  6. There is two different way you can serve this salad. Either you can separate all the ingredients and then drizzle the dressing the amount you want to. Or mix them and sprinkle it with salad dressing. Both ways are just perfect.

Recipe Notes

You can add other vegetables like tomato, cucumber. You can quickly serve 5-6 people.


Salad recipe: 03

Quinoa Bowl Salad

We always save the best for the last. Most like other vegan salads, quinoa bowl salad is easy to prepare. And it will quickly suit you with your vegan meal plan preparation. You also can add other ingredients to the bowl of your choice.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


For Salad

  • Quinoa (Uncooked and any Kind)
  • Olive oil (2 tablespoons)
  • Green beans (2 cups) Trimmed and Chopped
  • Fresh Peas (2 cups) Trimmed and cut
  • Yellow Zucchini (2 cups) slice in half
  • Baby Spinach (2 cups)
  • One Carrot (Peeled Noodles Shaved)
  • One Beetroot (Peeled Noodles Trimmed)
  • One Ripe Avocado (Pilled and Sliced)
  • Roasted Pepita Seed (3/4 cup)
  • Sea salt to Taste

For Salad Dressing

  • Lemon Juice (2 tablespoons)
  • Dijon Mustard (2 tablespoons)
  • Red Wine Vinegar (2 tablespoons)
  • Garlic (one clove) Minced
  • Maple Syrup (2 tablespoons)
  • Olive Oil (4-6 tablespoon)
  • Salt and Pepper to taste


  1. Boil the Quinoa (550ml of water) over medium heat. Cover it with a lid.

  2. Cook it 12-15 minutes until the liquid has absorbed. Before finish cooking add salt, and pepper to taste. And keep it on the side.

  3. Get a pan and sauté green beans, peas, and zucchini. Cook it for 8- 10 minutes until they are tender but make sure they are not overcooked. At the end of cooking add baby spinach. And cook I for another 2-3 minutes.

  4. In the meantime, let's prepare the salad dressing. In a mixing bowl combine all the salad dressing ingredients and whisk it until it is slightly thick. You can add the bit of water or vinegar if it’s too thick.

  5. Get a large serving plate or bowl. Add cooked quinoa, sauté vegetables. Then add your carrot, avocado, beetroot and ¾ cup of Pepita seed.

  6. Then Drizzle 3-4 teaspoon salad dressing over the salad. And enjoy.

Recipe Notes

So, you can keep this salad in the fridge to enjoy later. Moreover, you can add other vegetables to your mixture like green beans, green squash, etc.



In conclusion:

So, what do you about our vegan salad recipes ideas? We hope that you will try them soon. Let us know in the comment.  More vegan recipes ideas are coming soon.

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