15 Creative Vegan Salad Recipes to Spice Up Your Lunch

Did you know that incorporating just one vegan meal a day can significantly lower your carbon footprint? If you’re looking to spice up your lunch routine while keeping it healthy and delicious, you’re in for a treat! In this article, we’ll explore 15 creative vegan salad recipes that not only celebrate fresh ingredients but also tantalize your taste buds. From a zesty quinoa & black bean salad to a refreshing coconut lime & cabbage slaw, you’ll discover scrumptious options perfect for any lunch break. Get ready to transform your salad game!

Zesty Quinoa & Black Bean Salad

This Zesty Quinoa & Black Bean Salad is a delightful blend of vibrant flavors and nutritious ingredients that make it a perfect addition to any meal.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 cup corn, fresh or frozen
• 1/2 cup red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Rinse the quinoa under cold water to remove its bitter coating.

2. In a medium saucepan, combine the quinoa and water; bring to a boil.

3. Reduce heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed.

4. Remove from heat and let it stand for 5 minutes, then fluff the quinoa with a fork.

5. In a large bowl, combine the black beans, cherry tomatoes, corn, red bell pepper, red onion, and cilantro.

6. In a small bowl, whisk together the lime juice, olive oil, cumin, salt, and pepper.

7. Add the cooked quinoa to the vegetable mixture and pour the dressing over the top; toss gently to combine.

8. Serve chilled or at room temperature.

Tips:

• For added flavor, grill the corn before adding it to the salad.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Feel free to customize with your favorite vegetables or toppings.

Mediterranean Chickpea Delight

This Mediterranean Chickpea Delight recipe boasts vibrant flavors of lemon, garlic, and fresh herbs that create a delightful harmony in every bite.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, parsley, and feta cheese.

2. In a small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper.

3. Pour the dressing over the chickpea mixture and toss gently to combine.

4. Serve immediately, or refrigerate for 30 minutes to enhance the flavors.

Tips:

• For added protein, include grilled chicken or shrimp.
• Feel free to substitute the feta cheese with a plant-based alternative for a vegan option.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Citrus Kissed Avocado Salad

This Citrus Kissed Avocado Salad is a vibrant medley of flavors combining creamy avocado and zesty citrus that creates a refreshing and healthy dish perfect for any occasion.

Ingredients:

• 2 ripe avocados
• 1 large orange, segmented
• 1 large grapefruit, segmented
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• Salt to taste
• Black pepper to taste

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.

2. Gently mash the avocado with a fork, leaving some chunks for texture.

3. Add the orange and grapefruit segments, red onion, and cilantro to the bowl.

4. In a small bowl, whisk together the olive oil, lime juice, salt, and black pepper.

5. Drizzle the dressing over the salad and toss gently to combine.

6. Serve immediately or chill for 10 minutes before serving to enhance the flavors.

Tips:

• Use ripe avocados for the creamiest texture.
• Feel free to add other fruits like mango or pomegranate for extra flavor and color.
• This salad is best served fresh but can be stored in the refrigerator for up to one day.

Spicy Thai Mango Salad

This Spicy Thai Mango Salad is a vibrant blend of fresh ingredients that perfectly balances sweet, spicy, and tangy flavors, making it a refreshing and exciting dish.

Ingredients:

• 2 ripe mangoes, peeled and julienned
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 teaspoon chili flakes (adjust to taste)
• 1/4 cup roasted peanuts, crushed

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Instructions:

1. In a large mixing bowl, combine the julienned mangoes, shredded carrots, red bell pepper, cucumber, red onion, and cilantro.

2. In a separate small bowl, whisk together the lime juice, fish sauce, sugar, and chili flakes until the sugar has dissolved.

3. Pour the dressing over the salad mixture and gently toss everything together until well coated.

4. Transfer the salad to a serving dish and sprinkle the crushed roasted peanuts on top just before serving.

Tips:

• For extra crunch, consider adding sliced radishes or cabbage to the salad.
• Make sure to use ripe mangoes for the best sweetness and flavor.
• This salad can be made ahead of time; just wait to add the peanuts until serving to keep them crunchy.
• Feel free to adjust the amount of chili flakes based on your spice preference.

Roasted Beet & Walnut Fusion

This Roasted Beet & Walnut Fusion combines earthy sweetness with crunchy texture, making it a delightful addition to any meal.

Ingredients:

• 4 medium beets
• 1 cup walnuts, chopped
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons balsamic vinegar
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons fresh parsley, chopped

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 60 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Wrap each beet individually in aluminum foil and place them on a baking sheet.

3. Roast the beets for about 45 minutes, or until tender when pierced with a fork.

4. While the beets are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat and toast the chopped walnuts until golden, about 5 minutes.

5. Once the beets are done, let them cool slightly, then peel off the skin and cut into wedges.

6. In a large bowl, combine the roasted beet wedges, toasted walnuts, remaining olive oil, balsamic vinegar, salt, and pepper. Toss gently to combine.

7. If desired, sprinkle the salad with crumbled feta cheese and chopped parsley before serving.

Tips:

• Roasting the beets in foil helps retain their moisture and flavor.
• For extra flavor, add a pinch of cayenne pepper or a splash of lemon juice.
• This salad can be served warm or cold, making it versatile for any occasion.

Green Goddess Kale Salad

This Green Goddess Kale Salad is special for its vibrant flavors from fresh herbs, creamy dressing, and nutritious kale, making it a delightful and wholesome dish.

Ingredients:

• 6 cups chopped kale, stems removed
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/2 cup green goddess dressing
• 1/4 cup unsalted pumpkin seeds
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Instructions:

1. In a large bowl, massage the chopped kale with a pinch of salt for about 2 minutes until it softens.

2. Add the cherry tomatoes, cucumber, and red onion to the bowl with the kale.

3. Drizzle the green goddess dressing over the salad and toss until well combined.

4. Sprinkle the pumpkin seeds and parmesan cheese on top of the salad.

5. Season with salt and pepper to taste before serving.

Tips:

• For extra crunch, try adding roasted chickpeas or croutons.
• Let the salad sit for 10 minutes before serving to allow the flavors to meld.
• Feel free to substitute kale with your favorite leafy greens for a variation.

Sweet Potato & Apple Crunch

This Sweet Potato & Apple Crunch combines the earthy sweetness of roasted sweet potatoes with the bright tartness of apples, creating a delightful dish that’s perfect for any occasion.

Ingredients:

• 2 cups peeled and diced sweet potatoes
• 2 cups peeled and sliced apples
• 1/2 cup rolled oats
• 1/3 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup melted butter
• 1/4 teaspoon salt

Preparation Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 50 minutes

Instructions:

1. Preheat the oven to 375°F (190°C).

2. In a large bowl, combine the diced sweet potatoes and sliced apples.

3. In a separate bowl, mix the rolled oats, brown sugar, cinnamon, nutmeg, melted butter, and salt.

4. Pour the oat mixture over the sweet potatoes and apples, and stir until well combined.

5. Transfer the mixture to a greased baking dish and spread it evenly.

6. Bake in the preheated oven for 35 minutes, until the sweet potatoes are tender and the top is golden brown.

Tips:

• For added texture, consider adding chopped nuts like pecans or walnuts.
• Serve warm with a scoop of vanilla ice cream for an indulgent dessert.
• Feel free to adjust the sweetness by adding more or less brown sugar according to your taste.

Rainbow Veggie & Quinoa Bowl

This Rainbow Veggie & Quinoa Bowl is a vibrant mix of fresh vegetables and nutty quinoa, delivering a delightful fusion of flavors and colors that makes healthy eating fun and appealing.

Ingredients:

• 1 cup quinoa
• 2 cups water
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup bell peppers, sliced
• 1 cup carrots, shredded
• ½ cup red cabbage, shredded
• ½ cup corn kernels
• ¼ cup fresh parsley, chopped
• ¼ cup olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• ½ tsp black pepper

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Instructions:

1. Rinse quinoa under cold water and combine it with water in a saucepan. Bring to a boil.

2. Once boiling, reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed.

3. While quinoa is cooking, prepare the vegetables: chop cherry tomatoes, cucumber, bell peppers, shred carrots and red cabbage, and measure out corn and parsley.

4. In a large bowl, whisk together olive oil, lemon juice, salt, and black pepper to create the dressing.

5. Once cooked, fluff the quinoa with a fork and let it cool slightly before adding to the dressing.

6. Add the prepared vegetables to the quinoa and gently mix until everything is well combined.

7. Garnish with fresh parsley before serving, and enjoy your colorful and healthy bowl!

Tips:

• Feel free to swap in your favorite seasonal vegetables for a personalized touch.
• This bowl can be served warm or cold, making it a versatile meal option.
• For added protein, consider tossing in some chickpeas or grilled chicken.

Mexican Street Corn Salad

This Mexican Street Corn Salad bursts with vibrant flavors of charred corn, tangy lime, and creamy cheese, making it a delightful dish for any occasion.

Ingredients:

• 4 cups corn kernels (fresh or frozen)
• 1/2 cup mayonnaise
• 1/2 cup cotija cheese, crumbled
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, finely diced
• 2 limes, juiced
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Total Time: 20 minutes

Instructions:

1. In a large skillet over medium-high heat, add the corn kernels and cook until they are charred, about 10 minutes, stirring occasionally.

2. In a large mixing bowl, combine the charred corn, mayonnaise, cotija cheese, cilantro, jalapeño, lime juice, chili powder, salt, and black pepper.

3. Mix everything together until well combined and adjust seasoning to taste.

4. Serve immediately or chill in the refrigerator for 30 minutes for the flavors to meld together.

Tips:

• For an extra kick, add more diced jalapeño or a dash of hot sauce.
• This salad can be served warm or cold, making it versatile for any meal.
• Feel free to substitute cotija cheese with feta if unavailable.

Pesto Zucchini Noodle Salad

This Pesto Zucchini Noodle Salad is a fresh and vibrant dish that perfectly balances the herbaceous flavors of basil pesto with the light crunch of zucchini noodles.

Ingredients:

• 4 cups spiralized zucchini
• 1 cup cherry tomatoes, halved
• 1/2 cup cooked chickpeas
• 1/4 cup pesto sauce
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a large bowl, combine the spiralized zucchini, cherry tomatoes, and cooked chickpeas.

2. Drizzle the olive oil and lemon juice over the salad.

3. Add the pesto sauce and mix well until all ingredients are evenly coated.

4. Sprinkle the grated Parmesan cheese on top and season with salt and pepper to taste.

5. Toss everything together gently and serve immediately.

Tips:

• Experiment with adding other vegetables such as bell peppers or cucumbers for extra crunch.
• For a vegan option, substitute the Parmesan cheese with nutritional yeast.
• This salad can be prepared ahead of time and stored in the fridge for up to 2 days.

Coconut Lime & Cabbage Slaw

This Coconut Lime & Cabbage Slaw is a refreshing and zesty dish that beautifully combines the tropical flavors of coconut and lime with the crunch of fresh cabbage.

Ingredients:

• 4 cups shredded green cabbage
• 1 cup shredded carrots
• 1/2 cup unsweetened shredded coconut
• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 cup chopped fresh cilantro

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Instructions:

1. In a large mixing bowl, combine the shredded cabbage and carrots.

2. In a separate small bowl, whisk together the lime juice, honey, olive oil, salt, black pepper, and cayenne pepper, if using.

3. Pour the dressing over the cabbage and carrots, tossing well to coat.

4. Gently fold in the shredded coconut and chopped cilantro.

5. Let the slaw sit for 10 minutes to allow the flavors to meld before serving.

Tips:

• For added crunch, consider adding some chopped nuts like almonds or cashews.
• This slaw pairs wonderfully with grilled meats or fish.
• Feel free to adjust the sweetness by adding more or less honey according to your taste.
• Store leftovers in an airtight container in the refrigerator for up to 2 days.

Maple-Balsamic Brussels Sprout Salad

This Maple-Balsamic Brussels Sprout Salad beautifully combines sweet maple syrup and tangy balsamic vinegar for a delightful and vibrant dish.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 1/2 cup dried cranberries
• 1/3 cup chopped pecans
• 1/4 cup crumbled feta cheese
• 1/4 cup olive oil
• 2 tablespoons maple syrup
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Place the halved Brussels sprouts on a baking sheet and drizzle with olive oil, salt, and pepper.

3. Roast in the oven for about 20 minutes, or until they are tender and lightly browned.

4. While the Brussels sprouts are roasting, prepare the dressing by whisking together maple syrup, balsamic vinegar, Dijon mustard, and a pinch of salt and pepper.

5. Once the Brussels sprouts are done, let them cool slightly before combining them in a large bowl with dried cranberries, chopped pecans, and crumbled feta cheese.

6. Pour the dressing over the salad and toss gently to combine.

7. Serve immediately or refrigerate for a short period to enhance the flavors.

Tips:

• Try adding some sliced apples or pears for extra sweetness and texture.
• For a vegan option, omit the feta cheese or substitute with a vegan cheese alternative.
• This salad can be made ahead of time; just add the dressing right before serving to keep it fresh.

Grilled Peach & Spinach Salad

This Grilled Peach & Spinach Salad combines the sweetness of grilled peaches with the freshness of spinach, creating a delightful and vibrant dish perfect for summer.

Ingredients:

• 4 ripe peaches, halved and pitted
• 6 cups fresh baby spinach
• 1/2 cup crumbled feta cheese
• 1/4 cup sliced almonds, toasted
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Preparation Time: 10 minutes

Cooking Time: 5 minutes

Total Time: 15 minutes

Instructions:

1. Preheat your grill to medium heat.

2. Brush the peach halves with olive oil and sprinkle with a little salt.

3. Place the peaches cut side down on the grill and cook for about 3-4 minutes until grill marks appear.

4. Remove the peaches from the grill and let them cool slightly before slicing them.

5. In a large bowl, combine the baby spinach, grilled peach slices, feta cheese, and toasted almonds.

6. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper.

7. Drizzle the dressing over the salad and toss gently to combine.

8. Serve the salad immediately and enjoy!

Tips:

• For added protein, consider adding grilled chicken or chickpeas to the salad.
• Feel free to swap feta with goat cheese for a different flavor profile.
• Always toast the almonds for extra crunch and flavor in the salad.

Raw Vegan Broccoli & Cranberry Salad

This Raw Vegan Broccoli & Cranberry Salad is a refreshing blend of crunchy broccoli, tart cranberries, and a zesty dressing, making it a perfect healthy dish for any occasion.

Ingredients:

• 4 cups raw broccoli florets
• 1 cup dried cranberries
• 1/2 cup slivered almonds
• 1/4 cup red onion, finely chopped
• 1/4 cup nutritional yeast
• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon garlic powder
• Salt and pepper to taste

Preparation Time: 15 minutes

Cooking Time: 0 minutes

Total Time: 15 minutes

Instructions:

1. In a large bowl, combine the raw broccoli florets, dried cranberries, slivered almonds, and red onion.

2. In a separate small bowl, whisk together the nutritional yeast, olive oil, apple cider vinegar, maple syrup, garlic powder, salt, and pepper.

3. Pour the dressing over the broccoli mixture and toss well to combine.

4. Let the salad sit for about 5 minutes to allow the flavors to meld before serving.

Tips:

• Feel free to add other veggies like bell peppers or carrots for more color and crunch.
• For a protein boost, consider adding chickpeas or hemp seeds.
• Store leftovers in an airtight container in the fridge for up to 2 days.

Herbed Cucumber & Tomato Salad

This Herbed Cucumber & Tomato Salad is a refreshing blend of garden-fresh vegetables, enhanced by fragrant herbs that elevate its natural flavors.

Ingredients:

• 2 cups diced cucumbers
• 2 cups diced tomatoes
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 3 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Instructions:

1. In a large bowl, combine the diced cucumbers, diced tomatoes, and chopped red onion.

2. Add the chopped parsley and basil to the bowl.

3. In a small bowl, whisk together the olive oil, white wine vinegar, salt, and black pepper.

4. Pour the dressing over the salad and toss gently to combine all ingredients.

5. Serve immediately or refrigerate for 30 minutes to enhance the flavors.

Tips:

• For added crunch, consider adding sliced bell peppers or radishes.
• Make it a meal by adding grilled chicken or chickpeas.
• This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.