35+ Flavorful Friday Dairy-Free Salad Recipes for Every Taste

Fridays are the perfect day to treat yourself to a light, healthy, and satisfying meal, and what better way to do so than with a dairy-free salad?

Whether you’re looking for a quick lunch or a vibrant side dish to accompany your dinner, these dairy-free salads are packed with flavor and nutrients.

The beauty of a salad is that it’s versatile, allowing you to mix and match ingredients to suit your tastes, all while keeping your meal fresh, crunchy, and delicious.

In this article, we’ve gathered 35+ dairy-free salad recipes that will add color and vibrancy to your Friday meals.

From hearty grain bowls to refreshing greens with tangy dressings, these salads are designed to keep you feeling energized and satisfied throughout the day.

35+ Flavorful Friday Dairy-Free Salad Recipes for Every Taste

With 35+ dairy-free salad recipes to choose from, you’ll never run out of new ideas for your Friday meals.

These salads aren’t just dairy-free; they’re full of flavor, packed with fresh ingredients, and perfect for any occasion.

Whether you prefer a light, refreshing salad or a hearty, protein-packed bowl, there’s something here for everyone.

These recipes are not only healthy but also incredibly versatile, allowing you to experiment with seasonal ingredients, unique dressings, and different textures.

So, next Friday, skip the heavy dishes and enjoy one of these vibrant, dairy-free salads that will leave you feeling nourished and satisfied.

Lemon Avocado Chickpea Salad

This vibrant and creamy Lemon Avocado Chickpea Salad is a refreshing, dairy-free option perfect for Fridays. The combination of mashed chickpeas, creamy avocado, and zesty lemon juice creates a wholesome and satisfying dish. Packed with fiber and healthy fats, this salad will keep you full and energized, making it an ideal light meal to kick off the weekend.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, mashed
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 small cucumber, diced
• 1/2 red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• Salt and pepper, to taste
• A handful of mixed greens (optional)

Instructions:

1. In a large bowl, mash the chickpeas with a fork or potato masher until mostly broken up but still with some texture.
2. Add the mashed avocado, olive oil, lemon juice, Dijon mustard, cucumber, red onion, and parsley to the bowl.
3. Mix everything together until well combined. Season with salt and pepper to taste.
4. Serve the salad over a bed of mixed greens if desired or as is.
5. Garnish with additional parsley or lemon wedges for an extra fresh touch.

This Lemon Avocado Chickpea Salad is a delightful and satisfying dairy-free option for a light lunch or dinner. The avocado provides creaminess without the need for any dairy, while the chickpeas offer plant-based protein and fiber. The combination of zesty lemon and Dijon mustard adds a refreshing tang, making this salad a perfect, nourishing choice to enjoy on a Friday!

Roasted Sweet Potato and Kale Salad

This Roasted Sweet Potato and Kale Salad is a perfect balance of hearty and fresh ingredients. The roasted sweet potatoes bring a touch of sweetness, while the kale offers a robust and slightly bitter contrast. Tossed in a flavorful maple tahini dressing, this dairy-free salad is comforting, yet light, making it an excellent choice for a nutritious Friday meal.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups kale, stems removed and chopped
• 1/4 cup roasted pumpkin seeds
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• 1 tablespoon maple syrup
• 1 tablespoon tahini
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until the potatoes are golden and tender.
3. While the sweet potatoes roast, prepare the dressing. In a small bowl, whisk together olive oil, maple syrup, tahini, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper.
4. In a large bowl, massage the kale with a bit of olive oil to soften it, making it easier to eat.
5. Once the sweet potatoes are done, let them cool slightly before adding them to the kale along with the pumpkin seeds and dried cranberries.
6. Drizzle the dressing over the salad and toss to combine.

The Roasted Sweet Potato and Kale Salad is a nutrient-dense, dairy-free dish that blends warm and comforting roasted vegetables with the freshness of kale. The maple tahini dressing elevates the flavor, providing a balance of sweetness and savory richness. Whether served as a main dish or a side, this salad is a hearty yet refreshing choice to end your workweek on a healthy note.

Cucumber and Tomato Herb Salad with Balsamic Vinaigrette

This Cucumber and Tomato Herb Salad is a simple yet flavorful dairy-free salad perfect for a Friday evening. With juicy tomatoes, crunchy cucumbers, and fresh herbs, this salad is full of vibrant flavors. The balsamic vinaigrette adds a tangy finish that complements the fresh ingredients. It’s quick to make and perfect for a light, healthy meal.

Ingredients:

• 2 cups cherry tomatoes, halved
• 1 large cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh basil, chopped
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cherry tomatoes, cucumber, red onion, basil, and parsley.
2. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
3. Pour the dressing over the vegetables and toss to coat.
4. Allow the salad to rest for 10-15 minutes to let the flavors meld together before serving.

This Cucumber and Tomato Herb Salad is a light and refreshing dairy-free dish that’s perfect for any Friday. The combination of crisp vegetables and aromatic herbs offers a burst of freshness, while the balsamic vinaigrette provides the ideal balance of acidity and richness. It’s an easy and quick salad to prepare, making it a great choice for a busy weeknight or as a side to complement other meals.

Quinoa and Black Bean Salad with Lime Dressing

This Quinoa and Black Bean Salad is a nutritious, protein-packed, dairy-free meal that’s perfect for a Friday lunch or dinner. The earthy quinoa pairs beautifully with the hearty black beans, while the lime dressing adds a zesty, refreshing kick. It’s a vibrant and filling dish that combines simple ingredients to create a flavorful, satisfying salad.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon cumin
• Salt and pepper, to taste

Instructions:

1. Cook the quinoa according to the package instructions, then let it cool to room temperature.
2. In a large bowl, combine the cooled quinoa, black beans, red bell pepper, red onion, corn, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
4. Pour the dressing over the quinoa mixture and toss everything together until well coated.
5. Chill for 30 minutes before serving, if possible, to let the flavors meld together.

This Quinoa and Black Bean Salad is a great dairy-free option for anyone looking for a filling yet light meal. Packed with plant-based protein from quinoa and black beans, and enhanced with the tang of lime and cumin, it’s a hearty dish without feeling heavy. Perfect for a Friday evening when you want something satisfying but not too rich.

Roasted Cauliflower and Apple Salad

The Roasted Cauliflower and Apple Salad is a delightful mix of savory and sweet, with roasted cauliflower providing a smoky flavor that pairs perfectly with the crisp sweetness of apples. This dairy-free salad is enhanced with toasted almonds for crunch and a light apple cider vinaigrette for an added layer of tang. It’s a refreshing and filling salad, ideal for a wholesome Friday meal.

Ingredients:

• 1 small cauliflower, cut into florets
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 apple, thinly sliced
• 1/4 cup toasted almonds, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon Dijon mustard

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until golden and tender.
3. In a small bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
4. In a large bowl, combine the roasted cauliflower, sliced apple, toasted almonds, and fresh parsley.
5. Drizzle the dressing over the salad and toss gently to combine.

This Roasted Cauliflower and Apple Salad is a beautiful combination of flavors and textures, with the sweetness of the apple and the smoky roasted cauliflower coming together perfectly. The toasted almonds add a delightful crunch, and the apple cider vinaigrette ties everything together with its tangy sweetness. This salad is not only light but also full of healthy ingredients, making it a perfect, refreshing choice for a Friday.

Spicy Chickpea and Spinach Salad

For those who love a little heat, the Spicy Chickpea and Spinach Salad is a flavorful and satisfying dairy-free option. The crispy chickpeas bring a spicy crunch, while the spinach adds a fresh, earthy base. Tossed with a simple lemon-tahini dressing, this salad is bold, nutritious, and perfect for an energizing start to the weekend.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper, to taste
• 4 cups fresh spinach
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon olive oil (for the dressing)
• 1 teaspoon maple syrup

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the chickpeas with olive oil, smoked paprika, cayenne pepper, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until crispy.
3. In a large bowl, combine the spinach, red onion, and cherry tomatoes.
4. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, and salt.
5. Add the crispy chickpeas to the salad, drizzle with the dressing, and toss to combine.

The Spicy Chickpea and Spinach Salad is a bold and flavorful dairy-free dish that combines heat, crunch, and freshness. The chickpeas provide a satisfying crunch and spice, while the tahini dressing adds a creamy, nutty touch. Perfect for those who love a little kick in their meals, this salad is a delicious and healthy way to wrap up your week with energy and flavor.

Asian-Inspired Cabbage Salad with Sesame Dressing

This Asian-Inspired Cabbage Salad with Sesame Dressing is a fresh and crunchy dairy-free option full of vibrant flavors. The thinly sliced cabbage provides the perfect base, while carrots, bell peppers, and green onions add color and texture. Tossed with a savory sesame dressing, this salad is light yet satisfying and makes for a perfect start to your Friday.

Ingredients:

• 3 cups cabbage, finely shredded
• 1 cup carrots, julienned or shredded
• 1/2 red bell pepper, thinly sliced
• 1/4 cup green onions, chopped
• 1 tablespoon sesame seeds, toasted
• 2 tablespoons soy sauce or tamari (for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon honey or maple syrup
• 1/2 teaspoon grated fresh ginger
• 1 teaspoon garlic, minced
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the shredded cabbage, carrots, red bell pepper, and green onions.
2. In a separate small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey (or maple syrup), ginger, garlic, salt, and pepper until smooth.
3. Drizzle the sesame dressing over the vegetables and toss to combine.
4. Garnish with toasted sesame seeds before serving.

This Asian-Inspired Cabbage Salad is a deliciously crunchy and refreshing dairy-free option that’s easy to prepare. The sesame dressing adds depth and umami, while the cabbage and veggies offer a satisfying crunch with every bite. Perfect for a light Friday meal or as a side dish to complement any protein, this salad will surely become a favorite for its bright flavors and versatility.

Roasted Beet and Arugula Salad with Balsamic Glaze

The Roasted Beet and Arugula Salad with Balsamic Glaze is a gorgeous, dairy-free salad that combines earthy, roasted beets with the peppery bite of arugula. The sweet tang of balsamic glaze adds a delightful contrast, making this salad both flavorful and visually stunning. It’s an elegant choice for a light and nutritious Friday dinner or appetizer.

Ingredients:

• 3 medium beets, peeled and cut into cubes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups arugula
• 1/4 cup walnuts, toasted and chopped
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup (optional for sweetness)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the beet cubes with olive oil, salt, and pepper, then spread them on a baking sheet in a single layer. Roast for 30-40 minutes, flipping halfway through, until the beets are tender and slightly caramelized.
3. While the beets are roasting, whisk together balsamic vinegar and maple syrup (if using) in a small saucepan. Simmer over low heat for 5-7 minutes until it thickens into a glaze.
4. In a large bowl, toss the roasted beets with arugula and chopped walnuts.
5. Drizzle the balsamic glaze over the salad and serve immediately.

This Roasted Beet and Arugula Salad is a perfect dairy-free dish that blends earthy, sweet, and tangy flavors. The roasted beets offer a tender bite, while the arugula provides a peppery contrast. The balsamic glaze ties everything together with a sweet and tangy finish. It’s an elegant and nutritious choice for your Friday dinner, ideal for impressing guests or enjoying as a vibrant, healthy meal.

Watermelon and Cucumber Salad with Mint Lime Dressing

This Watermelon and Cucumber Salad with Mint Lime Dressing is a super refreshing, dairy-free salad perfect for hot summer Fridays or anytime you’re craving something light and hydrating. The sweet watermelon, crunchy cucumber, and cool mint come together in this easy-to-make salad, enhanced by a tangy lime dressing. It’s the ultimate summer salad that’s both delicious and thirst-quenching.

Ingredients:

• 3 cups watermelon, cubed
• 1 large cucumber, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• Juice of 1 lime
• 1 tablespoon olive oil
• 1 teaspoon honey or agave (optional)
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the watermelon cubes, cucumber slices, and chopped mint leaves.
2. In a small bowl, whisk together lime juice, olive oil, honey (if using), salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately, garnished with extra mint leaves for a refreshing finish.

The Watermelon and Cucumber Salad with Mint Lime Dressing is the epitome of refreshing. It’s a light and hydrating dairy-free option, perfect for those warm Friday afternoons or a pre-dinner starter. The sweetness of watermelon and the cool crunch of cucumber complement the bright mint and tangy lime, creating a delightful combination that will leave you feeling refreshed and satisfied.

Mediterranean Chickpea Salad with Lemon Dressing

The Mediterranean Chickpea Salad with Lemon Dressing is a hearty, dairy-free salad that combines the rich flavors of chickpeas with fresh vegetables and Mediterranean-inspired ingredients. The lemon dressing adds a bright, tangy flavor that perfectly balances the earthy chickpeas, while olives and cucumbers contribute refreshing and savory elements. This is a perfect, satisfying salad for a Friday lunch or dinner.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and sliced
• 1/4 cup cherry tomatoes, halved
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, red onion, olives, cherry tomatoes, and parsley.
2. In a separate small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

This Mediterranean Chickpea Salad is a delightful dairy-free dish full of flavor and texture. The chickpeas provide protein and substance, while the vegetables offer a crunchy, fresh bite. The lemon dressing ties everything together with a citrusy zing, making it a perfect light meal or side salad for a Friday gathering. The Mediterranean flavors make it both nourishing and delicious, perfect for anyone seeking a healthy and tasty meal.

Sweet Potato and Kale Salad with Tahini Lemon Dressing

This Sweet Potato and Kale Salad with Tahini Lemon Dressing is a warm and comforting dairy-free salad packed with nutrients. Roasted sweet potatoes provide natural sweetness and depth, while the kale adds a hearty, earthy base. The creamy tahini lemon dressing complements the flavors perfectly, making this salad a filling yet light option for a satisfying Friday dinner.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups kale, torn into pieces
• 1/4 cup red onion, thinly sliced
• 1/4 cup pumpkin seeds, toasted
• 2 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon maple syrup
• 1 tablespoon water (to thin the dressing)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 20-25 minutes, or until tender and golden brown.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, salt, and pepper until smooth.
4. In a large bowl, massage the kale leaves with a little olive oil to soften them.
5. Add the roasted sweet potatoes, red onion, and pumpkin seeds to the kale.
6. Drizzle the tahini lemon dressing over the salad and toss gently to combine.
7. Serve immediately.

This Sweet Potato and Kale Salad is a nourishing and satisfying dairy-free dish. The roasted sweet potatoes bring warmth and natural sweetness, while the kale offers a hearty base that is perfectly complemented by the creamy tahini lemon dressing. It’s a filling salad that feels wholesome yet light, making it the perfect dish to enjoy on a Friday evening when you want something comforting and healthy.

Avocado, Mango, and Black Bean Salad

The Avocado, Mango, and Black Bean Salad is a vibrant, dairy-free salad bursting with tropical flavors. Creamy avocado and sweet mango pair beautifully with protein-rich black beans, creating a refreshing and filling dish. This salad is complemented with a light lime dressing, making it a perfect choice for a Friday meal that is both delicious and energizing.

Ingredients:

• 1 ripe avocado, diced
• 1 mango, peeled and diced
• 1 can black beans, drained and rinsed
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the diced avocado, mango, black beans, red onion, and cilantro.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Serve immediately or chill for 15-30 minutes to enhance the flavors.

This Avocado, Mango, and Black Bean Salad is a fresh and tropical dairy-free dish that’s perfect for a light Friday meal. The creamy avocado and sweet mango provide a smooth contrast to the hearty black beans, and the cilantro and lime dressing add a burst of freshness. This salad is refreshing and satisfying, making it a great way to celebrate the start of the weekend with vibrant flavors.

Quinoa and Roasted Vegetable Salad with Lemon Herb Dressing

This Quinoa and Roasted Vegetable Salad with Lemon Herb Dressing is a hearty, nutrient-packed dairy-free dish that brings together fluffy quinoa and a variety of roasted vegetables. The roasted vegetables—such as zucchini, bell peppers, and eggplant—add a rich depth of flavor, while the lemon herb dressing adds a zesty and refreshing finish. This salad is perfect for a filling yet light Friday dinner.

Ingredients:

• 1 cup quinoa, rinsed
• 2 tablespoons olive oil
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 small eggplant, diced
• 1/2 red onion, diced
• Salt and pepper, to taste
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon lemon juice
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon dried oregano
• 1 teaspoon mustard (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Spread the diced zucchini, bell pepper, eggplant, and red onion on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes until the vegetables are tender and slightly browned.
3. Meanwhile, cook the quinoa according to package instructions. Fluff with a fork once cooked and set aside to cool.
4. In a small bowl, whisk together lemon juice, olive oil, dried oregano, mustard (if using), salt, and pepper to make the dressing.
5. In a large bowl, combine the cooked quinoa with the roasted vegetables. Add the fresh parsley and drizzle the lemon herb dressing over the salad. Toss to combine.
6. Serve warm or chilled.

The Quinoa and Roasted Vegetable Salad with Lemon Herb Dressing is a satisfying, dairy-free dish that is both healthy and full of flavor. The combination of roasted vegetables and quinoa makes for a filling base, while the lemon herb dressing adds a burst of freshness that ties everything together. This versatile salad can be enjoyed on its own or paired with your favorite protein, making it an excellent choice for a wholesome and delicious Friday meal.

Spinach, Apple, and Walnuts Salad with Balsamic Vinaigrette

The Spinach, Apple, and Walnuts Salad with Balsamic Vinaigrette is a light, yet satisfying dairy-free salad that combines the earthiness of spinach with the sweet crunch of apple and the nutty flavor of walnuts. Drizzled with a tangy balsamic vinaigrette, this salad is a perfect balance of flavors and textures. It’s a great choice for a refreshing and nutritious Friday meal.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 apple, thinly sliced
• 1/4 cup walnuts, toasted
• 1/4 red onion, thinly sliced
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon maple syrup (optional for sweetness)
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spinach, apple slices, walnuts, and red onion.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, maple syrup (if using), salt, and pepper.
3. Drizzle the balsamic vinaigrette over the salad and toss gently to combine.
4. Serve immediately, garnished with additional walnuts if desired.

This Spinach, Apple, and Walnuts Salad with Balsamic Vinaigrette is a refreshing, dairy-free dish that offers a great balance of sweet, savory, and tangy flavors. The spinach provides a nutritious base, while the apples and walnuts add satisfying crunch and flavor. The balsamic vinaigrette ties it all together, making this salad a perfect choice for a light and energizing Friday meal that’s both delicious and easy to prepare.

Grilled Peach and Arugula Salad with Honey Mustard Dressing

The Grilled Peach and Arugula Salad with Honey Mustard Dressing is a delightful dairy-free salad that combines the smoky sweetness of grilled peaches with the peppery bite of arugula. The honey mustard dressing adds a tangy yet slightly sweet flavor that perfectly complements the fruit and greens. This salad is an ideal choice for a light and flavorful Friday meal, especially during peach season.

Ingredients:

• 2 ripe peaches, halved and pitted
• 2 tablespoons olive oil
• 4 cups arugula
• 1/4 cup red onion, thinly sliced
• 1/4 cup walnuts, toasted
• 2 tablespoons mustard
• 1 tablespoon honey or maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil (for dressing)
• Salt and pepper, to taste

Instructions:

1. Preheat your grill or grill pan to medium heat. Brush the peach halves with olive oil and season with a pinch of salt.
2. Grill the peaches for 2-3 minutes per side, or until grill marks appear and the peaches are slightly tender. Remove from the grill and slice into wedges.
3. In a large bowl, toss the arugula, grilled peaches, red onion, and toasted walnuts.
4. In a small bowl, whisk together mustard, honey, apple cider vinegar, olive oil, salt, and pepper to make the honey mustard dressing.
5. Drizzle the dressing over the salad and toss gently to combine.
6. Serve immediately, garnished with extra walnuts if desired.

The Grilled Peach and Arugula Salad with Honey Mustard Dressing is a perfectly balanced, dairy-free salad that combines the sweet and smoky flavors of grilled peaches with the peppery bite of arugula. The honey mustard dressing adds a tangy sweetness that brings all the elements together. This salad is light yet flavorful, making it a great option for a Friday meal that’s both refreshing and satisfying. It’s ideal for summer but delicious any time of year when you want a vibrant, seasonal salad.

Note: More recipes are coming soon!