28+ Mouthwatering Spring Vegan Salad Recipes to Try This Season

Spring is the season of renewal, and what better way to embrace the freshness of the season than with vibrant, nutrient-packed vegan salads?

Whether you’re looking for a light lunch, a side dish to complement your main course, or a refreshing dish to bring to your next gathering, these 28+ spring vegan salad recipes are sure to satisfy.

From crisp leafy greens to zesty grains, and refreshing fruits to roasted vegetables, these recipes bring the best of spring produce to your table.

Packed with fiber, antioxidants, and a variety of textures and flavors, these salads are not only healthy but also a feast for the eyes.

Get ready to explore this collection of bright, colorful, and easy-to-make salads that will make your spring meals both exciting and nutritious.

28+ Mouthwatering Spring Vegan Salad Recipes to Try This Season

These 28+ spring vegan salad recipes offer a delicious variety of flavors and ingredients that will elevate any meal throughout the season.

Whether you’re craving something light and tangy, or hearty and savory, these plant-based options are packed with seasonal freshness.

Perfect for meal prep, picnics, or casual dinners, these salads allow you to enjoy the very best of spring’s bounty while nourishing your body with wholesome ingredients.

So, grab your favorite produce, try a few of these amazing vegan salad recipes, and enjoy the vibrant, healthful benefits of the season!

Spring Greens and Avocado Citrus Salad

This light and refreshing vegan salad combines fresh spring greens, creamy avocado, and zesty citrus fruits, creating a burst of flavors that perfectly capture the essence of spring. Topped with a tangy lemon-tahini dressing, it’s a nutrient-dense meal or a vibrant side dish for any occasion.

Ingredients:

• 4 cups mixed spring greens (arugula, spinach, watercress)
• 1 ripe avocado, diced
• 1 orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 small cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted sunflower seeds

For the Lemon-Tahini Dressing:

• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper, to taste
• 2 tbsp water (to thin, if necessary)

Instructions:

1. In a large bowl, combine the spring greens, avocado, orange, grapefruit, cucumber, and red onion.
2. For the dressing, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water little by little until you reach a smooth, pourable consistency.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Sprinkle the toasted sunflower seeds on top for crunch and extra flavor.

This Spring Greens and Avocado Citrus Salad is the perfect way to celebrate the arrival of spring with its vibrant colors, fresh textures, and citrusy zing. The creamy avocado pairs beautifully with the bright, tangy fruits, while the lemon-tahini dressing adds depth and richness. Whether enjoyed as a light lunch or as a refreshing side to a heavier meal, this salad is sure to brighten up your plate and nourish your body.

Asparagus and Pea Spring Salad with Lemon-Dijon Dressing

A simple yet elegant vegan salad that highlights the best of spring’s bounty: tender asparagus, sweet peas, and a tangy lemon-Dijon dressing. This salad is not only visually stunning but also packed with fiber, vitamins, and antioxidants, making it a perfect choice for a healthy and satisfying meal.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup fresh or frozen peas, thawed
• 1/2 cup cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup thinly sliced red onion

For the Lemon-Dijon Dressing:

• 2 tbsp Dijon mustard
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Blanch the asparagus by boiling it in water for 2-3 minutes until bright green and tender. Immediately transfer to a bowl of ice water to stop the cooking process. Drain well.
2. In a large bowl, combine the blanched asparagus, peas, cherry tomatoes, parsley, and red onion.
3. In a separate small bowl, whisk together Dijon mustard, lemon juice, olive oil, maple syrup, salt, and pepper.
4. Pour the dressing over the salad and toss gently to coat everything evenly.

This Asparagus and Pea Spring Salad is an excellent way to embrace the season’s freshest vegetables. The crispness of the asparagus and the sweetness of the peas are complemented by the tangy and slightly spicy lemon-Dijon dressing, making every bite a delightful experience. The combination of textures—from crunchy asparagus to juicy tomatoes—offers both variety and satisfaction. It’s an easy, healthful dish that can be served as a main or a side for any spring meal.

Spring Quinoa Salad with Roasted Veggies and Pesto

Packed with protein-rich quinoa, roasted spring vegetables, and a flavorful homemade pesto dressing, this vegan salad is both filling and bursting with fresh, seasonal flavors. The combination of earthy roasted vegetables with the vibrant green pesto makes this a wholesome and delicious meal for any time of day.

Ingredients:

• 1 cup cooked quinoa
• 1 cup baby carrots, sliced
• 1 cup zucchini, sliced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup bell peppers, diced
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Pesto:

• 1 cup fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 2 tbsp nutritional yeast
• 1 clove garlic
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). On a baking sheet, toss the carrots, zucchini, cherry tomatoes, and bell peppers with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and lightly browned.
2. While the vegetables roast, prepare the pesto. In a food processor, combine basil, pine nuts, nutritional yeast, garlic, olive oil, lemon juice, salt, and pepper. Blend until smooth.
3. In a large bowl, combine the cooked quinoa with the roasted vegetables.
4. Drizzle the pesto over the salad and toss gently to coat everything evenly.

This Spring Quinoa Salad with Roasted Veggies and Pesto is a perfect celebration of seasonal produce. The quinoa provides a hearty, protein-packed base, while the roasted vegetables bring depth and sweetness. The homemade pesto ties everything together with its aromatic basil and garlic flavors, making each bite irresistible. Whether served warm or at room temperature, this salad is ideal for meal prepping or as a vibrant addition to any spring gathering. It’s an easy, nutritious, and satisfying vegan dish that’s sure to become a staple in your springtime meals.

Sweet Potato and Arugula Spring Salad

This Sweet Potato and Arugula Spring Salad combines the natural sweetness of roasted sweet potatoes with the peppery bite of fresh arugula. Topped with a lemony dressing and crunchy walnuts, this salad is not only vibrant in flavor but also packed with nutrients. It’s a perfect balance of textures, making it a satisfying vegan meal or side dish.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 cups arugula
• 1/4 cup walnuts, chopped
• 1/4 cup dried cranberries
• 1/4 red onion, thinly sliced

For the Lemon Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the sweet potato cubes in olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized.
2. In a small pan, toast the walnuts over medium heat until golden and fragrant, about 5 minutes.
3. In a large bowl, combine the roasted sweet potatoes, arugula, walnuts, dried cranberries, and red onion.
4. In a small bowl, whisk together the olive oil, lemon juice, maple syrup, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently to combine.

This Sweet Potato and Arugula Spring Salad offers a delightful mix of sweet, savory, and tangy flavors. The roasted sweet potatoes provide a rich sweetness, while the arugula adds a fresh, peppery kick. The walnuts bring crunch, and the dried cranberries offer a pop of sweetness, making every bite a satisfying experience. Paired with a simple lemon vinaigrette, this salad is a perfect representation of spring’s wholesome produce and is sure to brighten up your meal.

Cucumber, Radish, and Dill Spring Salad

A cool, crisp, and refreshing salad perfect for warm spring days, this Cucumber, Radish, and Dill Spring Salad is light yet full of flavor. The peppery radishes and refreshing cucumbers are complemented by a tangy dill dressing, creating a perfect balance of flavors that is both refreshing and satisfying.

Ingredients:

• 1 cucumber, thinly sliced
• 1 cup radishes, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice

For the Dill Dressing:

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cucumber, radishes, red onion, and fresh dill.
2. In a separate small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
3. Drizzle the dressing over the vegetables and toss to combine.

This Cucumber, Radish, and Dill Spring Salad is a refreshing, crisp dish that encapsulates the flavors of spring. The cool, hydrating cucumber and the zesty radishes pair perfectly with the fragrant dill and tangy dressing, making this salad a perfect side dish or light lunch. It’s simple, healthy, and full of vibrant flavors that capture the essence of the season. With minimal effort and maximum freshness, this salad is sure to be a crowd-pleaser.

Roasted Beet and Chickpea Salad with Tahini Dressing

This Roasted Beet and Chickpea Salad with Tahini Dressing is a wholesome, nutrient-packed vegan salad that is both hearty and vibrant. The earthy sweetness of roasted beets combined with crunchy chickpeas and a creamy tahini dressing creates a rich, satisfying dish that can serve as a main or a side for any spring meal.

Ingredients:

• 2 medium beets, peeled and diced
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 2 cups mixed greens (such as arugula or spinach)
• 1/4 cup walnuts, chopped

For the Tahini Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper, to taste
• 2 tbsp water (to thin, if necessary)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the beet cubes and chickpeas with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 25-30 minutes, stirring halfway through, until the beets are tender and the chickpeas are slightly crispy.
2. In a large bowl, combine the roasted beets and chickpeas with the mixed greens and walnuts.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water little by little to reach a smooth, pourable consistency.
4. Drizzle the tahini dressing over the salad and toss gently to combine.

This Roasted Beet and Chickpea Salad with Tahini Dressing is a satisfying, nutrient-dense dish that combines rich, earthy flavors with a creamy, tangy dressing. The roasted beets and crispy chickpeas offer a wonderful contrast in texture, while the tahini dressing ties everything together with its creamy richness. This salad is a perfect way to enjoy the earthy flavors of spring vegetables while still being light and refreshing. It’s a delightful addition to any meal or a fulfilling lunch on its own.

Lemon and Herb Spring Potato Salad

A fresh take on the classic potato salad, this Lemon and Herb Spring Potato Salad is vegan, light, and bursting with flavors. Tender baby potatoes are paired with fresh herbs like parsley and dill, complemented by a tangy lemon dressing. This salad is perfect for picnics, barbecues, or a simple spring meal, offering a refreshing twist on a beloved dish.

Ingredients:

• 1 lb baby potatoes, halved or quartered
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh dill, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup green onions, chopped

For the Lemon Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Place the potatoes in a large pot of salted water and bring to a boil. Cook until tender, about 15 minutes. Drain and allow to cool slightly.
2. In a large bowl, combine the cooled potatoes with parsley, dill, red onion, and green onions.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper to create the dressing.
4. Drizzle the dressing over the potatoes and toss gently to coat.

This Lemon and Herb Spring Potato Salad is a vibrant, fresh alternative to traditional potato salads. The bright flavors from the lemon dressing and fresh herbs elevate the dish, making it light yet satisfying. The creamy potatoes provide the perfect base, while the crisp onions and herbs add a burst of freshness. It’s the ideal vegan side dish for any spring gathering and a great addition to your warm-weather meals.

Chilled Cucumber and Melon Salad

This Chilled Cucumber and Melon Salad is the ultimate refreshment on a hot spring day. The cool, crisp cucumber pairs beautifully with sweet and juicy melon, while a light mint-lime dressing ties everything together. It’s a quick and easy vegan salad that is both hydrating and full of vibrant flavors.

Ingredients:

• 1 cucumber, thinly sliced
• 2 cups watermelon, cubed
• 1 cup cantaloupe or honeydew melon, cubed
• 1/4 cup fresh mint, chopped
• 1 tbsp lime juice

For the Mint-Lime Dressing:

• 1 tbsp olive oil
• 1 tbsp lime juice
• 1 tsp maple syrup
• Salt, to taste

Instructions:

1. In a large bowl, combine the cucumber, watermelon, and cantaloupe or honeydew melon.
2. Add the fresh mint and lime juice to the salad and toss gently to combine.
3. In a small bowl, whisk together olive oil, lime juice, maple syrup, and salt to make the dressing.
4. Drizzle the dressing over the salad and toss gently to coat.

This Chilled Cucumber and Melon Salad is a refreshing and hydrating dish that’s perfect for hot spring days. The combination of sweet melon, cool cucumber, and fresh mint creates a harmonious balance of flavors, while the mint-lime dressing adds a zesty kick. It’s light, easy to make, and a great way to showcase spring’s juicy fruits. Serve it as a light side dish or a standalone snack for a burst of freshness in your spring meals.

Grilled Corn and Tomato Salad with Avocado

This Grilled Corn and Tomato Salad with Avocado is a flavorful, vegan dish that celebrates the season’s sweet corn and juicy tomatoes. Grilled corn adds a smoky depth of flavor, while creamy avocado and fresh cilantro brighten up the dish. Tossed with a zesty lime dressing, this salad is perfect for summer barbecues or a light spring meal.

Ingredients:

• 2 ears of corn, husked
• 2 cups cherry tomatoes, halved
• 1 ripe avocado, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely chopped

For the Lime Dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp agave syrup
• 1/2 tsp chili powder
• Salt and pepper, to taste

Instructions:

1. Preheat a grill or grill pan over medium-high heat. Grill the corn for 10-12 minutes, turning occasionally, until slightly charred. Once cooled, cut the kernels off the cob.
2. In a large bowl, combine the grilled corn, cherry tomatoes, diced avocado, cilantro, and red onion.
3. In a small bowl, whisk together the olive oil, lime juice, agave syrup, chili powder, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.

This Grilled Corn and Tomato Salad with Avocado is a delicious celebration of spring and summer produce. The smoky grilled corn, paired with sweet tomatoes and creamy avocado, creates a mouthwatering combination that’s both satisfying and refreshing. The lime dressing adds a zesty contrast, bringing all the flavors together beautifully. This vibrant salad is ideal for picnics, cookouts, or as a side dish to any meal, offering a perfect balance of flavors and textures in every bite.

Asparagus, Pea, and Lemon Quinoa Salad

This Asparagus, Pea, and Lemon Quinoa Salad is a bright and nutrient-packed dish that perfectly captures the essence of spring. The earthy quinoa serves as a hearty base, while the tender asparagus and sweet peas provide freshness and crunch. A tangy lemon dressing ties everything together, making this salad both light and satisfying—a perfect choice for a vegan main or side dish.

Ingredients:

• 1 cup quinoa, cooked
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh peas (or frozen peas, thawed)
• 1/4 cup fresh parsley, chopped
• 1/4 cup almonds, sliced (optional)

For the Lemon Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 tbsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Bring a pot of salted water to a boil. Blanch the asparagus in the boiling water for 2-3 minutes, then add the peas and cook for another minute. Drain and rinse under cold water to stop the cooking process.
2. In a large bowl, combine the cooked quinoa, blanched asparagus, peas, and fresh parsley.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine. Top with sliced almonds for added crunch.

This Asparagus, Pea, and Lemon Quinoa Salad is a delightful combination of fresh spring vegetables, protein-packed quinoa, and a tangy lemon dressing. The vibrant green asparagus and peas provide a burst of color and crunch, while the quinoa adds a satisfying heartiness. The dressing’s citrusy kick elevates the dish, making it a perfect vegan meal or side dish for spring gatherings. Whether you serve it as a light lunch or a flavorful side, it’s a refreshing way to enjoy the season’s best produce.

Spring Kale and Apple Slaw with Almonds

This Spring Kale and Apple Slaw with Almonds is a refreshing and crunchy salad full of vibrant flavors. The hearty kale is massaged with a tangy dressing, which helps to soften its texture and enhance the flavors. Crisp apples and toasted almonds provide sweetness and crunch, making this a deliciously satisfying vegan salad.

Ingredients:

• 4 cups kale, chopped
• 1 large apple, thinly sliced (preferably a sweet-tart variety like Fuji or Gala)
• 1/4 cup almonds, toasted and chopped
• 1/4 cup carrots, grated
• 1/4 cup red cabbage, shredded

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• Salt and pepper, to taste

Instructions:

1. In a large bowl, massage the kale with a pinch of salt for about 2-3 minutes until the leaves begin to soften and wilt.
2. Add the sliced apples, toasted almonds, grated carrots, and shredded red cabbage to the kale.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make the dressing.
4. Pour the dressing over the slaw and toss to coat evenly.

This Spring Kale and Apple Slaw with Almonds is a crunchy, tangy, and refreshing salad that is perfect for the season. The kale’s hearty texture is balanced by the sweetness of apples and the crunch of almonds, creating a satisfying mix of flavors and textures. The light yet flavorful dressing enhances the slaw without overpowering the freshness of the ingredients. This salad makes a great side dish or a light main meal, and its vibrant colors and textures are sure to impress at any spring gathering.

Roasted Carrot and Chickpea Salad with Tahini Lemon Dressing

This Roasted Carrot and Chickpea Salad with Tahini Lemon Dressing is a nutrient-dense and satisfying vegan salad. The sweet, roasted carrots are paired with crispy chickpeas, creating a deliciously hearty base. Topped with a creamy tahini lemon dressing, this salad brings together rich, earthy flavors with a refreshing tang, making it a perfect dish for lunch or dinner.

Ingredients:

• 4 medium carrots, peeled and cut into thin rounds
• 1 cup cooked chickpeas (or 1 can, drained and rinsed)
• 2 tbsp olive oil
• 1/2 tsp cumin
• Salt and pepper, to taste
• 2 cups mixed greens (such as arugula or spinach)

For the Tahini Lemon Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp maple syrup
• Salt and pepper, to taste
• 2 tbsp water (to thin, if needed)

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the carrots and chickpeas with olive oil, cumin, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes, or until the carrots are tender and the chickpeas are slightly crispy.
2. In a large bowl, combine the roasted carrots, chickpeas, and mixed greens.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, salt, and pepper. Add water little by little to reach a smooth, pourable consistency.
4. Drizzle the tahini dressing over the salad and toss gently to combine.

This Roasted Carrot and Chickpea Salad with Tahini Lemon Dressing is a rich and flavorful salad that balances roasted sweetness with creamy, tangy dressing. The roasted carrots offer a tender sweetness, while the crispy chickpeas provide satisfying texture and protein. The tahini lemon dressing adds a creamy, zesty finish, making each bite a perfect blend of flavors. It’s an ideal salad for a light lunch, dinner, or as a vibrant side dish to complement any meal.

Spring Citrus and Avocado Salad

This Spring Citrus and Avocado Salad is a light, refreshing, and vibrant dish that celebrates the season’s best produce. The combination of juicy citrus fruits, creamy avocado, and crisp greens is enhanced by a zesty lime dressing. This vegan salad is not only a feast for the senses but also a great way to boost your vitamin C intake, making it a perfect choice for a nutritious and flavorful meal.

Ingredients:

• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 ripe avocado, sliced
• 4 cups mixed greens (arugula, spinach, or baby kale)
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

For the Lime Dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tbsp agave syrup
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the orange segments, grapefruit segments, avocado slices, mixed greens, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, agave syrup, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss gently to coat.

This Spring Citrus and Avocado Salad offers a vibrant and nutrient-packed combination of fresh fruits and greens. The citrus provides a burst of juicy sweetness, while the avocado adds creaminess and richness. The lime dressing ties everything together with a refreshing tang, making it an ideal choice for a light and revitalizing meal. Whether served as a main course or a side, this salad will bring brightness and flavor to any spring gathering.

Roasted Beet and Orange Salad with Walnuts

The Roasted Beet and Orange Salad with Walnuts is an elegant vegan salad that combines earthy roasted beets with sweet citrus and crunchy walnuts. The flavors are further enhanced with a tangy balsamic vinaigrette. This salad is perfect for spring, offering a beautiful balance of textures and flavors that will leave you feeling refreshed and satisfied.

Ingredients:

• 2 medium beets, peeled and cut into wedges
• 2 oranges, peeled and segmented
• 1/4 cup walnuts, toasted and chopped
• 2 cups arugula or spinach
• 1/4 cup red onion, thinly sliced

For the Balsamic Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the beet wedges with a little olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 30-35 minutes, or until tender.
2. In a large bowl, combine the roasted beets, orange segments, walnuts, arugula, and red onion.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.

The Roasted Beet and Orange Salad with Walnuts is a stunning vegan dish that combines earthy, sweet, and nutty flavors. Roasting the beets brings out their natural sweetness, while the citrus provides a refreshing contrast. The toasted walnuts add crunch, and the balsamic dressing gives the salad a rich, tangy finish. This salad makes a beautiful and flavorful addition to any spring meal, offering a perfect balance of textures and vibrant colors.

Strawberry and Spinach Salad with Poppy Seed Dressing

This Strawberry and Spinach Salad with Poppy Seed Dressing is a delightful spring dish that combines sweet, juicy strawberries with fresh spinach leaves. The addition of crunchy sunflower seeds and the tangy poppy seed dressing makes this salad extra special. It’s a simple, yet elegant vegan dish that’s perfect for a light lunch or as a side for your spring gatherings.

Ingredients:

• 4 cups fresh spinach leaves
• 1 1/2 cups fresh strawberries, hulled and sliced
• 1/4 cup sunflower seeds (or any seeds of your choice)
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil, chopped (optional)

For the Poppy Seed Dressing:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• 1 tsp poppy seeds
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the spinach leaves, strawberries, sunflower seeds, red onion, and basil (if using).
2. In a small bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, poppy seeds, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to coat.

This Strawberry and Spinach Salad with Poppy Seed Dressing is a refreshing and sweet addition to any meal. The strawberries bring natural sweetness, while the spinach adds a mild earthiness that balances the dish. The poppy seed dressing adds a tangy, slightly sweet flavor that perfectly complements the ingredients. Whether served as a side or a light main, this salad offers a delicious and nutrient-packed way to enjoy the best flavors of spring.

Cucumber, Tomato, and Chickpea Salad with Fresh Herbs

This Cucumber, Tomato, and Chickpea Salad with Fresh Herbs is a light and crunchy salad that combines refreshing vegetables with protein-packed chickpeas. The addition of fresh herbs like parsley and mint, along with a zesty lemon dressing, gives the salad an aromatic boost that’s perfect for spring. This simple vegan dish is great as a side or light meal, bursting with freshness and flavor.

Ingredients:

• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped

For the Lemon Dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the diced cucumber, halved cherry tomatoes, chickpeas, red onion, parsley, and mint.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
3. Drizzle the dressing over the salad and toss to combine.

The Cucumber, Tomato, and Chickpea Salad with Fresh Herbs is a refreshing and nutrient-packed vegan dish, perfect for a spring meal. The cool cucumber and juicy tomatoes are complemented by the hearty chickpeas, making it both satisfying and light. The fresh herbs and lemon dressing bring a burst of flavor, making this salad an excellent choice for a quick lunch or a vibrant side dish at your spring gatherings.

Roasted Brussels Sprout and Sweet Potato Salad

This Roasted Brussels Sprout and Sweet Potato Salad combines hearty roasted vegetables with a tangy dressing, creating a delicious and satisfying vegan dish. The caramelized sweetness of the roasted sweet potatoes pairs beautifully with the earthy Brussels sprouts, while the creamy tahini dressing adds a rich finish. This salad is a great way to enjoy roasted vegetables in a light and flavorful way.

Ingredients:

• 2 cups Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and diced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup walnuts, toasted and chopped
• 1/4 cup dried cranberries (optional)

For the Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp olive oil
• Salt and pepper, to taste
• Water, to thin the dressing

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the Brussels sprouts and sweet potato cubes with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and caramelized.
2. In a large bowl, combine the roasted Brussels sprouts, sweet potatoes, toasted walnuts, and dried cranberries (if using).
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, olive oil, salt, and pepper. Add water as needed to reach a smooth consistency.
4. Drizzle the tahini dressing over the salad and toss gently to coat.

The Roasted Brussels Sprout and Sweet Potato Salad is a hearty and flavorful vegan dish that combines the earthiness of Brussels sprouts with the sweetness of roasted sweet potatoes. The walnuts add a satisfying crunch, while the tahini dressing adds a creamy, tangy finish. This salad is perfect as a main dish or side and provides a nutrient-dense and warming meal that highlights the best of roasted vegetables.

Avocado, Mango, and Black Bean Salad

The Avocado, Mango, and Black Bean Salad is a tropical and vibrant vegan dish full of fresh flavors and textures. The creamy avocado pairs perfectly with the sweet mango, while black beans add protein and a satisfying earthiness. This salad is light yet filling, making it an excellent choice for a spring meal that’s as beautiful as it is delicious.

Ingredients:

• 1 ripe avocado, diced
• 1 mango, peeled and diced
• 1 cup cooked black beans (or canned, drained and rinsed)
• 1/2 red bell pepper, diced
• 1/4 cup fresh cilantro, chopped
• 1/4 red onion, finely chopped

For the Lime Dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp agave syrup
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the diced avocado, mango, black beans, red bell pepper, cilantro, and red onion.
2. In a small bowl, whisk together olive oil, lime juice, agave syrup, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.

The Avocado, Mango, and Black Bean Salad is a flavorful, light, and refreshing dish perfect for spring. The creamy avocado and sweet mango offer a delicious tropical contrast, while the black beans provide heartiness and protein. The zesty lime dressing pulls everything together, making this salad a fantastic choice for a satisfying vegan meal or side dish that’s sure to brighten up your plate.

Grilled Asparagus and Quinoa Salad

This Grilled Asparagus and Quinoa Salad is a nutrient-packed vegan dish that combines the smoky flavors of grilled asparagus with protein-rich quinoa. The crispiness of the asparagus adds texture to the salad, while the quinoa provides a filling base. Tossed with a lemon-tahini dressing, this dish is perfect for a light and satisfying meal, making it a great choice for a springtime lunch or dinner.

Ingredients:

• 1 bunch asparagus, trimmed
• 1 cup quinoa, cooked
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 cup sunflower seeds (optional)
• 1/4 cup fresh parsley, chopped

For the Lemon-Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp olive oil
• Salt and pepper, to taste
• Water to thin the dressing, as needed

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Toss the asparagus with olive oil, salt, and pepper, then grill for 5-7 minutes, turning occasionally, until tender and slightly charred.
2. In a large bowl, combine the cooked quinoa, grilled asparagus, sunflower seeds, and parsley.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, olive oil, salt, and pepper. Add water as needed to reach a creamy consistency.
4. Drizzle the dressing over the salad and toss gently to combine.

The Grilled Asparagus and Quinoa Salad offers a perfect blend of smoky, savory, and nutty flavors, while the quinoa provides a wholesome base. The lemon-tahini dressing enhances the freshness of the asparagus, making this salad not only vibrant but also satisfying. This vegan salad is perfect for a spring picnic or a light meal that brings together healthy ingredients and delicious flavors.

Roasted Carrot and Chickpea Salad with Tahini Dressing

The Roasted Carrot and Chickpea Salad with Tahini Dressing is a hearty yet refreshing vegan salad that features roasted carrots and crispy chickpeas. The natural sweetness of the carrots and the earthy flavor of the chickpeas are complemented by a rich, creamy tahini dressing. This salad is simple to make and provides a satisfying balance of textures and flavors, perfect for any spring meal.

Ingredients:

• 4 medium carrots, peeled and cut into sticks
• 1 cup cooked chickpeas (or canned, drained and rinsed)
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper, to taste
• 2 cups mixed greens (such as arugula or spinach)

For the Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 1 tbsp olive oil
• Salt and pepper, to taste
• Water to thin the dressing, as needed

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the carrot sticks and chickpeas with olive oil, cumin, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, or until the carrots are tender and the chickpeas are crispy.
2. In a large bowl, combine the roasted carrots, chickpeas, and mixed greens.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, olive oil, salt, and pepper. Add water as needed to achieve a smooth, pourable consistency.
4. Drizzle the tahini dressing over the salad and toss gently to combine.

The Roasted Carrot and Chickpea Salad with Tahini Dressing is a flavorful, wholesome vegan dish that highlights the natural sweetness of roasted carrots and the protein-packed goodness of chickpeas. The creamy tahini dressing adds richness and depth, making this salad both satisfying and vibrant. Perfect for a light yet filling spring meal, it brings together fresh ingredients for a delightful dish full of texture and flavor.

Spring Pea and Mint Salad with Lemon Vinaigrette

This Spring Pea and Mint Salad with Lemon Vinaigrette is a simple yet flavorful vegan dish that celebrates the freshness of spring peas. The sweetness of the peas is complemented by the cooling mint, while the bright lemon vinaigrette adds a tangy finish. This salad is perfect for those looking for a light, refreshing dish that highlights the vibrant flavors of the season.

Ingredients:

• 2 cups fresh peas (or frozen peas, thawed)
• 1/4 cup fresh mint, chopped
• 1/4 cup red onion, finely chopped
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. If using fresh peas, blanch them in boiling water for 1-2 minutes, then drain and rinse with cold water to stop the cooking process. If using frozen peas, simply thaw them.
2. In a large bowl, combine the peas, chopped mint, and red onion.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the vinaigrette.
4. Drizzle the vinaigrette over the salad and toss gently to combine.

The Spring Pea and Mint Salad with Lemon Vinaigrette is a light and vibrant vegan dish that embodies the freshness of spring. The sweet peas are complemented by the cool mint, while the tangy lemon vinaigrette adds a refreshing kick. This salad is ideal for a quick and healthy meal, offering a burst of flavor and nutrients perfect for enjoying the season’s best produce.

Note: More recipes are coming soon!