45+ Fresh and Flavorful Sunday Dairy-Free Salad Recipes for Your Meal Plan

Sundays are all about relaxing, refueling, and setting the tone for the upcoming week.

And what better way to nourish your body than with a fresh, vibrant, and nutritious salad? If you follow a dairy-free lifestyle or are simply looking to add some dairy-free options to your weekly meals, you’re in the right place!

In this article, we’ve curated a collection of 45+ mouthwatering dairy-free salad recipes that are perfect for a Sunday gathering, light lunch, or weeknight dinner.

These salads are not only delicious and full of flavor, but they’re also packed with wholesome ingredients, offering everything from leafy greens to roasted vegetables, legumes, and zesty dressings.

Whether you’re craving something hearty, tangy, or simply refreshing, there’s a salad here for everyone. So, grab your bowls, and let’s dive into these irresistible dairy-free salad ideas!

45+ Fresh and Flavorful Sunday Dairy-Free Salad Recipes for Your Meal Plan

Incorporating dairy-free salads into your Sunday routine is a great way to enjoy healthy, flavorful meals without compromising on taste or nutrition.

From vibrant veggie-packed options to protein-rich bean and grain salads, these recipes are designed to suit all kinds of preferences.

Plus, many of them are versatile enough to be enjoyed throughout the week, making meal prep a breeze.

Whether you’re hosting a Sunday brunch or preparing for the workweek ahead, these 45+ dairy-free salad recipes will add variety, color, and excitement to your meals.

So why wait? Let these salads inspire your next dairy-free feast and bring fresh, wholesome goodness to your table!

Quinoa & Avocado Mediterranean Salad

This Mediterranean-inspired quinoa salad is vibrant, satisfying, and packed with wholesome ingredients. The combination of creamy avocado, tangy olives, and crunchy vegetables makes it a refreshing dairy-free option for a Sunday meal. Perfect for meal prep or a light lunch, this salad is rich in healthy fats, fiber, and protein, ensuring you stay full longer.

Ingredients:

• 1 cup cooked quinoa
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 red onion, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1/4 tsp dried oregano
• Fresh parsley for garnish

Instructions:

1. Cook the quinoa according to package instructions and allow it to cool.
2. In a large bowl, combine the cooked quinoa, diced avocado, cucumber, tomatoes, olives, and red onion.
3. Drizzle with olive oil and lemon juice, then sprinkle with salt, pepper, and oregano.
4. Toss gently to combine, ensuring all ingredients are well-coated.
5. Garnish with fresh parsley before serving.

This Quinoa & Avocado Mediterranean Salad is an easy-to-make, light yet hearty dish. Packed with heart-healthy fats, fresh vegetables, and protein from quinoa, it offers a satisfying, dairy-free option for a Sunday meal. Perfect for a quick lunch or as a side dish at a family gathering, it’s sure to please everyone at the table.

Sweet Potato and Kale Salad with Tahini Dressing

This warm and hearty salad features roasted sweet potatoes, nutrient-rich kale, and a creamy tahini dressing that ties everything together. The addition of pumpkin seeds and cranberries brings texture and a slight sweetness, making this salad a perfect balance of savory, sweet, and crunchy flavors. Ideal for a dairy-free, plant-based meal.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, stems removed and chopped
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp apple cider vinegar

Tahini Dressing:

• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes, until tender and slightly crispy on the edges.
3. In a large bowl, massage the kale with apple cider vinegar, salt, and a little olive oil to soften it.
4. Once the sweet potatoes are done, allow them to cool slightly before adding them to the kale along with the pumpkin seeds and cranberries.
5. In a small bowl, whisk together all of the tahini dressing ingredients until smooth.
6. Drizzle the dressing over the salad, toss, and serve immediately.

This Sweet Potato and Kale Salad is the perfect combination of warm, roasted veggies and fresh greens, all complemented by the creamy, tangy tahini dressing. It’s a satisfying, nutrient-dense dish, full of antioxidants, healthy fats, and fiber. The subtle sweetness of the roasted sweet potatoes pairs beautifully with the crunchy pumpkin seeds and tart cranberries, making it an ideal Sunday meal for anyone looking for a hearty and dairy-free salad.

Chickpea and Cucumber Salad with Lemon Herb Dressing

This refreshing chickpea and cucumber salad is quick to assemble, making it a great go-to for a Sunday lunch or picnic. The tangy lemon herb dressing adds brightness, while the chickpeas provide protein and fiber. The crunch of cucumber, red onion, and fresh herbs creates a delightful balance of textures in every bite.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the chickpeas, cucumber, red onion, parsley, and mint.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat all ingredients.
4. Serve immediately or refrigerate for 30 minutes for the flavors to meld.

The Chickpea and Cucumber Salad with Lemon Herb Dressing is a wonderfully light and flavorful dish, perfect for a dairy-free Sunday meal. The combination of chickpeas and fresh vegetables makes it a filling, protein-rich salad, while the lemon herb dressing ties everything together with a refreshing zing. It’s an easy, versatile recipe that can be customized with your favorite herbs or veggies, ensuring it’s always a crowd-pleaser!

Roasted Cauliflower and Chickpea Salad with Tahini Dressing

This roasted cauliflower and chickpea salad is both hearty and satisfying, featuring crispy roasted cauliflower, protein-packed chickpeas, and a creamy tahini dressing. The contrast of textures—roasted, crunchy, and creamy—makes every bite exciting. Full of fiber, vitamins, and healthy fats, this dairy-free salad is perfect for a Sunday lunch or a side dish at your next gathering.

Ingredients:

• 1 small cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp paprika
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 tbsp maple syrup
• 2 tbsp water (or more to adjust consistency)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and pepper. Spread them in a single layer on a baking sheet.
3. Roast in the oven for 25-30 minutes, turning halfway through, until cauliflower is golden and tender, and chickpeas are crispy.
4. While the cauliflower and chickpeas are roasting, whisk together the tahini, lemon juice, olive oil, maple syrup, and water in a small bowl until smooth.
5. Once the cauliflower and chickpeas are done, let them cool for a few minutes before tossing them in the tahini dressing.
6. Serve warm or at room temperature.

This Roasted Cauliflower and Chickpea Salad with Tahini Dressing is a vibrant, nutrient-packed dish that combines roasted vegetables and protein-rich chickpeas for a filling meal. The creamy tahini dressing provides a rich, savory finish, making this salad both satisfying and full of flavor. Perfect for meal prep, this dish can be enjoyed as a light lunch or a side at dinner, and it’s sure to keep you full and energized throughout your day.

Spinach and Apple Salad with Walnuts and Balsamic Dressing

Fresh spinach, crisp apple slices, and crunchy walnuts come together in this refreshing, dairy-free salad. The tangy balsamic dressing perfectly complements the sweetness of the apples and the earthy flavor of the spinach, while the walnuts add a satisfying crunch. Packed with vitamins, antioxidants, and healthy fats, this salad is an ideal choice for a Sunday meal or as a light side to a larger spread.

Ingredients:

• 4 cups fresh spinach, washed and dried
• 1 large apple, thinly sliced
• 1/4 cup walnuts, roughly chopped
• 1/4 cup red onion, thinly sliced (optional)
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 1 tsp honey (optional for extra sweetness)

Instructions:

1. In a large bowl, combine the spinach, apple slices, and walnuts.
2. In a small bowl, whisk together the balsamic vinegar, olive oil, Dijon mustard, salt, pepper, and honey if using.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Optionally, top with thin slices of red onion for an extra layer of flavor.
5. Serve immediately as a light lunch or side dish.

This Spinach and Apple Salad with Walnuts and Balsamic Dressing is a simple, yet elegant dish that is bursting with flavor and nutrition. The sweet apples contrast beautifully with the tangy dressing, while the walnuts provide a satisfying crunch. It’s a great option for a Sunday lunch or a light side dish that pairs well with many main courses. Fresh, delicious, and completely dairy-free, it’s sure to be a favorite at your table.

Mango and Black Bean Salad with Cilantro Lime Dressing

This tropical-inspired Mango and Black Bean Salad is refreshing and vibrant, offering a delightful balance of sweet mango, savory black beans, and fresh herbs. The zesty cilantro lime dressing brings everything together with a burst of flavor, while the beans provide protein and fiber to make this a hearty, dairy-free meal. Perfect for a Sunday lunch or a side at a summer barbecue.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 red bell pepper, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup corn kernels (fresh or frozen)
• Salt and pepper to taste

Cilantro Lime Dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp lime zest
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the mangoes, black beans, red bell pepper, red onion, cilantro, and corn.
2. In a small bowl, whisk together the olive oil, lime juice, lime zest, cumin, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Taste and adjust seasoning if necessary. Serve chilled or at room temperature.

This Mango and Black Bean Salad with Cilantro Lime Dressing is a fresh, tropical dish that’s as colorful as it is nutritious. The combination of sweet mango and savory black beans creates a wonderful flavor balance, while the cilantro lime dressing adds a bright, zesty finish. This salad is a great way to enjoy the flavors of summer year-round and is perfect for anyone following a dairy-free diet. Whether enjoyed on its own or as a side dish, it’s a light and satisfying option for a Sunday meal.

Grilled Peach and Arugula Salad with Poppy Seed Dressing

This Grilled Peach and Arugula Salad offers a delightful combination of smoky, caramelized peaches paired with the peppery bite of arugula. The poppy seed dressing adds a touch of sweetness and tang, complementing the grilled fruit and creating a refreshing and satisfying dairy-free salad. Perfect for a summer Sunday meal or a light lunch, this salad is full of vibrant flavors and nutritious ingredients.

Ingredients:

• 4 ripe peaches, halved and pitted
• 4 cups arugula, washed and dried
• 1/4 cup red onion, thinly sliced
• 1/4 cup walnuts, chopped
• 2 tbsp olive oil
• Salt and pepper to taste

Poppy Seed Dressing:

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

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
2. Grill the peaches for 2-3 minutes on each side, or until they are slightly charred and softened. Remove from the grill and set aside.
3. In a large bowl, toss the arugula with the red onion and walnuts.
4. For the dressing, whisk together the apple cider vinegar, Dijon mustard, maple syrup, olive oil, poppy seeds, salt, and pepper until smooth.
5. Slice the grilled peaches and arrange them on top of the arugula mixture. Drizzle with the poppy seed dressing and toss gently to combine.
6. Serve immediately.

This Grilled Peach and Arugula Salad with Poppy Seed Dressing is a perfect example of a summer-inspired, dairy-free salad that offers both sweetness and savory elements. The smoky grilled peaches bring a burst of flavor that pairs wonderfully with the peppery arugula and crunchy walnuts. The poppy seed dressing adds a lovely touch of sweetness and tang, making this salad a satisfying and refreshing choice for any Sunday meal.

Roasted Beet and Walnut Salad with Orange Vinaigrette

This Roasted Beet and Walnut Salad with Orange Vinaigrette is a beautiful, nutrient-packed dish featuring the earthy sweetness of roasted beets, crunchy walnuts, and the zesty brightness of fresh orange. The citrus vinaigrette enhances the natural sweetness of the beets, creating a well-balanced dairy-free salad that’s perfect for any occasion. Rich in antioxidants, fiber, and healthy fats, it’s both a delicious and nutritious choice for a Sunday lunch or dinner.

Ingredients:

• 3 medium beets, peeled and cut into cubes
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/4 cup walnuts, chopped
• 1/4 cup fresh orange segments
• 2 cups mixed greens (such as spinach or arugula)

Orange Vinaigrette:

• 3 tbsp fresh orange juice
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey (or maple syrup for vegan)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the beet cubes with olive oil, salt, and pepper, then spread them out in a single layer on a baking sheet.
3. Roast the beets for 30-35 minutes, or until tender, turning halfway through.
4. While the beets roast, prepare the orange vinaigrette by whisking together the orange juice, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl.
5. Once the beets are done, allow them to cool slightly before tossing them with the mixed greens, orange segments, and chopped walnuts.
6. Drizzle the orange vinaigrette over the salad, toss gently, and serve immediately.

This Roasted Beet and Walnut Salad with Orange Vinaigrette is a vibrant and nutrient-rich dish that perfectly balances earthy, sweet, and tangy flavors. The combination of roasted beets and walnuts provides a hearty and satisfying texture, while the citrusy vinaigrette adds a refreshing burst of flavor. It’s an excellent choice for a dairy-free Sunday meal, offering a fresh, light, and colorful dish that can be enjoyed as a main or side salad.

Cucumber, Tomato, and Red Onion Salad with Lemon Dill Dressing

This simple yet refreshing Cucumber, Tomato, and Red Onion Salad is a dairy-free delight, packed with crisp vegetables and a bright, tangy lemon dill dressing. The salad is light and hydrating, making it an ideal dish for a Sunday picnic, lunch, or a quick side for dinner. With just a handful of ingredients, it’s an easy, healthy, and flavorful option that everyone will enjoy.

Ingredients:

• 1 large cucumber, thinly sliced
• 1 pint cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 2 tbsp fresh dill, chopped
• Salt and pepper to taste

Lemon Dill Dressing:

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

Instructions:

1. In a large bowl, combine the cucumber, cherry tomatoes, red onion, and fresh dill.
2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, Dijon mustard, salt, and pepper.
3. Drizzle the dressing over the vegetables and toss gently to coat.
4. Serve immediately, or refrigerate for 20-30 minutes to let the flavors meld.

This Cucumber, Tomato, and Red Onion Salad with Lemon Dill Dressing is the epitome of a simple, fresh, and dairy-free salad that’s perfect for a Sunday meal. The crisp cucumber and juicy tomatoes are enhanced by the tangy lemon dressing and the fragrant dill, making each bite light, refreshing, and full of flavor. It’s an excellent side dish for any summer barbecue or as a healthy lunch on its own.

Quinoa, Avocado, and Black Bean Salad with Lime Dressing

This Quinoa, Avocado, and Black Bean Salad is a hearty, nutrient-packed dish that’s perfect for a Sunday meal. The combination of protein-rich quinoa, creamy avocado, and fiber-filled black beans provides a satisfying base, while the lime dressing adds a refreshing, zesty kick. Whether as a standalone lunch or a side dish, this dairy-free salad is full of flavor and perfect for meal prep.

Ingredients:

• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 large avocado, diced
• 1/4 cup red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1/2 cup corn kernels (fresh or frozen)

Lime Dressing:

• 3 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp lime zest
• 1 tsp cumin
• Salt and pepper to taste

Instructions:

1. Cook the quinoa according to package instructions. Once cooked, fluff with a fork and allow to cool slightly.
2. In a large bowl, combine the cooked quinoa, black beans, avocado, red onion, cilantro, and corn.
3. For the lime dressing, whisk together the olive oil, lime juice, lime zest, cumin, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve chilled or at room temperature.

This Quinoa, Avocado, and Black Bean Salad with Lime Dressing is a refreshing and filling dairy-free salad that’s perfect for any occasion. The quinoa offers a light yet satisfying base, while the avocado adds creaminess and the black beans provide protein. The lime dressing ties everything together with a bright, zesty flavor, making it an ideal choice for a Sunday lunch or dinner. This salad is also perfect for meal prep and can be enjoyed throughout the week.

Sweet Potato and Kale Salad with Tahini Lemon Dressing

This Sweet Potato and Kale Salad with Tahini Lemon Dressing is a comforting, nutrient-dense salad that combines roasted sweet potatoes, hearty kale, and a rich tahini dressing. The sweetness of the roasted potatoes pairs beautifully with the earthy kale, while the tahini dressing brings a creamy, tangy contrast. Packed with vitamins, fiber, and healthy fats, this salad is both satisfying and wholesome, making it a perfect Sunday dish.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tbsp olive oil
• Salt and pepper to taste
• 4 cups kale, chopped and massaged with olive oil
• 1/4 cup pumpkin seeds (optional)

Tahini Lemon Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
3. While the sweet potatoes roast, massage the kale with olive oil until it softens.
4. For the tahini dressing, whisk together the tahini, lemon juice, maple syrup, olive oil, salt, and pepper in a small bowl. Add water to thin out the dressing if needed.
5. Once the sweet potatoes are done, allow them to cool slightly before adding them to the kale.
6. Drizzle the tahini dressing over the salad and toss gently to combine.
7. Top with pumpkin seeds for an added crunch, if desired. Serve immediately.

This Sweet Potato and Kale Salad with Tahini Lemon Dressing is a nutrient-packed and comforting dish that’s perfect for a Sunday meal. The roasted sweet potatoes provide a natural sweetness that balances the earthy kale, while the tahini dressing adds a creamy, tangy element. This salad is rich in fiber, healthy fats, and antioxidants, making it a filling and nourishing option that’s completely dairy-free. It’s a versatile dish that can be enjoyed warm or cold and is sure to satisfy your cravings.

Chickpea and Cucumber Salad with Mint Dressing

This Chickpea and Cucumber Salad with Mint Dressing is light, refreshing, and full of flavor. The crisp cucumbers and protein-rich chickpeas provide a satisfying base, while the mint dressing adds a fresh, aromatic touch. This dairy-free salad is perfect for hot summer days or as a light side dish, offering a balance of crunch, zest, and nutrition in every bite.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large cucumber, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped

Mint Dressing:

• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp honey (or maple syrup for vegan)
• 2 tbsp fresh mint, finely chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chickpeas, cucumber, red onion, parsley, and mint.
2. For the mint dressing, whisk together the olive oil, lemon juice, honey, mint, salt, and pepper until smooth.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Serve immediately or refrigerate for 15-20 minutes to let the flavors meld.

This Chickpea and Cucumber Salad with Mint Dressing is a light, refreshing, and nutrient-dense dish that’s perfect for a Sunday meal or picnic. The chickpeas add protein and fiber, while the cucumbers bring a refreshing crunch. The mint dressing ties everything together with a fragrant, citrusy kick, making it a dairy-free salad that’s full of flavor and texture. Whether served as a main or side dish, this salad is sure to be a hit at your table.

Spicy Mango and Avocado Salad with Cilantro Lime Dressing

This Spicy Mango and Avocado Salad is a fresh and vibrant dairy-free option that brings a tropical flair to your Sunday meals. The sweetness of ripe mango, the creaminess of avocado, and the heat from chili flakes come together in a refreshing salad that is perfectly balanced with a zesty cilantro lime dressing. It’s not only bursting with flavor but also packed with vitamins, healthy fats, and antioxidants.

Ingredients:

• 2 ripe mangoes, peeled and diced
• 1 large avocado, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 red bell pepper, diced
• 1 tbsp chili flakes (adjust to preference)

Cilantro Lime Dressing:

• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp lime zest
• 1 tsp agave syrup (or honey for non-vegan)
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the diced mango, avocado, red onion, bell pepper, and cilantro.
2. For the dressing, whisk together the olive oil, lime juice, lime zest, agave syrup, salt, and pepper until smooth.
3. Drizzle the cilantro lime dressing over the salad and toss gently to combine.
4. Sprinkle the chili flakes over the top and serve immediately.

This Spicy Mango and Avocado Salad with Cilantro Lime Dressing is a refreshing and flavorful dish that’s perfect for a sunny Sunday. The combination of sweet mango, creamy avocado, and spicy chili flakes provides a complex flavor profile that is balanced beautifully by the tangy lime dressing. It’s light, yet satisfying, and can easily be served as a side dish or as a light meal. Whether you’re enjoying it as part of a summer BBQ or on its own, this dairy-free salad is sure to delight your taste buds.

Roasted Cauliflower and Chickpea Salad with Tahini Dressing

This Roasted Cauliflower and Chickpea Salad with Tahini Dressing is a hearty, satisfying, and protein-packed salad that’s perfect for a Sunday dinner or lunch. The roasted cauliflower and crispy chickpeas offer a wonderful texture contrast, while the creamy tahini dressing brings richness and flavor. This dairy-free salad is loaded with fiber and plant-based protein, making it a nourishing and filling option.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp cumin
• Salt and pepper to taste
• 2 cups spinach or mixed greens
• 1/4 cup pomegranate seeds (optional)

Tahini Dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp maple syrup
• 2 tbsp water (or more for desired consistency)
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the cauliflower florets and chickpeas with olive oil, paprika, cumin, salt, and pepper. Spread them out on a baking sheet in a single layer.
3. Roast for 25-30 minutes, stirring halfway through, until the cauliflower is golden and the chickpeas are crispy.
4. In a small bowl, whisk together the tahini, lemon juice, maple syrup, garlic powder, water, salt, and pepper until smooth.
5. In a large bowl, toss the roasted cauliflower and chickpeas with spinach or mixed greens.
6. Drizzle with tahini dressing and sprinkle with pomegranate seeds (if using). Serve immediately.

This Roasted Cauliflower and Chickpea Salad with Tahini Dressing is a perfect example of a comforting, dairy-free salad that is both filling and nutritious. The roasted cauliflower and crispy chickpeas provide a delicious texture, while the creamy tahini dressing brings a rich, nutty flavor that ties the dish together. With its hearty ingredients and satisfying flavors, this salad makes a great lunch or dinner option that’s packed with protein, fiber, and healthy fats. It’s a wholesome and delicious way to enjoy a plant-based meal.

Apple, Walnut, and Spinach Salad with Balsamic Vinaigrette

This Apple, Walnut, and Spinach Salad with Balsamic Vinaigrette is a light, crunchy, and refreshing dairy-free salad that combines the crispness of apples with the earthiness of spinach and the crunch of walnuts. The tangy balsamic vinaigrette enhances the natural flavors, making this salad perfect for a Sunday lunch or as a side dish. It’s simple, yet elegant, and offers a satisfying mix of textures and flavors.

Ingredients:

• 4 cups spinach, washed and dried
• 2 apples, cored and thinly sliced
• 1/4 cup walnuts, toasted
• 1/4 red onion, thinly sliced
• 1/4 cup dried cranberries (optional)

Balsamic Vinaigrette:

• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the spinach, apple slices, toasted walnuts, red onion, and dried cranberries (if using).
2. For the balsamic vinaigrette, whisk together the balsamic vinegar, Dijon mustard, maple syrup, olive oil, salt, and pepper until smooth.
3. Drizzle the vinaigrette over the salad and toss gently to combine.
4. Serve immediately.

This Apple, Walnut, and Spinach Salad with Balsamic Vinaigrette is the perfect balance of sweet, savory, and tangy flavors. The crisp apple slices and earthy spinach complement the crunchy walnuts, while the balsamic vinaigrette ties everything together with its rich, tangy flavor. This dairy-free salad is not only easy to make but also packed with nutrients, offering a satisfying and delicious option for a Sunday meal. It’s ideal as a light lunch or as a refreshing side for any main dish.

Note: More recipes are coming soon!