50+ Fresh and Flavorful Sunday Vegan Salad Recipes for Every Taste

Sundays are the perfect time to unwind, gather with loved ones, and enjoy a wholesome meal.

If you’re looking for a refreshing, healthy, and easy-to-make dish, look no further than vegan salads.

Vegan salads are packed with vibrant colors, nutrient-rich ingredients, and delicious flavors that make them the perfect meal for any Sunday.

Whether you’re craving a light starter or a filling main, there’s a vegan salad for every taste and occasion.

In this article, we’ve gathered over 50 vegan salad recipes that are ideal for your Sunday meals.

From hearty grain-based salads to light and zesty vegetable mixes, these recipes are designed to fuel your day with fresh, wholesome ingredients.

Plus, they’re all vegan-friendly, so you can enjoy a cruelty-free meal without compromising on taste or nutrition.

Whether you’re hosting a brunch, prepping for the week ahead, or simply craving something light and fresh, these recipes will inspire you to create salads that are as colorful as they are delicious.

50+ Fresh and Flavorful Sunday Vegan Salad Recipes for Every Taste

With over 50 delicious vegan salad recipes at your fingertips, your Sundays are about to become more flavorful, colorful, and nutritious.

Whether you’re preparing a casual meal for yourself, feeding the family, or looking for something special for a gathering, these salad ideas offer something for everyone.

From filling grain salads to light vegetable mixes, you can create the perfect Sunday dish that aligns with your taste preferences and dietary needs.

Enjoy these refreshing and satisfying meals, knowing they’re packed with nutrients and plant-based goodness.

Get ready to make Sundays your new favorite day for enjoying vibrant, healthy, and delicious vegan salads!

Rainbow Chickpea Quinoa Salad

This vibrant Rainbow Chickpea Quinoa Salad is a delightful explosion of colors, textures, and flavors that perfectly captures the essence of a healthy, wholesome Sunday. Packed with plant-based protein from chickpeas and quinoa, this salad is both filling and refreshing. The addition of fresh vegetables like cherry tomatoes, cucumber, and bell peppers brings a crunchy texture, while a zesty lemon-tahini dressing ties everything together. It’s the ultimate crowd-pleaser for a vegan brunch or picnic.

Ingredients:

• 1 cup cooked quinoa
• 1 cup canned chickpeas (rinsed and drained)
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 red bell pepper, diced
• 1 carrot, shredded
• 1/4 cup red onion, finely chopped
• 2 cups baby spinach or arugula
• 2 tablespoons fresh parsley, chopped

Dressing:

• 2 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. In a large salad bowl, combine the cooked quinoa, chickpeas, cherry tomatoes, cucumber, bell pepper, shredded carrot, red onion, and greens.
2. In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, garlic, salt, and pepper until smooth. Adjust consistency with a splash of water if needed.
3. Pour the dressing over the salad and toss well to coat.
4. Sprinkle with fresh parsley before serving.

This Rainbow Chickpea Quinoa Salad is not just a feast for the eyes but also a powerhouse of nutrients. Perfect for Sunday brunch or meal prep, it’s a versatile dish that can be customized with your favorite veggies or toppings like avocado or nuts. Serve it chilled or at room temperature for a refreshing and satisfying vegan delight.

Thai-Inspired Crunchy Peanut Salad

For those looking to spice up their Sunday menu, this Thai-Inspired Crunchy Peanut Salad is the answer. Loaded with shredded cabbage, carrots, red peppers, and crunchy peanuts, this salad is drizzled with a creamy, tangy peanut dressing that is both indulgent and wholesome. This recipe is perfect for family gatherings or meal prepping for the week ahead.

Ingredients:

• 3 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1/2 cup shelled edamame
• 1/4 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, roughly chopped
• 2 tablespoons sesame seeds

Dressing:

• 3 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 teaspoon sesame oil
• Juice of 1 lime
• 1 clove garlic, minced
• 1/2 teaspoon grated ginger

Instructions:

1. In a large mixing bowl, combine green cabbage, purple cabbage, carrots, bell pepper, edamame, and cilantro.
2. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, lime juice, garlic, and ginger until smooth. Add a splash of water if needed to achieve a pourable consistency.
3. Pour the dressing over the salad and toss to combine.
4. Top with chopped peanuts and sesame seeds before serving.

This Thai-Inspired Crunchy Peanut Salad is a must-try for anyone craving bold, exciting flavors. Its combination of textures and the creamy peanut dressing makes it a standout dish that’s sure to be a hit. Perfect as a main course or a side dish, it will add an exotic flair to your Sunday table.

Mediterranean Lentil and Kale Salad

Transport yourself to the sunny Mediterranean with this hearty and nutritious Lentil and Kale Salad. Featuring tender lentils, fresh kale, roasted red peppers, and olives, this salad is bursting with bold flavors and rich textures. The simple lemon-olive oil dressing lets the natural flavors shine, making it a perfect addition to a relaxed Sunday meal.

Ingredients:

• 2 cups cooked green or brown lentils
• 3 cups chopped kale (stems removed)
• 1/2 cup roasted red peppers, sliced
• 1/4 cup Kalamata olives, halved
• 1/2 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup crumbled vegan feta (optional)

Dressing:

• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Massage the kale with a drizzle of olive oil for 1-2 minutes until it softens.
2. In a large bowl, combine massaged kale, lentils, roasted red peppers, olives, red onion, cherry tomatoes, and vegan feta.
3. Whisk together olive oil, lemon juice, Dijon mustard, maple syrup, garlic, salt, and pepper in a small bowl.
4. Drizzle the dressing over the salad and toss gently to combine.

This Mediterranean Lentil and Kale Salad is a flavorful way to enjoy a nutrient-packed meal. The combination of tender lentils and zesty dressing makes it both satisfying and refreshing. Serve this salad as a standalone dish or alongside warm pita bread and hummus for a complete Mediterranean-inspired Sunday feast.

Roasted Sweet Potato and Black Bean Salad

This Roasted Sweet Potato and Black Bean Salad is a warm, hearty option for a Sunday meal that combines smoky and zesty flavors. The caramelized sweetness of roasted sweet potatoes pairs beautifully with earthy black beans, crisp arugula, and a zesty lime-cumin dressing. Perfect as a main dish or a side, this salad is wholesome, colorful, and satisfying.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 can black beans (rinsed and drained)
• 2 cups baby arugula or spinach
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped

Dressing:

• Juice of 1 lime
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon agave syrup or maple syrup
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss sweet potato cubes with olive oil, smoked paprika, cumin, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, turning halfway through, until tender and caramelized.
2. In a large bowl, combine roasted sweet potatoes, black beans, arugula, red onion, and cilantro.
3. Whisk together lime juice, olive oil, cumin, agave syrup, garlic, salt, and pepper in a small bowl.
4. Drizzle the dressing over the salad and toss gently. Serve warm or at room temperature.

The Roasted Sweet Potato and Black Bean Salad is a perfect balance of hearty and fresh, making it an excellent choice for a Sunday lunch or dinner. It’s nutrient-dense, easy to prepare, and versatile enough to enjoy on its own or as part of a larger meal.

Avocado and Citrus Spinach Salad

Bright, zesty, and packed with fresh flavors, this Avocado and Citrus Spinach Salad is a light yet indulgent dish that’s ideal for a sunny Sunday. Juicy orange and grapefruit slices are paired with creamy avocado and crisp spinach, all topped with a refreshing citrus vinaigrette. This salad is not only visually stunning but also brimming with antioxidants and vitamins.

Ingredients:

• 4 cups fresh spinach leaves
• 1 large orange, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 avocado, sliced
• 1/4 cup toasted almonds or sunflower seeds
• 1/4 cup red onion, thinly sliced

Dressing:

• Juice of 1 orange
• 2 tablespoons olive oil
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Arrange spinach leaves on a large serving platter. Top with orange and grapefruit segments, avocado slices, red onion, and toasted almonds.
2. In a small bowl, whisk together orange juice, olive oil, white wine vinegar, Dijon mustard, maple syrup, salt, and pepper.
3. Drizzle the dressing over the salad just before serving.

This Avocado and Citrus Spinach Salad is a refreshing way to enjoy vibrant, seasonal produce. Perfect for a light brunch or as a starter, this salad is a healthy and flavorful addition to your Sunday menu. Pair it with crusty bread for a complete meal!

Grilled Veggie and Farro Salad

Elevate your Sunday dining with this hearty Grilled Veggie and Farro Salad. Packed with smoky, charred vegetables and nutty farro, this salad is both satisfying and nutrient-rich. Tossed with a tangy balsamic vinaigrette, it’s a dish that celebrates wholesome ingredients while offering bold and comforting flavors.

Ingredients:

• 1 cup cooked farro
• 1 zucchini, sliced lengthwise
• 1 red bell pepper, halved and seeded
• 1 yellow squash, sliced lengthwise
• 1 small eggplant, sliced lengthwise
• 2 cups mixed greens
• 1/4 cup vegan feta or crumbled tofu (optional)

Dressing:

• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat a grill or grill pan to medium heat. Brush zucchini, bell pepper, squash, and eggplant with olive oil and season with salt and pepper. Grill for 2-3 minutes per side until tender and slightly charred.
2. Chop grilled vegetables into bite-sized pieces and combine with cooked farro and mixed greens in a large bowl.
3. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, garlic, salt, and pepper.
4. Pour the dressing over the salad and toss to combine. Sprinkle with vegan feta if desired.

This Grilled Veggie and Farro Salad is a hearty, smoky dish that’s perfect for a relaxed Sunday gathering. The combination of grilled vegetables and nutty farro ensures a satisfying bite in every forkful. Serve warm or chilled for a versatile and crowd-pleasing meal.

Mediterranean Couscous Salad with Roasted Veggies

This Mediterranean Couscous Salad with Roasted Veggies is a fresh and vibrant dish that brings together the best flavors of the Mediterranean. Roasted vegetables like eggplant, zucchini, and cherry tomatoes are paired with fluffy couscous, and a tangy lemon-oregano dressing enhances the flavors. This salad is perfect for a Sunday gathering or as a light, satisfying meal.

Ingredients:

• 1 cup couscous
• 1 medium eggplant, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup Kalamata olives, sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped

Dressing:

• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced eggplant, zucchini, and cherry tomatoes with olive oil, dried oregano, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until tender and caramelized.
2. While the vegetables are roasting, prepare the couscous according to package instructions. Once cooked, fluff with a fork and let it cool slightly.
3. In a large bowl, combine the couscous, roasted vegetables, olives, red onion, and parsley.
4. In a small bowl, whisk together lemon juice, olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss to combine. Serve chilled or at room temperature.

This Mediterranean Couscous Salad with Roasted Veggies is a perfect dish for a sunny Sunday meal. The combination of roasted vegetables, fluffy couscous, and the tangy lemon dressing makes it a refreshing yet hearty salad. It’s great as a standalone dish or served alongside grilled vegetables or vegan protein for a complete meal.

Carrot and Chickpea Salad with Tahini Dressing

This Carrot and Chickpea Salad with Tahini Dressing is a simple yet satisfying salad packed with flavor. Grated carrots and chickpeas create a hearty base, while the creamy tahini dressing adds richness and depth. The addition of lemon, garlic, and cumin infuses the salad with bright, savory flavors, making it an ideal choice for a nourishing Sunday lunch.

Ingredients:

• 2 cups grated carrots
• 1 can chickpeas (rinsed and drained)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red onion, finely chopped
• 1 tablespoon sesame seeds (optional)

Dressing:

• 3 tablespoons tahini
• Juice of 1 lemon
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1/2 teaspoon cumin
• 1 clove garlic, minced
• Salt and pepper to taste
• Water to thin, if needed

Instructions:

1. In a large bowl, combine grated carrots, chickpeas, cilantro, and red onion.
2. In a separate small bowl, whisk together tahini, lemon juice, olive oil, maple syrup, cumin, garlic, salt, and pepper until smooth.
3. If the dressing is too thick, add a little water to thin it to your desired consistency.
4. Pour the dressing over the salad and toss well to combine.
5. Top with sesame seeds and extra cilantro if desired.

This Carrot and Chickpea Salad with Tahini Dressing is a perfect combination of crunchy, creamy, and tangy elements. The dish is light yet filling, making it a great choice for a Sunday lunch or even as a side dish. It’s packed with nutrients and flavor, making it both satisfying and wholesome.

Spicy Avocado and Mango Salad

The Spicy Avocado and Mango Salad is a tropical delight that blends creamy avocado, juicy mango, and a kick of heat from jalapeño. This zesty salad is dressed with a lime and chili-lime vinaigrette that enhances the sweetness of the mango while balancing it with spicy and tangy flavors. It’s a refreshing and exciting choice for a Sunday meal, perfect as a light lunch or side dish for a gathering.

Ingredients:

• 1 ripe avocado, diced
• 1 ripe mango, diced
• 1 small red onion, thinly sliced
• 1/2 jalapeño, finely chopped (adjust to taste)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup red bell pepper, diced
• 2 cups mixed greens (optional)

Dressing:

• Juice of 2 limes
• 1 tablespoon olive oil
• 1 teaspoon chili-lime seasoning
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine diced avocado, mango, red onion, jalapeño, cilantro, and red bell pepper.
2. If desired, serve on a bed of mixed greens for extra texture and color.
3. In a small bowl, whisk together lime juice, olive oil, chili-lime seasoning, maple syrup, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.

This Spicy Avocado and Mango Salad is an exciting, refreshing dish that adds a vibrant touch to your Sunday spread. The combination of sweet mango and creamy avocado, with the punch of lime and chili, offers an unforgettable flavor profile. It’s a quick, easy-to-make salad that’s both light and satisfying, perfect for those who love tropical flavors with a spicy twist.

Quinoa, Cucumber, and Tomato Salad

This Quinoa, Cucumber, and Tomato Salad is a light, refreshing dish packed with fresh ingredients. The combination of fluffy quinoa, crunchy cucumber, juicy tomatoes, and fresh herbs makes for a satisfying and nutritious salad. Topped with a tangy lemon dressing, this salad is perfect for a Sunday lunch, offering a balance of flavors that are both cooling and revitalizing.

Ingredients:

• 1 cup cooked quinoa
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped

Dressing:

• Juice of 1 lemon
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked quinoa, cucumber, cherry tomatoes, red onion, parsley, and mint.
2. In a small bowl, whisk together lemon juice, olive oil, red wine vinegar, Dijon mustard, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve chilled or at room temperature.

The Quinoa, Cucumber, and Tomato Salad is a fresh, vibrant choice that’s ideal for a light, nutritious Sunday meal. It’s quick to prepare and filled with healthy ingredients, making it perfect for meal prepping or serving at a gathering. The bright lemon dressing ties all the flavors together, leaving you with a refreshing, guilt-free dish.

Grilled Corn and Avocado Salad

This Grilled Corn and Avocado Salad is a smoky, tangy, and slightly sweet dish that brings the summer flavors right to your plate. The grilled corn adds a subtle smokiness, while the creamy avocado balances the flavors. Tossed in a zesty lime dressing with fresh cilantro, this salad is perfect for a Sunday BBQ or as a main dish on a warm day.

Ingredients:

• 2 ears of corn, husked and grilled
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup cherry tomatoes, halved
• 1 jalapeño, finely chopped (optional)

Dressing:

• Juice of 2 limes
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat. Grill the corn for 8-10 minutes, turning occasionally, until lightly charred. Allow it to cool slightly, then cut the kernels off the cob.
2. In a large bowl, combine the grilled corn, avocado, red onion, cilantro, cherry tomatoes, and jalapeño (if using).
3. In a small bowl, whisk together lime juice, olive oil, maple syrup, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately or chill for 15-20 minutes before serving.

The Grilled Corn and Avocado Salad is a bold, flavorful dish that’s perfect for summer Sundays. The combination of smoky corn, creamy avocado, and fresh lime dressing creates a vibrant salad that’s full of texture and taste. This salad can be served on its own or as a side to grilled dishes, making it a versatile and delicious choice.

Roasted Beet and Orange Salad

This Roasted Beet and Orange Salad is a vibrant, nutrient-dense dish that balances earthy roasted beets with the bright sweetness of fresh oranges. The addition of arugula and a tangy balsamic vinaigrette elevates the flavors, making it a sophisticated yet easy-to-make salad. It’s the perfect option for a Sunday meal, whether as a starter or a light main dish.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 1 tablespoon olive oil
• Salt and pepper to taste
• 2 oranges, peeled and segmented
• 2 cups arugula
• 1/4 cup walnuts, toasted (optional)

Dressing:

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

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the beet wedges with olive oil, salt, and pepper, then spread them on a baking sheet. Roast for 25-30 minutes, turning halfway through, until tender.
2. While the beets roast, segment the oranges and set aside.
3. In a large bowl, combine the roasted beets, orange segments, arugula, and walnuts (if using).
4. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper.
5. Drizzle the dressing over the salad and toss gently.

The Roasted Beet and Orange Salad is an elegant, nutrient-packed dish that combines earthy, sweet, and tangy flavors in each bite. It’s perfect for a Sunday dinner or as a side dish to a variety of main courses. The combination of roasted beets, citrus, and arugula, with the balsamic dressing, creates a beautiful and delicious salad that will impress guests or satisfy your own cravings.

Sweet Potato and Black Bean Salad

This Sweet Potato and Black Bean Salad is a hearty, protein-packed salad that’s both filling and full of flavor. Roasted sweet potatoes are paired with nutrient-dense black beans, corn, and a tangy cilantro-lime dressing. This salad makes a fantastic Sunday meal or side dish for gatherings, providing a perfect balance of textures and flavors that are satisfying yet light.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 can black beans, rinsed and drained
• 1 cup corn kernels (fresh or frozen)
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced

Dressing:

• Juice of 1 lime
• 1 tablespoon olive oil
• 1 teaspoon maple syrup
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and slightly crispy on the edges.
2. While the sweet potatoes are roasting, prepare the rest of the ingredients: rinse and drain the black beans, chop the red onion, cilantro, and avocado, and prepare the corn (if using frozen, thaw it first).
3. In a small bowl, whisk together lime juice, olive oil, maple syrup, cumin, salt, and pepper for the dressing.
4. Once the sweet potatoes are done, let them cool slightly, then combine them with the black beans, corn, red onion, cilantro, and avocado in a large bowl.
5. Drizzle the dressing over the salad and toss gently to combine.

The Sweet Potato and Black Bean Salad is a nutritious and delicious meal that’s perfect for a Sunday gathering or a wholesome lunch. The roasted sweet potatoes bring natural sweetness, while the black beans provide protein and fiber, making this salad a satisfying, complete dish. The fresh avocado and cilantro-lime dressing offer an extra layer of freshness that ties everything together beautifully.

Spicy Thai Mango Salad

This Spicy Thai Mango Salad combines the sweetness of mango with the heat of chili and the tang of lime, creating a delicious balance of flavors. Topped with fresh herbs, crunchy peanuts, and a savory-sweet dressing, this salad is bursting with textures and vibrant colors. It’s a perfect salad for a Sunday meal when you’re craving something refreshing yet packed with punch.

Ingredients:

• 2 ripe mangoes, julienned
• 1 carrot, julienned
• 1 red bell pepper, julienned
• 1/2 cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup roasted peanuts, chopped

Dressing:

• 2 tablespoons lime juice
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon maple syrup
• 1 teaspoon rice vinegar
• 1 small red chili, thinly sliced (or 1/2 teaspoon chili flakes)
• Salt to taste

Instructions:

1. In a large bowl, combine the julienned mangoes, carrot, bell pepper, cucumber, cilantro, and mint.
2. In a small bowl, whisk together lime juice, soy sauce, maple syrup, rice vinegar, chili slices, and salt to make the dressing.
3. Drizzle the dressing over the salad and toss well to combine.
4. Top the salad with roasted peanuts just before serving.
5. Serve chilled for a refreshing meal or side dish.

The Spicy Thai Mango Salad is a bold, vibrant dish with a perfect balance of sweet, tangy, and spicy flavors. The crunchy vegetables and mango provide a satisfying texture, while the fresh herbs and peanuts add a delightful crunch. Whether as a light Sunday lunch or a side to a larger meal, this salad offers an exciting twist on traditional salad flavors that will leave everyone coming back for more.

Apple, Kale, and Pomegranate Salad

This Apple, Kale, and Pomegranate Salad is a fall-inspired dish that combines the richness of kale with the sweet and tart flavors of apple and pomegranate. Tossed in a maple-balsamic dressing, this salad is full of nutrients and has a beautiful burst of color. It’s perfect for a light Sunday lunch or a side salad during the colder months, offering both freshness and depth.

Ingredients:

• 4 cups kale, chopped
• 1 red apple, thinly sliced
• 1/2 cup pomegranate seeds
• 1/4 cup walnuts, chopped
• 1/4 cup red onion, thinly sliced

Dressing:

• 2 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Massage the chopped kale with a pinch of salt to soften it for about 2-3 minutes.
2. Add the sliced apple, pomegranate seeds, walnuts, and red onion to the kale.
3. In a small bowl, whisk together balsamic vinegar, maple syrup, olive oil, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss well to combine.
5. Serve immediately or chill for a short while before serving.

The Apple, Kale, and Pomegranate Salad is a seasonal delight full of sweet, tart, and savory flavors. The combination of massaged kale, crunchy walnuts, and the burst of pomegranate seeds creates a salad that’s both satisfying and refreshing. The maple-balsamic dressing enhances the natural sweetness of the apples, making this a perfect dish for a healthy Sunday lunch or as a side for holiday meals.

Note: More recipes are coming soon!