Vegan Recipes

5 Vegan Salads You Should Try

We all know how it is important to eat a balanced diet, with plenty of fruits and veggies, and vegan salads are a great way to eat more of them. There are many ways to make your salads, and they are limited only by your imagination and your taste.

It is not true that all vegan recipes are boring and green. Let us wake up your taste buds with some tasty and healthy vegan salads that will fill you up. All these vegan salad recipes are very easy to make and so yummy.

1. Blueberry and spinach salad

If you like colorful meals, you’ll love this yummy vegan salad with fruit and veggies.


– 1 cup quinoa, cooked
– ½ cup blueberries, fresh or frozen
– 2 medium cucumbers, diced
– 2 tsp. olive oil
– 1 cup spinach, fresh
– 2 lemons, juice
– Salt and pepper, to taste


In a large bowl, combine all ingredients except spinach. Arrange the fresh spinach leaves on a large plate, quinoa mixture and top with fresh blueberries. (Serve with grilled tofu your favorite vegan topping.

2. Healthy vegan salad

The reason why I just love this healthy salad is because it requires no cooking because some nutrients are lost when foods are cooked.


– 1 medium romaine lettuce
– 2 cups sunflower sprouts
– 2 medium apples, diced
– 1/2 cups chopped almonds
– 2 cups grapes


In a large salad bowl, layer all ingredients, and top with grapes. Enjoy your yummy salad.

3. Creamy vegan salad

This tasty and creamy corn salad takes no more than 15 minutes to make!


– 4 cans kernel corn, drained
– 2 cup cucumbers, diced
– 2 cup onion, diced
– 4 tomatoes, diced
– 2 tbsp. vegan mayonnaise


In a large bowl, combine all ingredients until well combined and toss until all ingredients are evenly coated. Enjoy your salad.

4. Colorful sweet potato salad

This is a colorful vegan sweet potato salad that is packed with vegetables and flavors.


– 3 lb. bag sweet potatoes, quartered
– 6 tbsp. vegan mayonnaise
– 1 cup carrot, grated
– 1/2 cup dill pickles, diced
– Salt and pepper, to taste


In a large pot, add sweet potatoes and bring to a boil over high heat. Lower the heat to medium and cook until tender about 10-15 minutes. Just don’t overcook. Set aside and let them cool on a room temperature. Add the carrot and use a fork to mix well. Add the vegan mayonnaise to the mixture and stir until evenly coated. Bon appetit!

5. Vegan roasted beet salad

If you like many colors on your plate, this salad may be just what you are craving.


– 1 cup diced tofu
– 4 cups baby spinach
– 2 cups beets, roasted
– 1/2 cup pecans, chopped
– 1 cup cooked white beans, rinsed, drained
– 1 medium orange, peeled/sliced into spears
– 1 tsp. balsamic vinegar


In a large bowl, combine the spinach leaves, orange, beets, and beans. Add in the pecans, salt and pepper, and vegan mayo. Toss to evenly coat. Top with tofu. Serve cold and enjoy.