best vegan salads
I remember one of the first things I searched for back when I went vegan was the best vegan salads, ’cause let’s face it, my daily Caesar salads were no longer an option! In time I shared some really delicious salad recipes on the blog, like this kale salad with creamy Caesar dressing and my ultimate favorite Lemon-Infused kale salad with grilled tempeh, which you can view here.
They’re so fresh and delicious, you need to try them!
Vibrant Veggies
This salad, however, is my newest go-to. The perfectly roasted squash and brussel sprouts pairs perfectly with the crisp apple, juicy tomatoes and fresh kale. Oh, and the cinnamon infused salad dressing is to die for! 😋
Healthy Carbs
We tried this salad with a few different grains and loved how it tasted with farro, as seen in the picture! I liked to have it on the side, but you can absolutely toss all the ingredients in a bowl for a crunchy texture instead! Did I mention how healthy this salad is?
Cinnamon-Infused Tahini Salad Dressing
It’s literally bursting with fresh vegetables, healthy carbs, and fruits! Plus it has a bit of protein from the tahini and is infused with cinnamon, making it rather heart healthy!
Lunch is Ready
You can make this salad for lunch or to serve on the side with dinner. It’s very filling though, so I’m willing to bet you’ll have some leftovers! Which, by the way, you can store for up to 3 days in your refrigerator in an airtight container. Just make sure to store the salad dressing separately, otherwise the salad can become soggy!
best vegan salads
Remember, aside from this salad, we’ve posted a few other salad recipes that I’m super confident you’ll love just as much as this! Click here to see them all right now. Oh and make sure to Pin them or save them for later ’cause you’re gonna want to make them again and again! 😉
best salad spinners
Last but not least, here’s our top 3 most-loved salad spinners. Last I checked, no one want’s a watery salad, am I right? 😉 Click the images for instant product details!
Crisp Kale & Roasted Squash Salad with Cinnamon Tahini Dressing
This is the freshest, most vibrant, delicious vegan salads we've shared yet! Get the recipes now and enjoy it all year long.
Ingredients
Salad
- 2/3 c grain (we used farro)
- 1 c brussel sprouts, halved
- 1 lb acorn squash, diced
- 1 tbsp extra-virgin olive oil
- 1 c kale
- 1 apple, diced (we used honeycrisp)
- 1/2 pint grape tomatoes
Cinnamon Tahini Dressing
- 1/3 c tahini
- 2 tbsp organic maple syrup
- 1 tbsp apple cider vinegar
- 1/4 tsp ground cinnamon
- pinch allspice
- pinch cayenne pepper
- 2-4 tbsp ice water (optional)
Salad
Instructions
Salad
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Cook the grain according to the directions and set aside.
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Slice the acorn squash in half and remove the seeds. Carefully dice and transfer to a slightly greased baking pan. Add the halved brussel sprouts and drizzle with olive oil.
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Roast at 375F for 20 minutes or until slightly browned.
Cinnamon Tahini Dressing
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Meanwhile, blend the tahini, maple syrup, apple cider vinegar, cinnamon, allspice and cayenne pepper in a food processor. Taste and add additional ice water as needed to your desired consistency. Set aside.
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Remove the roasted vegetables from the oven and allow to cool completely.
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Once the vegetables are cool, assemble the salad into bowls and serve with the grain either on the side or tossed in with the remaining ingredients.
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Drizzle with the Cinnamon Tahini dressing and enjoy!
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