as the days grow longer and the weather warms, there’s no better time to refresh your meals with vibrant, seasonal flavors!
enter our Plant Powered Crisp and Vibrant Spring Salad.
packed with nutrient-rich ingredients and bursting with fresh taste, this salad is a celebration of spring on a plate.
taste and texture:
picture this: tender roasted sweet potatoes and tofu, paired with crisp lacinato kale, juicy strawberries, plump blueberries, crunchy cucumber, and tangy vegan feta.
each bite offers a great contrast of flavors and textures, from creamy to crunchy, sweet to savory.
nutritional benefits:
beyond its fantastically fresh taste, this salad is a powerhouse of nutrition.
sweet potatoes and tofu provide a hearty dose of plant-based protein and fiber, while kale offers up an abundance of vitamins a, c, and k.
strawberries and blueberries contribute antioxidants, while red onion adds a punch of flavor along with its own health benefits.
with every mouthful, you’re nourishing your body from the inside out.
substitution options:
feel free to get creative and customize this salad to suit your taste preferences or dietary needs.
swap out the strawberries for raspberries or blackberries, or try diced apple or pear for a different fruity twist.
not a fan of tofu? substitute chickpeas or white beans for added protein.
the possibilities are endless, so don’t be afraid to experiment and make this salad your own :).
dressing flavors:
let’s not forget about the dressing – it’s the crowning glory of this salad!!
our basil-infused dressing strikes the perfect balance of creamy, tangy, and herbaceous flavors.
the combination of vegan coconut yogurt (or mayo), dijon mustard, maple syrup, miso paste, garlic, hummus, and vegetable broth creates a rich and satisfying dressing that complements the salad ingredients beautifully.
why this salad is amazing:
what makes this salad truly amazing is not just its taste and nutrition, but also its versatility and simplicity.
whether you’re enjoying it as a light lunch, a side dish, or a main course, it’s sure to impress.
plus, it’s easy to prepare and can be customized to suit your preferences.
from its vibrant colors to its mouthwatering flavors, this salad embodies everything we love about springtime eating.
storage:
if you happen to have leftovers (although it’s unlikely!), you can store this salad in an airtight container in the refrigerator for up to 2-3 days.
just be sure to keep the dressing separate until ready to serve to prevent the salad from becoming soggy.
when you’re ready to enjoy it again, simply give it a quick toss and savor the fresh flavors once more.
if you like my Plant Powered Crisp and Vibrant Spring Salad, you’ll also love these other recipes of mine!
Quick and Easy Farro Chickpea Salad with Vegan Feta Crumbles
Rainbow Veggie Crunch and Roasted Cashew Salad
Zesty Wellness Bowl: Ginger-Boosted Vegan Kale and Tofu Salad
Vibrant and Hearty Vegan Winter Salad
The Best Kale, Cranberry and Butternut Squash Thanksgiving Side Salad
Nourishing Fall Salad Flatbreads
Vegan Spicy Peanut Cashew Salad
High Protein Eggless Salad Melt
Goddess Glow Nutrient-Packed Salad
Vegan Chickpea Waldorf Salad Sandwich
Vegan Tofu Parmesan Caesar Salad Wraps
Vegan Maple Sweet Potato and Bacon Harvest Salad
Crowd-Pleasing End of Summer Salad
Delicious Broccoli and Tofu Curry Pasta Salad
Vegan Mexican Street Corn Salad
Good to Glow Fresh Summer Salad
Refreshing and Light Vegan Watermelon Feta Salad
Restaurant Style Vegan Chicken Caesar salad
are you going to make my Plant Powered Crisp and Vibrant Spring Salad?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
4
servings15
minutes22
minutes2 cups sweet potato, cubed
14 ounces extra firm tofu, cubed
avocado oil for roasting
1 bunch lacinato kale, thinly sliced
2 cups strawberries, halved
1 cup blueberries
1/3 cup finely diced red onion
2 cups sliced cucumber
1 cup crumbled vegan feta
for the dressing:
1 handful of basil
1/4 cup vegan coconut yogurt (or vegan mayo)
1 tbsp dijon mustard
1 tbsp maple syrup
1 tbsp miso paste
1/2 tbsp minced garlic
1/4 hummus of choice
1/4 cup vegetable broth
sea salt and pepper to taste
Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations
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