Protein Packed Plant Based Salad with Lemon Parsley Vinaigrette

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a fresh start: new year plant-based protein salad

if you’re looking for the perfect dish to kick off a healthy new year, this Protein Packed Plant Based Salad with Lemon Parsley Vinaigrette is just what you need!

it’s packed with vibrant flavors, hearty textures, and plenty of plant-based protein to fuel your body and help you feel your best.

taste and texture

this salad is a beautiful medley of flavors and textures.

the roasted edamame and tofu bring a satisfying heartiness, while the corn adds a subtle sweetness.

the red onion provides a caramelized tang, and the quinoa ties everything together with its light and fluffy texture.

the fresh spinach and parsley add a crisp, herbaceous bite, while sunflower and pumpkin seeds offer a nice crunch.

the lemon vinaigrette elevates it all with its bright, tangy, and slightly sweet finish.

why it’s perfect for the new year

after the indulgence of the holidays, this salad is a refreshing way to get back on track.

it’s packed with nutrients, protein, and healthy fats to keep you satisfied and energized.

the combination of whole, plant-based ingredients makes it a nourishing and balanced choice to fuel your body for the new year ahead!

the protein powerhouse

this salad is not just delicious—it’s also protein-packed. the quinoa, roasted edamame, and tofu are rich in plant-based protein, making it a satisfying meal that helps repair and build muscle.

the addition of sunflower and pumpkin seeds further boosts the protein content while adding healthy fats.

how to make it

this salad is easy to make and perfect for meal prep.

start by roasting the edamame, corn, red onion, and tofu until they’re golden and flavorful.

while those are roasting, cook your quinoa and chop the spinach and parsley.

once everything is ready, toss it all together in a large bowl.

drizzle the lemon vinaigrette over the top, mix well, and enjoy.

the vinaigrette

the lemon vinaigrette is what ties this salad together.

it’s a simple yet flavorful mix of freshly squeezed lemon juice, olive oil, dijon mustard, maple syrup, and minced garlic.

it’s tangy, slightly sweet, and adds the perfect brightness to the salad.

you can also adjust the salt and pepper to your taste!

substitutions

this salad is versatile and can be customized to your liking. here are some easy swaps:

• substitute kale or arugula for the spinach if you prefer a different green.
• swap parsley with cilantro or basil for a different herbaceous twist.
• use chickpeas or black beans instead of edamame for another protein option.
• replace tofu with tempeh or roasted sweet potatoes if you’re looking for a change.
• try adding dried cranberries, pomegranate seeds, or avocado for extra flavor and texture.

storage

this salad stores well, making it ideal for meal prep. store it in an airtight container in the refrigerator for up to 3 days.

keep the vinaigrette separate if you plan to store it longer, and dress the salad just before serving to keep the greens fresh.

start the new year on the right foot with this delicious, protein-packed salad.

it’s flavorful, filling, and easy to make—everything you need to fuel your goals and enjoy every bite along the way.

if you like Protein Packed Plant Based Salad with Lemon Parsley Vinaigrette you’ll also love these other recipes of mine!

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are you going to make Protein Packed Plant Based Salad with Lemon Parsley Vinaigrette!?

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