Cranberry-Glazed Roasted Butternut Salad

I saw this receipt on a vegan Facebook post (no source given) and thought it would go well with our Friendsgiving dinner!

This fall-inspired salad brings together roasted butternut squash, Brussels sprouts, and sweet potatoes, topped with tangy cranberry glaze, creamy goat cheese, and extra cranberries for a delicious balance of sweet and savory flavors.

Cranberry-Glazed Roasted Butternut Salad

Ingredients:

For the Roasted Vegetables:

1 small butternut squash, peeled and cubed

1 lb Brussels sprouts, trimmed and halved

2 medium sweet potatoes, peeled and cubed

3 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon dried thyme

For the Cranberry Glaze:

1/2 cup cranberry juice

1/4 cup dried cranberries

2 tablespoons maple syrup/date syrup

1 tablespoon balsamic vinegar

Finishing touches;

4 oz vegan goat or feta cheese, crumbled 

1/2 cup dried cranberries (for garnish)

1 tablespoon fresh parsley, chopped (optional)

Method

Step 1: Roast the Vegetables

Preheat your oven to 400°F (200°C).

In a large bowl, toss the butternut squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.

Spread the vegetables on a large baking sheet in a single layer.

Roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

Step 2: Prepare the Cranberry Glaze

While the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey (or maple syrup), and balsamic vinegar.

Bring to a simmer over medium heat and cook for about 8-10 minutes, stirring occasionally, until the mixture thickens into a glaze.

Step 3: Assemble the Salad - Once the vegetables are roasted, transfer them to a large serving bowl.

Drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.

Sprinkle the crumbled goat cheese and extra dried cranberries on top.

Step 4: Garnish with fresh parsley, if desired, and serve warm.

Spicy Asian Cucumber Salad

My daughter pulled this from a TikTok video. Perfect side dish for any Asian bowl or meal :)

Spicy Asian Cucumber Salad

Ingredients

10-20 Pickling cucumbers, sliced into 1/4" rounds

1/4 cup GF soy sauce

2 cloves garlics minced

1tsp ginger minced

2Tbls rice vinegar 

1/2-1 tsp chili oil

3 Tbls agave

2 Tbls sesame seeds

Method

Cover sliced cucumbers with salt for 5 mins, rinse well and drain.

Add all sauce ingredients into a small bowl and whisk till well combined.

Pour over drained cucumbers.

Plagoong (Spicy Thai "Shrimp" Salad)

I remember having this as a hot dish at a Vietnamese restaurant in Sydney before I went vegan. I loved the combination of the spicy, sweet and sour. This recipe adapted from Genius Kitchen. I ended up having to remove the chills because it was so spicy!

Pla Goong (Spicy Thai "Shrimp" Salad)

Ingredients

1 head green leaf lettuce, cut
1 lb faux shrimp (substitute for fried tofu, soy curls or chickpeas, drained)
1⁄2 inch gingerroot, cut into thin julienne pieces
1 small red onion, thinly sliced
2 fresh red chilies, thinly sliced
1 stalk lemongrass, thinly sliced
2 garlic cloves, crushed
1 tablespoon brown sugar/palm sugar
2 tablespoons vegan fish sauce
1⁄3 cup fresh lime juice
1 teaspoon black pepper
4 tablespoons chopped green onions
4 tablespoons chopped fresh cilantro
15 fresh mint leaves

Method

Put lettuce in salad bowls, and arrange faux shrimp/chickpeas/tofu on top.
Place ginger, onion and chilies over shrimp.
In a small bowl, mix lemongrass, garlic, sugar, fish sauce, lime juice, and black pepper.
Pour over salads and garnish with green onion, cilantro, and mint leaves.
Serve.

Red Cabbage & Kale Coleslaw

Red Cabbage & Kale Coleslaw

Ingredients

Slaw

1/2 head red cabbage, shredded

1 head kale, shredded

2 carrots, shredded

Dressing

zest of half a lime

juice of one lime

4 tablespoons vegan sour cream/greek yogurt

¾ cup vegan mayonnaise 

2 tablespoons apple cider vinegar

1 Tbls agave

salt and pepper to taste

Method

Mix shredded vegetables well in a large bowl.

Whisk together the dressing ingredients.

Combine dressing into the shredded vegetables well and serve.

Watermelon, Mint & Feta Salad

This can be made with processed vegan feta cheese or tofu feta! Delicious combination of sweet, sour and salty.

Watermelon, Mint & Feta Salad

Ingredients

Bunch Mint leaves, roughly chopped
1/2 watermelon, cut into chunkc
1 block of vegan feta (or tofu feta)

Dressing
1/4 cup lime juice (maybe 2 limes)
1/2 tsp salt
1/4 tsp pepper
1 Tbls olive oil

Method

Assemble your salad in a bowl, I added some shredded lettuce in there but it's not necessary.

To make dressing simply whisk together ot place in a jar, seal and shake.

Pour dressing evenly over salad.

Easy Roast Beet Salad

 Great way to use up any left over roasted beets or just if you're looking for an easy recipe to include them! Serves 2

Easy Roast Beet Salad

Ingredients
1 head Romaine lettuce (chopped roughly)
5-6 Beets, peeled and chopped into slivers or chunks
1/4 Tbls Sunflower seeds
1/2 bunch Cilantro, chopped roughly
Olive oil

Dressing;
2 cloves garlic
2 Tbls tahini
½ chili (with seeds)
2Tbls olive oil
2Tbls lemon juice
½ Tbls maple syrup
2 Tbls hot water
 salt & pepper to taste


Method

Preheat oven to 400F/200C and prepare a baking tray/dish with a couple tablespoons of olive oil.
While the beets are cooking whisk all your dressing ingredients together well and set aside.
Add beets and bake for 40-60 minutes, turning half way. Should feel rubbery when done.
Prepare salad on bowls with Romaine on the bottom followed by beets, sunflower seeds & cilantro.
Drizzle dressing over the top and enjoy!

Summer Mango Salad with Chilli Lime Dressing

Summer Mango Salad with Chilli Lime Dressing

Ingredients

1 Mango, chopped
1 can Chickpeas, drained & rinsed
1/2 bunch Mint, chopped
1/2 bunch Cilantro, chopped
1 Avocado, chopped
Sprouts
1/4-1/2 tsp Japanese Chilli powder (Shichimi Togarashi)
Juice from 1 Lime
2 Tbls Maple syrup


Method

In a small bowl whisk together the lime juice, maple syrup and Shichimi Togarashi together.
Add all other ingredients together and toss to combine.
Pour over dressing and serve.

Vegan Caesar Salad

Vegan Caesar Salad

Ingredients

Vegan hard boiled eggs
1 head romaine lettuce
Vegan Parmesan cheese

Vegan bacon bits
2 slices bread
Caesar dressing - Daiya makes one or you can make your own below.

Dressing

1 teaspoon vegan fish sauce or japanese umeboshi vinegar
1 teaspoon Worcestershire sauce
3 garlic cloves, finely chopped
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup olive oil
Salt and freshly ground black pepper


Method

Whisk together all dressing ingredients.
Preheat oven to 350F.
Cut bread into small cubes and place on a baking tray and drizzle with olive oil.
Bake for around 10mins shaking loose half way.
Slice romaine lettuce and add to a large mixing bowl.
Add half the dressing and coat leaves well.
Add one serving of coated leaves to each serving bowl.
Top each bowl with sliced vegan eggs, vegan Parmesan cheese, vegan bacon bits and croutons.
Drizzle remaining dressing over the top.

Chinese Cabbage, Shitake & Tofu Salad

This recipe comes from Karen Martini's cookbook "Salads & Vegetables". The salad was really good but it was time consuming, the ingredients are a bit pricey and it's really only good same day so a perfect salad to impress guests but not a staple ;)

Chinese Cabbage, Shitake & Tofu Salad

Ingredients

100 ml virgin olive oil
60 ml light tamaro soy sauce
10 cm ginger, peeled and finely julienned (I grated mine)
2 teaspoons vegan sugar
½ teaspoon white pepper
1 clove garlic, finely grated
½ teaspoon sesame oil
½ lime, juiced
salt flakes
15 fresh shiitake mushrooms, cut in quarters
1 green chilli, finely sliced
½ napa/Chinese cabbage, leaves trimmed
15 cm piece daikon, sliced into ribbons
100 grams pressed (dry, firm) tofu, diced (I fried mine up a bit to give them texture)
1 bunch Thai basil, picked
6 sprigs dill, picked
6 sprigs mint, picked
2 tablespoons sesame seeds


Method

Make the dressing by combining the oil, soy, ginger, sugar, pepper, garlic, sesame oil, lime juice and a little salt.
Then add the mushrooms and the chilli to the dressing, toss to coat and let sit for 5 minutes or so.
Remove around half of the wombok leaves and lay on your serving platter. Shred the remaining cabbage and add to the mushroom mixture along with the daikon, tofu and half the herbs.
Toss through to coat well.
Pile the salad onto the whole wombok leaves, top with the remaining herbs, sprinkle the sesame seeds over the top and serve straightaway – it is much better fresh and crunchy.

Thai Summer Salad

This recipe comes courtesy of my cousin Tim Searle, who is the head chef at Brisbane Brewing Co. The restaurant features a version of my vegan chilli if you're ever in the area ;)

Thai Summer Salad

Ingredients

1 bunch Basil, sliced
1 bunch Mint, sliced
1 bunch Coriander/cilantro, sliced
1 Red pepper/capsicum, sliced thinly
1 Green serrano chilli, seeds removed and sliced thinly
1 Red serrano chilli, seeds removed and sliced thinly
2 Mangoes, sliced
1 packet Snow peas, roped and tailed
1 Red onion, sliced thinly
2 Limes juiced
2 tsp Sesame oil
1 Tbls Sugar/agave
1/2 tsp fresh ground pepper
1/2 tsp red chilli flakes (optional)


Method

Ina a small bowl whisk together the lime juice, sesame oil, agave, pepper and chilli flakes.
In a large bowl toss salad ingredients together.
Pour dressing over salad and toss to combine.

Coriander Quinoa Salad with Chili Lime Dressing

I invented this when I had some left over quinoa and it was so delicious. Serves two as a side or one big piggy like me :)

Coriander Quinoa Salad with Chili Lime Dressing

Ingredients

1 cup cooked quinoa
2 carrots cut julienne or shredded
1/2 cup sugar snap peas, topped and tailed
1/4 cup wilted baby spinach
1/2 cup chopped coriander/cilantro leaves
Juice of one lime
1 tsp agave/sugar
1/2 tsp salt
1-2 tsp chili flakes
2 tsp sesame oil


Method

In a large bowl mix together the salad ingredients.
In a small bowl, whisk lime juice, agave, salt, chilli flakes and sesame oil.
Pour dressing over salad and toss well.

Wild Rice Salad with Cranberries & Walnuts

This recipe is from Veggie Primer and the dressing is from Forks Over Knives. I ended up using half wild rice and half black rice. I dried the cranberries myself in my dehydrator because I couldn't find any pre-made that didn't contain sugar :(

Wild Rice Salad with Cranberries & Walnuts

Ingredients

4 cups cooked wild brown rice mix (2 cups uncooked)
½ medium red onion
2 stalks of celery
2 packed cups fresh baby kale (I used baby spinach)
1 cup chopped walnuts
1 cup dried cranberries
Magical Applesauce Vinaigrette (recipe below)

Method

If you do not have cooked rice on hand, cook rice in advance, fluff with fork and allow to cool.
Prepare Magical Applesauce Vinaigrette.
Place onion in a food processor fitted with the S blade and pulse until onion is finely chopped.
Scrape onion into a bowl and repeat the process with the celery and baby kale, separately.
Add walnuts and cranberries to chopped vegetables and stir until well combined.
Scape cooled rice into chopped vegetables with a fork (to help separate the grains) and stir until well combine. You may find it helpful to scrape and stir ⅓ of the rice at a time.
Add vinaigrette and diced apples to the salad, stir and serve or refrigerate for 1-2 days for later use.


Magical Applesauce Vinaigrette

Ingredients

1/2 cup unsweetened applesauce
2 tsp mild miso
1/2 tsp ground cumin
1/4 tsp ground cinnamon
4 Tbls apple cider vinegar
2 Tbls balsamic vinegar
2 tsp Dijon mustard
1 Tbls pure maple syrup
1/2 rounded teaspoon sea salt (or more)
Freshly ground black pepper


Method

Place the applesauce, miso, cumin, cinnamon, apple cider vinegar, balsamic vinegar, mustard, maple syrup, and salt and pepper in an immersion blender with a deep cup, and blend until very smooth. I just whisked it by hand and it came out fine.

Montezuma's Raw Salad

This house salad was always one of my favourites at a Mexican restaurant called Montezuma's. I love that it's all raw vegetables but still tastes amazeballs!

Montezuma's Raw Salad

Ingredients

Broccoli, broken into small florets
Cauliflower, broken into small florets
Carrot, diced or shredded
Green apple, diced
Cabbage, shredded
Vegan cheddar shreds (omit if being healthy)
Vegan French dressing (the clear kind, not American kind)
Red radishes, sliced (optional)


Method

Mix all salad ingredients together in a bowl and toss through dressing.
So easy!

Asian "Crab" Salad

This was inspired by a Nigella Lawson recipe. Heart of Palm is a great crab substitute in any meal and is from a different palm tree than palm oil so you don’t need to worry about the source!

Asian "Crab" Salad

Ingredients

2 tablespoons mirin
½ teaspoon wasabi paste
1 tablespoon rice wine vinegar
1 drop sesame oil
½ teaspoon Maldon salt (or 1/4 teaspoon table salt)
1 long fresh red chilli pepper (deseeded and finely chopped) - optional
1 Tbls red currant or cranberry jelly
200 grams heart of palm (get sustainable), drained
1 teaspoon lime juice
150 grams rocket (or whatever lettuce you prefer)
1/2 ripe avocado, sliced


Method

Shred the heart of palm with your fingers or pulse in a food processor.
Whisk together the mirin, wasabi paste, red currant jelly, rice vinegar, sesame oil and salt in a small bowl.
In a medium bowl mix the heart of palm and 1 Tbls of the dressing, and fork through to mix thoroughly.
In a medium bowl, add the lime juice and then the salad leaves and toss well to mix, before arranging on plates.
Add crab on top and drizzle remaining dressing over the top.
Top with sliced avocado.

Building a Healthy Bowl

Bowls are a great way to get the correct portions while being super healthy and delicious! The sky's the limit once you have the basic down because you can choose anything! Here's a link to some great Almond Butter sauces!

This bowl is brown rice, tempeh bacon, steamed broccoli and shredded carrots with a homemade teriyaki sauce and sprinkle of sesame seeds.

This bowl is broccoli, spinach, tomato, sorghum, fried tofu, cilantro and avocado with a soy, agave & sesame oil dressing...

Building a Healthy Bowl
Serves 1

Ingredients

1/3 of the bowl will be a grain (brown rice, quinoa, noodles etc)
1/2 of the bowl will be vegetables (green is best!)
Remaining section of the bowl will be protein (beans, tempeh, tofu)
Sauce or dressing of choice

Method

Cook your ingredients and assemble your bowl.
Your choice of ingredients, sauce and method of cooking will determine how healthy your bowl.

Mexican style bowl with black beans, corn, tomato, lettuce, avocado, jalepanos, cilantro and a lime dressing.

Smoked grilled tofu, blanched collard greens, red peppers, red quinoa, cilantro and a red currant jelly & soy dressing.

Baked marinated tofu, grated daikon radish, kale, brown rice and a miso dressing.

Mock Tuna Salad

This recipe was amazing...to me anyway! I was a huge seafood fan before I went vegan so this really hit the spot! Plus was raw and healthy - winning! Recipe by Rachael Campbell.

Mock Tuna Salad

Ingredients

1 cup sunflower seeds (soak for 2hrs, rinse and drain)
1 cup almonds blanched (soak 24hrs, change water twice a day, rinse and drain) blanched meaning skinned
3/4 cup lemon juice
1-2 tablespoons water
1/2 cup celery finely chopped
1/2 cup red capsicum finely chopped
1/2 cup spring onion chopped
1/2 cup coriander chopped fresh
1/2 cup dill chopped fresh
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon chili flakes
dulse flakes to taste
celtic sea salt and pepper to taste


Method

Soak sunflower seeds for 2 hours in bowl with cold water then rinse.
Soak almonds for 24hrs in bowl with cold water, celtic sea salt, change water twice a day, rinse and drain into large bowl.
Take a kettle full of hot water, pour it over the almonds, let them sit for a minute or two, and then drain water. Find an almond that’s skin seems to have slipped away a little from the nut, squeeze the nut between your thumb and forefinger, the nut should squeeze its way out of the skin. Now you have a blanched almond, continue this for all almonds.
Blend sunflower seeds, almonds, lemon juice and water in food processor or thermomix to a paste consistency. Place ingredients into large mixing bowl.
Chop celery, red capsicum, spring onion, coriander, dill, cayenne pepper, garlic powder, dulse flakes and chili flakes, mix through paste. Add celtic sea salt and pepper to taste.

Macro Bowl

This recipe comes from Real Raw Kitchen. Delicious and healthy!

Macro Bowl
Serves 2 large servings.

Ingredients

For the salad:
1 head of kale
1 large carrot
1 large zucchini
1/2 cup raw sauerkraut
handful of sunflower sprouts
1/2 cup cherry tomatoes
2-3 green onions
handful dried seaweed
1/2 lemon (for the kale)

For the dressing:
1 tablespoon raw tahini
1 tablespoon raw miso paste
1 clove garlic
handful fresh basil
2-3 tablespoons of water


Method

For the salad:
First, peel the zucchini and run through a spiralizer/or grate.
Then let the noodles sit on some paper towels while you prepare the rest.
Take the dried seaweed and put them in water to soak and re-hydrate. After it has soaked for 15-20 minutes, rinse with a colander to remove any particles and extra fishy taste.
Next, wash and de-stem the kale. Pat dry or run through a salad spinner (a new gadget I got for Christmas!). Tear into bit sized pieces.
Squeeze the 1/2 lemon over the top and massage with your hands until the kale shrinks. Set aside.
Peel the carrot and run through the spiralizer/or grate.
Cut the cherry tomatoes in half.
Combine everything in a bowl.

For the dressing:
Mix everything in a mini chopper. Pour over the salad.

Kale & Brown Rice Salad with Cherry Jam Dressing

Kale & Brown Rice Salad with Cherry Jam Dressing
Serves 2 as a main
Calories per serve:

Ingredients

2 cups chopped kale
1 cup brown rice, cooked
1 cup bean sprouts
1 carrot, grated
1/4 cup alfalfa bean sprouts (optional)

Dressing:
2 Tbls Vegan fish sauce
1 tsp Tamari soy sauce
1 Tbls Cherry jam (Red Current Jelly works well too)
1 Tbls Agave
1 Tbls Rice vinegar
1/4 tsp chilli flakes
2 Tbls chopped chives or green onions
1 tsp Sesame oil

Method

Assemble all the salad on your plates.
Whisk together the dressing ingredients until jam is completely mixed in.
Pour over salad and serve...yum!

Layered Jar Salad

This salad was inspired by a recipe I saw on Oh She Glows which in turn was inspired by a salad at Wholefoods. Jars just make them look cute and show off the layering but of course it tastes just as good all mixed together :)

I used a Wasabi Lime Dressing but you can use whatever you like - this was not included in the calorie count.

Obviously you can use whatever grains and vegetables you love but the calorie count will differ :)

Layered Jar Salad

Makes 4 large jars

Calories per serve: 361

Ingredients

1 cup cooked brown rice

2 cups cooked quinoa

2 cups kale, chopped

3 medium carrots, diced

2 cups edamame, cooked

2 large tomatoes, diced

Method

Use sterilized jars and layer your ingredients.

Kale at the bottom is good because the heavier grains will push it down to make more room.

Drizzle over desired dressing and serve.

So cute for picnics!

Wasabi Dressing

Ingredients

1 tsp wasabi paste

juice of 1 lime

1 tsp agave

2 Tbls olive oil

Method

Whisk together or put into a jar and shake well.

Edamame Stew

This was a recipe from the BeachBody website that was given to me by a friend. It is super delicious and I could seriously eat it all the time! It is delicious cold too, like a healthy salsa salad. Would be delicious with avocado as well.

Edamame Stew
Serves 4
Calories per serve: 263

Ingredients

3 cups frozen edamame beans
1 Tbls olive oil
1 large white onion
1 large zucchini, diced
2 tsp minced garlic
2 tsp cumin
1 tsp coriander
cayenne pepper to taste
28oz can tomatoes
1/4 cup cilantro, chopped
3 Tbls lemon or lime juice


Method

Cook edamame in boiling water as per packet directions, drain and set aside.
Heat oil in a pot and cook onion until tender on a medium heat.
Add zucchini and cook for another 3 mins.
Add garlic, cumin and coriander.
Stir in tomatoes and bring mixture to boil.
Reduce and simmer for 5 mins.
Stir in edamame and heat through.
Remove from heat and stir in lemon/lime juice and cilantro.
Serve with bread.