Our Favourite Plant-Based Hearty Salad Recipes
There is nothing sad about these salads. In fact, these recipes are so tasty, they’ve worked their way into our everyday meal plans. If you too would like to discover that there’s more to salads than lettuce, check out our best hearty salads below.
This vibrant and fresh salad is everything we want to eat right now. It’s packed with flavour, thanks to sweet asparagus and mix of herbs, as well as being satisfying and full of texture from the toasted almonds. You can use any grain here - we chose giant couscous for its pasta-like nature - but barley, spelt, regular couscous or rice would all work.
Roasted until sweet, tossed in a grainy mustard dressing and topped with herby breadcrumbs, this is a hearty salad recipe like no other.
Slathered in a deep and bright peanut butter sauce, this roasted sweet potato, red pepper and tofu traybake is our hearty veg-packed lunch of choice. It's packed with flavour, tastes delicious warm or cold, and best of all, keeps us going all day long.
This salad is crunchy, sweet, salty, punchy, bright and so many other amazing things we're pretty sure you won't even realise you're eating a salad.
Roasted until tender and sweet, tossed with sliced oranges and a tangy vinaigrette and sprinkled with toasted pistachios, this is one heck of a tasty combination.
Sweet glazed carrots and onions, garlic infused oil and crispy herby barley come together to create the only salad you really need during winter, and all year round to be honest.
We were determined to come up with a plant-based solution to this animal product-heavy classic and after days of testing, we have a winner! We swapped the anchovies and egg yolks for a trifecta of cashews, mustard and miso and fell in love with the result. It’s a creamy umami bomb which we paired with crunchy romaine lettuce, crisp oyster mushroom chick’n, and croutons. You’ll be making this one on repeat.
We're pretty sure they were talking about this salad when they came up with the saying "cool as a cucumber". This melon, cucumber, avocado salad with a tangy mint dressing and roasted pistachios is fresh and delicious.
This peach, sugar snap pea and dill salad is fresh, sweet, salty and crunchy and ticks all our boxes. If this is your first time using stone fruit in savoury salads, you're in for a sweet ride. Our favourite way to eat it? Straight out of the bowl under the sun.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.