Enjoy this easy-to-make vegan Side Salad. It adds fresh and nutritious greens to any meal. The salad includes mixed greens, cherry tomatoes, cucumber, red onion, almonds or seeds, and vegan feta. Then it is all tossed in a simple balsamic vinaigrette dressing. It’s healthy and incredibly versatile! Experiment with different dressings or toppings to make it your own.

Pair this with a pasta dish, such as spaghetti or lasagna, for a complete meal. It enhance most high protein vegan entrees or add some protein, such as chickpeas or edamame, to make it a more substantial meal. Serve alongside a sandwich or wrap for a light and refreshing lunch. It’s also a great side dish for a barbecue, gathering, or picnic.

Side salad add-ins and serving options:

  • Top the side salad with some avocado slices or vegan cheese for added creaminess and flavor.
  • Add Nutritional yeast or Vegan Parmesan for additional flavor.
  • Greens: You can use any type of greens you prefer, such as spinach, arugula, or kale.
  • Vegetables: You can add or substitute other vegetables, such as bell peppers, carrots, or zucchini.
  • Nuts: Instead of sliced almonds, you can use other types of nuts, such as walnuts, pecans, pumpkin seeds, or sunflower seeds.
  • Dried fruit: You can swap out the dried cranberries for other types of dried fruit, such as raisins, apricots, chopped dates or figs.
  • Fresh fruits such as apples, pears, or berries
  • Dressing: You can experiment with different dressings, such as lemon tahini, ginger miso, or avocado lime.
  • Protein: To make the salad more filling, you can add protein sources such as grilled tofu, tempeh, lentils or chickpeas.
  • Cooked grains such as quinoa, brown rice, or farro
  • Fresh herbs such as basil, cilantro, or parsley for a pop of freshness

Side salad storage tips

This vegan side salad can be stored in the refrigerator for up to 3-4 days. However, keep in mind that the salad may become slightly wilted and the dressing may become less fresh-tasting over time. To store the salad properly, transfer it to an airtight container and keep it in the fridge until ready to serve.

If you want to prepare the salad ahead of time, you can keep the ingredients separately and mix them together just before serving to keep the salad fresh and crispy. You can also store the dressing separately in a jar or container and add it to the salad just before serving.

Side Salad

This vegan side salad recipe is a quick and easy way to add some fresh and nutritious greens to any meal. The salad includes a mix of mixed greens, cherry tomatoes, cucumber, red onion, sliced almonds or toasted sunflower seeds, and vegan feta, all tossed in a simple balsamic vinaigrette dressing.
Print Recipe
Vegan Side Salad of mixed greens, tomatoes, vegan feta
Prep Time:18 minutes
Total Time:18 minutes


  • 1 cutting board
  • 1 sharp knife
  • 1 large mixing bowl
  • measuring cups and spoons
  • 1 whisk or jar with lid for dressing
  • 1 salad servers or tongs


  • 4 cups mixed greens
  • ½ cup cherry tomatoes, halved
  • ½ cup cucumber, sliced
  • ¼ cup red onion, sliced
  • ¼ cup vegan feta cheese (optional)
  • ¼ cup sliced almonds or toasted sunflower seeds (optional)

For the dressing:

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon apple cider vinegar or balsamic vinegar
  • 1 teaspoon maple syrup
  • ½ teaspoon Dijon mustard
  • salt and pepper to taste


  • In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
  • In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper.
  • Pour the dressing over the salad and toss to coat.
  • Top with crumbled feta cheese and sliced almonds, if desired.
  • Serve immediately or chill in the refrigerator until ready to serve.
Servings: 4

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