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Happy Vegan Salad

Happy Vegan Salad

Happy Vegan Salad

Happy Vegan Salad


For the quinoa salad:
1 large golden beet
1 large chioggia or red beet
1/4 cup plus 2 teaspoons olive oil, divided
Salt and pepper
3 cups black or red quinoa
3 whole radishes, shaved or thinly sliced
1/4 cup chopped dill
1/4 cup lemon juice
1 cucumber, peeled, seeded, and finely diced

For the farro salad:
3 1/2 cups farro
1/2 cup toasted hazelnuts, chopped
1/2 cup dried cranberries
3/4 cup baby kale, chopped
1/4 cup extra-virgin olive oil
2 tablespoons plus 2 teaspoons golden balsamic vinegar
Salt and pepper

For the bulgur wheat salad:
4 cups bulgur wheat
1 cup minced parsley
1/2 cup minced mint
1/4 cup extra-virgin olive oil
2 tablespoons plus 2 teaspoons lemon juice
1 generous cup diced tomatoes (about 2 tomatoes)
1/3 cup diced red onion
Salt and pepper

For the tender greens:
4 tablespoons sherry vinegar
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 1/4 teaspoons honey or agave
Salt and pepper
8 generous cups mixed tender greens, such as red and green romaine

About 5 cups of green hummus


  1. For the quinoa salad: Preheat the oven to 375°F. Place the beets on two separate sheets of foil and drizzle 1 teaspoon oil over each beet, then season with a pinch each of salt and pepper. Cover the beets in foil, and roast in the oven until a knife pierces the beets easily, about 1 hour, depending on the thickness and age of the beets. Peel the beets while they're hot, then set aside until cool enough to handle. Finely dice the beets.
  2. Bring a large pot of water to a boil. While the water is heating, rinse the quinoa thoroughly. Place the quinoa in the boiling water, and cook until it's no longer opaque (the little tendrils will unravel as the quinoa softens). Drain, and spread out on a rimmed baking sheet to cool.
  3. In a large bowl, toss the quinoa with the radishes, cucumber, dill, lemon juice, the remaining 1/4 cup olive oil. Season with 1 teaspoon salt and 1 teaspoon pepper, or to taste.
  4. For the farro salad: Rinse the farro in cold water. Place the farro in a heavy-bottomed pot, and cover with fresh cold water. Bring the water to a boil over high heat, then reduce the heat, cover loosely, and cook the farro until tender, about 20 minutes. Strain, and set aside to cool on a rimmed baking sheet.
  5. In a large bowl, toss together the cooked farro with the hazelnuts, cranberries, and kale. In a small bowl, whisk together the olive oil and vinegar, and season with 2 teaspoons salt and 1 teaspoon pepper, or to taste. Add the dressing to the salad, and toss to coat evenly.
  6. For the bulgur wheat salad: In a large saucepan, bring 2 quarts of water to a boil. While the water is coming to a boil, spread the bulgur wheat out in a large baking dish. Pour over the water, then cover the dish with plastic wrap. Set the dish aside for 15 minutes so the bulgur can soak up the water, then fluff with a fork and leave the bulgur to cool.
  7. While the bulgur steams, purée the parsley, mint, olive oil, and lemon juice in a food processor. When the bulgur is cool, fold in the tomatoes, red onion, parsley, and mint. Drizzle over the olive oil, then the lemon juice, and gently fold to combine. Season with 1 1/2 teaspoons salt and 3/4 teaspoon pepper, or to taste.
  8. For the tender greens: In a small bowl, whisk together the sherry vinegar with the olive oil and honey, and season to taste with salt and pepper. Place the tender greens in a large bowl, and drizzle over enough of the vinaigrette to lightly coat (you may not use all of the vinaigrette). Taste, and season with additional salt and pepper if desired.
  9. For the happy vegan salad: Add a scoop each of the quinoa, farro, and bulgur salads, and the green hummus to a plate, leaving space in the middle. In the middle, add the tender greens.
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