I love the blend of textures in this quinoa salad, you’ll enjoy a mixture of chewy, soft and crunchy, all in one single bite. Bold flavors from the radishes and the fresh herbs, a little nuttiness from the toasted seeds, and just the right amount of sweetness from the golden raisins take this healthy plant-based meal to the next level. And the bright citrus dressing complements the vegetables in such a lovely way. The dressing is a combination of olive oil, lime and orange juice, and ginger. It’s light, a bit tart and oh-so-tasty and it livens up the whole meal.

This satisfying salad will keep you full for hours but it’s not going to leave you feeling heavy and drained. It’s light, filling and packed with nutrients. I won’t bore you with all the health benefits, but I will mention this meal is an amazing source of fiber and plant-based protein. It’s the perfect addition to my weekly menu, and I think you are going to love it too.

Plus, it travels well, unlike regular salad. Are you a meal prep fan? Make a big batch, keep it in the fridge, and grab a container on your way to work. This refreshing salad is the perfect on-the-go lunch. Just keep the seeds in a smaller, separate container and add them to the salad right before you eat it, so they don’t get soggy.

Make this healthy salad for your next family dinner, it can be a satisfying main dish or a nourishing side dish. Either way, your family is going to love it. Or better yet, bring this vibrant salad to your next barbecue or dinner party. Share the recipe with your friends.

If you try this easy vegan salad let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Herbed Quinoa Pea Salad

Vegan, wholesome, and packed with flavor! This refreshing spring salad is delicious and has a lovely blend of textures. It's a satisfying main dish or a nourishing side dish that everyone is going to love.

Course Mains, Salads, Sides

Cuisine Mediterranean Diet Friendly, Plant-based, Vegan

Keyword easy vegan recipe, healthy salads, plant based meal, quinoa salads, vegan side dish

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 3 mains - 6 sides

Ingredients

SALAD:

• ⅔ cup uncooked quinoa
• 1 cup cooked peas, I used frozen
• ½ cup cooked corn, I used frozen
• ½ cup very thinly sliced radishes
• ½ cup parsley, finely chopped
• ½ cup mint, finely chopped
• ⅓ cup finely chopped chives
• 3 Tbsp golden raisins
• 3 Tbsp toasted pumpkin seeds*
• 2 Tbsp sesame seeds

CITRUS DRESSING:

• 3 Tbsp olive oil
• 1 Tbsp lime juice
• 1 Tbsp orange juice
• 1 tsp coconut nectar, maple syrup or honey
• ½ tsp lime zest
• ½ tsp ground ginger

Instructions

• To cook the quinoa, rinse well and place it in a medium pot with lots of water. Bring to a boil, then lower the heat and simmer for 15 – 20 minutes, until tender. Drain well and cool completely.
• While the quinoa is cooking prep the veggies and make the dressing. Add all dressing ingredients to a small jar, close the lid and shake until well combined.
• Once the quinoa is cool, add quinoa, peas, corn, radishes, fresh herbs, raisins and seeds to a big bowl.
• Drizzle the dressing over the quinoa salad and toss to combine. Season with salt and pepper.
• Enjoy this refreshing salad!
• You can store leftovers in an airtight container in the fridge for 2 – 3 days. If you are making this salad ahead of time, don’t add the seeds until you are ready to eat it, or they will get soggy.

Video

Notes

* You can toast the seeds in a skillet over medium heat (no oil) until slightly golden, just shake the pan a few times so they don’t burn.

The post Herbed Quinoa Pea Salad appeared first on Monday Dreams.

If you’re looking for a quick, healthy, and flavor-packed side dish, this Cucumber, Pomegranate & Pistachio Couscous Salad is it. Light, vibrant, and ready in under 15 minutes, this plant-based recipe is ideal for busy weeknights, summer gatherings, or elegant dinner parties.

Made with whole grain couscous, crisp cucumbers, juicy pomegranate seeds, crunchy roasted pistachios, creamy chickpeas, and fresh herbs like parsley and mint, this easy couscous salad is as nourishing as it is beautiful. Tossed in a citrus dressing, it’s a fresh and satisfying dish that travels well and pairs perfectly with any meal (plant-based or not). Meal-prep it so you have a healthy meal to come home to, take it to work for a quick, light, nourishing lunch or bring it to your next dinner party or barbeque. Trust me, your friends and family will love this refreshing plant-based dish.

WHY YOU’LL LOVE THIS HEALTHY COUSCOUS SALAD

15-Minute Recipe: Quick, simple, and minimal clean-up. I love that about couscous, you don’t even need to boil it and it’s ready in 5 minutes.

Nutritious & Wholesome: Packed with fiber, plant-based protein, and antioxidants.

Loaded with Flavor & Texture: Think sweet, crunchy, herby, citrusy, and satisfying. So damn good!

Perfect for Meal Prep: Holds up well in the fridge for 2–3 days.

Vegan + Dairy-Free: 100% plant-based and naturally nourishing.

This is the kind of whole grain salad that checks every box: healthy, delicious, and easy to make.

INGREDIENTS THAT ARE AS GOOD FOR YOU AS THEY ARE DELICIOUS

Whole Grain Couscous: A quick-cooking, fiber-rich grain that makes a light and fluffy base.

Cucumbers: Add crunch, hydration, and a cooling contrast.

Pomegranate Seeds: Provide a sweet-tart pop of flavor plus vitamin C and antioxidants. Plus, they are gorgeous, and I just love their juicy texture.

Chickpeas: A plant-based protein powerhouse loaded with fiber and essential minerals.

Roasted Pistachios: Rich in healthy fats and vegan protein, they add an irresistible crunch and a delicious nutty flavor.

Fresh Parsley & Mint: Brighten and freshen the entire salad. This combo is just perfection.

Citrus Dressing: A simple citrus vinaigrette to tie it all together. Olive oil, orange and lemon juice. Simple, yet bright and tasty.

HOW TO MAKE THIS COUSCOUS SALAD (STEP-BY-STEP)

Cook the couscous: In a heat-proof bowl, pour boiling water over the couscous. Cover with a big plate and let it sit for 5 minutes, then fluff with a fork.

Prep your mix-ins: While the couscous steeps, chop the cucumbers, onion and herbs, rinse and drain the chickpeas, and remove the pomegranate seeds.

Assemble the salad: In a large bowl, combine couscous, cucumber, chickpeas, pomegranate seeds, onion, parsley, and mint. Drizzle with olive oil, orange and lemon juice and toss gently to coat. Serve with the roasted pistachios on top.

EXPERT TIPS & SUBSTITUTIONS

Make it gluten-free: Swap couscous for quinoa or millet. I think millet is more similar to couscous in texture and taste.

Make ahead: Prepare a few hours in advance and refrigerate. Add pistachios just before serving for the best crunch.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Perfect for meal prep or packing for lunch. The flavors only get better as it sits!

THIS COUSCOUS SALAD IS PERFECT FOR:

Plant-based dinner parties.

Summer BBQs or potlucks.

Healthy lunchbox meals.

Light weekday dinners.

Easy vegan meal prep.

If you make this Cucumber, Pomegranate & Pistachio Couscous Salad leave a comment and rating below! And be sure to tag us @mondaydreamsblog on Instagram so we can see your colorful creations.

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Cucumber, Pomegranate & Pistachio Couscous

A light, vibrant, and ready in less than 15 minutes side dish. This healthy vegan couscous is perfect for busy weeknights, summer gatherings, or elegant dinner parties.

Course Salads, Sides

Cuisine Mediterranean, Plant-based

Keyword couscous, healthy salads, healthy side dish, pistachio, pomegranate recipes, salads, vegan sides

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 5 - 6 sides

Ingredients

• ¾ cup whole-wheat couscous
• 1 cup cooked chickpeas
• ¾ cup finely cubed cucumber
• ¾ cup pomegranate seeds
• ½ cup finely cubed yellow onion*
• ½ cup parsley, minced
• ½ cup mint, minced
• 2 – 3 Tbsp olive oil
• 1 ½ Tbsp lemon juice
• 1 ½ Tbsp orange juice
• ¾ cup roasted pistachios, roughly chopped
• Sea salt and freshly ground pepper to taste

Instructions

• In a medium heat-proof bowl, pour ¾ cup of boiling water over the couscous. Make sure the couscous is submerged. Cover the bowl with a big plate and let it sit for 5 minutes, then fluff with a fork.
• While the couscous steeps, prepare the rest of the ingredients.
• Add cooked couscous, chickpeas, cucumber, pomegranate seeds, onion, parsley and mint to a big bowl. Drizzle with olive oil (start with 2 tablespoons), lemon and orange juice and toss to coat. Season with salt and pepper. Taste, see if you’d like to add the third tablespoon of olive oil or a little more lemon juice.
• Serve with the roasted pistachios on top. Enjoy this refreshing salad!
• Store leftovers in an airtight container in the fridge for up to 3 days. Add pistachios just before serving for the best crunch. This meal is perfect for meal prep or packing for lunch. The flavors only get better as it sits!

Video

Notes

* I don’t like the strong taste of raw onions, so I add the chopped onions to a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor. 

The post Cucumber, Pomegranate & Pistachio Couscous appeared first on Monday Dreams.

This Potato, Brussels Sprouts and Lentil Salad is as filling as it is delicious, and it might just become your new favorite. It’s a simple yet hearty dish, packed with plant-based protein, fiber, and a burst of flavors that will leave you craving more. Plus, it’s topped with a creamy tahini olive oil dressing that elevates this salad to a whole new level.

I love that this recipe is perfect whether you need a nutritious main dish or a vibrant side to complement any meal. And if you’re not a fan of Brussels sprouts, this dish might just be the one to change your mind!

WHAT’S GREAT ABOUT THIS SALAD:

Healthy and Nourishing: Each ingredient in this salad is a nutritional powerhouse. Lentils are rich in protein and fiber, keeping you full and satisfied. Potatoes offer complex carbs and potassium, while Brussels sprouts add a boost of antioxidants and vitamins C and K. Together, they create a salad that’s as nourishing as it is tasty.

Simple and Easy: You won’t need to spend hours in the kitchen to make this salad. It’s a straightforward recipe that involves roasting the vegetables and tossing everything together. The creamy tahini olive oil dressing is equally easy to whip up and adds a luscious, tangy touch to the salad.

Flavor-Packed: This isn’t your average salad. The combination of earthy lentils, roasted potatoes, slightly caramelized Brussels sprouts and creamy avocado creates a delightful mix of textures and flavors. Fresh parsley and dill add a little freshness and the creamy tahini olive oil dressing ties it all together with a smooth, nutty richness that’s balanced by the bright acidity of apple cider vinegar and the addition of Dijon Mustard and capers.

This Potato, Brussels Sprouts and Lentil Salad is not just another healthy salad; it’s a celebration of wholesome, nourishing ingredients brought together in a simple yet flavorful way. Whether you’re meal prepping for the week, hosting a dinner, or just looking for an easy and healthy lunch, this salad ticks all the boxes.

If you’ve never been a fan of Brussels sprouts, I hope you give this recipe a try. The roasting process brings out their natural sweetness and turns them into crispy, golden bites of deliciousness. Combined with the lentils and potatoes, and the most scrumptious dressing, this salad just might change your mind!

If you make this delicious vegan salad, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Potato, Brussels Sprouts and Lentil Salad

A hearty salad that’s easy to make and oh-so-delicious. This beautiful vegan main or side dish is full of goodness, bursting with flavor, and ready to become your new favorite dish.

Course Main Course, Salads, Sides

Cuisine Mediterranean Diet Friendly, Plant-based, Vegan, Vegetarian

Keyword brussels sprouts, healthy recipe, high fiber, lentil recipes, potato recipes, salads, vegan food, vegan protein

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Servings 3 mains - 6 sides

Ingredients

SALAD:

• 2 cups Brussels sprouts, halved, measured after chopped
• 2 cups diced potatoes, chopped into 2/3” or 1.5 cm cubes
• 1 small red onion, diced
• 2 Tbsp olive oil
• ½ tsp garlic powder
• ½ tsp ground coriander
• ½ tsp sea salt
• 1 ½ cup cooked lentils, I used jarred lentils, but you can cook them from scratch, see notes*
• 1 small avocado, diced
• ½ cup parsley, finely chopped
• ¼ cup dill, finely chopped
• Sea salt and pepper to taste

DRESSING:

• 2 Tbsp olive oil
• 1 Tbsp tahini
• 1 Tbsp apple cider vinegar
• 1 Tbsp Dijon mustard
• 1 tsp coconut nectar or maple syrup, can substitute honey if you are not vegan
• 1 tsp capers, minced

Instructions

• Preheat the oven to 400°F (200°C).
• Add potatoes, brussels sprouts and red onion to a baking sheet. Drizzle with the olive oil, add garlic powder, coriander and sea salt. Toss to coat. Spread them out and roast in the oven for 20 minutes, stir and roast for another 15 – 20 minutes, until the potatoes are golden and the Brussels sprouts are slightly charred. Remove from the oven and let them cool slightly.
• While the vegetables are in the oven, make the dressing. In a small bowl, whisk together the olive oil, tahini, apple cider vinegar, Dijon mustard, coconut nectar or maple syrup and capers.
• Once the vegetables are cooked, assemble the salad. In a large bowl, combine roasted vegetables, lentils, avocado, parsley and dill. Drizzle the dressing over the salad, season with salt and pepper to taste and toss to coat.
• This salad can be enjoyed slightly warm or at room temperature. Serve it as a satisfying main dish or a hearty side. Either way, it’s sure to be a hit! Enjoy!
• Leftovers can be stored in the fridge for 2 – 3 days.

Video

Notes

*About ⅔ cup dry lentils yields 1 ½ cups cooked lentils. To make the lentils: rinse the lentils and add them to a medium pot with lots of water. Bring to a boil, then lower the heat and simmer for about 20 minutes, until tender. Drain the excess water, let cool.

The post Potato, Brussels Sprouts and Lentil Salad appeared first on Monday Dreams.

Are you looking for a colorful, nourishing, and absolutely delicious vegan salad?!? Then you’ve come to the right place. This Sweet Potato and Blueberry Salad is a delightful blend of flavors and textures, perfect as a main meal or a flavorful side dish. Packed with nutrient-dense ingredients like Japanese sweet potatoes (because I think they taste so much better than regular sweet potatoes, am I the only one?!), fresh spinach, protein-rich quinoa, juicy blueberries, crispy chickpeas, creamy avocado, and toasted pumpkin seeds, this salad is a feast for both the eyes and the palate. To top it all off -and my favorite part- a creamy blueberry-lime dressing adds a tangy and sweet finish that’s simply irresistible.

Why I Think You’ll Love This Salad:

Flavor Explosion: The combination of sweet potatoes, tart blueberries, crispy chickpeas, fresh spinach with the tangy blueberry-lime dressing creates the most perfect harmony of flavors.

Nutrient-Packed: This salad is loaded with vitamins, minerals, and antioxidants from the spinach, blueberries, avocado and sweet potatoes, plus protein from the quinoa and chickpeas.

Perfect Texture: From the creamy avocado to the crunchy pumpkin seeds and juicy blueberries, every bite offers a satisfying mix of textures. A good salad always has a great mix of textures.

Versatile: Enjoy it as a nourishing main dish or a colorful side. It’s perfect for meal prep, lunch on-the-go, or a light dinner.

Tips for Success

Meal Prep: Roast the sweet potatoes and chickpeas and cook the quinoa ahead of time to make assembly quick and easy.

Storage: Store the salad and dressing separately in airtight containers in the fridge for up to 3 days. Add avocado and pumpkin seeds just before serving to keep them fresh.

Customization: Feel free to swap out spinach for arugula or mizuna or a mix of greens, quinoa for barley or farro, or pumpkin seeds for roasted almonds.

Now Let’s Talk About the Health Benefits:

Japanese Sweet Potatoes: Rich in vitamins A and C, fiber, and antioxidants, Japanese sweet potatoes support eye health and boost your immune system.

Spinach: A powerhouse of nutrients, spinach is high in iron, calcium, and vitamins K and A, promoting healthy bones and skin.

Quinoa: This complete protein is also high in fiber, magnesium, and antioxidants, supporting muscle repair and overall health.

Blueberries: These little berries are loaded with vitamins C and K and have one of the highest antioxidant levels of all fruits.

Chickpeas: Packed with protein and fiber, chickpeas help keep you full and satisfied.

Avocado: A great source of healthy fats, avocado also provides vitamins E, K, and folate.

Pumpkin Seeds: These seeds add a crunch and are rich in magnesium, iron, and zinc.

This colorful Sweet Potato Blueberry Salad is a powerhouse of nutrition. And it tastes amazing. It’s the perfect plant-based meal for any occasion, it’s sure to become a family favorite.

If you try this beautiful vegan salad, let us know what you think, leave a comment below or tag us on Instagram @mondaydreamsblog. We love hearing from you!

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Sweet Potato & Blueberry Salad

A simple, nourishing and delicious main or side dish that you are going to love. It’s full of goodness and has a wonderful mix of textures and flavors.

Course Main Course, Salads, Sides

Cuisine Mediterranean Diet Friendly, Plant-based, Vegan

Keyword blueberries, healthy salads, plant based meal, quinoa salads, sweet potato recipes, vegan recipes, vegan sides

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 2 mains - 4 sides

Ingredients

SALAD:

• 2 cups Japanese sweet potato, diced into bite-sized pieces.
• ⅔ cups cooked chickpeas, patted dry with paper towels
• 1 Tbsp olive oil
• ½ tsp sea salt
• ¼ cup uncooked quinoa
• 4 – 5 cups baby spinach, or mixed greens of choice, roughly chopped
• ½ cup blueberries, halved
• ½ medium-sized avocado, diced or thinly sliced
• 2 Tbsp toasted pumpkin seeds*

BLUEBERRY-LIME VINAIGRETTE:

• ½ cup blueberries
• 3 Tbsp olive oil
• 2 Tbsp lime juice
• 1 small pitted Medjool date,* can substitute with maple syrup or honey if you are not vegan
• 1 tsp Dijon mustard

Instructions

• Preheat the oven to 400°F (200°C).
• Toss the sweet potatoes and chickpeas with olive oil and sea salt. Spread them evenly on a baking sheet and roast, tossing halfway through, for 25 – 30 minutes, or until the sweet potatoes are tender and slightly browned and the chickpeas are golden and crispy. Let them cool slightly.
• While the potatoes are in the oven, cook the quinoa. Rinse well, add quinoa to a small saucepan and cover with lots of water. Bring it to a boil, then lower the heat and simmer for 15 - 20 minutes; until tender. Drain and rinse with cold water.
• Make the dressing. In a blender, combine blueberries, olive oil, lime juice, date and Dijon mustard. Blend until smooth. Adjust the seasoning to taste, adding more lime juice or ½ - 1 more date (or sweetener of choice) as needed.
• Assemble the salad: In a large bowl, combine spinach, roasted sweet potatoes, chickpeas, quinoa and blueberries. Gently toss to combine. Just before serving, gently fold in the avocado and sprinkle with pumpkin seeds. Drizzle the desired amount of blueberry-lime dressing over the salad (I used it all).
• Serve immediately and enjoy!

Notes

*You can toast the seeds in a skillet over medium heat (no oil) until slightly golden, just shake the pan a few times so they don’t burn.
**You can soak the date in boiling water for 15 minutes to soften, it will be easier to blend.

The post Sweet Potato and Blueberry Salad appeared first on Monday Dreams.

This plant-based meal combines healthy greens, fresh apples, nourishing chickpeas, dried cranberries, toasted pecans, and crispy quinoa for a satisfying and wholesome meal. All topped with a spiced tahini dressing that’s creamy, dreamy and so damn good you are going to want to start drizzling it on everything. A delicious blend of flavors and textures.

The best apple salad with the best ingredients:

Nutrient-Packed Greens: Arugula and spinach provide a robust base of vitamins, minerals, and antioxidants.
Fresh Apples: Crisp apples add a natural sweetness and refreshing crunch.
Protein-Rich Chickpeas: Boost protein content for a satisfying meal.
Dried Cranberries: Add a touch of sweetness and antioxidants.
Toasted Pecans: Infuse a buttery crunch and healthy fats.
Crispy Quinoa: The star ingredient, provides a nutty flavor and unique texture.

If you haven’t tried roasting quinoa yet, you are missing out. It’s so addicting. The crunchy texture and nutty flavor make it the perfect addition to (almost) everything! It’s a delicious high-protein, high-fiber topping for your favorite meals. Think salads, soups, buddha bowls, avocado toasts, pastas, roasted vegetables, stir-fries… Have you tried it yet? I’m obsessed with it and I think you are going to love it too!

This fall recipe is ideal for sharing at gatherings or dinner parties, it’s a great side dish that everyone is going to love. I also love having this salad as a main dish, it combines vegetables, fruit, legumes, whole-grains and nuts, so it’s a well-rounded nutritional choice that’s loaded with so much goodness. Packed with vitamins, minerals, and essential nutrients, it caters to a balanced and health-conscious palate.

Suitable for vegans or anyone seeking to add more plants to their diet, this beautiful salad proves that nutritious food can be both simple and enjoyable.

If you try this simple plant-based recipe, let us know what you think, leave a comment below or tag us on Instagram @mondaydreamsblog. We love hearing from you!

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Crispy Quinoa Apple Salad with Spiced Tahini Dressing

Easy, fresh and oh-so-flavorful Crispy Quinoa Apple Salad with Spiced Tahini Dressing. This crowd-pleasing salad is gorgeous and full of good stuff! A delicious blend of flavors and textures.

Course Mains, Salads, Sides

Cuisine Mediterranean, Vegan, Vegetarian

Keyword apple salad, crispy quinoa, healthy salads, vegan sides, vegetarian food

Prep Time 15 minutes minutes

Quinoa Cooking Time 50 minutes minutes

Servings 2 mains - 4 sides

Ingredients

CRISPY QUINOA:

• ¼ cup uncooked quinoa
• 1 Tbsp olive oil

SALAD:

• 2 cups arugula, roughly chopped
• 2 cups spinach, roughly chopped
• 1 big Cripps Pink apple, thinly sliced
• ½ cup cooked chickpeas
• ¼ cup toasted pecans, roughly chopped*
• 3 Tbsp dried cranberries
• Sea salt and pepper to taste

SPICED TAHINI DRESSING:

• 2 Tbsp tahini
• 2 Tbsp apple cider Vinegar
• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 2 tsp coconut nectar or maple syrup
• ¼ tsp ground ginger
• ¼ tsp ground cardamom

Instructions

• To cook the quinoa, rinse well and place it in a small pot with lots of water. Bring to a boil, then lower the heat and simmer for 15 – 20 minutes, until tender. Drain well and let cool completely.
• Preheat the oven to 375 °F / 190 °C.
• Add quinoa to a baking sheet, drizzle with olive oil and a pinch of sea salt. Mix (using a spoon or your hands) until the quinoa is well coated in the oil.
• Bake, stirring every 10 minutes, for 20 – 30 minutes, or until the quinoa is golden and crispy.
• While the quinoa is in the oven make the dressing. Place all the dressing ingredients in a small jar, close the lid and shake until combined. Or add ingredients to a small bowl and whisk until combined.
• To serve the salad, I like to layer all the salad ingredients (arugula, spinach, apple, chickpeas, pecans, cranberries and crispy quinoa) in a pretty way, see picture. Then drizzle the salad with the spiced tahini dressing. Alternatively, you can place all the salad ingredients in a medium bowl, add the creamy dressing, sea salt and pepper and gently toss to combine.
• Serve immediately and enjoy!
• This salad is best enjoyed right away. If you don’t want to use all the crispy quinoa, you can store the leftovers in a jar in the fridge for up to 3 weeks.

Notes

* To toast the pecans, place them on a baking sheet (no oil) and roast in the oven for 7-10 minutes, until golden and fragrant. Remove and let cool. Then roughly chop the pecans.

The post Crispy Quinoa Apple Salad with Spiced Tahini Dressing appeared first on Monday Dreams.

Where I live, coleslaw is not a very popular side dish. But I love it. Always have. Always will. It’s crunchy, it’s tangy, it’s budget-friendly, it’s absolutely delicious. My version is also super healthy and packed with so many nutrients. And I know you might be discouraged be the “no mayo” factor, but I promise it tastes just as good, or even better.

This vegan coleslaw is so addicting I can’t stop making it. It’s the perfect vegan recipe for when you want to add a few more vegetables to your day. It’s so fresh and tasty it will have you going back for seconds. The best part is, it’s full of goodness. All the vibrant colors mean this healthy salad is loaded with nutrients, vitamins and antioxidants. I used red cabbage because it has better health benefits than green cabbage, it’s also prettier, but feel free to use green or a mixture of the two. I also added Cripps Pink apple (Pink Lady), which adds the perfect amount of tartness and sweetness to this vibrant vegan salad. For the dressing, I made a tangy apple cider vinaigrette that takes this whole salad to another level. I’m telling you, no mayo ever tasted this good.

Jazz up your plant-based burgers, sandwiches, wraps and Buddha bowls with this easy coleslaw, it will add so much flavor and texture to your meals. Or bring it to your next barbeque or dinner party, it’s a refreshing side dish that everyone will enjoy! This coleslaw recipe takes just 20 minutes to prepare and makes plenty. I like to chill it in the fridge for 1 hour before serving, to allow the vegetables to marinate in the vinaigrette. It will taste even better.

You can store leftovers in the fridge for 2 – 3 days.

If you try this healthy salad recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Vegan Coleslaw - No Mayo

Healthy, fresh, crunchy and incredibly flavorful Vegan Coleslaw. This vibrant salad is easy to make and so full of goodness. The perfect plant-based side dish that everyone will enjoy!

Course Salads, Sides

Cuisine Mediterranean Diet Friendly, North American, Vegan

Keyword coleslaw, easy recipe, salads, side dish, vegan sides

Prep Time 20 minutes minutes

Chill Time (optional) 1 hour hour

Ingredients

SALAD:

• 4 cups shredded red cabbage – about ½ head of a small cabbage or 0.8 pounds / 380 grams
• 1 cup shredded carrot – about 1 medium carrot
• 1 cup shredded Cripps Pink apple – about 1 medium apple
• ½ cup parsley, finely chopped
• ½ small/medium red onion, thinly sliced*

APPLE CIDER VINAIGRETTE:

• 2 Tbsp olive oil
• 2 Tbsp apple cider vinegar
• 1 Tbsp Dijon mustard
• 2 tsp coconut nectar or maple syrup – I used coconut nectar
• ½ tsp sea salt
• ¼ tsp granulated garlic
• ¼ tsp ground coriander optional

Instructions

• In a big bowl, whisk together all the ingredients for the dressing.
• Add cabbage, carrot, apple, parsley and onion. Toss to combine. Taste and adjust seasonings.
• Cover and place in the fridge for 1 hour or 2 to allow the vegetables to marinate in the vinaigrette.
• Enjoy this vibrant salad!

Notes

* I don’t like the strong taste of raw onions, so I place the sliced onions in a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.

The post Vegan Coleslaw – No Mayo appeared first on Monday Dreams.

Fennel is not the most popular ingredient out there, but I think it’s truly special. It has a delicate and unique flavor, it’s fresh and a bit sweet and it will remind you of licorice or anise. It’s so different from all the other vegetables and if you haven’t tried it yet, this salad is the perfect way to start.

Fennel has some amazing health benefits as well. It has anti-inflammatory, antimicrobial, antiviral, anti-tumor and antispasmodic properties. Want to know more? Check out this link.

Roasted fennel is my favorite way to enjoy this lovely ingredient. When you roast fennel, the flavors get milder and sweeter, and the texture becomes tender, almost juicy. Fennel pairs incredibly well with citrus fruits, bitter leaves, nuts, balsamic vinegar and honey/maple syrup. So, I made a salad with radicchio, oranges, crispy white beans and toasted hazelnuts. I like to serve it over a creamy white bean sauce that’s fresh and citrusy and provides a nice contrast.

Share this roasted vegetable salad with your friends and family at your next dinner party. This vegan side dish is easy to make, but it will surely impress your guests. And thanks to the addition of white beans, this salad can also be served as a main dish, it’s a simple vegan sheet-pan dinner that’s perfect for any day of the week. It has a good amount of plant-based protein, healthy fats and fiber. It’s loaded with nutrients and Mediterranean flavors.

Liked this healthy salad? Then you have to try my Zesty Fennel and Cherry Tomato Pasta. It’s a dream.

If you try this fennel recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

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Roasted Fennel Salad with White Bean Sauce

Simple, nourishing and incredibly delicious Fennel Salad! This healthy side dish is loaded with nutrients and Mediterranean flavors. A scrumptious, fancy-looking salad that’s 100% plant-based and so damn tasty!

Course Mains, Salads, Sides

Cuisine Italian-Inspired, Mediterranean, Mediterranean Diet Friendly, Vegan

Keyword fennel, healthy side dish, vegan salad, vegan sides

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 3 mains - 6 sides

Ingredients

FENNEL SALAD:

• 2 medium fennel bulbs, about 1 pound / 450 grams when weighing just the bulbs
• 1 15 oz can of white beans, drained and rinsed – or 1 ½ cups of cooked white beans
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 2 tsp grainy mustard
• ½ tsp sea salt
• 2 cups radicchio, thinly sliced
• 2 medium oranges, peeled, sliced into thin rounds, then cut into smaller pieces
• ⅓ cup toasted hazelnuts, chopped*

WHITE BEAN SAUCE:

• ½ cup white beans, leftover from the can listed above
• ½ cup fennel fronds, tightly packed
• 3 Tbsp water
• 2 Tbsp olive oil, can substitute with tahini
• 1 Tbsp + 1 tsp lemon juice
• 1 tsp lemon zest
• 1 garlic clove
• 1 tsp coconut nectar or maple syrup
• ¼ tsp sea salt

Instructions

• Preheat the oven to 390 F / 200 C.
• Cut the fennel bulbs: trim off the stalks and fronds (save the fronds, you’ll use them later) so that you are left with the white bulbs. Halve the fennel bulbs lengthways. Remove (and discard) the root and tough part of the core. Then slice the bulb into thin strips.
• Pat dry the white beans with a paper towel.
• Add sliced fennel, 1 cup of white beans (save the remaining ½ cup for the sauce), olive oil, balsamic vinegar, grainy mustard and sea salt to a baking sheet. Use your hands or a big spoon to mix everything up. Make sure the vegetables and beans are well coated and arrange them in a single layer.
• Bake for 15 minutes, toss, and bake for another 10 – 15 minutes. Until the fennel has caramelized on the edges and the beans are golden and crispy. Remove from the oven and let cool slightly.
• While the fennel is in the oven, make the white bean sauce. Add the remaining ½ cup of white beans to a high-speed blender. Add fennel fronds, water, olive oil or tahini, lemon juice, lemon zest, garlic, coconut nectar or maple syrup and sea salt. Blend until smooth and creamy. Taste and adjust seasoning.
• Once the vegetables are cooked, transfer them to a big bowl, add radicchio, oranges and ½ the hazelnuts. Toss to combine.
• To serve, spread a thin layer of sauce on a big shallow bowl or serving platter. Add the salad on top of the sauce. Top with the remaining hazelnuts and some fennel fronds. Serve with more sauce on the side. I rarely use all the sauce; I think too much sauce can outshine the other flavors. I just save the leftover sauce for another salad.
• Enjoy!

Notes

* To toast the hazelnuts, place them on a baking sheet (no oil) and roast in the oven for 10 minutes, until golden and fragrant. Remove from the oven and rub them with a kitchen towel to remove loose skins. Don’t worry if some of the skins don’t come off. Cool completely.

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Serve this gorgeous side salad at your next dinner party. Everyone is going to love it. It has the most delicious mixture of flavors and textures. It’s savory, sweet, crunchy and tender at the same time. It has roasted vegetables, nuts and seeds, but also, leafy greens, fresh pears and chewy golden raisins. And last but, not least, it has the most incredible pear-ginger dressing.

Now let’s talk about this healthy, plant-based dressing because it’s pure magic. It’s fresh, tart, super creamy, a bit spicy from the ginger and a bit sweet from the pears. I love it so much I’ve been making it on repeat and adding it to a lot of other salads.

This crowd-pleasing salad is packed with fall flavors so it’s perfect for those colder months. But I also love to have this salad on a warm, sunny day, because, well… salads and summer go hand in hand.

If you try this simple side dish, let us know what you think, leave a comment below or tag us on Instagram @mondaydreamsblog. We love hearing from you!

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Butternut Squash & Pear Salad with Pear-Ginger Dressing

Simple, nourishing and incredibly tasty Butternut Squash and Pear Salad with the creamiest, most delicious Pear Ginger dressing. A crowd-pleasing salad that also happens to be loaded with goodness!

Course Salads, Sides

Cuisine Mediterranean, Vegan, Vegetarian

Keyword butternut squash recipes, fall recipe, fall salads, salad, side dish

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

SALAD:

• ⅓ cup walnuts
• 3 Tbsp pumpkin seeds
• 3 cups butternut squash, chopped into bite size pieces – measured after chopping
• 1 small/medium red onion, chopped into bite size pieces
• 1 Tbsp olive oil
• 2 small pears, chopped into bite size pieces
• 5 cups greens, I like a mixture of arugula, mizuna and spinach
• 3 Tbsp golden raisins
• Sea salt and pepper to taste

PEAR GINGER DRESSING:

• 1 small pear skin removed, then roughly chopped
• ¼ cup olive oil
• 2 Tbsp lemon juice
• 1 Tbsp apple cider vinegar
• 1 tsp ground ginger
• 1 big Medjool date or 2 – 3 Deglet Noor dates, pitted

Instructions

• Preheat the oven to 350 °F / 180 °C. Place walnuts and pumpkin seeds on a baking sheet (no oil) and roast in the oven for about 10 minutes, until golden and fragrant. Remove and let cool, then roughly chop the walnuts.
• Place the butternut squash and onion on a baking sheet, add olive oil and a big pinch of sea salt and toss with a spoon until the vegetables are evenly coated. Then arrange them in a single layer.
• Bake for 10 minutes, toss again to make sure the vegetables are roasted even and bake for an extra 10 – 15 minutes. Until they are tender and golden. Remove from the oven and let cool.
• While the squash is in the oven, make the dressing. Add all the dressing ingredients to a high-speed blender: pear, olive oil, lemon juice, apple cider vinegar, ginger and date. Blend until smooth and creamy, this might take 2 - 3 minutes.
• Assemble the salad. Arrange the greens on a big platter. Top with the roasted vegetables, pear, nuts, seeds and golden raisins. Drizzle with a little dressing and serve it with more dressing on the side (see pictures). You could also add all the salad ingredients and the dressing to a big bowl and toss them until combined, but it won’t be as pretty.
• Enjoy!

The post Butternut Squash & Pear Salad with Pear-Ginger Dressing appeared first on Monday Dreams.

I usually serve it as a side dish, but it can also be a satisfying main thanks to nourishing ingredients like potatoes, chickpeas and avocados. And it’s a recipe you can make all year round. It’s fresh enough for warm summer days, but hearty enough to enjoy during the colder months.

Meal prep this vegan potato salad so you can have a healthy side of veggies with your meals; it will stay fresh for 2-3 days in an air-tight container in the fridge. Or bring this secretly healthy salad to your next dinner party. Potato salads are always a hit with family and friends (vegan or not)! And I love fuss-free recipes that everyone can enjoy!

I used romano beans (also known as Italian flat beans), but I think traditional green beans will work just fine. And instead of using mayo, like most traditional potato salads do, I made a beautiful vinaigrette that pairs incredibly well with all these vegetables and the fresh dill. You won’t miss the mayo, avocados already add creaminess to this salad.

If you enjoyed this potato salad, you might also love my Favorite Potato Salad.

Feel like giving this potato salad recipe salad a try? If you do, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you!

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Potato and Romano Bean Salad

A fresh and healthy spin on a green bean potato salad. Vegan, hearty and so flavorful. A real crowd-pleaser and the perfect side dish to share with your friends and family.

Course Main Course, Salad, Side Dish

Cuisine French, Italian, Mediterranean

Keyword potato salad, salad recipe, simple recipes, vegan side

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

SALAD:

• 12 oz – 350 grams potatoes, chopped into bite size pieces
• 9 oz – 250 grams fresh Romano beans, ends trimmed, then chopped into 1 1/2” (4 cm) long pieces
• 1 Hass avocado, cubed
• ¾ cup cooked chickpeas – about ½ a 15oz can, drained and rinsed
• ½ medium red onion, thinly sliced*
• ½ fresh dill, finely chopped
• Sea salt and freshly ground pepper to taste

DRESSING:

• 2 Tbsp olive oil
• 1 Tbsp Dijon mustard
• 1 Tbsp lemon juice
• 1 Tbsp white wine vinegar
• 1 ½ tsp coconut nectar or maple syrup

Instructions

• Bring two medium pots of water to a boil. Once the water is boiling add sea salt, then add potatoes to one pot, and green beans to the other. Lower the heat and simmer until the vegetables are cooked. Potatoes will take about 10 – 15 minutes. Green beans can take about 10 – 20 minutes. This will depend on how you like them. I like them tender, but if you prefer them crispier, you can drain them sooner. Cool down.
• While the potatoes and beans are cooking, place all the dressing ingredients in a small bowl and whisk to combine.
• Add all salad ingredients to a big bowl: potatoes, green beans, avocado, chickpeas, red onion and dill. Add in the dressing and salt and pepper to taste. Gently toss to combine.
• Enjoy this beautiful wholesome salad!

Notes

* I don’t like the strong taste of raw onions, so I place the sliced onions in a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.

The post Potato and Romano Bean Salad appeared first on Monday Dreams.

This salad is vibrant, fun and oh-so-tasty. All the beautiful colors mean this healthy salad is loaded with nutrients, vitamins and antioxidants. It also means it’s packed with flavor and the perfect side dish for your next dinner party because everyone loves a pretty meal. Mango, red pepper and cucumber are such a delightful and refreshing combo. Even better when you finish it off with a little fresh mint, a few roasted cashews or peanuts and a drizzle of that yummy dressing.

This salad recipe is also super easy and quick, it can be ready in 15 minutes. It’s the perfect summer salad recipe, though I make it all year long. It’s sweet, tart, savory, juicy, crunchy and absolutely delicious. The textures, the flavors, the lovely sesame-citrus vinaigrette; trust me, your taste buds are in for a treat!

Like mango salads? Then you should also try my Rainbow Kale Edamame Salad, it features mango, quinoa and a delicious peanut butter dressing.

If you make this healthy plant-based salad recipe, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below. We love hearing from you!

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Mango Salad

Fresh, nourishing and incredibly flavorful Mango Salad. This side salad is vegan, fiber-rich and loaded with colorful veggies. Best of all, it tastes amazing. This summer recipe is the perfect side dish for your next dinner party.

Course Salad, Side Dish

Cuisine Asian-Inspired, Fusion, Mediterranean

Keyword easy recipe, mango, side dish, summer recipes, vegan salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 - 4

Ingredients

SALAD:

• 1 big mango, peeled
• 1 small red pepper, de-stemmed and seeded
• 1 small cucumber, seeded*
• ½ cup fresh mint, chopped
• ⅓ cup thinly sliced red onion**
• ⅓ cup roasted cashews or peanuts, roughly chopped***
• 1 tsp black sesame seeds
• Sea salt and pepper to taste

SESAME-CITRUS DRESSING:

• 2 Tbsp toasted sesame oil
• 2 Tbsp lime juice
• 1 Tbsp orange juice
• 1 tsp soy sauce
• 1 tsp finely grated ginger
• 1 tsp coconut nectar or maple syrup

Instructions

• Start by slicing the mango and vegetables. I like to slice the mango, cucumber and red pepper into thin strips, but you could also dice them (you want small cubes, not big chunks).
• Place all the dressing ingredients in a small bowl and whisk until combined.
• Add all salad ingredients to a big bowl. Drizzle with the sesame ginger dressing and toss to combine.
• Season with salt and pepper. Serve and enjoy this vibrant salad!

Notes

* The easiest way to seed a cucumber is to cut it in half lengthwise and then use a small spoon to scoop out the seeds.
** I don’t like the strong taste of raw onions, so I place the chopped onions in a small bowl and cover them with boiling water. After ten minutes, I drain and rinse the onions with cold water. Bye-bye pungent taste, hello delicious mild flavor.
*** To toast the cashews or peanuts, place them on a baking sheet (no oil) and roast in the oven for 10 minutes, until golden and fragrant. Remove and let cool.
**** This recipe is inspired by the gorgeous Mango Salad from the Love & Lemons blog.

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