This salad was inspired by my vegan Thanksgiving salad. You could totally serve that one for Easter dinner too, if you’d like! But whereas that salad features hearty fall flavors, this one includes lighter, springier flavors. It’s so delicious you might even want to make a meal of it (I did!) and you’ll probably continue making it on repeat all spring long. Tip: This salad isn’t just for Easter. It’s perfect for all kinds of spring celebrations, including Passover, Mother’s Day, and even Memorial Day.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Make the dressing while the almonds cool. Tip: If raspberry vinaigrette isn’t your thing, try making this salad with my poppy seed dressing, tahini dressing, or maple balsamic vinaigrette instead. Tip: This recipe makes a generous amount of dressing, so feel free to use as much or as little as you’d like. The salad will keep for about three days in an airtight container in the fridge. The dressing will keep for about a week in an airtight container in the fridge. The almonds can be stored at room temperature, in a sealed bag or airtight container, and they’ll last for about two weeks.
More Vegan Salad Recipes
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