Looking for a vegan pasta salad or a Thai salad for vegan entertaining? Try our plant-based salads for a healthy start to the year.
- We use plant-based ingredients in our recipes
A vibrant, summery salad that mixes chickpeas with herby pitta croutons, radishes, tomatoes, sumac and a pomegranate molasses dressing. A colourful vegan plate.
Swap bacon for crunchy, paprika-smoked aubergine slivers in our vegan twist on the classic caesar salad. It’s speedy and easy to make.
We’ve swapped chicken for tofu to give coronation salad a vegan twist. It’s easy to make and low in calories, too.
Pack plenty of texture into this low-calorie salad with roast sweet potatoes, mixed grains, radishes and cucumber, and lift with a punchy Korean dressing.
Ready in 20 minutes, this vibrant vegan salad is packed with juicy watermelon and crunchy peanuts for a fresh dinner for two.
Grilled peaches add a sweetness to this zingy grain salad. It serves four but would make a great sharing dish for a vegan dinner party.
This simple salad combines smoky aubergines with pepper and walnuts. Scoop up with flatbreads for a Middle Eastern-inspired dinner.
Jazz up giant couscous by adding roasted cauliflower, zhoug and crispy shallots for a vibrant vegan lunch.
Ready in just 20 minutes, this vegan salad makes an ideal side dish, packed with chickpeas, baby courgettes and punchy rose harissa.
This super simple pasta salad makes for a light vegan lunch with sweet roasted red peppers and salty olives. It serves two but can easily be doubled to serve a crowd.
Crunchy veg and smoked tofu add great textures to this vegan salad, with a nutty sesame dressing bringing the whole dish together.
This vibrant vegan bowl is super easy to make, just throw grains and veg together then drizzle with a spicy tahini dressing for a punchy kick.
Make cauliflower the star of the show in this easy vegan recipe. Turmeric adds a splash of colour and aromatic flavour.
With crunchy textures and salty-sour heat, this vegan salad is bursting with fresh flavours.
Get ahead with your weekly meal prep by roasting a batch of squash for this grain salad. It’s easy to make and ready in just 30 minutes.