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–+ servings
Red, White, and Blue Vegan Salad

Red, White, and Blue Vegan Salad That's Perfect for Summer Fun

A vibrant and delicious Red, White, and Blue Vegan Salad that is vegan, dairy-free, and gluten-free, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 cups
Course: Salad
Cuisine: Vegan
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Greens
  • 3 ounces Arugula Provides a peppery bite; can substitute with baby kale or mixed greens.
  • 2 ounces Baby Spinach Adds a soft texture; any tender leafy green can be used.
For the Fruits
  • 1.5 cups Blueberries Fresh cherries or strawberries can be substituted.
  • 1.5 cups Raspberries Blackberries are a good alternative.
  • 1 cup Watermelon Cubed; cantaloupe could be used instead.
For the Creamy Element
  • 4 ounces Vegan Cheese Crumbled; can use vegan feta or other dairy-free cheese.
For the Dressing
  • 2 tablespoons Extra Virgin Olive Oil Alternatives include avocado oil or any light oil.
  • 1 tablespoon Apple Cider Vinegar Can be swapped with lemon juice or red wine vinegar.
  • 1 teaspoon Maple Syrup Use honey or agave if not strictly vegan.
  • Salt and Black Pepper To taste.

Equipment

  • mixing bowl
  • whisk
  • serving dishes

Method
 

Step-by-Step Instructions
  1. In a small bowl or jar, combine 2 tablespoons of extra virgin olive oil, 1 tablespoon of apple cider vinegar, and 1 teaspoon of maple syrup. Whisk until emulsified, adding salt and black pepper to taste.
  2. In a large mixing bowl, combine 3 ounces of arugula and 2 ounces of baby spinach, tossing gently to mix without bruising the greens.
  3. Drizzle the prepared dressing over the greens and toss gently until they are coated in the dressing.
  4. Evenly distribute 1½ cups of blueberries, 1½ cups of raspberries, and 1 cup of cubed watermelon on top of the greens.
  5. Sprinkle 4 ounces of crumbled vegan cheese evenly over the salad.
  6. Serve the salad immediately in a large bowl or individual plates, with extra dressing on the side, if desired.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 150mgPotassium: 300mgFiber: 5gSugar: 10gVitamin A: 200IUVitamin C: 60mgCalcium: 50mgIron: 1mg

Notes

Store leftover salad in an airtight container without dressing for up to 3 days. It is not recommended to freeze this salad.

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