Versatile Vegetable Salad

Versatile Vegetable Salad

This salad can change with the seasons and be “switched up” to use what you have at hand. It can be a scrumptious side dish, a filling for inside a wrap, or be front and center on your plate. This recipe truly is versatile!
Course Salad
Cuisine American
Keyword vegan salad
Yields 10 servings
Author Chris Kalinich


  • 5 cups raw vegetables, chopped into bite-size pieces (e.g. broccoli, zucchini, corn, bell peppers, cabbage, etc.)
  • 2 cups arugula or favorite dark leafy green, chopped
  • ½ cup raw unsalted sunflower seeds (or seeds of choice)
  • ¼ cup shallot, finely diced
  • ¾ cup apple juice sweetened dried cranberries
  • 1 cup cashews, soaked for at least 60 minutes in hot water then drained
  • ¼ cup water
  • 2 tablespoons nutritional yeast flakes
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons coconut aminos or low-sodium tamari
  • 1 tablespoon maple syrup
  • 2 cloves garlic, minced (roasted or raw)
  • ½ cup fresh basil, chopped & loosely packed


  1. Place vegetables, dark leafy greens, sunflower seeds, shallot, and dried cranberries in a large mixing bowl. Mix well.
  2. Make dressing by combining remaining ingredients, except fresh herb, in a high-powered blender; blend until mixture is smooth and creamy.
  3. Add dressing to the large bowl of vegetables along with the chopped fresh herb and fold in gently.
  4. Serve immediately or let chill in refrigerator for several hours before serving.

Recipe Notes

Feel free to change up the recipe: add ½ cup sun-dried tomatoes; add ¼ cup Kalamata olives; use golden raisins, flame raisins or dried cherries instead of dried cranberries; add your favorite bean, switch out basil for cilantro or parsley, top with ground pistachio nuts, use cooked vegetables instead of raw. You get the idea!