Vegan Arugula and Parmesan Salad with Lemon Vinaigrette
Bright, bold, and bursting with flavor, this Vegan Arugula and Parmesan Salad with Lemon Vinaigrette is a refreshing twist on a classic favorite. Featuring peppery arugula, juicy cherry tomatoes, and thinly sliced red onions, this salad is elevated by a rich, nutty cashew parmesan that brings a plant-based flair to traditional cheesy goodness. The zesty lemon vinaigrette, made with fresh lemon juice, extra virgin olive oil, Dijon mustard, and a touch of maple syrup, ties it all together with vibrant, tangy notes. Ready in just 15 minutes, this crisp and colorful salad is perfect as a light lunch, side dish, or starter for any occasion. Ideal for vegan diets and those seeking a healthy yet indulgent salad recipe, it’s a feast for both your taste buds and your guests!
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Recipe Information
Ingredients
- 150 grams arugula
- 200 grams cherry tomatoes
- 0.5 medium red onion
- 50 grams cashew parmesan
- 1 large lemon
- 60 milliliters extra virgin olive oil
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash and dry 150 grams of arugula thoroughly and place it into a large salad bowl.
Cut 200 grams of cherry tomatoes in half and add them to the bowl with the arugula.
Thinly slice half of a medium red onion and scatter over the salad.
Prepare the cashew parmesan by blending 50 grams of raw cashews with 2 tablespoons of nutritional yeast, a pinch of garlic powder, a pinch of onion powder, and a pinch of salt until it reaches a fine consistency. Sprinkle the desired amount over the salad.
For the lemon vinaigrette, zest and juice a large lemon into a small mixing bowl.
To the lemon juice and zest, add 60 milliliters of extra virgin olive oil, 1 teaspoon of maple syrup, and 1 teaspoon of Dijon mustard.
Season the vinaigrette with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Whisk the vinaigrette vigorously to emulsify the ingredients.
Drizzle the lemon vinaigrette over the salad and toss gently to combine all ingredients well.
Serve the salad immediately as a refreshing vegan dish.
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1352 mg | 59% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 17.3 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 300 mg | 23% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1226 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
