Vegan Garden Salad with Croutons
Elevate your salad game with this fresh and vibrant Vegan Garden Salad with Croutons! Packed with crisp mixed greens, juicy cherry tomatoes, crunchy cucumbers, and colorful bell peppers, this recipe celebrates the best of plant-based eating. What sets this salad apart are the homemade croutons, perfectly seasoned with garlic powder, oregano, and a hint of nutritional yeast for a savory, cheesy flavor—all without any dairy. Tossed with a simple yet zingy olive oil and lemon juice dressing, this quick, 25-minute recipe is both wholesome and satisfying. Perfect as a light lunch, side dish, or appetizer, this vegan salad will become your go-to for healthy, delicious meals.
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Recipe Information
Ingredients
- 5 cups Mixed salad greens (e.g., romaine, spinach, arugula)
- 1 cup Cherry tomatoes
- 1 whole Cucumber
- 1 whole Red bell pepper
- 1 whole Carrot
- 0.5 whole Red onion
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 loaf French baguette
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
- 2 tablespoons Nutritional yeast
- 2 tablespoons Extra virgin olive oil
Instructions
Preheat the oven to 375°F (190°C).
Cut the half loaf of French baguette into 1-inch cubes to make croutons.
In a mixing bowl, combine cubed bread with 2 tablespoons of extra virgin olive oil, 0.5 teaspoon garlic powder, 0.5 teaspoon dried oregano, and 2 tablespoons nutritional yeast. Toss to coat evenly.
Spread the seasoned bread cubes on a baking sheet in a single layer.
Bake in the preheated oven for 10 minutes, or until the croutons are golden brown and crispy, stirring halfway through. Remove and let cool slightly.
Wash and dry the mixed salad greens. Place them in a large salad bowl.
Halve the cherry tomatoes, slice the cucumber and red bell pepper, and julienne the carrot. Thinly slice the half red onion.
Add the prepared vegetables to the bowl with the salad greens.
In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until well combined.
Drizzle the dressing over the salad and toss to coat all ingredients evenly.
Top the salad with the homemade croutons just before serving.
Serve immediately and enjoy this fresh and vibrant vegan garden salad.
Nutrition Facts
Calories |
1077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 22.4 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 263 mg | 20% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2304 mg | 49% | |
*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.
