Vegan Garden Salad with Ranch Dressing
Experience a burst of fresh, vibrant flavors with this Vegan Garden Salad with Ranch Dressing—a wholesome, nutrient-packed dish perfect for healthy eating enthusiasts. This colorful creation features a medley of crisp mixed greens, juicy cherry tomatoes, crunchy cucumbers, and tender chickpeas, all brought to life with the aromatic flair of fresh parsley and dill. The homemade vegan ranch dressing, crafted from creamy soaked cashews, almond milk, and a blend of zesty seasonings, adds a luscious finish to every bite. Ready in just 30 minutes, this salad is a delightful addition to any meal, showcasing garden-fresh ingredients and a plant-based twist on a classic favorite. Whether as a light lunch or a side dish, this recipe is sure to impress with its refreshing taste and dairy-free appeal!
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Recipe Information
Ingredients
- 6 cups Mixed salad greens (e.g., romaine, spinach, and arugula)
- 1 cup Cherry tomatoes, halved
- 1 medium Cucumber, sliced
- 1 medium Red bell pepper, thinly sliced
- 1 large Carrot, peeled and grated
- 4 medium Radishes, thinly sliced
- 2 Green onions, chopped
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh dill, chopped
- 1 cup Canned chickpeas, rinsed and drained
- 1 cup Unsweetened almond milk
- 1 cup Raw cashews, soaked for at least 2 hours
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried dill
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Begin by preparing the vegan ranch dressing. Drain the soaked cashews and add them to a blender along with unsweetened almond milk, apple cider vinegar, garlic powder, onion powder, dried dill, salt, black pepper, and lemon juice.
Blend on high speed until the mixture is smooth and creamy. If the dressing is too thick, add a little water to achieve the desired consistency. Adjust the seasonings if necessary, then transfer the dressing to a jar and refrigerate until ready to use.
In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red bell pepper, grated carrot, sliced radishes, and chickpeas.
Add the chopped green onions, fresh parsley, and fresh dill to the salad bowl.
Toss the salad gently to combine all the ingredients thoroughly.
Just before serving, drizzle the chilled vegan ranch dressing over the salad, or serve the dressing on the side for individual preferences.
Serve the salad fresh and enjoy the vibrant flavors of the garden with the creamy ranch dressing.
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1977 mg | 86% | |
| Total Carbohydrate | 159.9 g | 58% | |
| Dietary Fiber | 38.4 g | 137% | |
| Total Sugars | 44.0 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1016 mg | 78% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4599 mg | 98% | |
*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.
