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Vegan Easter Veggie Salad

Put hearty vegan recipes that show off bright colors and big flavors on your vegan Easter menu this year. Cruciferous vegetables are bursting with cancer-fighting compounds, offer satisfying crunch, and give you a filling fiber-rich vegan holiday dish.

Put hearty vegan recipes that show off bright colors and big flavors on your vegan Easter menu this year. Cruciferous vegetables are bursting with cancer-fighting compounds, offer satisfying crunch, and give you a filling fiber-rich vegan holiday dish.
Put hearty vegan recipes that show off bright colors and big flavors on your vegan Easter menu this year. Cruciferous vegetables are bursting with cancer-fighting compounds, offer satisfying crunch, and give you a filling fiber-rich vegan holiday dish.

Vegan Easter Veggie Salad

Serves 8

Ingredients:

  • 1/2 pound broccoli florets, cut into bite-sized pieces

  • 1/2 pound cauliflower florets, cut into bite-sized pieces

  • 1 large navel orange, peeled, diced

  • 1 cup dried currants

  • 1/2 small red onion, thinly sliced

  • 1 tablespoon apple cider vinegar

  • 1 garlic clove, minced

  • 2 tablespoons minced fresh chives

  • 3 tablespoons extra virgin olive oil

  • Salt and freshly ground black pepper to taste

  • Nutritional yeast (optional)


Directions:

  1. Lightly steam broccoli and cauliflower until just tender; you want the vegetables tender but still firm with a crunch.

  2. In a large bowl, combine broccoli, cauliflower, orange, currants, and onion. Tossing to coat.

  3. In a small bowl, whisk together vinegar, garlic, chives, and olive oil. Season with salt and pepper.

  4. Pour vinaigrette over vegetables and toss to coat. Sprinkle with nutritional yeast, if using, and serve.


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