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.

Vegan Easter Veggie Salad

Serves 8

Ingredients:

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  • 1/2 pound broccoli florets, cut into bite-sized pieces
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  • 1/2 pound cauliflower florets, cut into bite-sized pieces
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  • 1 large navel orange, peeled, diced
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  • 1 cup dried currants
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  • 1/2 small red onion, thinly sliced
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  • 1 tablespoon apple cider vinegar
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  • 1 garlic clove, minced
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  • 2 tablespoons minced fresh chives
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  • 3 tablespoons extra virgin olive oil
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  • Salt and freshly ground black pepper to taste
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  • Nutritional yeast (optional)

Directions:

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  1. Lightly steam broccoli and cauliflower until just tender; you want the vegetables tender but still firm with a crunch.
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  3. In a large bowl, combine broccoli, cauliflower, orange, currants, and onion. Tossing to coat.
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  5. In a small bowl, whisk together vinegar, garlic, chives, and olive oil. Season with salt and pepper.
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  7. Pour vinaigrette over vegetables and toss to coat. Sprinkle with nutritional yeast, if using, and serve.

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