In 2026, salads are no longer an afterthought or a side dish — they’re star mains that showcase global flavors, inventive plant proteins, and a commitment to sustainability. As more people seek meals that are both nutrient-dense and planet-friendly, vegan salads have evolved beyond simple greens and oil-and-vinegar. Expect bold, layered combinations that balance texture and taste: crisp, charred, fermented and fresh; creamy and crunchy; salty, sweet, acidic and umami all working together in one bowl. What makes a salad sing in 2026 is a mix of smart ingredient choices and thoughtful technique. The top vegan salads this year lean on protein-forward elements like grilled tempeh, marinated chickpea “tuna,” mycoprotein crumbles, and roasted legumes, plus emerging additions such as seaweed, fermented vegetables, and upcycled pantry staples. Dressings are brighter and more complex — fermentation, miso, tahini, and cultured nut creams add depth without dairy — while simple tools like an air fryer or high-speed blender let home cooks get restaurant-quality textures and finishes. This list of the top 10 vegan salad recipes prioritizes flavor, nutrition, accessibility and sustainability. You’ll find quick weeknight bowls that double as meal prep, festive salads for entertaining, and creative riffs on classic dishes that make vegetables the star. Each recipe is chosen for its balance of taste and texture, clear swap suggestions for common allergens or hard-to-find ingredients, and tips to scale from a solo lunch to a crowd-pleasing centerpiece. Whether you’re a lifelong vegan, flexitarian, or someone curious to eat more plants in 2026, these salads offer approachable inspiration. Read on for recipes that transform seasonal produce, global pantry staples and modern plant proteins into bowls that are as satisfying as they are conscientious.

 

 

Seasonal, local, and climate-smart ingredient salads

Seasonal, local, and climate-smart ingredient salads center flavor and sustainability by prioritizing produce at peak ripeness and minimizing the distance ingredients travel. When you build salads around what’s abundant in your region and current season—early spring greens and radishes, summer tomatoes and stone fruit, fall squash and brassicas, winter roots and citrus—you not only get better taste and nutrition but also reduce the carbon footprint associated with long-distance refrigeration and air freight. Climate-smart choices also mean favoring crops and production methods with lower water use, fewer inputs, or regenerative practices (for example, dry-farmed tomatoes, locally grown grains, and legumes from regenerative farms) and being mindful of supply-chain impacts like packaging and transport. Putting this approach into practice means learning the rhythm of your local markets and adapting recipes rather than forcing out-of-season items. Swap in local leafy greens for boutique imports, use preserved techniques—quick-pickling, fermenting, freezing, or curing—to carry summer brightness into colder months, and base dressings on seasonal citrus, vinegars, or herb infusions to complement available produce. Building salads with whole-food components (local grains, legumes, nuts, seeds) increases satiety and nutritional density while lowering reliance on processed vegan convenience foods. Small choices—buying bulk, choosing loose produce, and composting trimmings—amplify the climate benefits of this approach. Designing climate-smart salads also means thinking systemically: diversify ingredients to support resilient diets (rotate grains, include pulses and underutilized crops like millet or fava beans), reduce waste through portioning and storage strategies, and favor producers using agroecological practices. For cooks and meal planners, maintain a short list of versatile base elements (a whole grain, a legume, a sturdy green, seasonal veg, and a bright dressing) you can recombine week to week. This makes it easy to eat with the seasons, support local food economies, and enjoy more flavorful, nutrient-rich salads year-round. Top 10 vegan salad recipes everyone should try in 2026 1. Roasted Winter Root & Farro Salad with Mustard-Maple Vinaigrette – Key ingredients: roasted carrots, beets, parsnips, cooked farro, baby kale, toasted pumpkin seeds, vinaigrette of Dijon, maple, apple cider vinegar, olive oil. – Why try it: Uses local, storage-friendly roots and resilient ancient grain farro for texture and climate-smart nutrition; great for hearty, cold-weather meals. 2. Heirloom Tomato & Peach Panzanella with Basil and Toasted Sourdough – Key ingredients: ripe heirloom tomatoes, ripe peaches, torn toasted sourdough, red onion, basil, capers, balsamic vinaigrette. – Why try it: Peak-summer flavors and a zero-waste nod—stale bread revived as croutons; simple, iconic, and celebrates hyperlocal produce. 3. Warm Lentil, Roasted Squash & Kale Salad with Tahini-Lemon Dressing – Key ingredients: green or Puy lentils, roasted butternut or kabocha squash, massaged kale, toasted walnuts, tahini-lemon dressing. – Why try it: Protein-rich, stores well, and swaps easily for local legumes; warm components increase satiety for cooler months. 4. Charred Corn, Black Bean & Avocado Salad with Lime-Cilantro Dressing – Key ingredients: grilled charred corn, black beans, ripe avocado, cherry tomatoes, red onion, lime-cilantro dressing, optional jalapeño. – Why try it: Vibrant summer salad using seasonal corn and pulses for protein; portable for barbecues and meal prep. 5. Asian Sesame Rainbow Veggie Noodle Salad with Edamame – Key ingredients: chilled buckwheat or rice noodles, shredded cabbage/carrot/bell pepper, shelled edamame, scallions, toasted sesame-citrus dressing. – Why try it: Colorful, fast, and adaptable to local vegetables; edamame adds plant protein and sustainable soy options exist. 6. Mediterranean Chickpea, Cucumber & Olive Salad with Preserved Lemon – Key ingredients: cooked chickpeas, cucumber, cherry tomatoes, olives, parsley, preserved lemon vinaigrette, toasted pine nuts. – Why try it: Easy pantry-forward recipe that shines with summer garden cucumbers or preserved citrus in winter; chickpeas are climate-smart protein. 7. Beet, Orange & Pistachio Salad with Arugula and Citrus Vinaigrette – Key ingredients: roasted or pickled beets, segmented oranges, arugula, pistachios, shallot-citrus dressing. – Why try it: Seasonal contrasts (earthy beets, bright citrus) deliver antioxidants and sophisticated flavors—great for winter-spring transitions. 8. Grilled Portobello & Quinoa Salad with Chimichurri – Key ingredients: marinated grilled portobello mushrooms, cooked quinoa, mixed greens, chimichurri (parsley, oregano, garlic, vinegar, olive oil). – Why try it: Umami-rich mushrooms as a low-footprint meat alternative; quinoa/other local grains supply sustained energy. 9. Fermented Cabbage & Apple Salad with Roasted Pumpkin Seeds and Creamy Cashew Dressing – Key ingredients: red or green sauerkraut (or quick ferment), thinly sliced apple, fennel, roasted pumpkin seeds, cashew-based creamy dressing. – Why try it: Fermentation adds flavor, preservation, and gut-friendly microbes—excellent use of fall cabbages to enjoy year-round. 10. Coastal Seaweed, Cucumber & Avocado Salad with Toasted Sesame – Key ingredients: sustainably sourced seaweed (wakame or local sea greens), cucumber, avocado, sesame, rice wine vinegar-citrus dressing. – Why try it: Seaweeds are nutrient-dense, low-land-use crops that sequester carbon and offer minerals like iodine—choose sustainably harvested or farmed varieties. Practical tips for using these recipes in 2026: prioritize the freshest local components each season and swap grains/legumes for regional equivalents (e.g., millet, sorghum, local beans). Make dressings in small batches to avoid waste; use preserved items (pickles, ferments, frozen berries) to extend seasonal flavors; and bulk up salads with whole grains and legumes for meal-ready bowls. Adjust salt, acid, and fat to your produce’s sweetness and texture—these three levers will make seasonal salads sing while keeping them climate-smart and satisfying.

 

Protein-rich and nutrient-dense vegan salads

Protein-rich and nutrient-dense vegan salads are built around combinations of legumes, whole grains, nuts, seeds, and fortified plant proteins (tofu, tempeh, seitan) that deliver satisfying texture, balanced macronutrients, and essential micronutrients. The goal is to move beyond lettuce-and-dressing to thoughtfully layered bowls where a base of greens or grains is complemented by a substantial protein source, healthy fats for nutrient absorption, and colorful vegetables for vitamins, fiber, and phytonutrients. Structuring a salad this way keeps blood sugar steady, supports muscle repair and satiety, and makes the dish a complete meal rather than a side. To maximize nutrient density, focus on diversity and complementary pairings: combine legumes (lentils, chickpeas, edamame) with whole grains (quinoa, farro, barley) so amino acid profiles are complementary, add seeds or nuts (hemp, pumpkin, almonds) for extra protein, omega fats, and crunch, and include fermented or umami-rich components (miso dressings, pickled vegetables, nutritional yeast) to boost flavor and gut-supporting microbes. Dressing composition matters too — include a source of fat (olive oil, tahini, avocado) to help absorb fat‑soluble vitamins A, D, E, and K, and use acid (vinegar, citrus) to brighten flavors and aid mineral absorption. Where possible, choose fortified or mineral-rich ingredients (calcium-set tofu, iodized salt or seaweed for iodine, vitamin B12-fortified nutritional yeast) especially for those relying fully on plant-based diets. Practical preparation tips make these salads viable for everyday eating: roast or season proteins in batches for quick assembly; keep wet and crispy components separate until serving to maintain texture; use high-impact dressings that double as marinades; and vary temperature contrasts (warm grains with chilled greens) to increase appeal. For sustainability and future-forward eating in 2026, prioritize locally grown seasonal produce and climate-smart proteins (legumes, minimally processed soy, and upcycled ingredients), and consider meal-prep formats that travel well — layered jars, wrapped bowls, or compartmentalized containers — so nutrient-dense vegan salads become a convenient, delicious staple. Top 10 vegan salad recipes everyone should try in 2026 1. Mediterranean Chickpea & Farro Salad — Farro or barley tossed with roasted cherry tomatoes, cucumber, kalamata olives, parsley, chickpeas, capers, and a lemon‑oregano vinaigrette; finished with toasted pine kernels and a sprinkle of nutritional yeast for savory, protein-rich satisfaction. 2. Tempeh Caesar Bowl — Marinated and pan-seared tempeh strips on a bed of romaine and kale, with roasted chickpeas, whole-grain croutons, capers, and a creamy cashew-miso Caesar dressing for umami and high plant-protein content. 3. Warm Lentil, Roasted Sweet Potato & Kale Salad — Braised green or French lentils with caramelized sweet potato cubes, massaged kale, toasted walnuts, and a mustard-maple vinaigrette; hearty, iron-rich, and excellent for meal prep. 4. Edamame, Quinoa & Seaweed Superfood Salad — Tri-color quinoa and shelled edamame mixed with cucumber, carrot ribbons, toasted sesame, wakame or nori flakes, and a ginger-tamari dressing; high in complete protein and iodine for thyroid support. 5. Smoky Tofu & Soba Noodle Salad — Cold buckwheat soba with smoked or charred tofu, shredded cabbage, scallions, cilantro, and a sesame-chili dressing; balanced carbs and protein with bold Asian flavors. 6. Roasted Chickpea, Avocado & Spinach Tahini Bowl — Crispy spiced chickpeas, buttered avocado, baby spinach, pickled red onion, and a lemon-tahini dressing; simple, nutrient-dense, and rich in fiber, healthy fats, and protein. 7. Niçoise-Inspired Vegan Salad with Smoky Chickpea “Tuna” — New potatoes, green beans, olives, cherry tomatoes, and marinated smoked chickpeas or flaked smoked tempeh in a Dijon-caper vinaigrette; a high-protein reimagining of a classic. 8. Beet, Walnut & Lentil Warm Salad with Citrus Vinaigrette — Earthy roasted beets with warm puy lentils, peppery arugula, toasted walnuts, and a bright orange-citrus dressing; excellent source of folate, iron, and omega‑3 from the nuts. 9. Thai Green Mango & Peanut Tofu Salad — Julienned green mango, shredded cabbage, grilled marinated tofu, fresh herbs (mint, basil, cilantro), crunchy peanuts, and a lime-peanut dressing; a spicy-sweet, protein-forward salad with vibrant textures. 10. Southwest Black Bean & Roasted Corn Power Salad — Mixed greens or romaine with black beans, roasted corn, quinoa, diced red pepper, avocado, pumpkin seeds, and a cumin-lime vinaigrette or smoky chipotle dressing; fiber-rich, protein-packed, and portable for lunches. If you’d like, I can provide one full recipe (ingredients, step-by-step, and batch-friendly tips) from this list tailored to your dietary preferences or time limits.

 

Global and fusion flavor profiles to try

Global and fusion flavor profiles invite cooks to move beyond single-cuisine templates and blend ingredients, techniques, and condiments from different food traditions to create vibrant, layered vegan salads. This approach emphasizes crossing borders—pairing Mediterranean roasted vegetables with North African spices, tossing Southeast Asian herbs into a Latin-style grain bowl, or finishing delicate Japanese sea vegetables with a zesty Mexican chile-lime dressing. The result is an expanded flavor vocabulary that highlights contrast (bright acid vs. rich umami), complementary aromatics (cilantro, za’atar, Thai basil), and textural variety (crisp, creamy, chewy) in every bite. Practically, building global-fusion salads means thinking in components: a base (greens, grain, or noodle), a protein or substantial element (tempeh, smoked tofu, legumes), punchy pickles or ferments (quick kimchi, preserved lemon), and a dressing or sauce that ties everything together (miso-tahini, harissa-citrus vinaigrette, sambal-lime). Techniques borrowed from different cuisines—char-grilling, quick-pickling, roasting with spices, fermenting—add depth without complexity. Using pantry umami boosters like miso, tamari, nutritional yeast, roasted seaweed, or fermented vinegars makes plant-based salads feel deeply satisfying and savory, even without dairy or meat. When experimenting, prioritize balance and coherence: choose one dominant regional accent and one or two supporting influences so the salad reads as intentional rather than confused. Seasonal and local produce should still guide choices—substitute regionally available greens or root vegetables while keeping the global flavor profile intact. For meal prep and wide appeal, separate dressings and fragile components until serving, and offer bold garnishes (toasted seeds, crunchy shallots, citrus gremolata) so eaters can customize heat, salt, and acidity to taste. Top 10 vegan salad recipes everyone should try in 2026 1. Charred Corn, Black Bean & Roasted Sweet Potato Bowl – Description: A hearty, smoky, and slightly sweet bowl with roasted sweet potato cubes, charred corn, black beans, avocado, and a lime-chili dressing. – Key ingredients: Sweet potato, corn, black beans, avocado, cilantro, lime, smoked paprika. – Tip: Roast sweet potatoes at high heat for caramelization; add charred corn right before serving for texture. 2. Miso-Tahini Soba Noodle Salad with Shiitake & Edamame – Description: Cold buckwheat noodles tossed with sautéed shiitake, edamame, green onions, and a creamy miso-tahini dressing with rice vinegar and sesame oil. – Key ingredients: Soba noodles, white miso, tahini, shiitake, edamame, sesame. – Tip: Rinse noodles in cold water after cooking and toss with a little oil to prevent clumping. 3. Moroccan-Spiced Carrot & Orange Salad with Preserved Lemon & Almonds – Description: Shredded roasted and raw carrots flavored with cumin, coriander, harissa, strips of orange, preserved lemon, parsley, and toasted almonds. – Key ingredients: Carrots, orange, preserved lemon, cumin, cilantro/parsley, almonds. – Tip: Use both roasted and raw carrots for texture contrast; finely dice preserved lemon for bright bursts. 4. Korean-Inspired Glass Noodle (Japchae-style) Salad with Gochujang-Lime Dressing – Description: Sweet potato glass noodles with sautéed spinach, mushrooms, julienned peppers, and marinated baked tofu, finished with a gochujang-lime sesame dressing. – Key ingredients: Dangmyeon (glass noodles), gochujang (vegan), spinach, shiitake, tofu. – Tip: Toss noodles with sesame oil immediately after cooking to keep them glossy and prevent sticking. 5. Mediterranean Farro & Charred Vegetable Salad with Herb Gremolata – Description: Chewy farro tossed with charred zucchini, bell pepper, kalamata olives, cherry tomatoes, and a lemon-garlic-herb gremolata. – Key ingredients: Farro or barley, zucchini, cherry tomatoes, olives, lemon, parsley. – Tip: Cook farro ahead and chill—the salad improves as flavors meld. 6. Vietnamese Herb & Rice Noodle Salad (Bún) with Lemongrass Tofu – Description: Light rice vermicelli with a mountain of fresh herbs, cucumber, pickled carrot-daikon, crushed peanuts, and lemongrass-marinated tofu, dressed in a tangy lime-ginger vinaigrette. – Key ingredients: Rice vermicelli, Thai basil, mint, lemongrass, tofu, peanuts. – Tip: Pack herbs separately for meal prep to preserve freshness. 7. Smoky Jackfruit “Chicken” Caesar Salad with Cashew-Parmesan – Description: Shredded smoked jackfruit tossed with romaine, crunchy croutons, capers, and a creamy anchovy-free “Caesar” made with cashews, Dijon, and capers for brine. – Key ingredients: Young jackfruit, cashews, capers, romaine, nutritional yeast. – Tip: Sauté jackfruit with smoked paprika and soy for convincing savory notes and slightly crisp edges. 8. Jicama–Mango & Black Sesame Salad with Chile-Lime Vinaigrette – Description: A crunchy, refreshing Latin-Asian fusion of jicama, ripe mango, cucumber, radish, cilantro, and toasted black sesame with spicy lime dressing. – Key ingredients: Jicama, mango, cucumber, chile powder, lime, black sesame. – Tip: Keep jicama submerged in acidulated water briefly to prevent browning if prepping early. 9. Warm Lentil, Roasted Beet & Orange Salad with Walnut Dukkah – Description: Earthy French-style lentils and roasted beets served warm over bitter greens with orange segments and crunchy spiced walnut dukkah. – Key ingredients: Puy lentils, beets, orange, walnuts, sumac or lemon, mixed greens. – Tip: Toss warm lentils with dressing before plating to allow them to absorb flavors. 10. Seaweed & Cucumber Kelp Noodle Salad with Avocado & Ponzu-Tahini – Description: A modern, ocean-forward salad combining kelp noodles or wakame, thin cucumber ribbons, creamy avocado, toasted sesame, and a tangy ponzu-tahini dressing for umami depth. – Key ingredients: Kelp noodles or wakame, cucumber, avocado, tahini, citrus, toasted sesame. – Tip: Rinse kelp noodles thoroughly and soak in a light dressing so they pick up flavor; finish with crisp shallots or nori flakes for crunch. If you want, I can give full recipes with ingredient amounts, step-by-step instructions, and meal-prep variations for any of these ten.

 

Innovative dressings, ferments, and umami boosters

Innovative dressings, ferments, and umami boosters are the secret weapons that turn simple greens into craveable meals. Dressings that combine fermented ingredients (miso, tamari, umeboshi, kombucha vinegar) with fats and acids create layered, savory-sour profiles that cling to grains, beans, and roasted vegetables. Ferments—quick pickles, kimchi, miso-fermented vegetables, tempeh, and preserved lemons—not only add complexity and long-lasting flavor but also increase digestibility and can introduce probiotic benefits when made and stored properly. Thoughtful use of umami sources like dried shiitake powder, nutritional yeast, roasted tomatoes, seaweed, and fermented bean pastes can replicate that meaty depth many people miss from animal products while keeping the dish wholly plant-based. From a practical standpoint, these elements let home cooks and recipe developers make salads that aren’t just side dishes but complete, satisfying meals. A creamy tahini-miso dressing or a cashew-miso “Caesar” makes kale or roasted broccoli more approachable, while a spoonful of fermented chili crisp or black garlic paste instantly wakes up grain bowls and lentil salads. For meal prep, keeping concentrated umami-rich components (fermented relish, miso vinaigrette, jarred roasted mushrooms) on hand means salads assembled during the week taste as bright and complex as those made fresh. Also, because many ferments extend shelf life and reduce waste, they’re aligned with climate-smart cooking—extract more flavor from smaller amounts of produce and store excess to use later. Safety, balance, and pairing matter: fermented ingredients should be tasted and used sparingly at first because of their salt and acid intensity, then adjusted to complement the salad’s textures and main ingredients. Match heavier umami boosters (roasted mushrooms, miso dressings) with sturdy bases like massaged kale, braised cabbage, or warm grains; reserve lighter, bright ferments (quick-pickled cucumbers, kombucha vinaigrette) for tender lettuces and fresh herbs. Finally, think beyond the dressing—scatter toasted seeds, crispy chickpea croutons, or pan-fried tempeh for crunch and protein so the umami flavors have something substantial to dress and highlight. Top 10 vegan salad recipes everyone should try in 2026 1. Smoky Tempeh, Charred Corn & Black Bean Salad with Lime‑Miso Dressing — Protein-rich, portable bowl combining char, beans, and a tangy miso-lime vinaigrette that doubles as a marinade. 2. Korean-Inspired Kimchi & Roasted Sweet Potato Salad with Sesame‑Miso Drizzle — Uses fermented kimchi for brightness and texture alongside caramelized sweet potato and toasted seeds. 3. Umami Mushroom & Kale “Caesar” with Cashew‑Miso Dressing and Crispy Chickpea Croutons — Deep savory flavors from roasted shiitakes, nutritional yeast, and a creamy miso cashew dressing. 4. Japanese Seaweed, Soba & Silken Tofu Salad with Ponzu‑Style Dressing — Seaweed and tamari/miso-based dressing deliver oceanic umami; chilled soba and tofu add satisfying protein and slurp-friendly texture. 5. Mediterranean Farro Bowl with Preserved Lemon, Roasted Eggplant & Olive‑Miso Vinaigrette — Hearty whole grains meet briny preserved lemon and olive-forward umami in a make‑ahead meal. 6. Thai Green Mango & Heirloom Carrot Salad with Fermented Chili‑Lime Dressing — Bright, crunchy, and tangy with a fermented chili paste that adds depth without overwhelming freshness. 7. Roasted Cauliflower, Lentil & Turmeric Tahini Salad with Quick‑Pickled Shallots — Earthy lentils and roasted cauliflower gain lift from turmeric-tahini and sharp fermented shallots. 8. Niçoise‑Style Vegan Salad with Marinated Tempeh, New Potatoes & Mustard‑Miso Vinaigrette — Classic structure reimagined with tempeh for protein and a punchy miso-mustard emulsion. 9. Black Rice, Mango & Avocado Salad with Ginger‑Tamari Dressing and Toasted Coconut — A sweet‑savory, chewy‑creamy combo where tamari and ginger underline tropical fruitiness. 10. Farro & Roasted Beet Salad with Walnut Dukkah and Miso‑Maple Vinaigrette — Earthy beets and crunchy walnuts get a savory-sweet lift from miso and maple; great warm or chilled. Each recipe highlights one or more modern dressing or ferment techniques—think miso in emulsions, fermented chili oils, preserved citrus, roasted umami mushrooms, and seaweed—to create balanced, nutrient-dense salads that travel, store, and satisfy in 2026’s plant-forward kitchens.

 

 

Meal-prep, portability, and presentation-friendly salads

Meal-prep and portability-friendly salads prioritize ingredients and assembly techniques that stay fresh, keep textures distinct, and travel well. Start with stable bases — hearty greens like kale, cabbage, or romaine; cooked grains (quinoa, farro, rice) and legumes; and roasted or steamed vegetables — because these tolerate refrigeration and brief reheating better than delicate leaves. Keep dressings separate (or use an emulsion that won’t immediately wilt leaves), pack crunchy toppings (nuts, seeds, crisps) in their own compartment, and choose proteins that hold up — baked or pressed tofu, tempeh, roasted chickpeas, or cooked lentils — so the salad stays appetizing for several days. Presentation-friendly salads combine color, texture, and deliberate layering so they look as good as they taste when unpacked or plated. Think about contrast (soft avocado vs. crisp slaw), rhythm (rows or wedges of ingredients in a jar or bowl), and finishing touches (herb sprigs, toasted seeds, a bright citrus wedge, or a drizzle of glossy dressing). Use clear glass containers or shallow bowls for photos and easy serving; for catering or bento-style lunches, use partitioned containers or stackable jars that preserve visual appeal until you’re ready to toss or serve. Practical tips to maximize success: label containers with date and contents, rotate proteins and dressings to avoid monotony, and adopt small rituals that extend shelf life (brief acidulated soak for apples, squeeze lemon over avocado halves). For sustainability, favor reusable glass or stainless containers and choose seasonal, local produce. Finally, build a small set of multipurpose dressings and ferments (tahini-lemon, miso-ginger vinaigrette, quick pickles) that transform leftovers into exciting salads throughout the week. Top 10 vegan salad recipes everyone should try in 2026 1. Protein-Packed Mediterranean Chickpea & Quinoa Salad – Key ingredients: cooked quinoa, canned or roasted chickpeas, cherry tomatoes, cucumber, olives, parsley, lemon-tahini vinaigrette. – Why try: Balanced protein and fiber, bright Mediterranean flavors, excellent make-ahead lunch. – Make-ahead tip: Store dressing separately; grains and legumes last 4–5 days refrigerated. 2. Kale Caesar with Cashew “Parmesan” & Smoked Tempeh Croutons – Key ingredients: massaged kale, creamy cashew-lemon dressing with nutritional yeast, smoked tempeh cubes, capers or miso for umami. – Why try: A familiar comfort-salad remade vegan with satisfying chew and smoky crunch. – Make-ahead tip: Keep tempeh croutons and dressing apart until serving. 3. Thai Green Mango & Crispy Tofu Salad – Key ingredients: julienned young mango, cilantro, mint, chilies, pan-crisped tofu, roasted peanuts, lime-tamarind dressing. – Why try: Sweet, sour, spicy, and crunchy — a vibrant tropical option that’s travel-friendly. – Make-ahead tip: Pack herbs and peanuts separately to preserve texture. 4. Soba Noodle, Edamame & Seaweed Salad with Sesame-Ginger Dressing – Key ingredients: chilled soba, shelled edamame, cucumber, wakame or nori flakes, scallions, toasted sesame-ginger dressing. – Why try: Trend-forward sea vegetables add umami and sustainability; fast to assemble and satisfying. – Make-ahead tip: Soba keeps well; add nori flakes and sesame seeds at serving to retain crunch. 5. Warm Lentil & Roasted Vegetable Bowl with Harissa-Tahini – Key ingredients: green or Puy lentils, roasted root veggies or squash, wilted greens, harissa-tahini sauce, herbs. – Why try: Hearty, protein-rich, and comforting — works as a cold bowl or reheated meal. – Make-ahead tip: Store components separately; dress and reheat just before eating. 6. Mexican Street Corn–Inspired Salad with Grilled Corn & Smoky Cashew Crema – Key ingredients: grilled corn kernels, black beans, smoked paprika, cilantro, avocado, creamy cashew-lime dressing. – Why try: Bold, smoky flavors and a creamy dressing replace dairy in a portable summer favorite. – Make-ahead tip: Keep avocado sliced with lime squeeze to slow browning; add crema at serving. 7. Rainbow Slaw with Apple, Red Cabbage, Carrot & Tahini-Lime Dressing + Roasted Chickpeas – Key ingredients: shredded cabbage, carrot, apple, bell pepper, cilantro, tahini-lime dressing, spiced roasted chickpeas. – Why try: Ultra-crunchy, colorful, and kid-friendly — stores very well and travels without wilting. – Make-ahead tip: Slaw can be dressed a few hours ahead; add roasted chickpeas right before eating for crunch. 8. Roasted Beet & Citrus Salad with Walnut Dukkah & Peppery Arugula – Key ingredients: oven-roasted beets, segmented citrus (orange/grapefruit), arugula, walnut-dukka, citrus vinaigrette. – Why try: Visually striking, seasonally elegant, and great for entertaining or plated lunches. – Make-ahead tip: Roast beets in bulk; assemble and dress just before serving to keep arugula crisp. 9. Farro & Roasted Mushroom Salad with Caramelized Onions & Balsamic Reduction – Key ingredients: cooked farro, mixed roasted or sautéed mushrooms, sweet caramelized onions, baby spinach, balsamic glaze. – Why try: Hearty, savory, and grain-forward — a satisfying alternative to grain bowls. – Make-ahead tip: Farro and mushrooms reheat well; pack balsamic reduction separately to glaze at serving. 10. Deconstructed Sushi Salad Bowl (Marinated Tofu, Avocado, Pickled Ginger, Sushi Rice & Nori) – Key ingredients: seasoned sushi rice, soy-marinated baked tofu, avocado, cucumber, pickled ginger, sesame, torn nori. – Why try: All the flavors of sushi in a bowl that’s portable and customizable — fun for lunch or dinner. – Make-ahead tip: Keep avocado and seaweed separate until serving to avoid sogginess. If you want, I can provide full recipes (ingredients, step-by-step method, storage instructions) for any of these Top 10 choices — tell me which ones and whether you need gluten-free or oil-free versions.