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Vegan Spring Salad with Mustard Garlic Dressing

Prep Time 15 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 40 mins
Cooking Method: , ,
Courses: , , ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 4
Estimated Cost: $  14
Calories: 210
Best Season: Spring, Summer
Description

This Vegan Spring Salad is a celebration of seasonal veggies — roasted beets, fresh asparagus, purple kale, and tangy sorrel leaves — all brought together with a zesty mustard garlic dressing. Perfect for a light lunch or a vibrant side dish!

Ingredients
    For the Salad:
  • 2 • medium striped beets
  • 1 • bunch asparagus
  • 2 • cups purple kale leaves
  • 1 • cup sorrel leaves
  • 2 • tablespoons toasted seeds (sunflower, pumpkin)
  • 2 • teaspoons sesame seeds
    • For the Mustard Garlic Dressing:
  • 2 • tablespoons whole-grain mustard
  • 3 • tablespoons olive oil
  • 1/2 • teaspoon black garlic salt (or regular sea salt)
  • 1 • tablespoon finely chopped red shallot
  • 1 • teaspoon minced garlic
  • 1 • teaspoon spicy honey (or maple syrup for vegan alternative)
  • 1 • tablespoon lime juice or white wine vinegar
Instructions
    Step 1: Prepare the Vegetables
    Roast the Beets:
  1. 1
    Preheat oven to 200°C (400°F).
  2. 2
    Rub the beets with a little olive oil and wrap in foil.
  3. 3
    Roast for 20 minutes or until tender. Let cool slightly, then peel and slice.
    4. Blanch the Asparagus:
  4. 4
    Bring a pot of lightly salted water to a boil.
  5. 5
    Add asparagus and cook for about 1 minute until bright green.
  6. 6
    Immediately transfer to a bowl of ice water, then drain and slice into bite-sized pieces.
    7. Step 2: Make the Dressing
  7. 7
    In a large bowl, combine whole-grain mustard, olive oil, black garlic salt, chopped red shallot, minced garlic, spicy honey, and lime juice (or white wine vinegar).
  8. 8
    Whisk until smooth.
    9. Step 3: Assemble the Salad
  9. 9
    Add purple kale, roasted beets, asparagus, and sorrel leaves to the bowl with dressing.
  10. 10
    Toss gently until everything is coated.
    11. Step 4: Add the Toppings
  11. 11
    Sprinkle toasted seeds, and sesame seeds on top of the salad.
  12. 12
    Give the salad one final gentle toss.
  13. 13
    Let the salad rest for 5 minutes to let flavors meld.
    14. Step 5: Serve
  14. 14
    Divide the salad into bowls or plates.
  15. 15
    Enjoy with extra dressing on the side if you like.
Note

⭐️ Tips & Swaps

• Swap spicy honey with maple syrup to keep it 100% vegan.
• Add nuts or seeds (like pumpkin seeds) for crunch.
• Try different greens like arugula or baby spinach if kale isn’t available.

Keywords: vegan spring salad, roasted beets salad, mustard garlic dressing, fresh spring salad, healthy vegan recipes

💙 Why You’ll Love It

• Fresh, colorful, and bursting with spring flavors
• Easy to make and super healthy
• Perfect for meal prep or picnics
• Vegan, gluten-free, and dairy-free

Read it online: https://foodievibe.com/recipes/vegan-spring-salad-with-mustard-garlic-dressing/
Shopie Lane
Food and Lifestyle Blogger

Hi, I’m Sophie Lane — a food lover, curious traveler, and storyteller at heart. I’m passionate about inspiring others to live healthier, happier lives through simple, nourishing meals and mindful exploration of the world.