Our Recipes: Vegan Salads & Side Dishes | Forks Over Knives

Chickpea, Fennel, and Radish Salad

Laura Marzen, RD, LD — Thu, 24 Apr 2025 17:21:37 +0000

This summery chickpea, fennel, and radish salad pops with flavor. The sweetness of shredded carrots and the anise-like flavor of the fennel complement the peppery radishes while aromatic fresh herbs up the ante all around. Top with walnuts and a drizzle of lemony Dijon dressing. This company-worthy salad is perfect for a potluck or serving at your next grill-out.

Tips

Radish ribbon variation: To make this salad with radish ribbons, look for long varieties, such as scarlet or fire and ice radishes. Using a vegetable peeler, shave long, thin ribbons from radishes, turning radishes to make even cuts. When you can’t shave off any more, thinly slice remaining radishes.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 cups

Time: 20 minutes

10 to 12 oz. of radishes (see tip, recipe intro)
2 15-oz. cans no-salt-added chickpeas
1 medium fennel bulb, trimmed and very thinly sliced
1 cup coarsely shredded carrots
2 tablespoons coarsely chopped fresh dill
2 tablespoons thinly sliced fresh chives
¼ cup lemon juice
1 teaspoon Dijon mustard
½ teaspoon sea salt
¼ to ½ teaspoon freshly ground black pepper
4 cups torn red leaf lettuce
⅓ cup chopped toasted walnuts
4 6-inch whole grain pita bread rounds, warmed

Instructions

Trim tops off radishes; if you like, chop ¼ cup of the tops to add at the end. Thinly slice radish into coins. Place radishes in a large bowl.
Drain chickpeas, reserving ¼ cup of the liquid from the can (aquafaba). Rinse and drain chickpeas. Add to bowl with radishes. Add fennel, carrots, dill, and chives.
In a small bowl whisk together reserved aquafaba, the lemon juice, mustard, salt, and pepper. Drizzle over radish mixture; toss to coat.
Arrange lettuce and radish mixture on a platter. Top with walnuts and radish tops (if using). Serve with warm pita bread.

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New Potato Salad with Herbed Vinaigrette

Kathryn Hendrix, RDN, LD — Mon, 14 Apr 2025 17:21:52 +0000

A quintessential spring veggie, new potatoes are worth grabbing when they’re around. Their thin, flaky skins, waxy centers, and delicate, sweet flavor are ideal for potato salad. Aromatic fresh herbs do double duty here, featuring in a creamy herbed tahini vinaigrette and chopped into the salad. White beans add extra sustenance, and crunchy cucumbers and peppery watercress add even more veggie goodness. Dots of mustard deliver a final pop of flavor to this crowd-pleasing new potato salad. Parsley, cilantro, and chives work well; feel free to use one or a combination.

Tips

Gluten-free version: To make this gluten-free, use a gluten-free whole grain and/or Dijon mustard.

Watercress swap: Don’t have watercress? Use another green such as baby spinach or arugula.

For more inspiration, check out these tasty ideas:

Indian-Spiced Potato Salad
Potato Salad with Horseradish Vinaigrette
My Mama’s Potato Salad Recipe
Or this roundup of potato salad recipes.

Yield: Makes 10 cups

Time: 1 hour 30 minutes

1 cup apple cider vinegar
3 tablespoons pure maple syrup
1 teaspoon sea salt
1½ teaspoons freshly ground black pepper
1½ cups chopped cucumber
1 15-oz. can no-salt-added white beans, rinsed and drained (1½ cups)
2 lb. new potatoes, quartered
¾ cup packed fresh herbs such as parsley, cilantro, and/or chives
¼ cup tahini
¼ cup whole grain or Dijon mustard
2 whole cloves garlic
8 bulbs green garlic or green onions, white and light green parts only, chopped
4 cups fresh watercress, large stems removed

Instructions

For marinated cucumber and beans, in a medium bowl whisk together apple cider vinegar, 2 tablespoons of maple syrup, salt, and 1 teaspoon pepper. Add cucumber and beans. Toss to combine. Cover and marinate 1 hour at room temperature. Drain, reserving brine for vinaigrette.
Bring a large pot of water to boiling. Add potatoes; cook 8 to 10 minutes or until potatoes are tender. Drain. Place potatoes in a large bowl; cool slightly until still warm but not hot.
For vinaigrette, in a small blender or food processor, combine ¼ cup of the herbs, the tahini, 2 tablespoons of the mustard, the garlic, the remaining 1 tablespoon of maple syrup and ½ teaspoon pepper, and 2 to 3 tablespoons of the brine from Step 1. Process until smooth, adding water as needed to achieve desired consistency.
To potatoes, add green garlic, the remaining ½ cup of herbs, the marinated cucumber and beans, and the vinaigrette. Stir until combined. Add watercress; toss to coat. Serve immediately or chill. Before serving, dot with mustard and sprinkle with additional fresh herbs.

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Grilled Asparagus Salad with Dried Apricots and Almonds

Kathryn Hendrix, RDN, LD — Wed, 02 Apr 2025 17:09:42 +0000

This grilled asparagus salad features a magical balance of flavors and textures that’ll shine at your next potluck or vegan barbecue. Asparagus and red onion, grilled until lightly charred, play well against tangy dried apricots, juicy cherry tomatoes, and nutty sliced almonds. You can use any salad greens, but the peppery bite of arugula works well with the chewy farro. If farro isn’t your jam, use brown rice or quinoa. Whichever grain you use, be sure to cook it in advance so it has time to chill in the fridge. The flavor payoff from roasting garlic is well worth the small amount of extra effort, as it gives the balsamic-maple dressing a rich flavor. If you like, roast a whole head so you can spread roasted garlic on toasted bread to serve alongside the salad. Yum!

Tips

Cooked farro: For 3 cups cooked farro, cook 1 cup dry farro according to package directions. Cool. Store in an airtight container in the refrigerator up to 5 days.

Gluten-free version: Use cooked brown rice or quinoa instead of farro.

For more inspiration, check out these tasty ideas:

Yield: Makes 10 cups

Time: 35 minutes

6 whole cloves garlic, peeled
16 oz. asparagus spears, trimmed
1 large red onion, cut into ½-inch slices
½ cup balsamic vinegar
2 tablespoons pure maple syrup
¼ teaspoon sea salt
½ teaspoon freshly ground black pepper
4 cups packed fresh arugula
3 cups chilled cooked farro (see tip, recipe intro)
1 pint cherry tomatoes, halved
⅓ cup chopped dried apricots
½ cup sliced almonds, toasted

Instructions

Preheat oven to 400°F. Wrap garlic in foil; roast 30 minutes or until very soft.
Grill asparagus and onion, covered, over medium heat until vegetables are charred and tender, turning once (8 to 12 minutes for asparagus; 16 minutes for onion). Cut grilled vegetables into large bite-size pieces.
Meanwhile, for vinaigrette, in a small blender or food processor combine roasted garlic, balsamic vinegar, maple syrup, salt, and pepper. Cover and blend until very smooth.
In a large bowl toss together grilled vegetables, ½ cup of the vinaigrette, the arugula, farro, tomatoes, and apricots. Top with almonds. Reserve remaining vinaigrette for another use.

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Easter Egg Radish Panzanella

Laura Marzen, RD, LD — Wed, 19 Mar 2025 17:07:37 +0000

This luscious bread salad is all about color and vibrant flavor and is hearty enough to enjoy as a main meal. It would also make a fantastic side dish for your next barbecue! Roasted Easter egg radishes, shallots, and garlic provide a sweet and tangy base, complemented by rainbow chard, cherry tomatoes, cannellini beans, and olives, giving the salad a Mediterranean feel. You’ll use your radish tops in the salad, too. A subtly sweet pink vinaigrette—made with quick-simmered rhubarb, balsamic vinegar, and maple syrup—adds a bright flavor. Crispy croutons provide texture, but the salad is delicious even without them.

Tips

What are Easter egg radishes? This is a marketing term that refers to different colored varieties grown and sold together—red, white, pink, and purple. If you can’t find them at your market, use table radishes instead. For more radish intel, check out our guide to radishes.

My radishes don’t have tops: No problem, use 1 lb. trimmed radishes instead.

Gluten-free version: Skip the bread or use gluten-free bread.

For more inspiration, check out these tasty ideas:

Tuscan Panzanella with Sun-Dried Tomato Vinaigrette
Grilled Caesar Salad
Vegetarian Antipasto Salad
Grilled Romaine Salad
And check out our collection of favorite radish recipes!

Yield: Makes 10 cups

Time: 60 minutes

2 bunches Easter egg radishes with tops (20 oz.) (see tip, recipe intro)
2 medium shallots, cut into thin wedges
2 whole cloves garlic, peeled
5 tablespoons white balsamic vinegar
12 oz. whole grain Italian bread, cut or torn into 1-inch cubes
½ cup coarsely chopped fresh rhubarb
2 tablespoons pure maple syrup
2 stalks rainbow chard
2 cups cherry tomatoes, halved
1 15-oz. can no-salt-added cannellini beans, rinsed and drained (1½ cups)
½ cup sliced pitted green olives
½ cup coarsely torn fresh basil
Freshly ground black pepper (optional)

Instructions

Preheat oven to 425°F. Trim tops from radishes; wash tops and set aside. Trim and scrub radishes. Cut radishes into quarters lengthwise.
In a 15×10-inch baking pan toss together radishes, shallots, garlic, and 1 tablespoon of the vinegar. Spread evenly in pan. Roast 20 to 25 minutes or until vegetables are just tender and starting to brown, stirring once halfway through roasting. Let cool.
Spread bread in a second 15×10-inch baking pan. Bake 3 to 5 minutes or until dry and lightly toasted, stirring once; cool.
In a small saucepan combine the remaining 4 tablespoons vinegar and the rhubarb. Bring just to boiling; reduce heat. Simmer, uncovered, 2 to 3 minutes or until rhubarb is tender. Cool 10 minutes. Strain through a fine-mesh sieve, pressing the rhubarb with the back of a spoon to remove all juices; discard rhubarb pulp. Whisk maple syrup into rhubarb juice.
Thinly slice chard stems. Tear leaves into bite-size pieces. If using radish tops, tear tops into bite-size pieces to make ½ cup. Chop roasted garlic.
In a very large bowl toss together bread, radish mixture, chopped garlic, chard, radish tops, tomatoes, beans, and olives. Drizzle with vinegar mixture; toss to coat. Cover and chill salad at least 20 minutes or up to 6 hours before serving. Stir in basil just before serving. If you like, sprinkle with pepper.

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Ginger-Sesame Broccoli Rabe Salad

Cameron Stauch — Wed, 05 Mar 2025 18:10:33 +0000

Tender broccoli rabe (pronounced broccoli rob) gets bright and nutty flavor from minced ginger and toasted sesame seeds in this verdant side dish, which is a perfect accompaniment to any Thai-inspired meal. This often-underused veggie looks like broccolini but is a closer cousin of the turnip. Bitter when raw, its flavor softens when blanched. Toss with shallots, cilantro, scallions, raw garlic, ginger, and sesame seeds, and serve! Chopped tomatoes and cucumbers also work well in this dish. Seek out young ginger for a mellower flavor.

Tips

Broccoli rabe substitute: Broccoli, broccolini, Chinese broccoli (gai lan), green beans, or asparagus are great substitutes for broccoli rabe.

Variations: Substitute 1 tablespoon tahini for half of the sesame seeds for a saucier texture. (This will increase the fat a bit.) Or substitute 2 tablespoons roughly ground unsalted roasted peanuts for the 3 tablespoons sesame seeds. For a lower-fat option, reduce the sesame seeds by half.

For more inspiration, check out these tasty ideas:

Yield: Makes 4 cups

Time: 20 minutes

1 lb. broccoli rabe or 1 head broccoli
3 tablespoons toasted sesame seeds
2 shallots, thinly sliced
⅓ cup roughly chopped fresh cilantro
1 scallion, thinly sliced
1 tablespoon grated fresh ginger
2 cloves garlic, minced
Sea salt, to taste

Instructions

Fill a large bowl with ice water. Bring a large pot of water to boiling. Trim an inch from the tough base of broccoli rabe stems and discard. (If using broccoli, cut into long bite-size florets.) Boil 5 minutes or until completely tender. Using tongs or a slotted spoon, transfer broccoli rabe to ice water until cool. Drain, then gently squeeze to remove as much water as you can. Roughly chop the stems into 3-inch lengths. (Leave the broccoli florets as is, if using.) Transfer to a medium bowl.
Roughly grind sesame seeds with a mortar and pestle (or pulse them three or four times in a clean electric coffee grinder). Add two-thirds of the ground sesame seeds to bowl with broccoli rabe; toss to coat.
Add remaining ingredients to bowl. Gently massage salad (or aggressively stir with the tongs) 15 seconds. Transfer to a serving dish and sprinkle with remaining ground sesame seeds.

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Broccoli Crunch Salad

Carleigh Bodrug — Wed, 19 Feb 2025 18:14:56 +0000

This vegan take on broccoli crunch salad is packed full of crunchy veggies plus edamame for extra sustenance—all coated in a creamy sriracha-spiced dressing. Peanuts, dotted throughout, add extra richness and even more crunch, while red onion and red bell pepper contrast perfectly with the verdant broccoli florets. Requiring just 15 minutes to assemble, this healthy broccoli crunch salad is excellent as a light meal or a side dish. Add beans, tofu, or grains to make it a complete meal.

Lower-fat version: To make this lower in fat, reduce or omit the peanuts, and consider adding high-fiber extras, such as beans or grains, to fill up on.

For more inspiration, check out these tasty ideas:

Lemony Spelt Salad with Roasted Broccolini
Panko Broccoli with Sun-Dried Tomatoes
Quinoa Broccoli Bowls with Roasted Beets
Or check out our full roundup of delicious broccoli recipes.

Yield: Makes 12 cups

Time: 15 minutes

7 cups chopped fresh broccoli (2 heads)
1½ cups frozen shelled edamame, thawed
1 red onion, finely chopped
1 red bell pepper, finely chopped
1 carrot, grated
¼ cup peanuts, crushed
1 scallion, slivered
¼ cup tahini
2 tablespoons sriracha (optional)
1 tablespoon apple cider vinegar
Sea salt and freshly ground black pepper, to taste

Instructions

In a large bowl combine the first seven ingredients (through scallion).
For dressing, in a small bowl combine tahini, sriracha (if using), apple cider vinegar, salt, and black pepper. Whisk until smooth, adding water, 1 tablespoon at a time, to reach desired consistency.
Pour dressing over salad; toss to coat. Serve immediately, or cover and store in the refrigerator for up to 3 days.

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Roasted Red Kuri Squash and Golden Beet Mash

Nancy Macklin, RDN — Thu, 21 Nov 2024 18:22:43 +0000

There’s nothing like a side of mashed veggies to round out a menu. The success of this vibrant mash lies in roasting the veggies first, intensifying their flavors. Red kuri squash has a mild, chestnut-like flavor and a rich, velvety texture when cooked, which makes it great for mashing. Yellow beets and shallots add extra sweetness, while roasted garlic gives the dish a mellowness that elevates the earthy flavors. Serve with veggie steaks, vegan gravy, and a pretty salad for a party-worthy meal everyone will enjoy.

Tips

Red kuri squash: This winter squash looks like a smooth pumpkin and is also known as Japanese squash, orange Hokkaido squash, and Baby Red Hubbard squash.

To get it extra creamy: For a really creamy texture, combine roasted vegetables and garlic in a food processor. Process 2 to 3 minutes or until desired consistency.

For more inspiration, check out these tasty ideas:

Yield: Makes 5 cups

Time: 75 minutes

1 bulb garlic
3 lb. red kuri squash, peeled and cut into 1-inch pieces
2 lb. yellow beets, peeled and chopped
2 cups chopped shallots
1 to 2 teaspoons smoked paprika
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
¼ to ½ cup unsweetened, unflavored plant-based milk

Instructions

Preheat oven to 400°F. Cut the top ¼ inch off garlic bulb so the clove tops are exposed. Wrap bulb in foil. Roast 40 to 50 minutes or until very soft. Let cool.
Meanwhile, line a rimmed baking sheet with parchment paper. In a large bowl combine squash, beets, shallots, paprika, salt, and pepper; toss to coat. Spread evenly in prepared pan. Drizzle with ¼ cup water. Cover with foil; roast 45 minutes or until tender.
Place roasted vegetables in a large bowl. Squeeze garlic from papery skin into the bowl. Mash with a hand masher or handheld mixer, adding milk as needed to achieve desired consistency.

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Warm Roasted Potato, Kale, and Persimmon Salad

Laura Marzen, RD, LD — Tue, 19 Nov 2024 19:42:37 +0000

Wondering what to do with the persimmons you found at the market? Grab an oven tray and roast them to sweet, juicy perfection so they can star alongside roasted potatoes in this festive fall side salad. The sweetness of the persimmons deepens as they roast, making them a key ingredient in both the salad and the garlicky dressing. A bed of kale, gently massaged until tender, adds fresh leafiness to contrast the warm potatoes and kale. To enjoy as an entrée, serve with toasted bread or a side of whole grains.

Tips

Soften the kale: Rinse the kale under cold water and shake off excess water. Massage the kale with clean hands for 2 to 5 minutes or until bright green and tender.

Gluten-free version: Serve with gluten-free whole grain bread, or skip the bread altogether.

For more inspiration, check out these tasty ideas:

Yield: Makes 6 cups

Time: 70 minutes

1 lb. red or Yukon gold potatoes
⅓ cup lemon juice
3 cloves garlic
3 ripe persimmons, cored (1 lb. total)
2 medium shallots, trimmed
1 red bell pepper, cut into 1-inch pieces
½ teaspoon sea salt
6 cups torn fresh kale, tough stems removed, massaged (see tip, recipe intro)
8 oz. crusty whole grain bread, sliced and toasted or grilled

Instructions

Preheat oven to 425°F. Line a large shallow roasting pan with parchment paper. Cut potatoes into ½-inch wedges. Toss with 2 tablespoons of the lemon juice. Spread evenly in prepared pan. Wrap garlic in a small piece of foil and place on pan. Cover pan with foil; roast 20 minutes.
Meanwhile, cut persimmons and shallots into ½- to 1-inch wedges. Stir potatoes and push to one side of the pan. Add persimmons, shallots, and bell pepper to the other side of pan. Drizzle with 1 tablespoon of the lemon juice. Spread evenly in pan. Roast, uncovered, 15 to 20 minutes or until vegetables are tender.
Remove garlic packet. Stir roasted vegetables. Increase oven temperature to 450°F. Roast 10 minutes more or until golden.
For dressing, transfer the roasted garlic, ¾ cup of the roasted persimmons, the shallots, and bell pepper to a blender or food processor. Add the remaining lemon juice and the salt. Cover and blend until smooth, scraping sides of bowl as needed and adding water as needed to reach desired consistency.
Divide kale among serving plates. Top with the remaining roasted vegetables and persimmons. Drizzle with dressing. Serve with toasted bread.

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Spicy Citrus Slaw with Pearl Couscous

Laura Marzen, RD, LD — Fri, 15 Nov 2024 18:31:46 +0000

Served over a bed of tender pearl couscous, this spicy citrus slaw is an excellent side dish for a special occasion and hearty enough for a light lunch. Vibrant with juicy oranges and tangy kumquats and with raw carrot and celeriac adding extra crunch, this festive salad looks as good as it tastes. Frisee is an excellent choice of green, as the curly endive looks fancy and has a slight bitterness that pairs well with the citrus. Prepared horseradish gives the tofu-based dressing a spicy kick. Feel free to tweak the recipe to suit your needs: Spinach or baby leafy greens work well in place of frisee, and if you don’t have kumquats, leave them out or use an extra orange.

Tips

To section an orange into supremes: Slice off the top and bottom of the orange. Place the orange on a cutting board and slice off the peel and white pith from top to bottom, following the curve of the fruit. Hold orange over a bowl to catch the supremes and the juice, and remove segments by cutting down one side of a membrane and up the other.

Gluten-free version: To make this gluten-free, use a gluten-free couscous or skip it altogether in favor of quinoa, brown rice, or another gluten-free grain. Choose a prepared horseradish that’s gluten-free.

For more inspiration, check out these tasty ideas:

Yield: Makes 7 cups slaw + 3½ cups couscous

Time: 30 minutes

1¼ teaspoon sea salt
1½ cups dry whole wheat pearl couscous
4 oz. soft silken tofu
2 tablespoons prepared horseradish
2 tablespoons apple cider vinegar or lemon juice
2 tablespoons unsweetened, unflavored plant-based milk
½ teaspoon pure cane sugar
2 tablespoons chopped fresh chives
2 tablespoons finely chopped fresh shallot
4 cups torn frisee or napa cabbage
2 cups ribboned carrots
2 cups matchstick-cut celery root (celeriac)
½ cup quartered fresh kumquats
3 medium oranges, peeled and supremed (see tip, recipe intro)
½ cup unsalted pistachios, coarsely chopped
Freshly ground black pepper, to taste (optional)

Instructions

In a medium saucepan bring 2 cups water and ½ teaspoon salt to boiling. Add couscous. Return to boiling; reduce heat. Simmer, uncovered, 9 minutes or until couscous is just tender. Drain in a fine-mesh sieve. Rinse with cold water to cool quickly; drain well.
Meanwhile, for dressing, in a blender or small food processor combine the next five ingredients (through sugar) and the remaining ¾ teaspoon salt. Cover and blend until smooth, scraping sides as needed. Transfer to a medium bowl. Stir in chives and shallot.
In a large bowl toss together frisee, carrots, celery root, and kumquats. Add half of the dressing. Toss to coat.
Spoon couscous into shallow serving bowls. Drizzle with the remaining dressing; toss to coat. Top with frisee mixture. Top with orange sections, nuts, and, if you like, pepper.

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Loaded Mashed Turnips, Butternut, and Apples

Nancy Macklin, RDN — Wed, 13 Nov 2024 18:13:39 +0000

Loaded with color and flavor instead of cheese and sour cream, this festive vegan mash is a winning side dish for a holiday or celebration dinner. The three-prong mashup—featuring turnips, butternut squash, and shredded apple, for extra sweetness—works deliciously well. A garlicky cashew sauce provides a rich creaminess that elevates this beyond an everyday dish. Garnish with scallions, sun-dried tomatoes, and additional squash. Make plenty!

Tips

Extra creamy: For a really creamy texture, in Step 4, place turnips, apples, and garlicky cashew cream in a food processor. Process to desired consistency, adding plant milk if needed.

For more inspiration, check out these tasty ideas:

Yield: Makes 5 cups

Time: 45 minutes

¼ cup raw cashews
½ of a small clove of garlic
¼ teaspoon + ⅛ teaspoon freshly ground black pepper
2 lb. turnips, peeled and cut into 2-inch pieces
1 lb. apples, peeled, cored, and cut into quarters
2 cups coarsely shredded butternut squash or carrots
2 to 4 tablespoons unsweetened, unflavored plant-based milk (optional)
¼ teaspoon sea salt
¼ cup chopped sun-dried tomatoes (not oil-packed)
¼ cup sliced scallions or chopped fresh chives

Instructions

To make garlicky cashew cream, in a small blender combine cashews and ⅓ cup hot water; let soak 20 minutes. Add garlic and ⅛ teaspoon black pepper. Cover and blend until smooth.
Meanwhile, place turnips in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 20 minutes or until tender, adding apples in last 5 minutes of steaming. Transfer turnips and apples to a large bowl and return steamer basket to saucepan.
Place squash in the steamer basket. Bring to boiling. Steam, covered, 5 minutes or until tender.
Add garlicky cashew cream to the turnips and apples. Mash with a hand masher or handheld mixer, gradually adding milk (if needed) until desired consistency. Season with salt and remaining ¼ teaspoon pepper. Reserve ¼ cup cooked squash for garnish; stir in the remaining squash. Top mash with reserved squash, the sun-dried tomatoes, and scallions.

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