The Ultimate Vegan Spring Salad
Say hello to your new favorite salad for the season! This fresh, vibrant, and easy-to-make vegan spring salad is packed with juicy fruit, crisp greens, and flavorful toppings. Whether you’re hosting a brunch, planning a healthy lunch, or looking for a beautiful side dish, this spring salad checks all the boxes.
Spotlight on This Ultimate Vegan Spring Salad
This vegan spring salad is a total showstopper. It looks fancy, because it is! Here’s why you’ll love it:
It’s bursting with flavor. Sweet clementines and pears meet tangy pickled onions, herby mint, and crunchy candied pecans.
It’s light but satisfying. Thanks to fiber-rich greens and fruit, it keeps you full without weighing you down.
It looks beautiful. This colorful salad will impress your guests every time.
It’s totally vegan and gluten-free. Just real, whole ingredients that everyone can enjoy.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! You can prep all the ingredients and store them separately. Assemble just before serving to keep everything crisp and fresh. I do recommend making the
How do I keep the pears from browning?
Tossing the sliced pears in a little fresh lemon juice helps keep them fresh and bright.
What can I use instead of candied pecans?
Toasted walnuts, slivered almonds, or sunflower seeds are great alternatives for crunch.
Can I use a store-bought dressing?
Absolutely. Just choose a red wine vinaigrette or Dijon vinaigrette. But I highly recommend my easy homemade Dijon vinaigrette—it’s so simple and adds tons of flavor!
The Ingredients
For the salad you will need the following ingredients:
Baby spring mix: Technically you can use your favorite greens. I just so happen to love baby spring mix.
Clementines: Grab a few cuties to choo up and add to this salad for a juicy, citrusy flavor you will love.
Pears: Use a ripe pear and chop it into thin slices. Toss in a little lemon juice to avoid them turning brown.
Pickled onions: I suggest making these pickled red onions at least a day before. But, I have made them an hour before and they were still delicious.
Fresh mint: This is optional if you do not have any on hand, but I highly suggest adding minced mint. It’s a total game changer.
Candied pecans: While you can most definitely purchase a bag of these sweet pecans at the grocery store, I love making homemade candied pecans with maple syrup!
You’ll need the following ingredients for the candied pecans: pecans, vegan butter, maple syrup, and salt.
Dijon vinaigrette: You can also skip the step of making dressing and purchase bottled dressing. But once again, I highly encourage you to make my recipe below. It’s so easy and made with wholesome ingredients.
You’ll need the following ingredients for the Dijon vinaigrette: EVOO, red wine vinegar, maple syrup, Dijon, garlic, lemon juice, and salt.
The Instructions
Pickled onions:
Step one: Make these mason jar pickled onions, ideally the day before. Otherwise, an hour before will be fine!
Add coconut sugar to the bottom of a 16oz-24oz wide-mouth mason jar. Add the rest of the ingredients in this order: thinly sliced red onions, apple cider vinegar, white vinegar, salt, and lastly, add hot water.
The goal is to completely cover the onions with liquid, to the very top of the mason jar. Add additional hot water as needed.
Step two: Secure the lid and give it a good shake until the coconut sugar has dissolved.
Step three: Allow the jar to sit on the counter for at least an hour. I recommend preparing them the night before and storing them in the fridge.
Candied pecans:
Step one: Heat vegan butter and maple syrup in a medium pan over medium heat until bubbly.
Step two: Add the pecans, sprinkle them with salt, and then mix to coat. Drop the heat to low and allow them to cook for 6 minutes. Stir every thirty seconds or so.
Step three: Remove the pan from the heat and carefully transfer the hot pecans onto a parchment paper lined plate. Spread them out flat and allow them to cool for at least 30 minutes.
Dijon vinaigrette:
Step one: Put all of the ingredients into a mason jar. This includes extra virgin olive oil, red wine vinegar, maple syrup, Dijon, a fresh garlic clove, lemon juice, and salt. Secure with a lid and give it a good shake.
Spring salad:
Step one: Add small pear slices to a small bowl and toss with a tablespoon of lemon juice. Set aside.
Step two: Place the spring mix into a large bowl as the base. Add the remaining ingredients including clementines, pear, pickled onions, candied pecans, and finish with minced mint.
Step three: Add your desired amount of dressing. Give it a good toss and enjoy immediately.
Storage
If you plan to save leftover salad, definitely keep the dressing on the side and do not toss the entire salad.
Place plastic wrap over the large bowl and store in the fridge for up to two days.
If you keep the ingredients in separate containers in the fridge, everything should last up to 4 days.
The candied pecans should be stored in an airtight container on the counter for up to 4 days. They are best enjoyed within 24 hours, in my opinion.
Tips + Modifications
To make it nut-free, swap candied pecans for pumpkin seeds or sunflower seeds.
For more protein, top with chickpeas, avocado, or grilled tofu to make it a full meal.
You can switch up the fruit to strawberries, blueberries, or apple slices depending on what’s in season.
The salad is best served right away after tossing with the dressing.
More Spring Salad Recipes
Spring Vegetable Salad with Fresh Mint Dressing
Apple Endive Salad with Sage Vinaigrette
The Vegan Version of Jennifer Aniston’s Viral Salad
The Ultimate Vegan Spring Salad
Equipment
- 1 large mason jar with lid *for pickled onions
- 1 medium mason jar with lid *for Dijon vinaigrette
- 1 medium pan *for candied pecans
- 1 large plate lined with parchment paper *for candied pecans
- 1 large salad bowl
Ingredients
For the pickled onions
- 2 medium red onions. peeled, halved, and thinly sliced
- ½ cup apple cider vinegar
- ½ cup white vinegar
- 1 tablespoon coconut sugar
- ½ teaspoon salt
- 1 cup hot filtered water *I typically microwave for 1 minute or so
For the candied pecans
- 1 cup (heaping cup) of raw pecan halves
- 1 tablespoon vegan butter
- 3 tablespoons pure maple syrup
- ¼ teaspoon salt
For the Dijon vinaigrette
- ⅓ cup extra virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon pure maple syrup *add another 1/2 teaspoon if you like your dressing a little sweeter
- 1 teaspoon Dijon
- 1 garlic clove, minced
- juice from 1/2 a lemon
- Salt to taste
For the salad
- 4 cups baby spring mix
- 2 clementines, chopped
- 1 pear, thinly sliced and chopped
- 1 tablespoon fresh lemon juice *to toss into pear slices
- ½ cup pickled onions
- 2 tablespoons minced fresh mint
- 1 cup candied pecans
- ½ cup Dijon vinaigrette *more or less as desired
Instructions
For the pickled onions
- Add coconut sugar to the bottom of a 16oz-24oz wide-mouth mason jar. Add the rest of the ingredients in this order: thinly sliced red onions, apple cider vinegar, white vinegar, salt, and lastly, add hot water. The goal is to completely cover the onions with liquid, to the very top of the mason jar. Add additional hot water as needed.
- Secure the lid and shake it well until the coconut sugar has dissolved.
- Allow the jar to sit on the counter for at least an hour. I recommend preparing them the night before and storing them in the fridge.
For the candied pecans
- Heat vegan butter and maple syrup in a medium pan over medium heat until bubbly.
- Add the pecans, sprinkle them with salt, and then mix to coat. Drop the heat to low and allow them to cook for 6 minutes. Stir every thirty seconds or so.
- Remove the pan from the heat and carefully transfer the hot pecans onto a parchment paper lined plate. Spread them out flat and allow them to cool for at least 30 minutes.
For the Dijon vinaigrette
- Put all of the ingredients into a mason jar. This includes extra virgin olive oil, red wine vinegar, maple syrup, Dijon, a fresh garlic clove, lemon juice, and salt. Secure with a lid and give it a good shake.
For the salad
- Add small pear slices to a small bowl and toss in a tablespoon of lemon juice. Set aside.
- Place the spring mix into a large bowl as the base. Add the remaining ingredients including clementines, pear, pickled onions, candied pecans and finish off with minced mint.
- Add your desired amount of dressing. Give it a good toss and enjoy immediately.
Notes
Nutrition
Enjoy!
XOXO
Michelle