Go Back
–+ servings
Print Recipe

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: dinner, lunch, Salad
Cuisine: American, French
Keyword: candied pecans, clementines, easy pickled onions, fancy salad, homemade salad, spring salad, vegan salad, vegan salad ideas
Servings: 6 cups
Calories: 467kcal
Author: Michelle Kadera at The Happy and Wholesome Mommy

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

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.
Keep in mind that you will end up with extra pickled onions and possibly extra dressing! Wahoo! 
The salad is best served right away after tossing in the dressing.

Nutrition

Serving: 1cup | Calories: 467kcal | Carbohydrates: 36g | Protein: 4g | Fat: 35g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Trans Fat: 0.01g | Sodium: 445mg | Potassium: 246mg | Fiber: 5g | Sugar: 26g | Vitamin A: 480IU | Vitamin C: 22mg | Calcium: 71mg | Iron: 1mg