Vegan Arugula and Parmesan Salad with Lemon Vinaigrette
Bright, zesty, and completely plant-based, this Vegan Arugula and Parmesan Salad with Lemon Vinaigrette is the perfect combination of fresh, bold flavors and wholesome ingredients! Packed with peppery arugula, sweet cherry tomatoes, and tangy slices of red onion, this salad is elevated with a sprinkle of rich, homemade cashew parmesan that mimics the savory depth of traditional cheese. The star of the recipe is the vibrant lemon vinaigrette, made with freshly squeezed lemon juice, Dijon mustard, and a hint of maple syrup for the perfect balance of tart and sweet. Ready in just 15 minutes, this quick and nutritious salad is ideal as a light lunch or a refreshing starter for dinner. Vegan, gluten-free, and bursting with flavor, it’s a must-try for fans of healthy, satisfying meals!
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Ingredients
- 150 grams arugula
- 200 grams cherry tomatoes
- 0.5 medium red onion
- 50 grams cashew parmesan
- 1 large lemon
- 60 milliliters extra virgin olive oil
- 1 teaspoon maple syrup
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Wash and dry 150 grams of arugula thoroughly and place it into a large salad bowl.
Step 2
Cut 200 grams of cherry tomatoes in half and add them to the bowl with the arugula.
Step 3
Thinly slice half of a medium red onion and scatter over the salad.
Step 4
Prepare the cashew parmesan by blending 50 grams of raw cashews with 2 tablespoons of nutritional yeast, a pinch of garlic powder, a pinch of onion powder, and a pinch of salt until it reaches a fine consistency. Sprinkle the desired amount over the salad.
Step 5
For the lemon vinaigrette, zest and juice a large lemon into a small mixing bowl.
Step 6
To the lemon juice and zest, add 60 milliliters of extra virgin olive oil, 1 teaspoon of maple syrup, and 1 teaspoon of Dijon mustard.
Step 7
Season the vinaigrette with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Step 8
Whisk the vinaigrette vigorously to emulsify the ingredients.
Step 9
Drizzle the lemon vinaigrette over the salad and toss gently to combine all ingredients well.
Step 10
Serve the salad immediately as a refreshing vegan dish.
Nutrition Facts
| Serving size | (558.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 628.2 |
| Total Fat 58.8g | 0% |
| Saturated Fat 8.2g | 0% |
| Polyunsaturated Fat 0.1g | |
| Cholesterol 0mg | 0% |
| Sodium 1352.1mg | 0% |
| Total Carbohydrate 30.7g | 0% |
| Dietary Fiber 8.0g | 0% |
| Total Sugars 17.3g | |
| Protein 7.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 299.9mg | 0% |
| Iron 3.6mg | 0% |
| Potassium 1226.2mg | 0% |
Source of Calories