Vegan Garden Salad with Croutons

Bright, fresh, and bursting with flavor, this Vegan Garden Salad with Croutons is the perfect blend of wholesome ingredients and satisfying textures. Crisp mixed greens, juicy cherry tomatoes, crunchy cucumber, and vibrant bell peppers come together in a symphony of color and taste, topped off with lightly seasoned, homemade golden croutons for a delightful crunch. Tossed in a simple yet zesty olive oil and lemon juice dressing, this plant-based salad is not only delicious but also effortlessly easy to prepare in just 25 minutes. Ideal as a light meal or a stunning side dish, this recipe is a must-try for anyone looking to enjoy a fresh, nutrient-packed vegan delight. Perfect for weeknight dinners, potlucks, or lunch on the go!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 5 cups Mixed salad greens (e.g., romaine, spinach, arugula)
• 1 cup Cherry tomatoes
• 1 whole Cucumber
• 1 whole Red bell pepper
• 1 whole Carrot
• 0.5 whole Red onion
• 2 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 loaf French baguette
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Dried oregano
• 2 tablespoons Nutritional yeast
• 2 tablespoons Extra virgin olive oil

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Cut the half loaf of French baguette into 1-inch cubes to make croutons.

Step 3

In a mixing bowl, combine cubed bread with 2 tablespoons of extra virgin olive oil, 0.5 teaspoon garlic powder, 0.5 teaspoon dried oregano, and 2 tablespoons nutritional yeast. Toss to coat evenly.

Step 4

Spread the seasoned bread cubes on a baking sheet in a single layer.

Step 5

Bake in the preheated oven for 10 minutes, or until the croutons are golden brown and crispy, stirring halfway through. Remove and let cool slightly.

Step 6

Wash and dry the mixed salad greens. Place them in a large salad bowl.

Step 7

Halve the cherry tomatoes, slice the cucumber and red bell pepper, and julienne the carrot. Thinly slice the half red onion.

Step 8

Add the prepared vegetables to the bowl with the salad greens.

Step 9

In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until well combined.

Step 10

Drizzle the dressing over the salad and toss to coat all ingredients evenly.

Step 11

Top the salad with the homemade croutons just before serving.

Step 12

Serve immediately and enjoy this fresh and vibrant vegan garden salad.

Nutrition Facts

Serving size	(1074.1g)

Amount per serving	% Daily Value*
Calories	1077.4

Total Fat 58.7g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 0mg	0%
Sodium 1986.8mg	0%
Total Carbohydrate 121.4g	0%
Dietary Fiber 18.0g	0%
Total Sugars 22.4g
Protein 26.3g	0%

Vitamin D 0IU	0%
Calcium 263.1mg	0%
Iron 9.5mg	0%
Potassium 2303.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.2%

Protein: 9.4%

Carbs: 43.4%