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Vegan Side Salad Recipes for a Crowd

Vegan Side Salad Recipes for a Crowd Side Dishes

The hardest part of feeding a crowd isn't usually the main dish it's finding a side salad that actually gets eaten instead of picked at politely. This Apple Pecan Arugula Salad solves that completely. Peppery arugula, thinly sliced sweet and tart apples, sharp red onion, toasted pecans, and a tangy lemon-maple vinaigrette come together in fifteen minutes for a salad that disappears as fast as anything else on the table.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Cookout Side Dishes, Salad, Side Dish
Cuisine: American
Calories: 258
Ingredients Equipment Method Notes

Ingredients
  

  • Two components the salad and the dressing. Both completely plant-based:
  • For the Salad:
  • ½ cup raw pecans - toasting transforms these from mildly nutty to deeply flavorful and aromatic. Pecans specifically work well here for their buttery richness but walnuts make a fine substitute if that's what's in your pantry.
  • 7 oz arugula organic when possible - arugula's natural peppery bite is what gives this salad its character. Baby spinach works as a milder substitute if arugula's intensity isn't for you, though you'll lose some of that distinctive bite.
  • 2 small apples 1 tart, 1 sweet- peeled, quartered, cored, and thinly sliced lengthwise using one of each variety is the move here. A tart apple like Granny Smith adds brightness; a sweet apple like Honeycrisp or Fuji adds rounded sweetness. Together, they create more interesting flavor than either alone.
  • ¼ red onion- thinly sliced - adds sharp savory bite that balances the sweetness of the apples and maple in the dressing.
  • 2 tablespoons dried cranberries optional - adds little pops of chewy sweetness and tartness throughout the bowl. Genuinely optional, but a nice addition if you have them.
  • For the Lemon-Maple Vinaigrette:
  • 1 large lemon juiced (about 3 tablespoons / 45ml) - the primary acid in the dressing. Fresh squeezed only; bottled lemon juice tastes flat against the maple and olive oil.
  • 1 tablespoon maple syrup -balances the lemon's sharpness with a rounded natural sweetness.
  • A pinch each of sea salt and black pepper
  • 3 tablespoons olive oil - the fat that brings the dressing together into a cohesive vinaigrette.
  • FYI on apple browning- Thinly sliced apples start to brown within 20–30 minutes of cutting due to oxidation. If you're prepping ahead toss the sliced apples with a small squeeze of lemon juice immediately after cutting to slow this down significantly.

Equipment

  • A simple, accessible list:
  • Baking sheet - for toasting the pecans in the oven. A bare sheet (no parchment needed) works fine for this quick toast.
  • Large mixing bowl - wide enough to hold the arugula, sliced apples, red onion, and pecans with room to toss everything together without spilling.
  • Mason jar with a lid (or a small mixing bowl) - for the dressing. The jar method lets you shake everything together quickly without needing a whisk.
  • Sharp knife and cutting board - for thinly slicing the apples and red onion. A sharp blade gives you clean, even slices, which matters for both the look and texture of the finished salad.
  • Citrus juicer or reamer - for getting the full 3 tablespoons of lemon juice efficiently.
  • Whisk or fork - if you're making the dressing in a bowl rather than a jar.
  • That covers the complete equipment list. A baking sheet, a bowl, and a knife are all this recipe asks of you.

Method
 

  1. Stage 1 - Toast the Pecans
  2. Preheat your oven to 350°F (176°C) and arrange the raw pecans on a bare baking sheet in a single layer. Bake for 8–10 minutes, until they're fragrant and deep golden brown. Keep an eye on them in the last couple of minutes pecans go from perfectly toasted to burnt surprisingly fast. Remove from the oven and set aside to cool slightly.
  3. Stage 2 - Prep the Salad While the Pecans Toast
  4. While the pecans are in the oven, prep the rest of the salad: thinly slice the apples and red onion, then add them along with the arugula and dried cranberries (if using) to your large mixing bowl.
  5. Stage 3 - Make the Dressing and Combine
  6. In your mason jar or a small bowl, combine the lemon juice, maple syrup, salt, pepper, and olive oil. Whisk or shake vigorously until well combined and slightly emulsified. Taste and adjust more lemon for brightness, more maple if it needs sweetness, more salt if it tastes flat.
  7. Add the toasted pecans to the salad and pour the dressing over everything. Toss to combine and serve immediately while the arugula is still crisp and the pecans are still warm from the oven.

Notes

Full Nutrition Breakdown (Per Side Serving)

Nutrient
 Amount
Calories
 258 kcal
Carbohydrates
 20.9g
Protein
 3g
Total Fat
 20g
Saturated Fat
 2.5g
Trans Fat
 0g
Cholesterol
 0mg
Fiber
 4.7g
Sugar
 14.6g
Sodium
 17mg