Red, White, and Blue Vegan Salad
Add Preferred SourceThis bright and colorful Red, White, and Blue Vegan Salad is full of fresh flavor. Perfect for summer parties and BBQs, it’s easy and fast to throw together. It’s dairy-free, gluten-free, and works great as a side dish or light lunch on hot days like the Fourth of July, Memorial Day, or Labor Day.
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I make this salad every summer, and it always gets eaten first. I love how the sweet berries balance the slight bitterness of the greens, and the vegan cheese adds a creamy touch. It feels fresh, light, and satisfying without being too heavy. It’s great for picnics, BBQs, or any warm day.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Red, White, and Blue Vegan Salad
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I like how quick and simple this salad comes together—no cooking needed and barely any cleanup. Here’s how I build it step by step.
Make the dressing
In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, salt, and black pepper. Set it aside so the flavors can mingle. I love using this salad dressing shaker for this; it seals tightly, so you can shake it right in the jar and pour without drips.
Toss the greens
In a large mixing bowl, gently mix arugula and baby spinach. These leafy greens give a peppery bite and soft texture, perfect as a fresh base. I use this clear glass mixing bowl so I can see all the layers as I build the salad—plus it looks pretty when serving.
Add the dressing
Pour a little of the dressing over the greens and toss lightly. You just want a light coat, nothing soggy. These soft-grip silicone tongs are perfect here; they don’t bruise the leaves like a spoon might.
Add the fruit
Scatter blueberries, raspberries, and cubed watermelon evenly over the greens. The sweet fruit brings the red and blue, and adds juicy flavor to every bite. If I prep this earlier in the day, I store the chopped fruit in these airtight glass containers so it doesn’t get mushy or leak in the fridge.
Sprinkle the cheese
Top it all off with crumbled vegan cheese. It adds creaminess and the “white” in red, white, and blue—without any dairy. If I’m using block-style vegan cheese, I grate it with this mini stainless-steel grater to get soft, crumbly pieces that scatter nicely.
Serve it fresh
Transfer the salad to a big serving bowl or platter. Serve with extra dressing on the side so everyone can adjust to their taste. This one’s best enjoyed right away while everything is still crisp and cool.
For potlucks or barbecues, I usually layer the greens in a glass prep dish with a lid, then carry the fruit and dressing separately in this insulated casserole carrier; it keeps everything cool and safe until you’re ready to serve.
Recipe Notes and Tips
I love a recipe that’s easy to tweak, and this red, white, and blue vegan salad is super flexible. Here are a few tips to help you get the best flavor and texture every time:
- Leafy greens: Arugula and spinach work great, but you can swap in baby kale or mixed greens if you prefer.
- Fruit: Use ripe, firm berries and watermelon for the best taste and less excess moisture. Fresh cherries, strawberries, or blackberries are great substitutes if that’s what you’ve got on hand.
- Cheese: Crumbled vegan feta adds a tangy bite, but any dairy-free soft cheese or grated cheese will do.
- Dressing: Taste your dressing before pouring—it should be slightly sweet, a little tangy, and well-seasoned.
- Vinegar: Red wine vinegar, lemon juice, or lime juice work well if you don’t have apple cider vinegar on hand.
- Make-ahead: If you’re making this ahead, keep the dressing separate until just before serving to prevent wilting.
- Fresh herbs: Add chopped fresh mint, fresh dill, fresh parsley, or basil for an extra burst of summer flavor.
- Texture boost: A handful of sliced almonds or crushed walnuts can add a nice crunch.
How to Store Leftover Red, White, and Blue Vegan Salad
If you’ve got leftover fruit salad, pop it into an airtight container and store it in the fridge. Just know that once dressed, the greens can get a little wilted after a few hours.
For best results, keep the dressing separate and add it right before eating. This way, your salad stays crisp and fresh the next day.
What to Serve With Red, White, and Blue Vegan Salad
This salad makes a fun side dish for cookouts, picnics, and holiday spreads. I like pairing it with grilled zucchini, vegan burgers, or a scoop of cold pasta salad with grilled veggies. It also works well next to watermelon slices, corn on the cob, or even crispy potatoes for a filling, festive plate.
More Salad Recipes You Will Love
If you like simple, colorful dishes like this one, I’ve got more for you. Here are a few favorites I think you’ll enjoy:
- Roasted Sweet Potato and Chickpea Salad
- Watermelon Vegan Feta Salad
- Vegan Couscous Salad With Tofu
- Harvest Salad With Mustard Tahini Dressing
- Cucumber Tomato Salad Recipe
Equipment
Ingredients
For the Salad:
- 3 ounces arugula
- 2 ounces baby spinach
- 1½ cups blueberries cubed
- 1½ cups raspberries cubed
- 1 cup watermelon cubed
- 4 ounces vegan cheese crumbled
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- 1 Pinch salt and black pepper
Video
Instructions
- In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper. Set aside.2 tablespoons extra virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon maple syrup, 1 Pinch salt and black pepper
- Gently mix the arugula and baby spinach in a bowl. Transfer to a large serving platter or bowl.3 ounces arugula, 2 ounces baby spinach
- Drizzle a little of the dressing over the greens and toss gently to coat. Scatter the blueberries, raspberries, and watermelon cubes evenly over the greens.1½ cups blueberries, 1½ cups raspberries, 1 cup watermelon
- Sprinkle the crumbled vegan cheese on top. Serve immediately with extra dressing on the side if desired.4 ounces vegan cheese
Notes
- Leafy greens: Arugula and spinach work great, but you can swap in baby kale or mixed greens if you prefer.
- Fruit: Use ripe, firm berries and watermelon for the best taste and less excess moisture. Fresh cherries, strawberries, or blackberries are great substitutes if that’s what you’ve got on hand.
- Cheese: Crumbled vegan feta adds a tangy bite, but any dairy-free soft cheese or grated cheese will do.
- Dressing: Taste your dressing before pouring—it should be slightly sweet, a little tangy, and well-seasoned.
- Vinegar: Red wine vinegar, lemon juice, or lime juice work well if you don’t have apple cider vinegar on hand.
- Make-ahead: If you’re making this ahead, keep the dressing separate until just before serving to prevent wilting.
- Fresh herbs: Add chopped fresh mint, fresh dill, fresh parsley, or basil for an extra burst of summer flavor.
- Texture boost: A handful of sliced almonds or crushed walnuts can add a nice crunch.
