Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

A salad with blueberries, raspberries and spinach.

Red, White, and Blue Vegan Salad

This 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.
Print Recipe Pin Recipe [btn-google-source]
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Side Dish
Cuisine: American
Keyword: red white and blue vegan salad
Servings: 4
Calories: 233kcal
Author: Mandy Applegate

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
US Customary - Metric

Video

[adthrive-in-post-video-player video-id="1hCKnUaI" upload-date="2025-11-27T03:50:53+00:00" name="Your New Favorite Red White Blue Vegan Salad" description="Easy salad with light, refreshing flavors that’s great for parties or picnics." player-type="default" override-embed="default"]

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.

 

Storage Instructions

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.

Nutrition

Calories: 233kcal | Carbohydrates: 26g | Protein: 3g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 312mg | Potassium: 318mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2095IU | Vitamin C: 27mg | Calcium: 88mg | Iron: 2mg
Tried this recipe?Let us know how it was!