Super Veggie Vegan Chopped Salad with Cashew Ranch Dressing
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5 from 2 votes

Super Veggie Vegan Chopped Salad with Cashew Ranch Dressing

This Super Veggie Vegan Chopped Salad with Cashew Ranch Dressing is packed with crisp, refreshing vegetables. Romaine, spinach, fire-roasted corn, peas, carrots, tomatoes, artichokes, heart of palm, pepperoncini, and cornichon pickles are tossed in a simple and super creamy cashew ranch dressing.
Prep Time20 mins
Total Time20 mins
Course: Bigger Bites, Lunch, Salad
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 2 to 4 (depending on appetite)
Author: Ashley

Ingredients

Cashew Ranch Dressing

  • 1/2 cup raw cashews or shelled hemp seeds
  • 1/2 cup filtered water
  • 2 teaspoons white wine vinegar or apple cider vinegar
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil or chives (optional)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt or to taste, plus more for seasoning the salad
  • Freshly ground black pepper, to taste, plus more for seasoning the salad

Chopped Salad

  • 7 ounces romaine, washed and thoroughly chopped*
  • 2 to 3 ounces baby spinach, chopped
  • 1/2 a (14-ounce) can artichoke hearts, drained and chopped
  • 1/2 a (14-ounce) can hearts of palm, drained, quartered lengthwise, and thinly sliced
  • 2 medium carrots, peeled, quartered lengthwise, and thinly sliced
  • 3/4 to 1 cup cherry or grape tomatoes, quartered or cut into eighths
  • 3/4 cup frozen fire-roasted corn, thawed
  • 3/4 cup frozen petite peas, thawed
  • 1/3 to 1/2 cup drained jarred pepperoncini rings, chopped
  • 1/3 to 1/2 cup drained jarred cornichon pickles, chopped
  • Handful of hemp hearts (optional)

Instructions

For the Cashew Ranch Dressing

  • Combine all ingredients in a high-speed blender and blend on high for 2 minutes, or until completely smooth. Pour into an airtight jar and keep refrigerated until assembling the salad.

For the Chopped Salad

  • Add all the salad ingredients to a large serving bowl. Pour as much of the dressing as desired over top (I find it's perfect with the full batch of dressing), and toss to coat. Generously season with black pepper and sea salt, if desired. Serve immediately.

Notes

*7 ounces is approximately one large head of romaine, but I usually use the pre-washed and packaged romaine leaves for ease and precision of measuring.