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    Home » All Recipes

    Salad & Grain Bowl Recipes

    bowl of pilaf with wild rice, roasted delicata squash slices, shallots, shaved brussel sprouts, dried cranberries, and sliced almonds.

    Wild Rice Pilaf

    bowl of salad with arugula, pears, pistachios, pomegranate seeds, dressing and two wooden salad spoons.

    Arugula Pear & Pistachio Salad

    serving plate filled with peaches, tomatoes, basil, cubed toasted bread, and a shallot dressing with 2 serving spoons.

    Peach Panzanella Salad

    platter topped with salad of arugula, farro, pea shoots, snap peas, pine nuts, radish, and two salad servers.

    Vegan Snap Pea Arugula Farro Salad

    bowl of thinly sliced cucumbers, edamame, cilantro, scallions, and sesame topped with a chili oil sauce.

    Cucumber Edamame Salad

    bowl of salad with kale, radicchio, roasted potatoes, lentils, shallot, dill, and dressing.

    Roasted Potato Lentil Salad

    a bowl filled with spinach, quinoa, hummus, cucumber, pickled red onions, olives, cherry tomatoes, pita, fresh dill, and dressing.

    Mediterranean Hummus Bowls

    bowl of pasta salad with tomatoes, cucumber, red onion, red pepper, and chickpeas with a creamy dressing.

    Vegan Tahini Pasta Salad

    bowl of cobb salad with lettuce, chickpeas, mushroom bacon, red onion, tomato, corn, and yogurt ranch dressing surrounded by sides.

    Vegan Cobb Salad

    quinoa pesto bowl with corn, asparagus, mushroom, and fresh basil

    Pesto Quinoa Bowl (Vegan & GF!)

    big bowl of salad filled with spinach, orzo, chickpeas, tomatoes, olives, fresh dill, parsley, red pepper, and lemon slices

    Vegan Mediterranean Orzo Salad

    bowl of salad with artichokes, tomatoes, red onion, basil, chives, capers, and chickpeas.

    Tuscan Artichoke Tomato Salad

    bowl of pasta salad with asparagus, scallions, chickpeas, peas, basil, artichokes, lemon, and pine nuts.

    Spring Pasta Salad

    plate with arugula, farro, roasted vegetables, pepitas, cranberries, and an orange dressing on top

    Fall Harvest Bowl

    tahini-quinoa-bowls-1

    Veggie Quinoa Bowl with Cilantro Tahini Dressing

    acorn squash stuffed with wild rice, apples, mushrooms, kale, topped with fresh sage & fresh thyme

    Vegan Apple Wild Rice Stuffed Acorn Squash

    Vegan Chickpea Quinoa Arugula Salad with Lemon Garlic Dressing

    a bowl of linguine pasta salad filled with celery, tomato, red onion andwith a fork of noodles on the side

    Vegan Linguine Pasta Salad

    Primary Sidebar

    picture of girl with curly hair holding a spoon of food.

    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

    More about me →

    Follow SGTO:

    Summer Favorites:

    • pile of cookies topped with vanilla icing and dried strawberry pieces
      Vegan Strawberry Sugar Cookies
    • bowl of thinly sliced cucumbers, edamame, cilantro, scallions, and sesame topped with a chili oil sauce.
      Cucumber Edamame Salad
    • bowl of pasta with burst cherry tomatoes, basil, vegan parmesan, and two forks
      Vegan Tomato Basil Pasta
    • round cake topped with swirls of whipped cream, blueberry jam, lemon slices, and lemon zest.
      Vegan Blueberry Lemon Cake
    • a plate of blackberry peach cobbler getting a spoonful taken out
      Vegan Blackberry Peach Cobbler
    • bowl of tomato gazpacho topped with tomatoes chives cucumber and oil drizzle.
      Vegan Gazpacho

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