The Creamy Garden Salad
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The Creamy Garden Salad

Tangy, quick-pickled onions complement an irresistible vegan ranch dressing. Use extra pickled onions on tacos, sandwiches or in a grain-based salad. They will last up to two weeks in the refrigerator.  
Course: Salad
Keyword: garden salad, grains
Servings: 4
Calories: 697kcal
Author: Genevieve Doll


  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 1 tablespoon coconut sugar
  • 1 1/2 teaspoons salt
  • 1 medium red onion thin half-moons
  • 5 ounces baby spinach
  • 1 15-oz) can lentils drained and rinsed
  • 1 bunch radishes thin rounds
  • 1/2 medium cucumber sliced in half-moons
  • 1 cup croutons


  • 3/4 cup water
  • 2/3 cup roasted, unsalted sunflower seeds
  • 3 tablespoons apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3/4 teaspoon salt
  • 1/4 cup minced parsley


  • In a medium bowl, whisk together water, apple cider vinegar, coconut sugar and salt. Add red onions, and submerge for at least 30 minutes.
  • Add all dressing ingredients, except parsley, to a blender, and blend on high for at least 1 minute, until dressing is very creamy. Stir in parsley.
  • Remove about ½ cup onions from pickling liquid, and roughly chop. Refrigerate remaining onions in liquid for another use.
  • Divide spinach into four shallow bowls. Top with lentils, radishes, cucumber, croutons, pickled onions and a generous serving of dressing.




Calories: 697kcal | Carbohydrates: 76g | Protein: 30g | Fat: 37g | Sodium: 1521mg | Fiber: 18g | Sugar: 22g