Summer is in full swing here in the Pacific Northwest and that means all the seasonal produce is making an appearance in this Vegan Summer Harvest Salad.
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Celebrating Summer Produce
Whatever region of the world you live in, you likely have certain months of the year with more exciting local produce.
Growing up in Washington, I remember working at a farm stand at the farmer’s market downtown.
In the late spring fresh asparagus could come by the truckload from Yakima. Customers were always waiting in long lines later in the summer months when bing, rainier, and pie cherries started popping up. You always knew summer was beginning to wind down when the peppers and peaches ripened.
It was my favorite summer job not only because I got to take home bags of local produce, but because I was always surrounded by people who loved fruits and veggies as much as I did!
Now that I’m no longer working at the farmer’s market, I get a sense of nostalgia whenever I visit my local farm stand.
Especially in the summertime, I feel the urge to indulge in all things fresh, local and in season.
And that, is what inspired this vegan summer harvest salad.
How to Make It
As if salads weren’t already one of the most simple meals to throw together, vegan salads simplify things to another degree.
Without the mess of raw meat or time waisted worrying about washing your hands 5,000 times (hoping I’m not the only one), this vegan summer harvest salad is the perfect weekday meal.
It starts with roasting some of our hearty veggies like potatoes, pasilla peppers, and green beans with the basic olive oil + salt + pepper deal.
Then tossing together your “raw” ingredients. Today I’m using some beautiful watermelon radish slices, avocado sprinkled with my favorite hemp seeds, cucumbers and micro greens.
As always, I really encourage you to make this salad your own. Find a farmer’s market, ask about what is in season locally and use that! This Vegan Summer Salad is all about celebrating what’s in season.
More Must Try Salads
Click on the Allergen Icons below to find more allergy friendly recipes like this Vegan Summer Harvest Salad.
This recipe does not contain the following allergens:
Vegan Summer Harvest Salad
- Total Time: 45 minutes
- Yield: 3–4 servings 1x
- Category: Salad
- Method: Roasted
- Cuisine: American
- 1 bunch asparagus
- 1 bunch green beans
- 2 russet potatoes
- 1 head of broccoli
- 1 passila pepper
- 1 tbsp olive oil
- 3 tsp salt
- 3 tsp pepper
- a bunch of greens
- watermelon radish
- (or ignore this list and use what’s in season locally where you live!)
- my favorite balsamic vinaigrette
- Preheat your oven to 425. Coat your asparagus, broccoli, green beans, pepper, and potatoes with olive oil, salt and pepper. Roast for 30 minutes, checking every 10 and pulling out the different veggies as they start to turn golden brown.
- Toss with the remaining veggies. Use my favorite balsamic vinaigrette with a teaspoon of honey.
Keywords: Vegan Summer Harvest Salad