Craving a delightful and wholesome meal that perfectly blends classic flavors with a vibrant, plant-based twist? Look no further than this exquisite Vegan Nicoise Salad. This salad takes the beloved French classic and reimagines it with nutritious, garden-fresh vegetables and hearty plant-based proteins, making it an ideal choice for anyone seeking a healthy yet deeply satisfying dish. Each component, from the colorful array of tender-crisp vegetables to the creamy white beans and the bright, zesty Dijon vinaigrette, contributes to a culinary experience that will awaken your taste buds and leave you feeling truly nourished and energized. Whether you’re planning a light lunch, a sophisticated dinner, or a meal prep staple, this vegan Nicoise salad stands out as the ultimate healthy and incredibly flavorful option.
The traditional Nicoise salad, originating from the sun-drenched region of Nice, France, typically features ingredients like anchovies, tuna, and hard-boiled eggs. While undeniably delicious in its classic form, our vegan rendition offers a fresh perspective, focusing on an abundance of plant-based protein and fiber. This thoughtful adaptation results in a splendid main dish salad that you are sure to adore. It’s perfect for a speedy weeknight dinner, elegant enough to grace a brunch buffet, and wonderfully portable when packed into a mason jar for picnics or a healthy meal at work. This recipe demonstrates how simple, wholesome ingredients can come together to create a complex and deeply satisfying meal.
Why You’ll Adore This Vegan Nicoise Salad
- Those Irresistible Roasted Potatoes! Prepare to fall in love with these perfectly roasted baby potatoes. Seasoned generously with aromatic Herbes de Provence and a tangy touch of Dijon mustard, they offer a savory depth that elevates the entire salad. They’re so utterly delicious, they could easily double as a standalone breakfast side, perhaps served alongside a fluffy scrambled tofu. Their crispy exterior and tender interior, infused with savory herbs, make them a highlight of this dish.
- Remarkably Versatile: One of the greatest joys of this vegan Nicoise salad is its incredible adaptability. Feel free to customize it with the vegetables you love most or whatever is fresh and in season. For instance, if roasted red peppers aren’t your favorite, juicy, ripe red tomatoes make a fantastic, vibrant swap. Struggling to find small white beans? Kidney beans or even protein-rich beluga lentils are excellent substitutes. Prefer the refreshing crunch of cucumbers over the peppery bite of radishes? Go right ahead! This flexibility ensures you can make this salad truly your own, every single time.
- Abundant in Fiber: Beyond its fantastic taste, this plant-based salad is a powerhouse of dietary fiber. The generous amounts of beans and fresh vegetables contribute significantly to your daily fiber intake, which is essential for maintaining a healthy digestive system, promoting regular bowel movements, and helping you feel fuller for longer. A happy gut contributes to overall well-being, making this salad as beneficial as it is delicious.
- Effortlessly Easy Dijon Vinaigrette: A truly great salad hinges on its dressing, and this Nicoise salad dressing does not disappoint. Crafted from just four simple ingredients, it comes together in minutes, yet delivers a bright, zesty, and perfectly balanced flavor that harmoniously ties all the salad components together. Its simplicity means less time in the kitchen and more time enjoying your meal.
- Showcasing Pantry Staples: This recipe brilliantly utilizes common pantry staples, making it a convenient meal to whip up even on busy days. Ingredients like canned hearts of palm, roasted red peppers, various canned beans, and olives are often found in well-stocked pantries, ensuring that a healthy, gourmet-quality meal is always within reach. This emphasis on accessible ingredients simplifies meal planning and reduces last-minute grocery runs.
Essential Ingredients and Creative Substitutions
The beauty of a Nicoise salad often lies in its personal interpretation, and people tend to hold strong opinions about what should and shouldn’t be included. I’m excited to share my preferred combination, but I encourage you to experiment and discover your own perfect blend! Feel free to share your must-have Nicoise salad ingredients in the comments below – I always love hearing new ideas!
- Baby Potatoes: The backbone of our salad, these potatoes are roasted to perfection with fragrant Herbes de Provence and a touch of Dijon mustard, infusing them with classic Nicoise flavors and a delightfully crispy texture. While small red potatoes offer a beautiful color, Yukon Gold potatoes are also a fantastic choice, known for their creamy texture when roasted. For best results, ensure all potato pieces are cut to a similar size for even cooking.
- Small White Beans: These unassuming legumes are the star of our plant-based protein and fiber content. They contribute a creamy texture and mild flavor, perfectly complementing the other ingredients. If small white beans (often labeled as navy beans or white pea beans) are unavailable, feel free to substitute with cannellini beans, kidney beans, or even protein-packed beluga or French green lentils. For an extra protein punch and unique flavor, I’ve previously included tofu shawarma in this recipe with rave reviews, proving how adaptable this base truly is.
- Fresh Greens: A crisp bed of fresh romaine lettuce provides the perfect foundation for our vibrant salad components. However, this recipe is incredibly forgiving, and almost any assortment of baby greens, tender kale, classic iceberg, or buttery Bibb lettuce will work wonderfully. Choose greens that offer a texture you enjoy, from crisp and refreshing to soft and delicate.
- Fresh Asparagus: Roasted asparagus adds a touch of elegant green and a slightly sweet, earthy flavor. If asparagus isn’t in season or you prefer an alternative, thin green beans, often called haricots verts, are an excellent traditional substitute. If using standard green beans, blanching them quickly in boiling water until tender-crisp before cooling is recommended for the best texture.
- Hearts of Palm: This delicate, soft vegetable is a personal pantry favorite, adding a unique, slightly nutty flavor and tender bite to salads. Its convenience as a canned staple makes it a go-to. If you don’t have hearts of palm, marinated artichoke hearts or even crunchy water chestnuts (though not soft, they offer a delightful textural contrast and are also pantry-stable) are viable and delicious alternatives.
- Sliced Fresh Veggies: The addition of thinly sliced radishes provides a refreshing kick and a beautiful pop of fuchsia color. However, feel free to experiment with other thinly sliced fresh vegetables. Persian cucumbers offer a cool, crisp counterpoint, while thinly sliced celery can add a distinct crunch and peppery note. The goal here is to add freshness, texture, and visual appeal.
- Nicoise Olives: Briny, robust olives are, in my opinion, a non-negotiable ingredient for capturing the authentic essence of a Nicoise salad. If genuine Nicoise olives are hard to find, good quality Kalamata olives are an excellent and readily available substitute. Even pitted green olives can work in a pinch. The key is their salty, savory punch. Remember to pit any olives you use to ensure a pleasant eating experience for everyone. If olives aren’t your preference, consider serving them on the side, allowing others to enjoy their essential salty goodness. Capers can also provide a similar briny burst if used sparingly.
- Roasted Red Peppers: I always keep jars of roasted red pepper strips (or whole peppers to slice) stocked in my pantry. They’re incredibly convenient and perfect for adding a sweet, smoky flavor and a rich red color to dishes, and can even be quickly blended into a delicious romesco dip. If you prefer a fresh alternative for that vibrant red hue, thinly sliced fresh red bell peppers or halved cherry tomatoes make wonderful substitutes.
- Nicoise Dressing: This easy lemon vinaigrette is the unifying force of the salad. Made with just four fundamental ingredients, its bright, tangy, and slightly pungent flavor profile perfectly complements the richness of the roasted vegetables and the freshness of the greens. It’s simple to prepare and truly elevates every bite.
Crafting Your Vegan Nicoise Salad: A Step-by-Step Guide
The journey to creating this magnificent vegan Nicoise salad begins with preparing your roasted vegetables. First, preheat your oven to 400°F (200°C) to ensure it’s perfectly hot for crisping up both the potatoes and the asparagus.
- The magical combination of Dijon mustard and aromatic Herbes de Provence transforms simple roasted potatoes into an utterly irresistible component of this salad. These flavors are key to a classic Nicoise profile.
- Begin by washing your potatoes thoroughly under cool running water. Pat them completely dry with a clean kitchen towel; this step is crucial for achieving crispy skins during roasting. There’s no need to peel them – the skins add texture and nutrients.
- Once dry, cut the potatoes into uniform, bite-sized pieces. Smaller potatoes can simply be halved, while larger ones may need to be quartered or cut into similar chunks. Consistency in size ensures they all cook evenly.
- Spread the cut potatoes onto a rimmed baking sheet, making sure they are not overcrowded. Overcrowding can lead to steaming instead of roasting, preventing them from getting that desirable crispiness.
- Next, drizzle generously with olive oil and then dollop with Dijon mustard.
- The easiest and most effective way to ensure the potatoes are evenly coated with the oil and mustard is to toss them directly with your hands. Alternatively, a large pair of tongs can also do the trick.
- Once coated, sprinkle the Herbes de Provence over the potatoes and mix them again to distribute the herbs evenly. Spread them out again in a single layer on the baking sheet.
- Roast in the preheated oven for approximately 25 minutes, or until the potatoes are beautifully golden brown and fork-tender. You should be able to easily pierce them with a fork.
While your savory potatoes are roasting to perfection in the oven, it’s the ideal time to prepare the fresh asparagus.
- Thoroughly rinse the fresh asparagus spears under cool running water to remove any dirt. Again, pat them completely dry to encourage roasting rather than steaming.
- To prepare asparagus, gently snap off the tough, woody ends – they’ll naturally break where the tender part begins. Discard the woody ends.
- Arrange the trimmed asparagus in a single layer on a separate baking sheet. Just like with the potatoes, avoid overcrowding to ensure even roasting.
- Lightly drizzle the asparagus with about 1 teaspoon of olive oil and season simply with a few generous grinds of freshly cracked black pepper. Resist the urge to add salt if you plan to use briny olives, as the salad will receive plenty of salinity from those components.
- Place the baking sheet with asparagus into the preheated 400°F (200°C) oven, alongside the potatoes. Roast for approximately 8 minutes. The exact cooking time may vary slightly depending on the thickness of your asparagus spears; thinner spears will cook faster.
- The asparagus is perfectly done when it turns a vibrant, bright green color and is fork-tender, yet still retains a slight crunch, signifying it is al dente. Avoid overcooking, which can result in limp, dull-colored spears.
While your potatoes and asparagus are roasting in the oven, this is the perfect opportunity to prepare the star of the show – the zesty and flavorful Nicoise dressing.
Crafting the Perfect Nicoise Dressing
To effortlessly create this classic lemon vinaigrette Nicoise dressing, you’ll find a small whisk, a reliable lemon squeezer, and a precise microplane zester to be invaluable tools in your kitchen arsenal.
- Begin by using your microplane zester to finely zest the small clove of garlic directly into a small mixing bowl. This ensures maximum garlic flavor without any chunky pieces.
- Next, zest the large lemon into the same bowl, capturing all its fragrant oils. Add the Dijon mustard to this mixture.
- Using your small whisk, vigorously combine these ingredients until they form a smooth, aromatic paste. This initial emulsification helps the dressing come together beautifully.
- Now, carefully squeeze the juice from the zested lemon over the paste and whisk thoroughly again to incorporate.
- Finally, while continuously whisking, slowly drizzle in the extra virgin olive oil in a steady, thin stream. This gradual addition, combined with vigorous whisking, is essential for creating a stable emulsion, resulting in a thick, creamy, and unified dressing.
- Continue whisking until the dressing is fully emulsified, meaning the oil and liquid are completely combined and no longer separating. Taste and adjust seasoning if necessary, keeping in mind the salinity from the olives in the salad.
With all your components prepped and ready, it’s time for the truly fun part: assembling your magnificent salad! Even if you don’t consider yourself an artist, you can create a visually stunning, artfully arranged composed salad with these vibrant ingredients. The beauty of a composed salad is in its presentation, allowing each element to shine.
To assemble, choose a large platter or a wide, shallow bowl that is big enough to elegantly hold all the ingredients. Begin by spreading your fresh greens evenly across the bottom, creating a verdant canvas. Then, thoughtfully arrange each ingredient in separate, colorful sections on top of the greens. Place mounds of the golden, herby roasted potatoes, bright green asparagus spears, sliced hearts of palm, vibrant roasted red pepper strips, creamy small white beans, briny olives, and thinly sliced radishes around the platter. This segmented presentation not only looks incredibly appealing but also allows diners to appreciate and select their favorite elements.
Once your masterpiece is arranged, generously drizzle a portion of the homemade lemon vinaigrette over the entire Vegan Nicoise Salad. For those who prefer a little extra dressing or wish to control the amount, pass around the remaining dressing in a small pitcher or bowl. This ensures everyone can customize their serving to their liking, guaranteeing a perfect bite every time.
Meal Preparation and Storage Tips
- Serving Your Salad: When serving, presentation truly enhances the dining experience. Take the time to artfully arrange all the fresh ingredients and roasted vegetables on a large platter or in individual wide bowls. Remember, good food that looks beautiful is almost always received with greater enthusiasm. Consider bringing the roasted vegetables to room temperature before assembling for optimal flavor.
- Preparing Ahead: Many components of this salad can be prepared in advance, making mealtime stress-free. The vibrant lemon vinaigrette is an excellent candidate for advance preparation; simply whisk it together and store it in an airtight container or a mason jar in the refrigerator for up to 5 days. Remember to bring it back to room temperature and whisk well before serving to re-emulsify. Roasted potatoes and asparagus can also be cooked, cooled, and stored separately in the fridge for 2-3 days. All other fresh and canned components (beans, hearts of palm, olives, peppers, radishes) can be prepped and stored individually. Assemble the salad just before serving for the freshest taste and texture.
- Storing Leftovers: If you have any leftover assembled salad, it’s best to store it in an airtight container in the fridge, but consume it within a day or two to maintain freshness. For optimal results, store extra dressing separately from the salad components. This prevents the greens from wilting and the vegetables from becoming soggy, preserving their texture and flavor.
- Freezing Guidelines: I generally do not recommend freezing an assembled salad, as the delicate textures of most fresh vegetables and greens will not hold up well during thawing, resulting in a mushy consistency. However, many of the individual components, such as canned beans, roasted red peppers, and olives, are pantry staples with long shelf lives. The dressing, though, is an exception; it can be frozen in an airtight container for up to 3 months. Thaw it in the refrigerator overnight and whisk thoroughly before using.
Debra’s Expert Pro Tips for Success
- Double Down on Herby Potatoes: Seriously, consider making an extra batch of those irresistible roasted herby potatoes! They have a magical way of disappearing from the baking sheet before they even make it to the salad. Anticipate some “shrinkage” in the form of eager hands (both large and small) popping in to grab a few off the hot tray. They’re that good and make a fantastic snack on their own.
- Precision Potato Cutting: For perfectly cooked potatoes, it’s crucial to cut larger potatoes into similar-sized pieces. Whether you’re halving small ones or quartering bigger ones, uniform sizing ensures that all potato chunks roast evenly and become fork-tender at the same rate, preventing some from being undercooked while others are burnt.
- Embrace Vegetable Variety: One of the greatest strengths of this Nicoise salad is its incredible flexibility. Don’t feel confined to the exact vegetable list; instead, use a variety of vegetables that you and your family enjoy best! Swap asparagus for delicate haricots verts, crunchy radishes for refreshing cucumbers, or any type of briny olives for traditional Nicoise olives. Make it a colorful feast and empower everyone at the table to choose the parts they enjoy most.
- Dress Your Warm Veggies: Here’s a professional trick for maximizing flavor: drizzle a little bit of your freshly made Nicoise dressing over the roasted potatoes and asparagus while they are still warm, immediately after they come out of the oven. The warmth of the vegetables helps them to better absorb and cling to the dressing’s flavors, infusing them with an extra layer of zesty goodness. This small step makes a big difference in the overall taste profile.
Discover More Hearty Vegan Salad Recipes
If you loved this satisfying Vegan Nicoise Salad, you’re in for a treat! Explore more of our robust and flavorful plant-based salad creations that prove salads can be exciting, filling, and packed with incredible taste. Each recipe is designed to nourish your body and delight your palate, making healthy eating a joy.
- Lentil Salad with Roasted Vegetables
- Crispy Quinoa Salad with Creamy Vegan Dressing
- Tuscan Kale Chopped Salad
- Vegan Lentil Salad
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📖 Recipe Card
Vegan Nicoise Salad
This Vegan Nicoise Salad beautifully combines everyday pantry staples with fresh, vibrant produce to create an amazing and hearty main dish. The homemade lemon vinaigrette lends the authentic essence of a traditional Nicoise salad, while plant-based protein and fiber ensure a deeply satisfying and incredibly flavorful meal.
★★★★★ (Based on 58 ratings)
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Equipment
- Extra Large Bamboo Cutting Board
- Global 8″ Chef’s Knife
- Balloon whisk
- Microplane
- PRECISE CANADA: STAINLESS STEEL HEAVY BAKING SHEET
Ingredients
POTATOES
- 1 lb. baby red potatoes
- 2 teaspoons olive oil
- 1 teaspoon dijon mustard
- 1 Tablespoon herbs de Provence*
ASPARAGUS:
- 1 lb. fresh asparagus
- 1 teaspoon olive oil
- A few grinds of black pepper
NICOISE SALAD DRESSING:
- 1 large lemon zested and juiced
- ½ cup extra virgin olive oil
- 1 Tablespoon dijon mustard
- 1 small clove garlic zested
SALAD
- ½ head romaine 3 cups chopped
- 1 12.5-oz can small white beans*
- ½ cup kalamata olives
- 1 14-oz. can hearts of palm, sliced thin
- ½ cup roasted red pepper strips
- 2 small persian cucumbers sliced thin
Instructions
- Preheat oven to 400 degrees Fahrenheit (200°C).
PREPARE POTATOES:
- Wash potatoes well and pat dry. If potatoes are small, cut in half. Larger potatoes can be cut into quarters. Ensure all pieces are cut into similar sizes so they’ll cook at the same rate. Place on a rimmed baking sheet in a single layer. Drizzle with olive oil and mustard. Toss until well coated and then sprinkle with herbs de Provence. Toss again. Roast potatoes for 25 minutes, or until tender when pierced with a fork and golden brown.
PREPARE ASPARAGUS:
- Rinse asparagus with cool water and pat dry. Trim off woody ends and lay asparagus onto a separate baking sheet in a single layer. Drizzle with olive oil and sprinkle with freshly ground black pepper. Roast in the preheated 400-degree oven for about 8 minutes. Timing could vary from 5-10 minutes depending on the thickness of spears. Asparagus will turn bright green when still al dente and perfectly done.
PREPARE NICOISE SALAD DRESSING:
- Zest garlic clove and lemon into a small bowl. Add Dijon mustard and whisk vigorously to form a paste. Squeeze the juice from the lemon over the paste and whisk well. Slowly drizzle the extra virgin olive oil into the bowl while continuously whisking until the dressing is fully emulsified. Set aside.
- Gather all the salad ingredients and a large serving platter ready for assembly. Start by spreading out the fresh greens evenly across the bottom. Then, artfully arrange the roasted asparagus, herby potatoes, sliced hearts of palm, roasted red pepper strips, small white beans, kalamata olives, and thinly sliced radish in distinct sections on top of the greens.
- Drizzle some of the lemon vinaigrette generously over the composed salad. Serve the remaining dressing on the side in a small pitcher or bowl, allowing everyone to add more to their individual preference.
Video
Notes
Beans: Small white beans are sometimes labeled as navy beans or white pea beans. Cannellini beans are also an excellent substitute.
Salt: If you incorporate briny ingredients like Nicoise olives and/or capers into your salad, you likely won’t need to add any additional salt to the potatoes or the salad dressing. The natural salinity from these elements will be sufficient. However, if you choose to omit these briny components, sprinkle about ¼ teaspoon of coarse sea salt on both the potatoes and the asparagus before roasting. You may also wish to add coarse sea salt to taste in the Nicoise salad dressing to balance the flavors.
Fresh Herbs: Elevate the flavor profile further by adding finely minced fresh parsley, basil, or dill to the dressing, or simply sprinkle them generously on top of the assembled salad just before serving. Fresh herbs add a wonderful aromatic freshness.
Nicoise Salad Dressing: For convenience, the vinaigrette can be prepared in advance and stored in an airtight container in the fridge for up to 5 days. Remember to bring it to room temperature and give it a good whisk before serving to ensure it is perfectly emulsified and ready to drizzle.
Nutrition Facts
Serving: 1g | Calories: 358kcal | Carbohydrates: 32g | Protein: 8g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 20g | Sodium: 210mg | Fiber: 7g | Sugar: 4g
Note: The nutrition calculations provided were performed using online tools and are estimates. To obtain the most accurate representation of the nutritional information for this or any recipe, it is recommended that you calculate the nutritional data using the precise ingredients and quantities you used. You are ultimately responsible for verifying and ensuring the accuracy, completeness, and usefulness of any nutritional information provided.
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