This Vegan Salad [No Lettuce] is super easy to whip up in no time at all and is loaded with fresh vegetables and protein that’ll help you fill up and stay healthy. I love the mix of barley and lentils, the added crunch and benefits of the vegetables, and the texture the dried cranberries add. This salad is an explosion of different textures and deliciousness, which is the perfect combination for any salad!

❤️ Why You’ll Love This Vegan Salad [No Lettuce]

• Easy: This is the Best Vegan Salad because it’s quick and easy to make.
• Multi-Purpose: This recipe is great on its own or as a side; it’s also good for meal prep if you make it up on Sunday for the week.
• Versatile: This recipe is versatile. You can swap out the veggies or grains for whatever you have in your fridge or pantry.

🍲 Ingredients

Cranberries – Cranberries not only add a unique flavor and unexpected delicious texture to your salad, they are so damn good for you. They are packed with antioxidants and anti-inflammatory compounds that may help prevent urinary tract infections, improve heart health, and support digestive wellness.

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Barley and Lentils – This power-packed grain and legume combination creates a hearty base that makes this vegan salad filling enough to be a complete meal. Barley provides complex carbohydrates and fiber, while lentils add plant-based protein and additional fiber. Together, they create a satisfying texture and absorb the dressing flavors beautifully.

👩‍🍳 How to Make This Vegan Salad [No Lettuce]

1. It’s super simple: add everything but the avocado to a large bowl and combine!
2. Before serving, top with avocado.

🗒 Substitutions

• Barley: Substitute with quinoa, farro, or brown rice if preferred.
• Lentils: Chickpeas, black beans, or any favorite legume works well.
• Cranberries: Dried cherries or raisins can replace cranberries.
• Dressing: Balsamic vinaigrette or tahini dressing can replace the lemon-dijon mix.

🗒 Other Cranberry Recipes You’ll Love

• Vegan Cranberry Cheese Tarts
• Cranberry Oregano Grilled Tofu Skewers
• Simple Spring Apple Cranberry Crisp
• White & Dark Chocolate Chip Cranberry Cookies
• Vegan Meatballs with Cranberry Sauce

👝 How to Store Leftovers

This Vegan Salad [No Lettuce] will last up to 1 week in a tight-sealed container in the fridge. This is the Best Vegan Salad to meal prep on a Sunday so you have an easy, healthy lunch to grab during he week when you’re too busy to cook. The flavors will continue to build as time goes on. 

🤔 Common Questions

Vegan Salad [No Lettuce]

5 from 5 votes

Ditch the lettuce and discover a better salad! This protein-packed vegan salad [no lettuce] combines hearty 🌾 barley, lentils, and sweet cranberries for a satisfying meal that's perfect for lunch, dinner, or meal prep throughout the week.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Budget friendly, 30 minute meals, 10 Ingredients or Less, Salads and Greens

Cuisine Vegan

Servings 4

Ingredients

  

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• 1 400 mL can of lentils rinsed and dried
• 2 cups cooked barley seasoned with salt, pepper, 1 tsp vegan butter and 2 tbsp lemon
• 1 avocado cut into bite sized pieces
• 1/4 cup fresh parsley finely chopped
• 1/4 cup Patience Fruit and Co. dried cranberries
• 1 tsp sea salt
• 1/2 tsp fresh pepper
• juice of 1 lemon
• 3 tbsp. olive oil
• 1 tbsp. dijon mustard
•  

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Instructions

 

• It’s super simple, add everything but the avocado to a large bowl and combine!
• Before serving, top with avocado.

Notes

Salad will last up to 1 week in a tight-sealed container in the fridge.

The flavours will continue to build as time goes on.  The longer, the better!

If you don’t have barley, substitute for any favourite grain or rice.

If you don’t have lentils, substitute for any favourite legume (chickpeas would be great).

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