This vegan broccoli and kale salad uses cabbage, spring onion, salted peanuts, dried cranberries, and mandarin vinaigrette. It serves four and makes a bright gluten-free side for dinner, gatherings, or a larger salad spread.

This vegan mandarin vinaigrette uses fresh mandarin juice, olive oil, apple cider vinegar, mustard, maple syrup, garlic, and oregano. It makes gives salads a quick citrus dressing with sweet, sharp, and savory flavors.

This vegan potato chickpea salad uses baby potatoes, chickpeas, capers, spring onion, hummus, lime, garlic, and oregano. It serves three and makes a simple gluten-free lunch with plant protein.