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.