My Favorite Nutrient-Packed Salad (vegan)

This colorful and bright salad is pretty much the salad of my dreams… 

3 (1 of 1)_FotorAfter a week (or two) of indulging in the yumminess of the holidays, my body is smart and craves fresh, crispy veggies. When becoming an intuitive eater, you start to connect back with your body and it’s internal wisdom, and you’ll be able to trust it once you realize it can tell you what it wants and needs.

This salad satisfies that need for fresh veggies PERFECTLY. With the rainbow of colors this salad provides, you know you are treating your body right and giving it an abundance of vitamins and nutrients, critical to stay well during this time of year.


  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1 large 1x
  • Category: Salad


  • handful of fresh arugula
  • 1/2 red pepper, diced
  • handful of cherry tomatoes
  • 1 zucchini, shredded
  • 2 TBSP sliced almonds
  • 1 large carrot, shredded
  • dash of sea salt
  • dash of black pepper
  • 2 TBSP vanilla fig balsamic dressing (or other sweet balsamic dressing of choice)


  1. Shred and chop vegetables that need preparation.
  2. Place all ingredients into a salad dish, top with salt and pepper.
  3. Drizzle balsamic dressing on top and enjoy!


Sometimes salads can be boring, but not this one! The shredded zucchini makes it more filling and unique, and the red peppers and carrots give it that perfect crunch. Not to mention that balsalmic drizzle? absolute heaven.

This salad would be perfect paired with some fresh Tomato Herb Focaccia Bread!

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What really makes this salad incredible is the balsamic drizzle on top. You can use any salad dressing desired, but there’s just something about this vanilla fig balsamic dressing I drizzled on top…sweet, yet dense and flavorful.
1 (1 of 1)Happy holiday season!


Now that I have a WHOLE MONTH OFF of my internship for winter break, I plan to have so many more posts coming soon! Thanks for staying loyal and patient even with my lack of posts lately 😉


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