Vegan/GF BBQ Salad

IMG_8002This week is all about getting Spring Break ready!  While being a college grad/adult, I may not get an actual “Spring Break” on my calendar anymore.. but I am lucky enough to get to tag along on my family’s annual vacation – thus gifting myself a “Spring Break” each year.


That being said, working 8-10 hour days everyday takes a toll on your body, and getting spring break ready is a lot of work… so this week is going to focus on some key points.  First up – health.

The past few weeks I have been focusing on clean eating – a lot of produce and fish, and minimal red meat/gluten, and no processed foods.  That being said whole eating is a priority, and here is one of my go-to salads (great for dinner or lunches for the week).


BBQ Veggie Salad

  • 1 head of Romanesco cauliflower (or regular cauliflower)
  • Lentils or black beans
  • Radishes
  • Carrots
  • Red Onion
  • Avocado
  • 1/2 cup BBQ sauce
  • Vegan Ranch Dressing
  • Tortilla Chips (optional)
  1. Cut cauliflower into florets and roast at 350 degrees for 7 minutes.
  2. Brush BBQ sauce onto cauliflower and bake 3 minutes more.
  3. Assemble salad with ingredients of your choice.
  4. Top with more BBQ sauce and/or ranch dressing.


* Disclaimer: The joy of this salad is it doesn’t really need a recipe – you can add (or not add) whatever you would like – other ideas include cilantro, corn, celery, cheese (if you don’t want to go dairy free), etc.



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