Why You’ll Fall in Love with This Vegan Nicoise Salad Recipe

• Those Flavorful Roasted Potatoes! Prepare to be amazed by the incredible taste and texture of our herb-roasted baby potatoes. Infused with aromatic Herbes de Provence and a touch of tangy Dijon mustard, they are super savory and irresistibly delicious. They’re so good, in fact, they could easily double as a fantastic breakfast potato recipe! Imagine serving them alongside a fluffy scrambled tofu – absolutely DELISH!
• Incredibly Versatile: One of the greatest joys of this recipe is its adaptability. You can truly make it your own by using the vegetables you love most or whatever you have on hand. Not a fan of roasted red peppers? Swap them out for juicy, fresh red tomatoes or sun-dried tomatoes. Can’t find small white beans? Kidney beans, cannellini beans, or even protein-packed beluga lentils make excellent substitutes. Prefer the crisp, refreshing crunch of cucumbers to radish? Go for it! This flexibility ensures the salad always suits your personal taste and dietary needs.
• Rich in Fiber for Optimal Health: This plant-based salad is a powerhouse of dietary fiber, which is crucial for a happy gut and regular digestion. The high fiber content from the beans and a variety of fresh and roasted vegetables will not only keep your digestive system running smoothly but also contribute to lasting satiety, helping you feel full and satisfied for longer, and supporting stable blood sugar levels.
• Effortless Dijon Vinaigrette: A great salad starts with a great dressing, and ours is no exception. This incredibly easy Nicoise salad dressing requires just four simple ingredients, yet it delivers a burst of bright, tangy flavor that perfectly complements every component of the salad. It’s quick to whip up and significantly elevates the entire dish.
• Made with Convenient Pantry Staples: Many of the key ingredients in this recipe, such as hearts of palm, roasted red peppers, canned beans, and olives, are likely already staples in your pantry. This makes the vegan Nicoise salad a fantastic option for a last-minute meal that tastes gourmet but comes together with minimal fuss, proving that healthy eating can also be incredibly convenient.

Essential Ingredients and Clever Substitutions for Your Vegan Nicoise Salad

The beauty of a Nicoise salad lies in its components, and while some people have strong opinions about what defines a “true” Nicoise, this vegan version embraces flexibility and flavor. Here’s what I love to include in mine, along with plenty of substitution ideas to help you customize it to your heart’s content. Feel free to let me know in the comments below what your must-have Nicoise salad ingredients are!

• Baby Potatoes: These are a cornerstone of the Nicoise experience. We roast them to perfection with fragrant Herbes de Provence and a touch of Dijon mustard, infusing them with classic salad Nicoise flavors. I typically use small red potatoes for their lovely texture and color, but Yukon Gold or even small fingerling potatoes are also absolutely delicious and work wonderfully in this recipe.
• Small White Beans: These humble legumes are your powerhouse for plant-based protein and fiber in this salad. They add a creamy texture and satisfying heartiness. This nutritional benefit remains true no matter what bean or lentil you choose to substitute. Cannellini beans, navy beans, or even a different type like kidney beans or beluga lentils would be fantastic. For an extra protein boost, I’ve also incorporated a delightful tofu shawarma in this recipe with rave reviews, offering an additional layer of flavor and texture!
• Fresh Greens: A bed of crisp greens provides a refreshing base for our vibrant toppings. I opted for fresh romaine lettuce for its satisfying crunch, but any assortment of tender baby greens, peppery arugula, nutrient-rich kale (massaged beforehand), or even classic iceberg or butter lettuce will work beautifully. Choose your favorite!
• Fresh Asparagus: Roasted until tender-crisp, asparagus adds a lovely green hue and subtle sweetness. If asparagus isn’t in season or you prefer an alternative, thin green beans (haricots verts) are an excellent traditional choice. If using thicker traditional green beans, I suggest blanching or cooking them briefly in boiling water until bright green and tender-crisp.
• Hearts of Palm: This soft, delicate vegetable is a unique and delightful addition to salads and a personal pantry staple at my house. Its mild flavor and tender texture are a wonderful complement. If you can’t find hearts of palm, artichoke hearts (canned or jarred) or even water chestnuts (for a different, crispier texture but equally pantry-stable and yummy) make good alternatives.
• Sliced Fresh Veggies: To add a burst of color and a refreshing kick, I adore the thinly sliced radishes. Their peppery bite is fantastic. However, if you prefer something milder, thinly sliced Persian cucumbers or finely chopped celery also provide a lovely crunch and fresh taste. Feel free to experiment with what you enjoy!
• Briny Olives (Nicoise or Kalamata): In my opinion, briny olives are a non-negotiable, must-have ingredient for a true Nicoise experience. If you can find authentic Nicoise olives, that’s wonderful. Otherwise, high-quality Kalamata olives are an excellent and readily available substitute. Even good green olives can work in a pinch. Just be sure to pit the olives beforehand to make it easy and enjoyable for everyone to savor this salad. If olives aren’t your favorite, serve them on the side so others can still enjoy their salty goodness, which is key to a classic Nicoise salad. Capers also offer a fantastic briny alternative.
• Roasted Red Peppers: These add a beautiful vibrant red color, a touch of sweetness, and a smoky depth of flavor. I always keep jarred roasted red peppers (both whole and pre-sliced strips) stocked in my pantry; they’re incredibly versatile and perfect for a last-minute romesco dip or, in this case, a stunning salad. For an alternative that still provides a pop of red, use fresh red bell pepper strips or sweet sliced cherry tomatoes.
• Nicoise Dressing (Easy Lemon Vinaigrette): The crowning glory of this salad is our simple yet incredibly flavorful lemon vinaigrette. You’ll love how easily it comes together with just four essential ingredients, perfectly tying all the diverse flavors of the salad together with its bright, tangy notes.

• The combination of tangy Dijon mustard and aromatic Herbes de Provence makes these roasted potatoes absolutely irresistible, providing a truly French-inspired flavor.
• Begin by washing the baby potatoes thoroughly under cold running water. There’s no need to peel them; the skin adds texture and nutrients. Pat them completely dry with a kitchen towel to ensure they roast rather than steam.

• Cut the washed and dried potatoes into uniform, bite-sized pieces. If they are very small, simply cut them in half. Larger potatoes can be quartered. Consistency in size is key for even roasting.
• Place the cut potatoes onto a rimmed baking sheet, ensuring they are not overcrowded.
• Drizzle generously with olive oil and then add the Dijon mustard. It’s easiest and most effective to use your hands to toss the potatoes, ensuring they are thoroughly and evenly coated with the oil and mustard. Alternatively, you could use a large pair of tongs.
• Next, sprinkle the Herbes de Provence over the coated potatoes and mix again to distribute the herbs evenly. Spread the potatoes into a single layer on the baking sheet to allow for optimal roasting and browning.
• Roast for approximately 25 minutes, or until the potatoes are beautifully golden brown, caramelized, and fork-tender.

• Rinse the fresh asparagus spears thoroughly under cool running water and then gently pat them completely dry. This helps achieve a better roast.
• Snap or cut off the woody ends of the asparagus (they naturally break where the tender part begins). Place the prepared asparagus in a single layer onto a separate baking sheet, again ensuring they are not overcrowded.
• Drizzle the spears with about 1 teaspoon of olive oil and sprinkle them with a generous few grinds of freshly ground black pepper for a touch of spice.

• Roast the asparagus in the preheated 400°F (200°C) oven for approximately 8 minutes. The exact cooking time may vary slightly, depending on the thickness of your asparagus spears.
• You’ll know they’re perfectly done when they turn a vibrant, bright green and are fork-tender but still retain a slight crispness, characteristic of an ideal al dente texture.

To create this classic lemon vinaigrette Nicoise dressing, you’ll need a small whisk, a reliable lemon squeezer, and a trusty microplane zester. These tools make quick work of extracting maximum flavor from your fresh ingredients.

• Begin by finely zesting the small clove of garlic directly into a small mixing bowl. Immediately follow by zesting the lemon into the same bowl. This fresh zest is crucial for a bright flavor. Then, add the Dijon mustard to these ingredients.
• Whisk these ingredients together vigorously until they form a smooth paste. This step helps to release the aromas and flavors of the garlic and lemon zest, and integrates them with the mustard.
• Slowly, in a thin and steady stream, drizzle in the extra virgin olive oil while continuously whisking. This gradual addition, combined with constant whisking, is vital for creating a well-emulsified dressing.
• Continue whisking until the dressing is completely emulsified – it should be thick, creamy, and uniform, with no separation of oil and lemon juice. Once achieved, your vibrant Nicoise dressing is ready to bring this salad to life!

Meal Prep and Storage Tips for Your Vegan Nicoise Salad

• Serving Suggestions for a Perfect Presentation: To truly impress, artfully arrange all the fresh ingredients and roasted veggies on a large, beautiful platter. Think of it as painting with food! Remember, well-presented food that looks as beautiful as it tastes is always well received and more enjoyable. Encourage diners to mix their own portions to fully experience the blend of flavors and textures.
• Smart Prep Ahead Strategies: The versatile Lemon Vinaigrette can be prepared several days in advance and stored in an airtight container or a mason jar in the fridge. All the individual components of this salad, such as the roasted potatoes, asparagus, chopped fresh vegetables, and opened canned ingredients, can also be prepared ahead of time. Store them separately in airtight containers in the refrigerator. Before composing the salad, allow the roasted elements to come to room temperature for the best flavor and texture.
• Storing Leftovers for Freshness: To maintain the best quality and prevent sogginess, always store any leftover salad ingredients in separate airtight containers in the fridge. This keeps individual textures intact. Crucially, store any extra dressing separately from the salad components. This method will keep your ingredients fresh for 3-4 days.
• Freezing Recommendations: I generally do not recommend freezing a fully assembled salad, as many of the fresh and roasted components will lose their desirable texture upon thawing. However, many of the individual ingredients, such as canned beans, olives, and hearts of palm, are pantry staples and perfectly shelf-stable. The dressing, though, is an exception; it can be frozen in an airtight container for up to 3 months. Simply defrost it in the fridge overnight and whisk well before serving.

Debra’s Pro Tips for an Unforgettable Vegan Nicoise Salad

• Always Make Extra Herby Potatoes: Seriously, this is a non-negotiable! These potatoes are so incredibly flavorful and addictive that you should always anticipate some “shrinkage” – in the form of eager hands (both yours and others!) popping in to grab a few off the hot tray before they even make it to the salad. They make amazing leftovers or a quick snack!
• Uniform Potato Cutting is Key: For the best results and even cooking, ensure you cut all your potatoes into similar, bite-sized pieces. If some are large and others small, the smaller ones will burn while the larger ones remain undercooked. Uniformity guarantees every potato piece is perfectly tender and delicious.
• Embrace a Variety of Vegetables You Love: The beauty of this salad lies in its customizable nature. Don’t feel confined to the exact list! Swap asparagus for delicate haricots verts, crunchy radishes for refreshing cucumbers or colorful bell peppers, and use any type of briny olives that appeal to you – Kalamata, Castelvetrano, or even classic green olives. The goal is to make it your own! Get creative, incorporate seasonal produce, make it as colorful as possible, and let everyone enjoy the parts they like best.
• Dress the Warm Veggies for Maximum Flavor: This is a game-changer! After the potatoes and asparagus come out of the oven, while they are still warm, toss them with a little bit of the Nicoise dressing. The warmth of the vegetables helps them absorb the flavors of the vinaigrette much more effectively, allowing the dressing to cling better and infuse every bite with its zesty goodness.

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