This veggie-packed salad has plenty of protein and fiber, so you'll feel full and satisfied. Prep the ingredients ahead of time for an easy vegan lunch idea to pack for work. Source:, December 2017

Katie Webster


Ingredient Checklist


Instructions Checklist
  • Arrange greens, veggies, tofu and pumpkin seeds in a 4-cup sealable container or bowl. Drizzle vinaigrette over the salad just before serving.



To make ahead: Refrigerate salad and dressing separately for up to 5 days.

Nutrition Facts

390 calories; 27.4 g total fat; 4.6 g saturated fat; 366 mg sodium. 843 mg potassium; 19.8 g carbohydrates; 7.4 g fiber; 6 g sugar; 25.3 g protein; 10634 IU vitamin a iu; 109 mg vitamin c; 188 mcg folate; 302 mg calcium; 6 mg iron; 106 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I love this as a mason jar salad to take to work. It's a little time consuming but I make all the parts over the weekend assemble them in a mason jar on Sunday night and I have lunch all week. Read More
Rating: 5 stars
Yummm.... a great one dish salad to bring to work Read More