This refreshing late-summer apple salad features crisp RubyFrost apples, shredded Brussels sprouts, blueberries, walnuts, and dairy-free feta, all tossed in a homemade poppy seed dressing. It’s the perfect no-cook side dish for warm weather entertaining, family cookouts, or weekday lunches.

Looking for the best vegan egg salad recipe? This tofu and chickpea combo is packed with plant-based protein and classic flavor, thanks to black salt (aka kala namak). Ready in under 30 minutes, it's perfect for sandwiches, wraps, or meal prep lunches that don’t skip on nostalgia.

This colorful spring salad features raw turnip greens and broccolini, tossed with blueberries, red onion, pumpkin seeds, dairy-free cheese, and a sweet and tangy poppy seed dressing. Perfect for spring brunches, Mother’s Day, or any warm-weather gathering, this vibrant dish offers crunch, color, and plant-based nutrition in every bite.