Plant-Based Strawberry Salad With Maple-Nut Clusters

Plant-based salads are always in the rotation at my house, no matter what time of year. But when the weather starts to warm up and fresh fruits and vegetables become more plentiful, I tend to get a little carried away with my creations. The more ingredients I can pile onto a plate, the better! The same goes for the plate itself.

This vegan, gluten-free salad recipe is loaded with many of my favorite seasonal ingredients, including crisp green beans, tender baby salad greens, fresh mint, and big, juicy strawberries. Summer is strawberry time, and I just love using them in almost everything I make these days — both savory and sweet.

I used wild rice in this salad, as I like the mouthfeel it provides, but you can certainly substitute any of your other favorite cooked grains, such as quinoa or farro. I must warn you about the maple-nut clusters — they're highly addictive. They tend to disappear very quickly, so I recommend making a double batch so you have extra for snacking.

If you're looking for other salad recipes with fresh fruit, try this Citrus, Strawberry, and Spinach Salad.

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