Trail Mix Salad – Vegan & Gluten Free

by Sharon on March 30, 2015

Trail Mix Salad - Vegan & Gluten Free

Trail Mix Salad coming up.

But first …

Trail Mix Salad - Vegan & Gluten Free

Sunday nights I spend doing various computer work while the Walking Dead plays in the background. And yes, Pinterest is computer work. 😉 Do you watch that show? It’s pretty gruesome and sometimes, well a lot of the times, I’m kind of surprised I watch it. I mean, blood and gore are not thing. My Pinterest boards focus on beautiful things like art nouveau and haute couture, not zombies and dirty boots.

This dichotomy follows through with other things. I kind of eat like a hippie but I’m not really all that hippie-ish. I like fancy soaps, I spend more than a little time either flat ironing or curling my hair, and I’m also not that peace loving. I like to bitch and complain a bit. 😉

So, as un-hippy as my clothes may be, nothing screams granola quite like Trail Mix, am I right? If you want to get in touch with your inner bohemian, try this Trail Mix Salad. It’s a light dinner option, that just like its name suggests, is great for on the road to travel with you to work or school, just like regular Trail Mix.

Only, it’s a salad.

Trail Mix Salad - Vegan & Gluten Free

The usual suspect like dried fruit, and nuts, only instead of chocolate chips, because that would be weird, I tossed in some chopped veggies and cooked brown rice.

A little homemade mustard & lemon vinaigrette work perfectly.

Trail Mix Salad - Vegan & Gluten Free

Mine kept in the fridge for a full week and I loved digging into it when I was ready for lunch. I even noshed away on a small bowl as a snack one night.

Trail Mix Salad - Vegan & Gluten Free

While I watched The Walking Dead. Can anyone explain this?

Trail Mix Salad - Vegan & Gluten Free



Serves 4

Trail Mix Salad – Vegan & Gluten Free
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  • 1 cup dry brown rice
  • 1/2 cup dried fruit ( I used 1/4 cup each dried cranberries & dried blueberries)
  • 1/3 cup chopped pecans
  • 1/3 cup chopped walnuts
  • 1/4 cup finely chopped chives
  • 1/4 cup finely chopped celery
  • 2 tbsp. vinegar
  • 1 tbsp. lemon juice
  • 1 clove garlic, minced
  • 1 tsp mustard
  • 1 tsp coconut sugar
  • 4 tbsp. olive oil
  • sea salt & fresh pepper, to taste


  1. Cook the brown rice. I use --> this method
  2. Meanwhile in a small jar, add all of the dressing ingredients, shake and set aside
  3. Stir together the remaining ingredient in a large mixing bowl
  4. Drain the rice and rinse well with cold water
  5. Stir the rice with the nuts mixture. Shake the dressing again and pour over the rice mixture
  6. Stir really well and serve

Click for Nutritional Stats

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{ 6 comments… read them below or add one }

Teresa April 1, 2015 at 9:21 pm
I think it's a good choice for the Walking Dead. After all, they're getting down to staples when they find provisions - everything else has spoiled. We watch it, too. My partner still can't believe he's hooked, as zombies are not his thing (mine either, really). Your salad is great - just the sort of thing that's filling and satisfying, while also qualifying as healthy.
Sharon April 1, 2015 at 10:38 pm
Hey thanks Teresa! :) I really like that parallel there. They would be eating this salad. I wonder if Rick would like it? ;) Competition for Carol's casseroles ...
Jill (MamaGing) April 3, 2015 at 9:33 am
I am not a vegan/gluten free cook/baker specifically, but this recipe caught my eye and I made it the other night. My husband and I LOVE it! We ate almost the whole batch for dinner. He asked me to make more the next day so he could have it for lunch all week. I toasted my walnuts to give them more flavor, added sunflower seeds & used cranberries & Turkish Apricots for the first batch. The 2nd batch I used cranberries and blueberries. The dried fruit possibilities are endless. Also, my mother would like to try it but can not use mustard. What would you recommend as a good substitute? Thanks so much for sharing!
Sharon April 3, 2015 at 9:58 am
Hey Jill! I have to say, I think this is my favourite comment I've received on my blog. :) I love that your husband will be eating this for lunch all week! Great idea to toast the nuts, and you are so right about the endless ways this can be customized. As far as the mustard, you could probably do without it. Maybe add a little juice or something to the dressing to give it a little zip. Have a fabulous long weekend, and thanks again for the wonderful comment! :)
Alicia@ eco friendly homemaking April 12, 2015 at 9:31 pm
Wow this salad looks amazing!!
Sharon April 12, 2015 at 10:39 pm
And it just gets better in the fridge! I ate this batch over three days and it tasted better every day. :) Thanks Alicia!

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