Salads are to vegans what pick-up lines are to singles in bars: tired and likely to get an eye roll. After all, we’ve been relegated to eating salads at every dinner party where the host failed to prepare a non-meat option or every holiday dinner where that one side dish you were counting on has bacon in it for some strange reason. Salad has been the vegan’s frenemy for far too long. It’s time to change the dynamic and let salad shine.

Vegetable prep companies like Daily Harvest are all the rage with vegetarian and vegan clients. However, if paying gourmet prices doesn’t work with your budget, try recreating their magic with a little help from social media. Salad in a jar is all the rage on Pinterest. Take your Mason jar and fill the bottom with two-thirds of a cup of your favorite dressing. Next, add cruciferous vegetables like chopped broccoli and fresh sliced carrots. For added dimension, layer in fresh corn then cooked quinoa. Top with arugula, kale, or spinach. Tightly screw on the lid, refrigerate, or carry the salad to work for lunch. Once ready to enjoy, shake the jar, then release the ingredients onto a plate or bowl for a delicious, quick meal. Any combination of vegetables and grains will do; remember to keep the dressing on the bottom and the most delicate vegetables like lettuce at the top.

Salads don’t always have to be savory. Have fun with dessert: Prep your favorite fruits, like apple slices, grapes, mandarin orange slices, fresh melon, and sliced strawberries. Next, sprinkle with Tajin Clásico Seasoning. Finish with Brothers Nuts Sprouted Green Apple Pecans for a sweet bit of New Orleans flair.

Need a protein-packed meal in a pinch? This salad checks all the boxes. Combine black beans, a handful of iceberg lettuce, a half-cup of julienned jicama, a generous helping of shredded vegan cheddar, spicy salsa to taste, a dollop of guacamole, a dollop of vegan sour cream, and (up to) a cup of your favorite vegan protein. Now comes the fun part: Smash a handful of your favorite tortilla chips and gently fold into your salad. Enjoy!

Dress up ordinary raw spinach with a vegan honey mustard vinaigrette. For a single serving, toss a tablespoon of vegan dijon mustard (yellow mustard, Vegenaise, oil, and ground white pepper), a teaspoon of The Single Origin Food Co. Organic Blonde Unhoney, and a teaspoon of apple cider vinegar in with a handful of uncooked greens. For an added kick, grind a bit of fresh black pepper on top. This is a tart and creamy appetizer that pairs well with your favorite bread.

Allow the romance of wine country to awaken your taste buds. For a large single serving, take a cup of kale and a half-cup of shredded cabbage (any undressed coleslaw mix will do). Next, add your favorite grilled protein like Daring Plant Chicken Pieces – chopped into bite-sized chunks, throw in some vegan bacon bits, and dried cranberries. Add as many as you like. The dressing is easy; toss in your favorite balsamic vinaigrette and a tablespoon of your favorite vegan honey product. After mixing together, let the flavors marinate for five minutes, then enjoy.