There is no better seasonal salad than this vegan Fall harvest salad! It’s got all the great seasonal Fall flavors with the perfect mix of textures. Paired with a creamy maple mustard dressing, this is a salad you will actually crave.
If you love this time of year for it’s produce, this salad is for you!
What is in the Fall Harvest Salad:
-
green curly kale (massaged with some olive oil, sea salt and lemon makes it one of my favorite ways to enjoy kale)
-
quinoa (cooked in vegetable broth it has so much flavor)
-
roasted sweet potatoes (great for hormone health)
-
crispy white bean croutons (naturally dairy free and gluten free, a creamy bean that is delicious when crispy)
-
apple (the best time of year for apples! This adds amazing texture and flavor)
-
dried cranberries (one of the most nutritious foods I love eating all Fall/Winter)
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pecans or walnuts (delicious healthy fats, can sub pumpkin seeds for nut free version)
Combining the massaged kale with quinoa, roasted sweet potatoes, crispy white bean croutons, fresh crunchy apple, dried cranberries and pecans makes this is the ultimate Fall harvest salad to me!
Pair this with my creamy maple mustard dressing, completely vegan and dairy free without missing out on any of the flavor.
The rich creamy maple mustard dressing is made with a base of tahini combining tons of flavor from stoneground mustard and some sweetness from pure maple syrup.
HEALTHY MEAL PREP
What I love about this recipe is that it is also great for meal prep!
You can easily make a batch of quinoa, sweet potatoes and crispy white bean croutons while you prep the other ingredients.
Store them in the fridge with the dressing on the side until you’re ready to eat.
Just like my hormone balancing Fall salad, this recipe is also wonderful for hormone health and hormone balancing!
I recommend incorporating more sweet potatoes in your diet and these salads make this very easy while getting so many plant based nutrients.
Vegan Fall Harvest Salad (gluten free)
Ingredients
- 1 head of curly green kale, rinsed and chopped
- 1/2 apple, cut into 1 inch slices or diced
- 3 tbsp dried cranberries
- 1/4 cup walnuts or pecans
- 1/2 lemon, juiced
- 1/4 tsp sea salt
- 1 tsp olive oil extra virgin
Quinoa
- 1/2 cup quinoa, rinsed
- 1 cup vegetable broth
Roasted Sweet Potatoes
- 1 medium sweet potato, chopped into about 1/2 inch pieces peeled optional
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1 tsp avocado oil sub unrefined coconut oil
- 1 tsp dried oregano or rosemary (optional) can also use fresh minced rosemary
White Bean Croutons
- 1 cup cannellini white beans, rinsed
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried oregano
- 1/2 tsp paprika or chili powder
- 1/4 tsp sea salt
- 1 tsp avocado oil optional
Instructions
Roasted Sweet Potatoes
- Preheat your oven to 425F.
- Add chopped sweet potatoes, garlic powder, sea salt, dried herbs (if using) and avocado oil to a bowl and mix until combined.
- Place onto a baking sheet lined with parchment paper and bake for 20-25 minutes until the edges slightly begin to brown.
Fluffy Quinoa
- While the sweet potatoes roast, start on your quinoa by adding quinoa and vegetable stock to a pot.
- Mix, cover with he lid and bring to a boil. Once it boils (don't remove the lid) and reduce to the lowest simmer for 15 minutes.
- Then continuing to leave the lid on, turn it off but leave it sit for 5 minutes then use a fork to fluff and allow to begin to cool down.
White Bean Croutons
- Add rinsed white beans (I used great northern) to a bowl with spices of garlic, onion, oregano, paprika, sea salt and avocado oil. Mix until well combined and then add to an air fryer at 400F for 10 minutes.
Massaged Kale
- To a bowl, add your chopped kale with a juice from 1/2 lemon, a pinch of sea salt and about 1 tsp of olive oil.
Assemble the Salad
- In a large bowl, combine roasted sweet potatoes, quinoa, white bean croutons, chopped apple, dried cranberries, pecans or walnuts and top with my Creamy Maple Mustard Dressing (linked above)
- Mix together and enjoy!
Notes
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