Vegan Fall Harvest Salad (gluten free)
This Fall salad is a perfect combination of textures and flavor from seasonal ingredients like kale and sweet potatoes paired with a creamy maple mustard dressing!
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
Meal prep this recipe by preparing the whole salad and storing in the refrigerator in an airtight container with the dressing on the side.