The earthy aroma of roasted butternut squash pairs beautifully with the crunch of fresh greens in this vibrant fall-inspired dish. The Vegan Fall Harvest Salad is a medley of textures and flavors, taking about 30 minutes to prepare and serving as a nutritious centerpiece for any table. Perfect for showcasing seasonal ingredients, this salad will leave you feeling nourished and fulfilled.
This recipe is ideal for anyone looking to enjoy a hearty and healthy meal, especially during autumn gatherings or weeknight dinners. It can be made ahead of time, and the flavors meld beautifully after a few hours in the fridge.
Why You’ll Love This Recipe
- Packed with nutrients from fresh kale and mixed greens.
- Features a delightful contrast of textures from crunchy nuts and creamy vegan cheese.
- The sweet-and-savory combination makes it a crowd-pleaser.
- Quick and easy to prepare, perfect for busy weeknights.
What You’ll Need
Here’s everything you need to create this delicious salad:
For the Salad
- 2 cups baby kale (I use Josie’s Organics)
- 2 cups mixed greens (I use Josie’s Organics)
- 1.5 cups chopped apple
- 1-2 cups cubed butternut squash, roasted or air-fried
- 1-2 cups cooked quinoa
- 3/4 cup red onion, diced
- 1/2 cup pumpkin seeds, roasted salted
- 1/2 cup pecans, raw
- 1/2 cup dried cherries
- vegan goat cheese or feta (optional)
- balsamic glaze (use as much as you’d like)
Add more quinoa for extra protein or serve without cheese for a strict vegan option.
Substitutions & Swaps
- Kale can be replaced with spinach.
- Quinoa may be substituted with farro or rice.
- Dried cherries can be swapped with cranberries.
- Raw pecans work great as walnuts or almonds.
How to Make It
Prepare this stunning salad in just a few simple steps.
Cook quinoa
Rinse 1-2 cups of quinoa and cook according to package instructions, which usually takes about 15 minutes.
Roast butternut squash
Preheat your oven to 400°F (200°C). Toss cubed butternut squash with salt and pepper, then roast for 20-30 minutes until tender and slightly caramelized.
Combine salad ingredients
In a large bowl, mix together baby kale, mixed greens, chopped apple, diced red onion, roasted pumpkin seeds, raw pecans, and dried cherries.
Add quinoa and squash
Once both components are cooked, add the quinoa and roasted butternut squash to the bowl, mixing gently to combine everything.
Drizzle with glaze
Finish by drizzling your preferred amount of balsamic glaze or dressing of choice over the salad, tossing lightly to coat.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, as greens wilt upon freezing.
Reheat: Eat cold or at room temperature; no reheating needed.
Tips for Best Results
- Choose tart apples for a nice contrast against sweet squash.
- For added flavor, season the quinoa while cooking.
- Allow the salad to sit for 15 minutes before serving to let flavors blend.
- If making ahead, keep the dressing separate until ready to serve.
Serving Suggestions
- Pair with crusty bread for a complete meal.
- Serve as a side dish for holiday dinners.
- Top with grilled tofu or chickpeas for extra protein.
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