Vegan Fall Harvest Salad
Crisp and sweet vegan fall harvest salad with apples, kale and roasted squash. Ideal for a light Thanksgiving side or a nourishing fall lunch!
americansaladside
⚠ Contains allergens
nuts
#healthy#easy
Ingredients
For the Roasted Squash
- 200 g butternut squash— about half a medium squash, peeled and diced into 1cm cubes
- flaky sea salt— pinch
- ground black pepper— pinch
- 1 teaspoon olive oil
For the Salad
- 100 g quinoa— uncooked
- 200 ml water or vegetable broth
- 130 g kale— a mix of curly kale and cavolo nero works well
- 1 teaspoon extra virgin olive oil
- flaky sea salt— pinch
- 3 apples— cored and sliced
- 1 teaspoon lemon juice
Toppings
- 60 g pecan halves
- 60 g pumpkin seeds
- 50 g dried cranberries
- 60 g vegan feta— crumbled
- 60 g pomegranate seeds
For the Dressing
- 3 tablespoon extra virgin olive oil
- 2 tablespoon apple cider vinegar
- 2 teaspoon agave syrup— or sub for maple
- 1 teaspoon Dijon mustard
- 1 garlic clove— finely minced
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
To see full recipe:
View the original recipe by School Night Vegan ↗How it's validated
5/5 · 11 reviews