Vegan Fall Harvest Salad

Hi friends!

This vegan fall harvest salad is 100% plant-based, oil-free, soy-free, has no refined sugar and is gluten-free. If you need a delicious salad recipe for the fall season – you will be in love with this one. Same goes for my Winter Wild Rice Salad!

What ingredients will I need for this vegan fall harvest salad?

• Kale and mixed greens: I use Josie’s Organics
• butternut squash: I air-fried my butternut squash
• brussel sprouts: shaved brussel sprouts are best for salads
• apples: I suggest honey crisp
• quinoa: cooked until fluffy
• dried cherries: I get unsweetened
• pecans: raw pecans are suggested
• pumpkin seeds: roasted + salted
• balsamic glaze: I used a raspberry balsamic glaze

What makes this salad so healthy?

This vegan fall harvest salad is packed with fiber from the quinoa, roasted squash, nuts, seeds and veggies. The apples are a great source of vitamin C, the greens are packed with anti-oxidants, the nuts and seeds provide healthy fats and the dressing is balsamic glaze which makes this salad totally oil-free.

The quinoa is a great addition to this salad because it’s a complete protein and is filled with essential minerals.

Why it’s important to use organic produce

Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important! I also love how Josie’s Organics is affordable.

Be sure to look out for Josie’s Organics in your local store! Use their store locator here! If I see Josie’s Organics in the grocery store, I snatch it up real quick because it’s truly such fresh produce. You can find their produce at stores like Trader Joe’s, Whole Foods, Sprouts and many more.

I used the fresh organic kale and mixed greens for this vegan fall harvest salad from Josie’s Organics, an amazing all organic company that grows their produce in the fertile California Valley. Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn.

Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies. I love their inspiring story and love supporting them by buying their produce!

How do you make butternut squash?

I highly recommend making it in the air-fryer! I cooked mine for 15 minutes at 400 degrees. Super easy and it comes out perfectly roasted. If you don’t have an air-fryer you can roast it in the oven. Make sure to roast or air fry until its fork tender, you don’t want it to be hard in the middle. The key is cooking it until it gets golden brown on the outside. Trust me on this!

What can I substitute for butternut squash?

Sweet potato makes an excellent substitution! Feel free to also use any other kind of squash.

One more important tip:

If you plan to make this salad to have throughout the week, I suggest keeping the dressing on the side until you plan to eat it. This way, your salad stays fresh and the lettuce won’t get mushy!

• keep salad ingredients separate from dressing
• I prefer a balsamic glaze with this salad – it’s goes perfectly
• Use any balsamic glaze you can find!

…and if you make this recipe, please rate and comment down below at the bottom of your page with your honest thoughts. Your feedback means a lot to me here at HealthyGirl Kitchen. If you substituted an ingredient/s, please let me know!

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Vegan Fall Harvest Salad (gluten-free, oil-free)

Danielle Brown

Crunchy, savory, a little sweet, perfectly balanced fall harvest salad is 100% plant-based and perfect for fall.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course fall salad, Main Course Salad, plant-based salad, Vegan Salad, wfpb salad

Cuisine American, Gluten-free Vegan, Healthy Vegan, Oil-free, oil-free vegan, Vegan, WFPB

Servings 4 servings

Ingredients

  

1x2x3x

• ▢ 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
• ▢ ¾ cup red onion
• ▢ ½ cup pumpkin seeds roasted salted
• ▢ ½ cup pecans raw
• ▢ ½ cup dried cherries
• ▢ vegan goat cheese or feta optional if you can find it!
• ▢ balsamic glaze use as much as you'd like

Instructions

 

• Cook quinoa and roast or air fry butternut squash. Season squash with salt and pepper.
• In a large bowl add in kale, mixed greens, apple, onion, pumpkin seeds, pecans, cherries, and vegan cheese (optional). Add quinoa and butternut squash once cooked.
• Drizzle with balsamic glaze or dressing of choice!

Notes

Oven method butternut squash: roast on a baking sheet on parchment for 30 minutes at 450 or until golden brown and fork tender.

Air-fry method butternut squash: air-fry for 15 minutes at 400 degrees F. 

Tried this recipe?Let us know how it was!

This blog was created in partnership with Josie’s Organics

In good health,

Danielle