Crunchy, savory, a little sweet, perfectly balanced fall harvest salad is 100% plant-based and perfect for fall.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4servings
Ingredients
2cupsbaby kaleI use Josie's Organics
2cupsmixed greensI use Josie's Organics
1.5cupschopped apple
1-2cupscubed butternut squashroasted or air-fried
1-2cupscooked quinoa
3/4cupred onion
1/2cuppumpkin seedsroasted salted
1/2cuppecansraw
1/2cupdried cherries
vegan goat cheese or fetaoptional if you can find it!
balsamic glazeuse 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.