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Vegan Fall Harvest Salad
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5 from 1 vote

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

Crunchy, savory, a little sweet, perfectly balanced fall harvest salad is 100% plant-based and perfect for fall.
Prep Time10 mins
Cook Time20 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
Keyword: fall harvest salad, vegan fall harvest salad, vegan fall salad
Servings: 4 servings

Ingredients

  • 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
  • 1/2 cup pumpkin seeds roasted salted
  • 1/2 cup pecans raw
  • 1/2 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.