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.
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
- 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.
