Publised on 16/09/2024. Last Updated on 18/09/2024 by Richard
Crisp and sweet vegan fall harvest salad with apples, kale and roasted squash. Ideal for a light Thanksgiving side or a nourishing fall lunch!
A Vegan Fall Harvest Salad is hands down one of the most delicious things you can add to your table this fall season. We’re talking about crunchy apples, earthy butternut squash, crisp curly kale, and a whole bunch of toppings that are just the right balance of sweet and savory. It’s a salad, sure—but not like any other salad. It’s hearty, packed with seasonal ingredients, and honestly, it's got major “Thanksgiving table” vibes. Now, full disclosure, I’m usually a fan of one-flavor-at-a-time dishes, so when I first had a Vegan Fall Harvest Salad at Thanksgiving a few years ago, I was skeptical. Sweet and savory? Cranberries in my salad? Get outta here!
But let me tell ya, it totally worked. The sweet apples paired perfectly with the bitter kale, and the roasted butternut squash? Absolutely fork tender. Throw in some pomegranate seeds for a little crunch and some vegan feta for that salty zing, and you’ve got yourself a chef’s kiss salad moment. (PS. Salty Zing is my new drag name).
And listen, even if you think you’re not a salad person, give this Vegan Fall Harvest Salad a try. It’s not your sad, limp lettuce kinda salad. It’s more of a big, cozy hug in salad form (if that’s a thing). I’m convinced it’s the perfect salad to bring to a Thanksgiving potluck or to make when you’re feeling those autumn vibes but still wanna keep things light and healthy.
Jump to:
The Ingredients
Now, onto the star ingredients of this delicious fall harvest salad recipe. Here’s what you’ll need to create this magical dish. Don’t worry, the full recipe is listed at the bottom of the page if you’re in a rush!
- Butternut squash: Roasted until golden and fork tender, it adds a rich, earthy flavor that’s perfect for fall.
- Quinoa: Not super traditional in a Fall Harvest Salad but I love the extra texture and protein it brings. It makes this salad a meal in itself!
- Curly kale: It’s the base of the salad and has a nice bitter bite that balances out the sweetness of the apples. Feel free to sub for any other type, like tuscan kale or dino kale.
- Sweet apples: I love using a combo of Pink Lady or Honeycrisp apples for their crisp, juicy texture. They bring a sweetness that complements the roasted veggies and bitter kale.
- Pomegranate seeds: These little jewels add a pop of color and a burst of tartness.
- Vegan feta: Crumbled over the top for that salty, tangy flavor.
- Sunflower seeds or toasted pumpkin seeds: Adds a bit of nutty crunch to every bite.
- Apple cider vinegar & lemon juice: These bring the dressing to life with just the right amount of tanginess.
- Olive oil: Always use extra virgin, of course, for the dressing and massaging the kale.
Each ingredient plays its part in creating a salad that’s loaded with texture and flavor. The sweet apples balance out the bitter kale, the pomegranate seeds give you a burst of juicy tartness, and the vegan feta ties everything together with its salty goodness. The combination of roasted butternut squash, pecans, and sunflower seeds adds a rich, nutty element that makes this salad truly satisfying.
Why Massage Kale?
Massaging kale? Yeah, I know it sounds weird, but trust me—this is the secret to a perfect kale salad. Here’s why it works:
- Softens the leaves: Raw kale can be pretty tough, but a good massage breaks it down and makes it easier to eat. No more chewing one single mouthful for weeks!
- Reduces bitterness: A little olive oil and salt go a long way in taming that bitter kale flavor. The massaging helps to mellow everything from a flavor perspective.
- Enhances the flavor: The oil and salt not only make the kale taste better, but they also help it absorb the dressing more effectively.
See how it gets darker in the before and after pic below? That's when you know it's been massaged enough! You'll also find the massaged kale takes up less space in the bowl, so you may want to use more kale than you anticipated needing!
How To Make Vegan Fall Harvest Salad
The full recipe with all the details is listed at the bottom of the page, but here’s a quick breakdown of what you’re gonna do to make this Vegan Fall Harvest Salad.
- Roast the squash: Spread it out on a baking sheet in a single layer, and roast until golden.
- Toast the nuts and seeds: Toasting = BIG flavours!
- Cook the quinoa: Fluff it up after it’s done steaming for a light, nutty grain that pairs perfectly with the other salad ingredients.
- Massage the kale: Throw it into a large bowl, drizzle some olive oil, sprinkle a pinch of salt, and get massaging!
- Assemble and toss: In a large serving bowl, mix everything together, top with the dressing, and add all your toppings.
It’s super simple, and you’ll have a perfect salad in no time.
Make This Recipe Ahead
Need a side dish for a Thanksgiving gathering or just want to get ahead on meal prep? This Vegan Fall Harvest Salad can be made up to two days in advance. Just store your dressing ingredients in a small jar, roast the squash, and prep the toppings. Keep everything in airtight containers, and when you’re ready to serve, massage your kale in a large bowl and assemble!
More Vegan Thanksgiving Sides!
If you’re looking to build out the rest of your Thanksgiving table with more delicious vegan fall recipes, I’ve got you covered! Here are a few of my absolute favorites from the blog that pair perfectly with your Vegan Fall Harvest Salad:
- Vegan Dinner Rolls: Soft, fluffy, and perfect for sopping up gravy or just slathering with vegan butter.
- Perfect Vegan Creamed Corn: Creamy, sweet corn with just the right amount of richness—this dish is a must-have for any holiday spread.
- Vegan Sausage Stuffing with Sage: A hearty, savory stuffing loaded with sage and vegan sausage. You won’t even miss the traditional version!
- Vegan Gravy: Rich, flavorful, and super easy to make. It’s the ultimate sauce for pouring over everything from mashed potatoes to stuffing.
These dishes will round out your Thanksgiving feast with all the comforting, classic flavors you love—without any of the dairy or meat!
Vegan Fall Harvest Salad FAQs
Absolutely! Tuscan kale (also known as cavolo nero) works great in this salad too (it's actually my fave).
Keep it in an airtight container in the fridge. Once dressed and assembled, the salad won't last more than a day in the fridge. If possible, store the ingredients separately in containers until you're ready to serve.
Yes! Pink Lady or Honeycrisp apples are my fave, but you can use any sweet apples.
Try couscous, bulgar wheat, farro or even orzo for a similar texture.
Totally! Swap the nuts for extra toasted pumpkin seeds or even swap for sunflower seeds.
To wrap it up, this Vegan Fall Harvest Salad is a great recipe for the fall season and makes the perfect side dish for your Thanksgiving table or any fall gathering. The combination of sweet, savory, and crunchy textures is just unbeatable. Don’t forget to take a picture of your delicious salad recipe and tag @schoolnightvegan on social media. I’d love to see your Thanksgiving spread this year!
It also helps me MASSIVELY if you subscribe to my newsletter! It's how I keep you updated of any new recipes as well as some exclusive newsletter recipes too!
And if you’re craving more vegan goodness, check out my other salad recipes and sides. Try the Vegan Caesar Salad or my Classic Vegan Cobb Salad, I'm obsessed with them!
Vegan Fall Harvest Salad
Equipment
- Baking sheet
- Large bowl
- small bowl
- Small saucepan
Ingredients
For the Roasted Squash
- 200 g butternut squash about half a medium squash, peeled and diced into 1cm cubes
- Pinch of flaky sea salt
- Pinch of ground black pepper
- 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
- Pinch flaky sea salt
- 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
- ¼ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
Instructions
Roast the Squash:
- Preheat your oven to 200°C (390°F).
- Toss the diced butternut squash with olive oil, flaky sea salt, and ground black pepper.200 g butternut squash, Pinch of flaky sea salt, 1 teaspoon olive oil, Pinch of ground black pepper
- Spread evenly on a baking tray and roast for 20 minutes or until golden and tender, flipping half way through.
Cook the Quinoa:
- While the squash roasts, cook the quinoa. In a small saucepan, bring the 200ml of water or vegetable broth to a boil. Add the quinoa, reduce to a low simmer, cover, and cook for about 15-20 minutes, or until the liquid is absorbed.100 g quinoa, 200 ml water
- Cover with a tea towel and a lid and remove from the heat. Leave to steam for 10 mins then fluff with a fork and set aside.
Prepare the Kale and Apples:
- While the quinoa cooks, massage the kale. Remove the tough stems and chop the leaves into bite-sized pieces.130 g kale
- In a large bowl, drizzle the kale with the 1 teaspoon olive oil and sprinkle with the flaky sea salt.1 teaspoon extra virgin olive oil, Pinch flaky sea salt
- Massage the leaves gently with your hands for a couple of minutes until softened and darker in colour.
- Core and slice the apples, then toss them in the lemon juice to prevent browning.3 apples, 1 teaspoon lemon juice
Roast the Pecans and Pumpkin Seeds:
- After the squash finishes roasting, remove it from the oven and reduce the temperature to 160°C (320°F).
- Spread the pecans on a baking tray and roast for 7 minutes. Add the pumpkin seeds for the last 4 minutes of roasting. Be careful to make sure they don’t burn or brown too much. Remove and set aside.60 g pecan halves, 60 g pumpkin seeds
Make the Dressing:
- While the nuts and seeds roast, whisk together the dressing ingredients in a small bowl. Set aside.3 tablespoon extra virgin olive oil, 2 tablespoon apple cider vinegar, 2 teaspoon agave syrup, 1 teaspoon Dijon mustard, 1 garlic clove, ¼ teaspoon fine sea salt, ¼ teaspoon ground black pepper
Assemble the Salad:
- In the large bowl, combine the massaged kale, cooked quinoa, roasted squash, and apple slices.
- Drizzle the dressing over the salad and toss to combine.
Add the Toppings:
- Top the salad with roasted pecans, pumpkin seeds, dried cranberries, vegan feta crumbles, and pomegranate seeds. Serve and enjoy!50 g dried cranberries, 60 g vegan feta, 60 g pomegranate seeds
Cath Perkins
Can't believe how delicious this was! I'm also not a fan of cranberries but they added sp much to this. Thank you!
GH
So so delicious!