Vegan Fall Harvest Salad
Crisp and sweet vegan fall harvest salad with apples, kale and roasted squash. Ideal for a light Thanksgiving side or a nourishing fall lunch!
Servings: 6
Calories: 377kcal
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
Nutrition
Calories: 377kcal | Carbohydrates: 42g | Protein: 8g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Sodium: 124mg | Potassium: 543mg | Fiber: 7g | Sugar: 21g | Vitamin A: 5768IU | Vitamin C: 34mg | Calcium: 101mg | Iron: 3mg