Fall Harvest Salad

Fall Harvest Salad

Looking for a colorful and hearty salad to take you through the fall? Here you go! This salad can be great for a lunch (you may want to add in a little bit of protein) or an excellent side to dinner or for a party! One of my favorites to make on Sunday and have throughout the week. You can easily add any of your favorite fall root vegetables to make this unique!
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Lunch, Main Dish, Salads, Side Dish
Cuisine Vegan
Servings 2 servings


  • 2 cups cooked quinoa make this ahead of time to save time
  • 4 cups organic curly leaf kale other greens will work here too, just might not hold up to the next day for leftovers like kale will
  • 2 cups roasted root vegetables make these ahed of time to save time (carrots, butternut squash, sweet potatoes etc)
  • 1/4 cup red onion chopped
  • 1/8 cup dried cranberries
  • 1/8 cup raw pumpkin seeds pepitas
  • 2 tbsp hemp seeds optional for added omega 3's & protein
  • salt & pepper to taste

Harvest Dressing

  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • salt & pepper to taste


  • Cook quinoa & let cool (batch cook this ahead of time to save some time)
  • Wash kale and put half of dressing on and massage into kale - you know you have done a good job when kale turns dark green.
  • Add in quinoa, roasted root vegetables, onion, pumpkin seeds, cranberries, hemp seeds. Toss with the remainder of the dressing. Salt & Pepper to taste!
  • Optional: Add in protein of choice to make this a complete meal! Grilled chicken, salmon, tofu etc.


To make this salad in 5 minutes you can batch make quinoa, roasted root veggies and dressing (store in mason jar) ahead of time. This should hold up for 2-3 days after you make it in the fridge for leftovers if using kale. Get creative and use any vegetables you have on hand!
Tried this recipe?Let us know how it was!