Fall Harvest Salad

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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!
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Cuisine Vegan
Prep Time 20 minutes
Cook Time 20-40 minutes
Servings
servings
Ingredients
  • 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
Cuisine Vegan
Prep Time 20 minutes
Cook Time 20-40 minutes
Servings
servings
Ingredients
  • 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
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This recipe has been added to your Meal Plan
Instructions
  1. Cook quinoa & let cool (batch cook this ahead of time to save some time)
  2. 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.
  3. Add in quinoa, roasted root vegetables, onion, pumpkin seeds, cranberries, hemp seeds. Toss with the remainder of the dressing. Salt & Pepper to taste!
  4. Optional: Add in protein of choice to make this a complete meal! Grilled chicken, salmon, tofu etc.
Recipe Notes

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!

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