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–+ servings

Vegan Fall Harvest Salad (gluten-free, oil-free)

A vibrant and nutritious salad featuring seasonal vegetables, grains, and a zesty dressing, perfect for fall.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: main dish, Salad
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 4 cups mixed greens such as spinach, arugula, and kale
  • 1 cup roasted butternut squash cubed
  • 1 cup cooked quinoa or brown rice
  • 1 cup chickpeas cooked or canned, rinsed and drained
  • 1 medium apple diced
  • 1/2 cup dried cranberries
  • 1/2 cup pumpkin seeds raw or roasted
Dressing
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 clove garlic minced
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the mixed greens, roasted butternut squash, cooked quinoa, chickpeas, diced apple, dried cranberries, and pumpkin seeds.
  2. Toss the salad gently to mix all the ingredients evenly.
Make the Dressing
  1. In a small bowl, whisk together the apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Combine and Serve
  1. Drizzle the dressing over the salad and toss again to coat everything evenly.
  2. Serve immediately or refrigerate for up to an hour before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 1gFiber: 8gSugar: 10g

Notes

Feel free to add other seasonal vegetables or nuts as desired. This salad is versatile and can be customized to your taste.

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