Vegan Fall Harvest Salad with Apples and Kale
Celebrate the bounty of autumn with this vibrant, plant-forward salad. Featuring massaged kale, roasted butternut squash, crisp gala apples, and satisfying plant-based protein from quinoa, this dish offers a perfect harmony of earthy, sweet, and crunchy textures. Finished with toasted pecans and pumpkin seeds, it is a robust, hearty meal ideal for lunch or as a centerpiece at a holiday feast.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Ingredients
200g butternut squash, peeled and cubed
1 bunch curly kale, stemmed and chopped
1 cup quinoa, cooked and cooled
1 gala or honeycrisp apple, sliced
1/2 cup vegan feta cheese, crumbled
1/4 cup pecans, toasted
2 tbsp pumpkin seeds, toasted
2 tbsp extra-virgin olive oil
1 tbsp apple cider vinegar
1 tsp maple syrup
Salt and black pepper to taste
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss butternut squash with a drizzle of oil and salt, then roast for 25 minutes until tender and caramelized.
Place chopped kale in a large bowl, drizzle with olive oil, sprinkle with a pinch of salt, and massage with your hands until softened.
Add the cooled quinoa, roasted squash, sliced apples, and vegan feta to the bowl with the kale.
Whisk together the olive oil, apple cider vinegar, and maple syrup to make the dressing.
Pour dressing over the salad and toss gently to combine.
Top with toasted pecans and pumpkin seeds before serving.
Notes
The kale can be massaged up to 2 hours in advance to keep it supple. Store in an airtight container in the fridge for up to 3 days. Use a high-quality balsamic glaze if preferred over a vinaigrette.