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–+ servings

Vegan Fall Harvest Salad

A delightful salad bursting with textures and tastes—crunchy apples, savory butternut squash, and sweet dried cherries.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 2 cups baby kale I use Josie's Organics
  • 2 cups mixed greens I use Josie's Organics
  • 1.5 cups chopped apple
  • 1-2 cups cubed butternut squash roasted or air-fried
  • 3/4 cup red onion
  • 1-2 cups cooked quinoa
  • 1/2 cup pumpkin seeds roasted salted
  • 1/2 cup pecans raw
  • 1/2 cup dried cherries
  • to taste vegan goat cheese or feta optional
  • to taste balsamic glaze use as much as you'd like

Method
 

  1. Cook the quinoa according to package instructions. Preheat your oven or air fryer and prepare your butternut squash. Cut it into cubes and toss with salt and pepper before roasting or air frying until tender.
  2. In a large bowl, combine baby kale, mixed greens, chopped apple, red onion, pumpkin seeds, pecans, dried cherries, and vegan cheese if you're using it. Once your quinoa and butternut squash are ready, add them to the mix.
  3. Drizzle your salad with balsamic glaze or your dressing of choice to tie all the elements together.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gSodium: 200mgFiber: 2gSugar: 15g

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