Experience the best of autumn with this vibrant Vegan Fall Harvest Salad! Featuring nutrient-rich kale, roasted sweet potatoes, and protein-packed chickpeas, this salad is as satisfying as it is nutritious.
Whether you’re looking for a hearty lunch or a festive side dish, this Harvest Fall Salad captures the essence of the season in every bite. Enjoy a wholesome and delicious taste of fall!
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Why This Recipe Works
- Nutrient-Packed: With kale, sweet potatoes, chickpeas, and avocado, this salad is loaded with vitamins, minerals, and healthy fats.
- Flavorful Dressing: The tahini maple Dijon dressing adds a perfect balance of sweet, tangy, and creamy flavors, enhancing every bite.
- Texture Variety: Enjoy the crunch of sunflower seeds, the creaminess of avocado, and the tender roasted sweet potatoes all in one bowl.
🥘 Ingredients
- Kale: Nutrient-dense leafy greens have a slightly bitter taste and hearty texture.
- Sweet Potato: Adds natural sweetness and vibrant color.
- Chickpeas: Protein-packed legumes with a nutty flavor and hearty texture.
- Avocado: Brings creamy texture and healthy fats, with a subtle, buttery flavor that complements other ingredients.
- Pickled Onions: Adds tangy, slightly sweet crunch, balancing the richness of avocado and sweetness of sweet potatoes.
- Sunflower Seeds: Provides delightful crunch and nutty flavor.
- Onion Powder: Concentrated, savory onion flavor enhancing the overall taste.
- Garlic Powder: Offers rich, savory depth, enhancing the salad's flavor profile.
- Chili Powder: Introduces mild heat and smoky undertone, adding a subtle kick.
- Olive Oil: Used for roasting sweet potatoes, adding smooth, rich flavor.
Ingredients For Tahini Maple Dijon Dressing
- Olive Oil: Adds smooth, rich flavor and helps blend the dressing.
- Tahini: Adds creamy texture and nutty flavor.
- Maple Syrup: Provides natural sweetness and a hint of caramel flavor.
- Dijon Mustard: Adds tangy, slightly spicy flavor.
- Apple Cider Vinegar: Brings acidity and brightness to balance the dressing.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
📖 Substitutions & Variations
- Add Seasonal Fruits: Enhance the fall flavors by adding seasonal fruits like apple slices, dried cranberries, or Pomegranate Seeds for extra sweetness and color. I love a good fall salad with apples.
- Add Grains: Boost the heartiness of the salad by incorporating cooked grains such as Quinoa, Farro, or Wild Rice. This adds texture and makes the salad more filling.
- Include Roasted Vegetables: Add a variety of roasted vegetables like roasted butternut squash, Beets, or Brussels Sprouts to bring more depth and richness to the salad.
- Top with Vegan Cheese: Sprinkle crumbled vegan feta cheese or shreds of vegan cheddar to add a creamy, tangy element that complements the other ingredients.
- Add More Seeds: If you love seeds then why not try adding more options from pumpkin seeds, sesame seeds, chia seeds, or flaxseeds can all bring extra texture, flavor to your salad.
- Honey Mustard Vinaigrette: Try a Honey Mustard Vinaigrette for a sweet and tangy twist that complements any harvest salad!
- Lemon Thyme Dressing: If you’re looking for an alternative dressing to replace Tahini Maple Dijon, try making a harvest salad with lemon thyme dressing. This dressing has a similar creamy tang and works well with salads, giving you a fresh, zesty flavor twist!
🔪 How To Make This Fall Harvest Salad Recipe
Step One: Preheat oven to 400 degrees F. Drain and rinse chickpeas. Place them on a baking sheet. Use a paper towel to pat them dry. Dice the sweet potatoes and place them on the same baking sheet. Drizzle over the olive oil, onion powder, garlic powder and chili powder. Mix to combine and bake for 25 minutes.
Step Two: To make the dressing, start by putting the olive oil into a small bowl. Whisk continuously while adding in the remaining dressing ingredients. If you need to thin out the dressing, add a small amount of warm water.
Step Three: Remove the sweet potatoes and chickpeas from the oven, dice the avocado, and plate the salad.
Step Four: Serve your fall harvest salad on its own or with a hearty soup like butternut squash, a crusty bread for added texture, or a light protein like grilled tofu or tempeh for a more filling meal. Enjoy the flavors of autumn in every bite!
👩🍳 Expert Tips
- Massage the Kale: Massaging the kale with a bit of olive oil and salt helps to soften it and reduce its bitterness, making it more palatable.
- Pickle Your Own Onions: For a fresher taste, quickly pickle onions by soaking them in vinegar, sugar, and salt for at least 30 minutes before adding to the salad.
- Toast the Sunflower Seeds: Lightly toast the sunflower seeds in a dry skillet for a few minutes to enhance their nutty flavor and crunch.
💭 FAQs
If you’re not a fan of kale, you can substitute it with other leafy greens like spinach, arugula, or mixed baby greens. These options provide a different texture and flavor but will still complement the other ingredients well.
Yes! While the salad is already nutritious and filling, you can add extra protein such as grilled tofu, tempeh, chicken, goat cheese or even plant-based sausage to make it more substantial. This is a great way to tailor the salad to your dietary preferences and needs.
Store the salad components (kale, roasted sweet potatoes, chickpeas, avocado, pickled onions, and sunflower seeds) in separate airtight containers in the refrigerator. This helps maintain freshness and prevents sogginess. The dressing should also be stored in a separate container.
When ready to eat, combine the salad ingredients and toss with the dressing. This ensures that the salad stays crisp and flavorful.
For the best taste and texture, consume the salad within 3-4 days. Avocado may brown over time, so it's best to add it just before serving. If storing longer, you can keep the avocado separate and add it fresh when serving.
🧂Serving Suggestions
Pair Vegan Fall Harvest Salad With These side dishes:
- Hearty Soup: Pair delicious salad with a warm, comforting soup like Butternut Squash, pumpkin, or Tomato Basil for a satisfying meal.
- Crusty Bread: Serve with a side of crusty bread or rolls to add a delightful texture and soak up any extra dressing.
- Grilled Protein: Add a light protein such as grilled tofu, tempeh, or a plant-based sausage to make the meal more substantial.
- Stuffed Mushrooms: Complement the salad with savory stuffed mushrooms filled with quinoa, spinach, and herbs.
- Roasted Vegetables: Serve alongside a medley of roasted autumn vegetables like carrots, parsnips, and beets for a complete seasonal feast.
🍽 Related Recipes
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Vegan Fall Harvest Salad
Ingredients
- 2 cups kale
- ½ medium sweet potatoes
- 1 can chickpeas
- 1 full avocado
- ¼ cup pickled onions
- 2 tablespoon sunflower seeds
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon chili powder
- 1 tablespoon olive oil for salad
- 2 tablespoon tahini
- 2 tablespoon maple syrup
- 1 tablespoon dijon mustard
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 400 degrees F.
- Drain and rinse chickpeas. Place them on a baking sheet. Use a paper towel to pat them dry.
- Dice the sweet potatoes and place them on the same baking sheet.
- Drizzle over the olive oil, onion powder, garlic powder and chili powder. Mix to combine and bake for 25 minutes.
- To make the dressing, start by putting the olive oil into a small bowl. Whisk continuously while adding in the remaining dressing ingredients. If you need to thin out the dressing, add a small amount of warm water.
- Remove the sweet potatoes and chickpeas from the oven, dice the avocado, plate the salad and enjoy!
