Description
Celebrate the beauty of the season with this nourishing Vegan Fall Harvest Salad. This vibrant bowl combines massaged kale, roasted butternut squash, and protein-rich quinoa with crisp apple slices and a pop of pomegranate seeds. Perfectly balanced with a zesty vinaigrette, it is a wholesome, plant-based meal designed to ground your body and soul. Ideal for a mindful lunch or a sophisticated side dish at your next gathering, this salad turns simple, clean ingredients into a masterpiece of texture and flavor.
Ingredients
200g butternut squash, peeled and diced into 1cm cubes
1 teaspoon olive oil
Pinch of flaky sea salt and black pepper
100g quinoa, uncooked
200ml vegetable broth
130g kale, stems removed and chopped
1 teaspoon extra virgin olive oil
3 apples, cored and sliced
1/2 cup pomegranate seeds
1/4 cup toasted walnuts or pecans
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 tablespoon Dijon mustard
2 tablespoons extra virgin olive oil
Instructions
Preheat oven to 400°F (200°C).
Toss diced butternut squash with 1 teaspoon olive oil, sea salt, and pepper on a baking sheet; roast for 20-25 minutes until tender and golden.
While squash roasts, rinse quinoa and bring to a boil with vegetable broth, then simmer covered for 15 minutes or until water is absorbed; fluff with a fork.
Place chopped kale in a large bowl, drizzle with 1 teaspoon extra virgin olive oil, and massage with your hands until the leaves become soft and dark green.
In a small jar, whisk together apple cider vinegar, maple syrup, Dijon mustard, and 2 tablespoons olive oil to make the dressing.
Add cooled quinoa, roasted squash, apple slices, pomegranate seeds, and nuts to the kale.
Drizzle with the prepared dressing and toss gently to combine before serving.
Notes
Massage the kale thoroughly to break down tough fibers for a better texture. You can meal prep the quinoa and squash ahead of time. Add the apple slices just before serving to prevent browning.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 12g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg