Vegan Fall Harvest Salad (2024)

Hi friends!

This vegan fall harvest salad is 100% plant-based, oil-free, soy-free, has no refined sugar and is gluten-free. If you need a delicious salad recipe for the fall season – you will be in love with this one.

What ingredients will I need for this vegan fall harvest salad?

• Kale and mixed greens: I use Josie’s Organics
• butternut squash: I air-fried my butternut squash
• brussel sprouts: shaved brussel sprouts are best for salads
• apples: I suggest honey crisp
• quinoa: cooked until fluffy
• dried cherries: I get unsweetened
• pecans: raw pecans are suggested
• pumpkin seeds: roasted + salted
• balsamic glaze: I used a raspberry balsamic glaze

What makes this salad so healthy?

This vegan fall harvest salad is packed with fiber from the quinoa, roasted squash, nuts, seeds and veggies. The apples are a great source of vitamin C, the greens are packed with anti-oxidants, the nuts and seeds provide healthy fats and the dressing is balsamic glaze which makes this salad totally oil-free.

The quinoa is a great addition to this salad because it’s a complete protein and is filled with essential minerals.

Why it’s important to use organic produce

Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important! I also love how Josie’s Organics is affordable.

Be sure to look out for Josie’s Organics in your local store!Use their store locator here! If I see Josie’s Organics in the grocery store, I snatch it up real quick because it’s truly such fresh produce. You can find their produce at stores like Trader Joe’s, Whole Foods, Sprouts and many more.

I used the fresh organic kale and mixed greens for this vegan fall harvest salad from Josie’s Organics,an amazing all organic company that grows their produce in the fertile California Valley. Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn.

Today, three generations later, the organic family farming tradition is being kept alive!Josie’s Organicsharvests over 25 varieties of USDA certified organic veggies. I love their inspiring story and love supporting them by buying their produce!

How do you make butternut squash?

I highly recommend making it in the air-fryer! I cooked mine for 15 minutes at 400 degrees. Super easy and it comes out perfectly roasted. If you don’t have an air-fryer you can roast it in the oven. Make sure to roast or air fry until its fork tender, you don’t want it to be hard in the middle. The key is cooking it until it gets golden brown on the outside. Trust me on this!

What can I substitute for butternut squash?

Sweet potato makes an excellent substitution! Feel free to also use any other kind of squash.

One more important tip:

If you plan to make this salad to have throughout the week, I suggest keeping the dressing on the side until you plan to eat it. This way, your salad stays fresh and the lettuce won’t get mushy!

• keep salad ingredients separate from dressing
• I prefer a balsamic glaze with this salad – it’s goes perfectly
• Use any balsamic glaze you can find!

…and if you make this recipe, please rate and comment down below at the bottom of your page with your honest thoughts. Your feedback means a lot to me here atHealthyGirl Kitchen.If you substituted an ingredient/s, please let me know!

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This blog was created in partnership with Josie’s Organics

In good health,

Danielle