Vegan Harvest Salad
Vegan harvest salad is the perfect option when you want a meatless fall salad. With baked chickpeas and sweet potatoes over a bed of fresh kale, you’ll love the delightful mix of seasonal ingredients.
Why You’ll Love Vegan Harvest Salad
One of the main complaints about salads is that they tend to be boring. While there’s nothing wrong with an old standby like Caesar salad, sometimes you just want something new and fresh.
I’ve shared some other great salad recipes, including roasted pear salad with lemon vinaigrette and peach caprese salad with blueberries.
And then there’s this vegan fall harvest salad, which is definitely a winner in the “not-a-boring-salad” category!
It would make a great addition to a fall menu plan, although honestly I could see having this delectable salad just about any time of year.
You start with a scrumptious bed of fresh kale, add baked sweet potatoes and chick peas, and then top everything off with a homemade Dijon tahini maple dressing.
Try it and you could find this quickly becoming one of your favorite vegan fall recipes! It could be a great accompaniment to meatless baked ziti, a loaf of rustic sourdough artisan bread, or even this basic crustless quiche recipe. This would make a great simple and healthy lunch ideas as well!
This recipe makes two servings, but it’s easy to scale it up to feed more people, if desired.
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Supplies Needed for This Recipe
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
Salad Ingredients
- Kale: You’ll use kale as the base of this salad. You can use any type, including curly kale, red kale, or baby kale. You could also use baby spinach and/or romaine lettuce.
- Sweet potatoes: Sliced and baked sweet potatoes add color and nutrition to this fall salad. You could also use butternut squash.
- Chickpeas: Also known as Garbanzo beans, you’ll bake the chickpeas with the sweet potatoes to add texture and protein.
- Avocado: Diced avocado adds healthy fats to your salad along with a splash of green.
- Pickled onions: Pickled red onions add a nice red color along with a sweet and savoy touch.
- Sunflower seeds: You can use raw or toasted shelled sunflower seeds for a little crunch.
- Onion powder: In addition to pickled onions, onion powder adds extra flavor to your salad.
- Garlic powder: Another flavorful addition to spice up your salad is garlic powder.
- Chili powder: One more spice that adds flavor and a tiny bit of heat is chili powder.
- Olive oil: I love using a high-quality, full-flavored olive oil with my salads.
Dressing Ingredients
- Olive oil: As mentioned, use a high-quality, full-flavored olive oil to give your dressing the best flavor.
- Tahini: Tahini is simply ground toasted sesame seeds. It has a similar consistency to nut butters. 1 tsp apple cider vinegar
- Maple syrup: You’ll use a little maple syrup to add a touch of sweetness that balances the mustard and vinegar.
- Dijon mustard: Dijon mustard adds a nice tangy spice flavor to your homemade dressing.
- Apple cider vinegar: The last ingredient used to make dressing is apple cider vinegar, which adds that sharp note of fermented apple cider.
How to Make Vegan Harvest Salad
- Preheat oven.
- Drain and rinse chickpeas. Place them on a baking sheet. Use a paper towel to pat them dry.
- Slice the sweet potatoes into small half-moon pieces and place them on the same baking sheet.
- Drizzle the olive oil, onion powder, garlic powder and chili powder over the sweet potatoes and chickpeas. Mix to combine and bake.
- 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! Add a pinch of salt or black pepper if desired.
How to Serve
This delicious fall harvest salad recipe would be excellent served with a fresh loaf of sourdough bread or black beans and rice. .
It would also taste great topped off with sourdough croutons, toasted pumpkin seeds, or dried cranberries during the fall season.
If you’re wanting to keep it totally vegan, you could add plant-based cheese like vegan feta.
How to Store
Store any leftover salad in an airtight container and refrigerate. Use within three days for maximum freshness.
More Salads and Side Dish Recipes
- Roasted Pear Salad With Lemon Vinaigrette
- Peach Caprese Salad With Blueberries
- Easy Mashed Potatoes
- Green Bean Casserole
- Sweet Potato Casserole
If you make this recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Vegan Harvest Salad
Equipment
- Baking sheet
- Paring knife
- Small bowl
- Whisk
Ingredients
Salad Ingredients
- 2 cups kale chopped
- 1 1/2 small sweet potatoes sliced into half-moon pieces
- 1 can chickpeas
- 1 avocado
- 1/4 cup pickled onions
- 2 tablespoons sunflower seeds hulled, raw or toasted
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1 tablespoon olive oil
Dressing Ingredients
- 1 tablespoon olive oil
- 2 tablespoons Tahini
- 2 tablespoons 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.
- Slice the sweet potatoes into small half-moon-shaped pieces and place them on the same baking sheet.
- Drizzle the olive oil, onion powder, garlic powder and chili powder over the sweet potatoes and chickpeas. 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! Add a pinch of salt or black pepper if desired.