Vegan Fall Harvest Salad (gluten free)

Name: Vegan Fall Harvest Salad (gluten free)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 head of curly green kale, rinsed and chopped; 1/2 apple, cut into 1 inch slices or diced; 3 tbsp dried cranberries; 1/4 cup walnuts or pecans; 1/2 lemon, juiced; 1/4 tsp sea salt; 1 tsp olive oil (extra virgin); 1/2 cup quinoa, rinsed; 1 cup vegetable broth; 1 medium sweet potato, chopped into about 1/2 inch pieces (peeled optional); 1/2 tsp garlic powder; 1 tsp avocado oil (sub unrefined coconut oil); 1 tsp dried oregano or rosemary (optional) (can also use fresh minced rosemary ); 1 cup cannellini white beans, rinsed; 1/2 tsp onion powder; 1/2 tsp dried oregano; 1/2 tsp paprika or chili powder; 1 tsp avocado oil (optional )

10 steps

Prep:5minCook:25min

This Fall salad is a perfect combination of textures and flavor from seasonal ingredients like kale and sweet potatoes paired with a creamy maple mustard dressing!

Updated at: Thu, 21 Nov 2024 12:26:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories612 kcal (31%)

Total Fat21.3 g (30%)

Carbs86.9 g (33%)

Sugars23.4 g (26%)

Protein20 g (40%)

Sodium624.8 mg (31%)

Fiber17.1 g (61%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 headcurly green kale

rinsed and chopped

0.5apple

cut into 1 inch slices or diced

3 Tbspdried cranberries

¼ cupwalnuts

or pecans

0.5lemon juiced

¼ tspsea salt

1 tspolive oil

extra virgin

½ cupquinoa

rinsed

1 cupvegetable broth

1sweet potato

medium, chopped into about 1/2 inch pieces, peeled optional

½ tspgarlic powder

1 tspavocado oil

sub unrefined coconut oil

1 tspdried oregano

or rosemary, optional, can also use fresh minced rosemary

1 cupcanned cannellini beans

rinsed

½ tsponion powder

½ tspdried oregano

½ tsppaprika

or chili powder

1 tspavocado oil

optional

Instructions

Roasted Sweet Potatoes

Step 1

Preheat your oven to 425F.

Step 2

Add chopped sweet potatoes, garlic powder, sea salt, dried herbs (if using) and avocado oil to a bowl and mix until combined.

Step 3

Place onto a baking sheet lined with parchment paper and bake for 20-25 minutes until the edges slightly begin to brown.

Fluffy Quinoa

Step 4

While the sweet potatoes roast, start on your quinoa by adding quinoa and vegetable stock to a pot.

Step 5

Mix, cover with he lid and bring to a boil. Once it boils (don't remove the lid) and reduce to the lowest simmer for 15 minutes.

Step 6

Then continuing to leave the lid on, turn it off but leave it sit for 5 minutes then use a fork to fluff and allow to begin to cool down.

White Bean Croutons

Step 7

Add rinsed white beans (I used great northern) to a bowl with spices of garlic, onion, oregano, paprika, sea salt and avocado oil. Mix until well combined and then add to an air fryer at 400F for 10 minutes.

Massaged Kale

Step 8

To a bowl, add your chopped kale with a juice from 1/2 lemon, a pinch of sea salt and about 1 tsp of olive oil.

Assemble the Salad

Step 9

In a large bowl, combine roasted sweet potatoes, quinoa, white bean croutons, chopped apple, dried cranberries, pecans or walnuts and top with my Creamy Maple Mustard Dressing (linked above)

Step 10

Mix together and enjoy!

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