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justinecooksvegan.com
By justinecooksvegan.com

Vegan Fall Harvest Salad (gluten free)

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, 05 Dec 2024 19:52:34 GMT

Nutrition balance score

Great
Glycemic Index
53
Low
Glycemic Load
47
High

Nutrition per serving

Calories612.1 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

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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Notes

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