Vegan Autumn Harvest Salad
Vegan Autumn Harvest Salad- Break out of your green salad rut with this hearty and delicious number.
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Hosting a boost of vitamins, protein, and fiber, quinoa is the perfect superfood to add to your diet. With chickpeas, sweet potatoes, dried cranberries, and vegan feta cheese this healthy and tasty dish is sure to please!
Vegan Autumn Harvest Salad
This warm salad is ideal for meal prep. Keep the quinoa, sweet potatoes ,chickpeas and dressing separate from the salad greens until you’re ready to serve.
Ingredients needed:
4 cups Arugula
1 cup Quinoa, cooked
1 large sweet potato, cut into 1 inch cubes
1 15 oz can chickpeas, rinsed and drained
1 apple, cut into thin slices
1/3 cup Dried cranberries
1/3 cup Vegan Feta cheese (Follow Your Heart is my favorite)
Salt and pepper
For the dressing:
1/4 cup Tahini
2 tbsp Maple syrup
Directions:
Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Arrange the cubed sweet potato pieces and the chickpeas on the sheet. Drizzle the sweet potato with olive oil and season with salt and pepper. Cook for 20 minutes, tossing everything halfway.
Arrange the arugula in a bowl and top with the cooked quinoa, sweet potatoes and chickpeas. Add the dried cranberries, sliced apple and vegan feta cheese.
In a small bowl, whisk together the tahini and maple syrup. Dress the salad and enjoy!
Vegan Autumn Harvest Salad
Ingredients
- 4 cups Arugula
- 1 cup Quinoa, cooked
- 1 Large sweet potato, cut into 1 inch cubes
- 1 15 oz can chickpeas, rinsed and drained
- 1 Apple, cut into thin slices
- 1/3 cup Dried cranberries
- 1/3 cup Vegan Feta cheese (Follow Your Heart is my favorite)
- salt and pepper to taste
For the dressing
- 1/4 cup tahini
- 2 tbsp maple syrup
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Arrange the cubed sweet potato pieces and the chickpeas on the sheet. Drizzle the sweet potato with olive oil and season with salt and pepper. Cook for 20 minutes, tossing everything halfway.
- Arrange the arugula in a bowl and top with the cooked quinoa, sweet potatoes and chickpeas. Add the dried cranberries, sliced apple and vegan feta cheese.
- In a small bowl, whisk together the tahini and maple syrup. Dress the salad and enjoy!
Looking for more vegan recipes like this Vegan Autumn Harvest Salad?
Vegan Roasted Butternut Squash Salad
Vegan Crock Pot Sweet Potato and Black Bean Stew
I love seeing your finished projects! If you enjoyed making this Vegan Autumn Harvest Salad or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking!
