Vegan Harvest Salad with Apple Cider Vinaigrette
This vegan Harvest Salad with Apple Cider Vinaigrette is the perfect fresh fall salad. It is packed with in-season veggies and fruits and topped with an oil-free vinaigrette that is ready in 5 minutes.
Equipment
Ingredients
Salad Base
- 1 bunch kale
- 2-3 oz spinach and arugula mix
- ¼ cup pumpkin seeds
- ¼ cup dried cranberries
- 1 honeycrisp apple
Apple Cider Viniagrette
- 2 tbsp apple cider
- ¼ cup apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp dijon
- 2 cloves garlic
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Start by cooking the sweet potatoes. Wash and peel the sweet potatoes. Dice them into small-medium sized chunks. Toss in olive oil, salt, and pepper and air fry at 400 degrees Fahrenheit for 10-15 minutes or until fork tender.
- While the sweet potatoes cook, make the Apple Cider Vinaigrette Dressing. Add all ingredients for the dressing into a small mixing bowl or glass measuring cup and mix.
- Next, prep the greens. Wash the kale, spinach, and arugula, and remove any large stems. Chop or rip the kale to the desired size and add them to your large salad bowl.
- Top the greens with the dressing and massage the dressing into the greens, let sit while you chop the apple.
- Once the sweet potatoes are finished and have cooled slightly, add them to bowl with the dressed greens. Add the sliced apple, pumpkin seeds, and dried cranberries. Mix until the dressing evenly coats all ingredients. Add more dressing if desired.
- That's it! Serve and enjoy!
Notes
- Not Vegan? Add grilled chicken to this salad or serve aside your favorite meat-based main dish for the holiday.
- Gluten-free? This recipe is gluten-free as is.
- Looking for more protein? Add Crispy Chickpeas or toasted walnuts to this salad for some extra protein and crunch.
Nutrition
Serving: 1servingCalories: 307kcalCarbohydrates: 31gProtein: 9.6gFat: 14gSugar: 18g
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