This Fall Harvest Salad (Vegan) is a colorful, hearty, and nutrient-packed celebration of the season’s best produce. I love how it brings together roasted vegetables, crisp apples, crunchy seeds, and a tangy maple vinaigrette—all while staying completely plant-based. It’s comforting yet fresh, perfect for cozy autumn days or festive gatherings.

Why You’ll Love This Recipe

I like that this salad is completely vegan but still packed with flavor and texture. The roasted butternut squash and Brussels sprouts give it warmth and depth, while the apples and dried cranberries add a touch of natural sweetness. The maple vinaigrette brings everything together in a satisfying way, and the whole thing feels filling without being heavy. Whether I’m prepping lunch for the week or making something special for company, this salad fits right in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Butternut squash, peeled and cubed

• Brussels sprouts, halved

• Olive oil

• Salt and pepper

• Mixed greens (kale, spinach, arugula, or a blend)

• Apple, thinly sliced (such as Honeycrisp or Fuji)

• Dried cranberries

• Pumpkin seeds (pepitas) or sunflower seeds

• Quinoa, cooked (optional, for extra protein)

Maple Vinaigrette:

• Olive oil

• Apple cider vinegar

• Maple syrup

• Dijon mustard

• Garlic, minced

• Salt and pepper

Directions

1. I preheat the oven to 400°F (200°C).

2. I toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper, then roast them on a baking sheet for 25–30 minutes, flipping halfway through, until they’re golden and tender.

3. While the veggies roast, I prepare the vinaigrette by whisking together olive oil, apple cider vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper.

4. In a large bowl, I combine the mixed greens, cooked quinoa (if using), sliced apple, dried cranberries, and pumpkin seeds.

5. Once the roasted vegetables are slightly cooled, I add them to the salad.

6. I drizzle with maple vinaigrette just before serving and toss everything together gently.

Servings and timing

This salad serves about 4 as a main dish or 6 as a side. It takes roughly 40 minutes to make, including roasting time.

Variations

I sometimes switch out the butternut squash for roasted sweet potato or delicata squash. Roasted beets also add a nice earthiness. If I’m in the mood for extra crunch, I toss in some chopped almonds or pecans. The vinaigrette can be made spicy with a pinch of chili flakes or smoky with a dash of smoked paprika.

storage/reheating

I store the components separately if I plan to eat leftovers. The roasted veggies and quinoa go in one container, and the greens and apples in another. I keep the dressing in a jar. Everything stays fresh for up to 3 days. To reheat, I warm the roasted veggies briefly in the microwave or oven before combining them with the rest of the salad.

FAQs

Can I make this salad ahead of time?

Yes, I like prepping the ingredients the night before and assembling just before eating. It keeps everything fresh and crisp.

Is this salad gluten-free?

Yes, it’s naturally gluten-free. I just make sure to use certified gluten-free quinoa or skip it entirely.

Can I use a different dressing?

Definitely. A balsamic vinaigrette or lemon tahini dressing also tastes great with these fall flavors.

What protein can I add to keep it vegan?

I like adding roasted chickpeas, lentils, or tofu for extra protein. Cooked quinoa also gives a nice protein boost.

How do I stop the apples from browning?

I toss them in a little lemon juice right after slicing. It keeps them from oxidizing and changing color.

Conclusion

This Fall Harvest Salad (Vegan) is one of those dishes I come back to all season long. It’s hearty enough for a meal but light enough to pair with a main. I enjoy how flexible it is—I can mix it up depending on what I have on hand, and it always turns out delicious. With its mix of textures, warm roasted veggies, and vibrant dressing, it’s everything I crave in a fall meal.