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An overhead image of a white, rimmed plate, which is topped with apples, whole grains, greens, and roasted vegetables.
5 from 2 votes

Vegan Autumn Harvest Salad

Author - Gena Hamshaw
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yields: 4 servings

Ingredients

For the roasted sweet potatoes and brussels sprouts:

  • 1 lb scrubbed and cubed sweet potatoes (2 large or 3 medium sweet potatoes)
  • 1 lb trimmed and halved Brussels sprouts
  • 2 tablespoons avocado oil (or another neutral vegetable oil)
  • Kosher salt and freshly ground black pepper

For the vinaigrette:

  • 1 small shallot, minced
  • 1 1/2 tablespoons sherry vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon maple syrup
  • Pinch freshly ground black pepper
  • 1/2 teaspoon fine sea salt
  • 1/4 cup olive oil

For the salad:

  • 1 cup cooked wheat or spelt berries
  • 4 cups tightly packed, baby kale (or another leafy green of choice)
  • 1 large or 2 small apples, thinly sliced
  • 1/3 cup dried cranberries or golden raisins
  • Toasted pumpkin or sunflower seeds (optional, for crunch)

Instructions

  • Preheat your oven to 400F. Transfer the Brussels sprouts and sweet potatoes to one or two lined baking sheets and drizzle them with the oil. Use your hands to evenly coat the vegetables with the oil, then sprinkle them generously with salt and pepper. Transfer to the oven and roast for 35-40 minutes, or until all of the vegetables are fork-tender and crisping at the edges.
  • While the vegetables roast, whisk together the dressing ingredients in a small bowl and set them aside.
  • When the sweet potatoes and Brussels sprouts are ready, allow them to cool slightly. Combine them in a large mixing bowl with the wheat berries, greens, apples, and cranberries. Add the vinaigrette and toss well to combine. Season the salad to taste with extra salt and pepper. Add toasted seeds, if you like. Serve.

Notes

Dressing and roasted vegetables can be prepared a few days in advance.