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+ servings
5 from 1 vote

Vegan Autumn Harvest Salad

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yields: 6


For the roasted sweet potatoes and brussels sprouts:

  • 1 lb sweet potatoes scrubbed and cubed (2 medium small potatoes)
  • 1 lb brussels sprouts trimmed and halved (for small sprouts) or quartered (for large sprouts)
  • 2 tablespoons vegetable oil such as safflower or grapeseed
  • Coarse salt and freshly ground pepper

For the salad:

  • 1 small shallot minced
  • 1 1/2 tablespoons sherry vinegar
  • 1/2 teaspoon Dijon mustard
  • Coarse salt and freshly ground pepper
  • 1/4 cup olive oil
  • 1 cup cooked spelt or wheat berries substitute cooked quinoa, wild rice, brown rice, or sorghum
  • 4 heaping cups baby kale arugula, baby spinach, or another salad green of choice
  • 1 large or 2 small apples thinly sliced
  • Optional: Dried cranberries toasted pumpkin seeds, or toasted almonds, for topping


  • Preheat your oven to 400F. Transfer the brussels sprouts and sweet potatoes to one or two lined baking sheets and drizzle them with 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 gently browning.
  • While the vegetables roast, whisk together the shallot, vinegar, Dijon mustard, and olive oil. Season the vinaigrette to taste with salt and pepper and set it aside.
  • When the sweet potatoes and brussels sprouts are ready, allow them to cool slightly. Combine them in a very large mixing bowl with the spelt berries, greens, and apples. Add and handful of dried fruit (such as cranberries), nuts, or seeds if you like. Add the vinaigrette and toss well to combine. Season the salad to taste with extra salt and pepper, then serve.


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