Vegan Fall Harvest Salad
Crunchy, savory, and a little sweet, this vegan fall harvest salad is 100% plant-based, gluten-free and oil-free. This salad is perfect for the holidays.
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Cooking tools:
- Air fryer
- Oven
- Baking sheet
- Parchment paper
- Saucepan
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring cup
- Salt shaker
- Pepper mill
- Fork
- Serving bowl
- Spoon
- Serving platter
Ingredients
- 2 cups baby kale (I use Josie's Organics)
- 2 cups mixed greens (I use Josie's Organics)
- 1 1/2 cups chopped apple
- 1-2 cups cubed butternut squash (roasted or air-fried)
- 1-2 cups cooked quinoa
- 3/4 cup red onion
- 1/2 cup pumpkin seeds (roasted salted)
- 1/2 cup pecans (raw)
- 1/2 cup dried cherries
- vegan goat cheese or feta (optional if you can find it!)
- balsamic glaze (use as much as you'd like)
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