Description
Savor the essence of autumn with this vibrant Vegan Fall Harvest Salad, featuring roasted butternut squash, nutrient-rich greens, and a creamy tahini dressing. This colorful dish bursts with flavors and textures in every bite, making it perfect for festive gatherings or cozy nights at home. Easy to prepare and versatile, this salad celebrates seasonal produce while keeping your meal wholesome and satisfying.
Ingredients
Scale
- 4 cups mixed greens (arugula, spinach, kale)
- 1 cup butternut squash (cubed, roasted)
- 1 cup cooked quinoa
- ? cup pomegranate seeds
- ? cup sunflower seeds
- ? cup tahini
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp aquafaba
- ? tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400?F (200?C). Cube butternut squash, toss with olive oil, salt, and pepper; spread on a baking sheet.
- Roast squash for about 25-30 minutes until tender and golden.
- Rinse quinoa under cold water; cook in a saucepan with two cups of water or vegetable broth until fluffy (about 15 minutes).
- In a large bowl, combine mixed greens. Once squash is ready and quinoa has cooled, add them to the greens.
- Whisk tahini, lemon juice, aquafaba, garlic powder, salt, and pepper until smooth for dressing; adjust consistency as needed.
- Toss salad ingredients with half of the dressing; top with pomegranate seeds and sunflower seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg