Vegan fall harvest salad made with maple Dijon vinaigrette and apple chips is an explosion of fall flavors. This fall salad showcases a stunning array of colors, guaranteed to get you in the mood for autumn.
This vegan fall harvest salad starts with a base of fresh spinach and gets WAY better from there. Next are tofu, carrots, and onions air fried in a maple mustard sauce for quick preparation.
Then comes an entourage of toppings: baked apple chips, salt and vinegar pepitas, roasted chickpeas. You could even throw some popped quinoa on for good measure.
Last but certainly not least is, of course, a generous drizzle of maple Dijon dressing. It perfectly complements this fall salad's variety of sweet, savory, and salty flavors.
There is so much room to customize this salad and enjoy different versions of it all season long with fresh produce. This simple fall salad is easy to make for a weeknight dinner but also special enough to have at Thanksgiving.
Ingredient Notes
You will need these simple ingredients to make a vegan fall harvest salad:
Spinach is the perfect base for a fall salad. It’s tender and mild in flavor. Feel free to use your favorite greens though, I often will use massaged kale following the same method from vegan kale salad.
Carrot, onion, and tofu are roasted in a maple mustard glaze to complement the salad’s dressing and infuse even more flavor.
Apple chips add a sweet, light crunch to the fall harvest salad. It's so easy to bake apple chips at home if you have a mandoline to slice your apples. Alternatively, freshly sliced apple or pear are super tasty. Dried cranberries, apricots, or raisins also work great.
Pumpkin seeds or pepitas deliver extra crunch. Any flavor works but salt and vinegar pepitas are my favorite for this recipe. Sliced almonds, walnuts, or popped quinoa work too.
Maple Dijon vinaigrette delivers a sweet, tangy finish, creating a perfect harmony between all the flavors of the harvest salad.
How to Make a Vegan Fall Harvest Salad
- Mix maple Dijon vinaigrette.
- Air fry tofu, carrot, and onion.
- Add tofu mixture to spinach base.
- Add roasted chickpeas.
- Place baked apple chips.
- Sprinkle pumpkin seeds.
- Drizzle dressing.
Variations
Get creative and make a salad showcasing your favorite fall harvest fruits and veggies! Roasted butternut squash, sweet potato, or acorn squash would be delicious additions. If you have any Brussels sprouts and beets, they would add some extra color too.
While completely optional, adding some toasty lemon quinoa, rice, farro, or couscous makes this harvest bowl even more satisfying.
Garnish with fresh herbs, nut-free parmesan cheese, and croutons for a final touch.
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Vegan Fall Harvest Salad
Ingredients
Maple Dijon Vinaigrette
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar or lemon juice
- ¼ teaspoon fine sea salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon black pepper
- ¼ cup olive oil
Fall Harvest Salad
- ⅓ block extra firm tofu
- 1 large carrot chopped
- ½ red onion
- ½ bag spinach or other leafy greens
- ½ cup roasted chickpeas
- 7-10 apple chips
- 2 tablespoons pumpkin seeds
Directions
Make the Maple Dijon Vinaigrette
- Add 2 tablespoons maple syrup, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar , ¼ teaspoon fine sea salt, ¼ teaspoon garlic powder, and ⅛ teaspoon black pepper to a small mixing bowl. Whisk until a smooth dressing forms.
- Add ¼ cup olive oil and whisk for 1 to 2 minutes until the oil emulsifies.
Air Fry Tofu and Carrots
- Add ⅓ block extra firm tofu, 1 large carrot, ½ red onion, and a generous amount (1-3 tablespoons) of maple mustard dressing to a medium-sized bowl. Mix to thoroughly coat.
- Add the mixture to an air fryer liner with parchment paper. Lay the mixture in a single layer for even cooking.
- Air fry at 370°F for 20 minutes or until crispy and golden. Shake halfway through.
Assemble the Harvest Salad
- Start with a base of spinach, use up to ½ bag spinach.
- Layer with air fried tofu, carrots, and onion.
- Add ½ cup roasted chickpeas on top.
- Place 7-10 apple chips all over.
- Sprinkle on 2 tablespoons pumpkin seeds.
- Drizzle with 1-2 tablespoons of the prepared maple Dijon vinaigrette, and enjoy
Notes
- Store each component of the salad separately to ensure they all stay as fresh as possible. This is especially important for the spinach and the dressing to be stored separately. No one wants soggy spinach leaves!
- Prep the roasted tofu and veggies beforehand. Store in an airtight container in the refrigerator for up to 5 days. Simply reheat in the oven or air fryer until they are toasty again.
- Apple chips can be stored in an airtight container at room temperature for about a week. You can also buy store-bought apple chips for even simpler preparation.
- Maple dijon dressing can be made 1 to 2 weeks ahead of time and stored in the fridge.
- The recipe for the maple Dijon vinaigrette yields ½ cup of dressing, about 4 servings.
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
Nini says
Fall ing for this delicious salad!!
Sarah Pilley says
I'm so glad you love it 💗