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    Home » Vegan Salad Recipes

    Vegan Fall Harvest Salad with Maple Dijon Vinaigrette

    By Sarah Pilley Updated Oct 3, 2023 · Published Oct 3, 2023

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

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    Vegan fall harvest salad in a bowl with a fork on top of a background with apple chips and pepitas. Text reads "Vegan" in fancy cursive lettering and "FALL HARVEST SALAD" in block lettering.

    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.

    Vegan fall harvest salad in a bowl on top of a white cloth with apple chips and pepitas scattered around.

    I often waver between keeping an arms-length distance from salads and being completely obsessed. 

    Currently, I am in an obsessed faze, and you are about to be too! 

    The salad craze is all thanks to maple Dijon vinaigrette. It perfectly complements this fall salad's variety of sweet, savory, and salty flavors. 

    This vegan fall harvest salad starts with a base of fresh spinach and gets WAY better from there. Next are tofu, carrots, and onions roasted in the maple and Dijon dressing. 

    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. 

    If you still aren’t convinced, here are a few more reasons to love this harvest salad:

    • It is vegan, gluten-free, and nut-free.
    • It is easy to customize with so many toppings to choose from. 
    • And all of its components can be made ahead of time!

    Looking to make more vegan fall recipes? Try dairy-free apple crisp, baked apple cider donuts, and butternut squash soup.

    Jump to:
    • Ingredients
    • Variations
    • Air Fryer Tofu and Carrots
    • Make the Maple Dijon Vinaigrette
    • Assemble the Fall Harvest Salad
    • Make Ahead Tips
    • More Vegan Fall Dishes
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    You will need these simple ingredients to make a vegan fall harvest salad:

    Ingredients to make vegan fall harvest salad with corresponding labels: maple dijon vinaigrette, pepitas, apple chips, roasted tofu and carrots, spinach, and chickpeas.
    • Spinach is the perfect base for a fall salad. It’s tender and mild in flavor.
    • Carrot, Onion, and Tofu are roasted in a maple mustard glaze to complement the salad’s dressing and infuse even more flavor.
    • Roasted Chickpea adds a toasty and nutty flavor to the salad, along with some extra protein! 
    • Baked Apple Chips add a sweet, light crunch to the fall harvest salad. They are delicious when made at home but can also be store-bought.
    • Pumpkin Seeds or Pepitas increase the protein content and deliver extra crunch. These salt and vinegar pumpkin seeds add a salty element to the salad that perfectly balances the sweetness of the apple chips and dressing.
    • Maple Dijon Vinaigrette delivers a sweet, tangy finish, creating a perfect harmony between all the flavors of the harvest salad.

    Variations

    There are so many lovely fall salad ideas out there. The combinations are endless! The idea of crafting a delicious (and never boring) salad is simple, though, when you break it up into different components.

    • Choose Your Greens - Instead of spinach, try kale, arugula, or even broccoli. Use your favorite or a mix of multiple!
    • Pick Your Grains - While completely optional, adding some toasty lemon quinoa, rice, farro, or couscous makes this harvest bowl even more satisfying.
    • Add Seasonal Vegetables - Some popular fall vegetables that would taste great in this bowl in addition to or in place of the carrots are sweet potato, butternut squash, pumpkin, Brussels sprouts, and beets.
    • Incorporate Protein - Swap the tofu and chickpeas for your favorite plant-based protein like tempeh, soy curls, or seitan.
    • Include Some Fruit - In place of dried apple chips, add freshly sliced apple or pear. Dried fruits like cranberries, apricots, or raisins also work great.
    • Add Crunch - Use your favorite nuts or seeds like almonds, walnuts, cashews, pumpkin seeds, popped quinoa, or toasty quinoa granola.
    • Dress It Up - The dressing ties this harvest salad together. Try balsamic vinaigrette, vegan ranch dressing, or creamy vegan aioli. An apple cider vinegar dressing or maple tahini dressing would also taste delicious.
    • Garnish - Add fresh herbs, nut-free parmesan cheese, and croutons for a final touch.

    Some common fall salad combinations are apple kale salad and quinoa salad with roasted butternut squash or sweet potato. Get creative and make a salad showcasing your favorite fall harvest fruits and veggies!

    Air Fryer Tofu and Carrots

    My go-to fall harvest selection for this salad is a combination of tofu, carrots, and onions, inspired by maple Dijon roasted carrots and apples. Air fry them for an easy, hands-off preparation:

    Step by step photo directions for making air fryer tofu and carrots. Step 1: Mix chopped tofu and carrots with a dressing. Step 2: Place in air fryer lined with parchment paper. Step 3: Lay in a single layer. Step 4: Cook until golden brown.
    1. Add chopped tofu, carrots, onion, and a generous amount of maple mustard dressing to a medium-sized bowl. Mix to thoroughly coat.
    2. Add the mixture to an air fryer liner with parchment paper.
    3. Lay the mixture in a single layer for even cooking.
    4. Air fry at 370°F for 20 minutes or until crispy and golden. Shake halfway through.

    Make the Maple Dijon Vinaigrette

    This maple dressing comes together in minutes with just a few simple ingredients! Here's how to make it:

    Step by step guide to making maple Dijon vinaigrette. Photo 1: Lay out ingredients. Step 1: Place all ingredients except oil in a bowl. Step 2: Mix. Step 3: Add oil and mix again until dressing is emulsified.
    1. Place maple syrup, Dijon mustard, apple cider vinegar, salt, pepper, and garlic powder in a small mixing bowl.
    2. Whisk until a smooth dressing forms.
    3. Add olive oil and whisk for 1 to 2 minutes until the oil emulsifies

    For more expert tips and ideas for using this dressing, check out our post on maple Dijon vinaigrette!

    Assemble the Fall Harvest Salad

    Now it's time to put it all together! Here's how to assemble your vegan fall harvest salad:

    Step by step guide to assembling a harvest salad. Step 1: Lay a beg of greens. Step 2: Add roasted veggies and tofu. Step 3: Add chickpeas. Step 4: Add baked apple chips. Step 5: Add pumpkin seeds. Step 6: Add dressing.
    1. Start with a base of spinach.
    2. Layer with roasted tofu, carrots, and onion.
    3. Add roasted chickpeas on top.
    4. Place baked apple chips all over.
    5. Sprinkle pumpkin seeds.
    6. Drizzle with dressing, and enjoy!

    Make Ahead Tips

    The key to meal-prepping your vegan fall harvest salad is storing each component separately! Just think of the packaging of a store-bought salad kit.

    • Greens and Grains - Store your greens in an airtight container in the fridge. Make sure they are washed and completely dried. Add a paper towel to ensure there is no moisture to keep your spinach fresh all week. In a separate container, store the grains, also in the refrigerator.
    • Veggies and Protein - Once again, in another container, store your roasted vegetables and protein. I usually roast my tofu, chickpeas, onions, and carrots all together. When you’re ready to eat the salad, just reheat it in the microwave, air fryer, or oven.
    • Toppings - Thinking back to a premade salad kit, usually, all those crunchy toppings are packaged together. I find that this also works well here! Store your baked apple chips, pepitas, nuts, or whatever your heart desires in an airtight container at room temperature. Just make sure all the toppings are fully cooled before storing.
    • Dressing - Store the dressing in its own container! This is the most important one to keep separate. If you put the dressing on the greens early, it will create a soggy, mushy salad, and no one wants that!
    Close up photo of vegan fall harvest salad with apple chips, pepitas, chickpeas, and maple dijon dressing.

    More Vegan Fall Dishes

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      Maple Dijon Roasted Carrots and Apples
    • Two halves of stuffed acorn squash on a baking tray.
      Wild Rice Stuffed Acorn Squash
    • Butternut squash soup with a swirl of coconut cream.
      Butternut Squash Soup with Coconut and Ginger
    • Serving of creamy butternut squash macaroni and cheese on a plate.
      Butternut Mac and Cheese (Vegan, Oil-Free)

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    Vegan fall harvest salad in a bowl on top of a white cloth with apple chips and pepitas scattered around.

    Vegan Fall Harvest Salad

    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.
    5 from 1 vote
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 1 salad
    Author: Sarah Pilley
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    Ingredients

    Base

    • ½ bag spinach or other leafy greens
    • ⅓ cup quinoa, rice, farro, or couscous optional

    Toppings

    • ⅓ block extra firm tofu
    • 1 large carrot chopped
    • ½ red onion
    • ½ cup chickpeas
    • 7-10 apple chips
    • 2 tablespoons pumpkin seeds

    Maple Dijon Vinaigrette

    • ¼ cup olive oil
    • 1 tablespoon apple cider vinegar or lemon juice
    • 2 tablespoons maple syrup
    • 2 tablespoons Dijon mustard
    • ¼ teaspoon fine sea salt
    • ¼ teaspoon garlic powder
    • ⅛ teaspoon black pepper

    Instructions

    Air Fry Tofu and Carrots

    • Add chopped tofu, carrots, onion, and a generous amount 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.

    Make the Maple Dijon Vinaigrette

    • Place maple syrup, Dijon mustard, apple cider vinegar, salt, pepper, and garlic powder in a small mixing bowl.
    • Whisk until a smooth dressing forms.
    • Add olive oil and whisk for 1 to 2 minutes until the oil emulsifies

    Assemble the Harvest Salad

    • Start with a base of spinach.
    • Layer with roasted tofu, carrots, and onion.
    • Add roasted chickpeas on top.
    • Place baked apple chips all over.
    • Sprinkle pumpkin seeds.
    • Drizzle with maple Dijon dressing, and enjoy

    Notes

    See more expert tips, pictures, and variations above for making the best vegan fall harvest salad!
    Yield: 1 large salad
    This recipe can easily be scaled up and made ahead of time if you want to serve this at a larger gathering or dinner party.
    Make Ahead Tips 
    • 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 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.
    Maple Dressing
    • The recipe for the maple Dijon vinaigrette yields a ½ cup of dressing, about 4 servings.
    Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Calories: 580kcal | Carbohydrates: 57g | Protein: 28g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Sodium: 709mg | Potassium: 1728mg | Fiber: 13g | Sugar: 18g | Vitamin A: 23531IU | Vitamin C: 48mg | Calcium: 280mg | Iron: 10mg

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    Headshot of Sarah Pilley.

    Hi, I'm Sarah!

    I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

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