Vegan Fall Harvest Salad

5 from 2 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Main Course, Salad

Cuisine: American

Servings: salad

Calories: 580kcal

Author: Sarah Pilley

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.

Nutrition