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

Diet: Gluten Free, Vegan

Servings: salad + ½ dressing

Calories: 510kcal

Author: Sarah Pilley

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

Instructions

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

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 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.

Maple Dressing

The recipe for the maple Dijon vinaigrette yields ½ cup of dressing, about 4 servings.

Nutrition