Vegan Harvest Salad
by Marly McMillen
This tasty vegan harvest salad features smoky chickpeas, roasted sweet potatoes, pecans, apples, and a creamy vegan pumpkin ranch dressing.
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Celebrate fall with a vibrant and nutritious Vegan Autumn Harvest Salad. Packed with an array of flavors and textures, this Autumn chopped salad is not only a feast for the eyes but also a wholesome delight for your taste buds. It’s a perfect side salad for your holiday dinner table!
I’m known for having a sweet tooth, but people don’t know this dark secret about me — I truly love salads!
In fact, if there’s a meal to be had, I’m plotting about what salad I can serve. The greens are where it’s at! For example, this vegan steak salad is a go-to favorite!
I hope you’ll agree that this Harvest salad with pumpkin ranch dressing pulls out all the stops on flavor, texture, and awesomeness!
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Chickpeas — You’ll need a 15-ounce can of chickpeas.
- Seasoning — We’ll use several seasonings including liquid smoke, nutritional yeast flakes, salt, pepper, garlic powder, dried thyme, and dried sage. Play around with these spices to make your favorite combination of flavorings.
- Syrup — We’ll use maple syrup (or your favorite syrup sweetener) on the chickpeas and in the ranch pumpkin dressing.
- Olive oil — This recipe uses a minimal amount of olive oil for the chickpeas, roasted sweet potatoes, and the pumpkin ranch dressing.
- Soy Sauce — You can use low-sodium soy sauce, regular soy sauce, or tamari (gluten-free soy sauce). Another option is to use something like Bragg’s liquid aminos.
- Sweet potato — You’ll need a medium sweet potato that we’ll cut into 1″ cubes and roast.
- Yogurt — I used dairy-free plain yogurt. You can buy this at most health food stores or use a simple tofu yogurt. You can also substitute vegan sour cream.
- Mayo — To make this dressing extra rich and creamy, adding a bit of easy vegan mayo helps.
- Vinegar — I prefer using white wine vinegar in my dressings because it has a very subtle flavor. You can substitute apple cider vinegar.
- Pumpkin — Where do we get the pumpkin in the pumpkin ranch? From a can of pumpkin puree. Make sure you get actual pumpkin puree and not pumpkin pie mix (which has sugar and spices in it).
- Lettuce — I prefer to use romaine lettuce because it’s a nice fall lettuce to me. But you can mix and match however you want. If you prefer iceberg, it will work. Or add field greens and/or butter lettuce.
- Apple — I truly prefer a crunchy honey crisp apple for this salad. It’s the perfect flavor. But you can use a Granny Smith or any apple you like.
- Pecan — I like adding pecan halves to this salad.
- Pumpkin seeds — this is more than a beautiful addition, pumpkin seeds are a nutritional powerhouse! You can add plain or roasted pumpkin seeds.
How to Make Vegan Harvest Salad
- Roast chickpeas and sweet potatoes until golden brown.
- Combine the dressing ingredients and stir to combine.
- Prepare the greens and add to a serving bowl.
- Top with roasted chickpeas and sweet potatoes diced apples, pecans, and pumpkin seeds.
- Serve with pumpkin ranch dressing.
Frequently-Asked Questions
Can I make the Pumpkin Ranch Dressing ahead of time?
Absolutely! Making the Pumpkin Ranch Dressing ahead of time enhances its flavors. Prepare it a day in advance and refrigerate it in an airtight container. Just give it a good stir before drizzling it over your Vegan Autumn Harvest Salad.
Is harvest salad vegan?
A traditional harvest salad is not typically vegan. Sometimes it’s the salad’s toppings that won’t work for a vegan diet, such as feta, blue cheese crumbles, or even turkey. Or it’s possible that the dressing is made with dairy. The good news is you can make this salad yourself so you can enjoy every delicious bite!
Creative Toppings
Customize your Vegan Autumn Harvest Salad with creative toppings that add a burst of flavor and texture. Consider these tasty options:
- Candied Pecans: Add a sweet crunch by candying those pecans. How to do it? Simply coat pecans with maple syrup and bake until golden brown. It only takes a few minutes, so don’t let them burn!
- Pomegranate Seeds: Sprinkle vibrant pomegranate seeds for a burst of color and a juicy, tangy flavor.
- Feta: You can add some homemade tofu feta or buy some vegan feta at the health food store. It’s delicious and adds amazing flavor!
- Roasted Butternut Squash Cubes: Want to try something different than sweet potatoes? Enhance the autumnal flavors by roasting butternut squash cubes until tender and golden.
Pumpkin Ranch Dressing
Let’s talk about this vegan pumpkin ranch dressing. Could you use a standard vegan ranch dressing? Absolutely. But the pumpkin adds something special to a fall salad!
No salad is complete without the perfect dressing. That’s why I highly recommend this Vegan Pumpkin Ranch Dressing. The creamy texture, combined with the rich, earthy notes of pumpkin, brings a unique and delightful flavor to every bite.
Serving Suggestions
This Vegan Autumn Salad is not just a dish; it’s an experience. Elevate your dining affair with these serving suggestions:
- Family Feast: Serve the salad as a side dish during family gatherings or holiday celebrations. Its colorful presentation and diverse flavors will make it a showstopper on your dinner table.
- Lunchtime Delight: Pack the Autumn Chopped Salad in a mason jar for a convenient and nutritious lunch. Layer the ingredients strategically to keep the dressing separate until you’re ready to indulge.
- Picnic Perfection: If you have a nice fall day, take the salad outdoors for a picnic. Its freshness and versatility make it an ideal companion for a day in nature.
- Main Meal: Add some vegan protein, such as cubes of plant-based turkey loaf to transform this salad from a side to the main meal!
Storage Tips
Before assembling the salad, you can preserve the separate ingredients in separate containers for up to 2 or 3 days. Once the salad is assembled, you will want to eat it within the next day or so to prevent the lettuce from wilting. This is one reason it’s best to add the pumpkin dressing to individual servings. Once the dressing is added to the salad, you’ll want to eat it right away.
Closing Thoughts
This Vegan Harvest Salad is a celebration of the season’s bounty. From the delightful Pumpkin Ranch Dressing to the creative toppings that elevate it to a culinary masterpiece, every element contributes to a harmonious and satisfying dish.
Whether you’re hosting a gathering or enjoying a solo meal, let this vibrant salad be the centerpiece that showcases the ease and deliciousness of a plant-based diet. Embrace the flavors of fall and savor the goodness in every bite of this Autumn Chopped Salad.
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More Vegan Salads
If you love this vegan fall harvest salad recipe, here are more favorite vegan salads to try:
Vegan Harvest Salad with Pumpkin Ranch Dressing
Ingredients
Smoky Chickpeas
- 15 oz chickpeas , drained
- 2 tablespoons liquid smoke
- 2 tablespoons maple syrup , divided
- 2 teaspoons olive oil , divided
- 1 tablespoon low sodium soy sauce , (Tamari if gluten-free)
Roasted Sweet Potatoes
- ½ cup chopped sweet potates , washed, but not peeled, cut into 1" cubes
- 2 tablespoons nutritional yeast flakes
- Salt and Pepper to taste
Vegan Pumpkin Ranch Dressing
- 1 cup dairy-free yogurt , plain (not vanilla)
- 2 tablespoons vegan mayo
- 1 tablespoon white wine vinegar (substitute apple cider vinegar)
- 1 tablespoon nutritional yeast flakes
- 1 tablespoon maple syrup
- 2 tablespoons pumpkin puree
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon dried thyme
- ¼ teaspoon dried sage (substitute dried dill)
Harvest Salad
- 6 cups romaine lettuce , chopped
- ½ cup chopped apple , cored and diced
- ½ cup pecan halves
- 2 tablespoons pumpkin seeds , plain or roasted
Instructions
For the Smoky Chickpeas and Roasted Sweet Potatoes:
- Preheat oven to 350°F/175°C. Line a baking sheet with parchment paper.
- Drain the can of chickpeas. Pat dry with a paper towel. In a bowl combine the liquid smoke and 2 tablespoons maple syrup, 1 teaspoon olive oil, and soy sauce. Add the dried chickpeas and stir until thoroughly coated. Pour into the prepared baking sheet, scooting them to one side to allow room for the sweet potatoes.
- Add sweet potatoes to the same bowl. Drizzle with olive oil and nutritional yeast flakes. Toss to coat. Spread them on the same pan with the chickpeas.
- Bake for 35 to 40 minutes. Use a spatula to gently stir the ingredients halfway through.
- Once the chickpeas and sweet potatoes are done (sweet potatoes should be fork tender), remove from oven and sprinkle with salt and pepper. Set aside to cool.
For the Vegan Pumpkin Dressing:
- Prepare the Vegan Creamy Pumpkin Dressing by adding all ingredients together and stirring to combine. Refrigerate.
For the Harvest Salad:
- Immediately before serving, wash the romaine lettuce and pat dry with a paper towel. Remove the core and discard. Cut or tear the lettuce into bite-size pieces and place in a serving bowl. Add roasted chickpeas and sweet potatoes diced apples, pecans, and pumpkin seeds. Toss to combine. Serve with pumpkin ranch dressing.
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Notes
Make-Ahead Tips
Here’s how you can make this salad the day before:- Roast the chickpeas and sweet potatoes. Bring to room temperature, then transfer to a sealed container and refrigerate.
- Prepare the pumpkin dressing. Transfer to a lidded container and refrigerate.
- Wash and cut the lettuce. Transfer to a lidded container and refrigerate.
- Immediately before serving, assemble the salad in the serving dish and serve with pumpkin ranch dressing.
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
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