Vegan Harvest Salad with Pumpkin Ranch Dressing

Pouring a jar of pumpkin ranch dressing over a vegan harvest salad.

Vegan Harvest Salad with Pumpkin Ranch Dressing

Indulge in the autumnal flavors of this Vegan Autumn Harvest Salad. Crisp Romaine lettuce is topped with roasted sweet potatoes, smoky chickpeas, sliced apples, and pecans. It's all harmoniously brought together with a luscious Pumpkin Ranch Dressing. Each forkful is a delightful celebration of the season's bounty.

Course Salad

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 273kcal

Author Marly McMillen

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

Cups - Metric

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.

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.

Nutrition