24 Healthy Fall Vegan Salad Recipes for Every Occasion

Fall is a season of cozy flavors, warm colors, and hearty meals, and that doesn’t mean your salads have to take a backseat.

In fact, autumn is the perfect time to enjoy vibrant, nutrient-packed vegan salads featuring seasonal produce like butternut squash, apples, sweet potatoes, kale, beets, and pomegranates.

These 24 fall vegan salad recipes combine earthy roasted vegetables, protein-rich grains, crunchy nuts, and sweet-tart fruits to create dishes that are both satisfying and visually stunning.

Whether you’re looking for a light lunch, a hearty dinner side, or a festive dish for gatherings, these recipes offer the best of fall flavors in every bite.

24 Healthy Fall Vegan Salad Recipes for Every Occasion

Fall is the perfect time to get creative with plant-based salads.

These 24 fall vegan salad recipes combine the best seasonal ingredients with flavors and textures that will make your meals feel cozy, colorful, and satisfying.

From sweet roasted squash and apples to earthy beets, lentils, and warm grains, these salads are versatile enough to serve as lunch, dinner, or a show-stopping side dish for holiday gatherings.

Embrace the season and bring the flavors of fall to your table with these delicious vegan salads.

Roasted Butternut Squash & Quinoa Fall Salad

This hearty fall salad combines roasted butternut squash, nutty quinoa, and crunchy pecans with a hint of sweetness from dried cranberries.

Topped with a tangy maple-dijon dressing, it’s a perfect vegan salad for a cozy autumn lunch or dinner.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1/2 cup pecans, toasted
• 1/3 cup dried cranberries
• 3 cups mixed greens (arugula, spinach, or kale)
• 2 tablespoons olive oil
• Salt and pepper, to taste

Maple-Dijon Dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss the butternut squash cubes with 2 tablespoons olive oil, salt, and pepper. Roast for 25–30 minutes, stirring halfway, until golden and tender.
2. While the squash roasts, cook quinoa in water or vegetable broth according to package instructions. Fluff with a fork and let cool slightly.
3. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper for the dressing.
4. In a large salad bowl, combine roasted squash, cooked quinoa, pecans, cranberries, and mixed greens. Drizzle with dressing and toss gently.
5. Serve immediately or refrigerate for up to 2 days for flavors to meld.

This Roasted Butternut Squash & Quinoa Salad is a warm, satisfying, and nutrient-packed fall salad.

The combination of roasted sweetness, crunchy nuts, and tangy dressing will make it a seasonal favorite.

Autumn Harvest Kale & Apple Salad

A crisp, refreshing salad celebrating fall flavors, featuring kale, tart apples, roasted pumpkin seeds, and a creamy tahini-lemon dressing.

This salad is vibrant, crunchy, and full of autumnal color.

Ingredients:

• 4 cups kale, stems removed and chopped
• 2 medium apples, thinly sliced
• 1/3 cup roasted pumpkin seeds
• 1/4 cup dried cherries
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Tahini-Lemon Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water (adjust for desired consistency)
• Salt, to taste

Instructions:

1. Massage the chopped kale with olive oil and a pinch of salt for 2–3 minutes to soften the leaves.
2. In a small bowl, whisk together tahini, lemon juice, maple syrup, water, and salt until smooth. Adjust thickness by adding more water if needed.
3. In a large bowl, combine massaged kale, sliced apples, pumpkin seeds, dried cherries, and red onion.
4. Pour the dressing over the salad and toss until evenly coated.
5. Let the salad sit for 5–10 minutes to allow the flavors to blend.

This Autumn Harvest Kale & Apple Salad is a perfect mix of sweet, tart, and nutty flavors.

It’s fresh, energizing, and a wonderful way to enjoy fall produce in a vegan dish.

Warm Roasted Beet & Lentil Salad

A nutrient-dense salad with earthy roasted beets, protein-packed green lentils, and arugula, finished with a balsamic glaze and fresh herbs.

This vegan fall salad is warm, comforting, and deeply flavorful.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 1 cup green or brown lentils
• 3 cups water or vegetable broth
• 3 cups arugula or baby spinach
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley
• Salt and pepper, to taste
• Balsamic glaze, for drizzling

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet wedges with 1 tablespoon olive oil, salt, and pepper. Roast for 30–35 minutes until tender and caramelized.
2. While the beets roast, cook lentils in water or vegetable broth according to package instructions. Drain and let cool slightly.
3. In a large bowl, combine roasted beets, cooked lentils, arugula, and parsley. Drizzle with remaining olive oil and toss gently.
4. Finish with a drizzle of balsamic glaze and a sprinkle of salt and pepper. Serve warm or at room temperature.

The Warm Roasted Beet & Lentil Salad is hearty, wholesome, and full of fall flavors.

Its earthy sweetness and tangy balsamic finish make it a satisfying vegan option for any seasonal meal.

Spiced Sweet Potato & Arugula Salad

This vibrant fall salad pairs roasted spiced sweet potatoes with peppery arugula, crunchy walnuts, and pomegranate seeds.

A simple maple-cider dressing ties all the flavors together, making it a colorful and satisfying vegan option.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups arugula
• 1/3 cup walnuts, toasted
• 1/4 cup pomegranate seeds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon cinnamon
• 1/2 teaspoon smoked paprika

Maple-Cider Dressing:

• 3 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, cinnamon, smoked paprika, salt, and pepper. Roast for 25–30 minutes, turning halfway, until tender and slightly caramelized.
2. While sweet potatoes roast, prepare the dressing by whisking together apple cider vinegar, maple syrup, olive oil, salt, and pepper.
3. In a large salad bowl, combine roasted sweet potatoes, arugula, walnuts, and pomegranate seeds. Drizzle with dressing and toss gently.
4. Serve immediately, while the sweet potatoes are slightly warm.

This Spiced Sweet Potato & Arugula Salad is a celebration of fall flavors with a perfect balance of sweet, savory, and tangy notes.

It’s a hearty salad that’s as beautiful as it is delicious.

Harvest Pear & Walnut Salad

A crisp, seasonal salad featuring juicy pears, crunchy walnuts, and mixed greens, tossed in a light lemon-maple dressing.

This vegan salad is refreshing, sweet, and perfect for fall gatherings.

Ingredients:

• 3 ripe pears, thinly sliced
• 4 cups mixed greens (spinach, arugula, and baby kale)
• 1/3 cup walnuts, toasted
• 1/4 cup dried cranberries
• 2 tablespoons olive oil
• Salt and pepper, to taste

Lemon-Maple Dressing:

• 3 tablespoons lemon juice
• 2 tablespoons maple syrup
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together lemon juice, maple syrup, olive oil, salt, and pepper to make the dressing.
2. In a large salad bowl, combine mixed greens, sliced pears, toasted walnuts, and dried cranberries.
3. Drizzle the dressing over the salad and toss gently to coat all ingredients.
4. Serve immediately for optimal freshness.

This Harvest Pear & Walnut Salad is light, refreshing, and full of fall sweetness.

It’s perfect as a starter, side dish, or even a light main course for a seasonal meal.

Roasted Cauliflower & Chickpea Fall Salad

A hearty vegan salad featuring roasted cauliflower and spiced chickpeas, served over baby spinach and drizzled with a tangy lemon-tahini dressing.

This salad is filling, flavorful, and packed with autumn goodness.

Ingredients:

• 1 small head cauliflower, cut into florets
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups baby spinach
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley

Lemon-Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon water (adjust for consistency)
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets and chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until golden and crispy.
2. Whisk together tahini, lemon juice, olive oil, water, salt, and pepper for the dressing. Adjust water for desired consistency.
3. In a large salad bowl, combine roasted cauliflower, chickpeas, baby spinach, and parsley. Drizzle with dressing and toss gently.
4. Serve warm or at room temperature.

This Roasted Cauliflower & Chickpea Fall Salad is a robust, flavorful, and protein-packed vegan option.

Its combination of crispy roasted veggies and creamy dressing makes it a perfect seasonal favorite.

Warm Farro & Roasted Root Vegetable Salad

This hearty salad combines nutty farro with roasted root vegetables like carrots, parsnips, and beets, tossed in a savory herb vinaigrette.

It’s a comforting, filling vegan salad perfect for cool fall days.

Ingredients:

• 1 cup farro, rinsed
• 2 cups vegetable broth
• 2 medium carrots, sliced
• 2 parsnips, sliced
• 2 medium beets, peeled and cubed
• 3 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• 3 cups mixed greens
• 2 tablespoons chopped fresh parsley

Herb Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, parsnips, and beets with 2 tablespoons olive oil, thyme, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook farro in vegetable broth according to package instructions. Drain if necessary.
3. Whisk together olive oil, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper to make the vinaigrette.
4. In a large bowl, combine roasted vegetables, cooked farro, mixed greens, and parsley. Drizzle with vinaigrette and toss gently.
5. Serve warm or at room temperature.

This Warm Farro & Roasted Root Vegetable Salad is hearty, earthy, and perfectly balanced.

The nutty farro and roasted veggies make it a fall favorite.

Cranberry-Pecan Spinach Salad

A festive, crunchy fall salad with fresh baby spinach, tart cranberries, and toasted pecans, dressed with a zesty orange vinaigrette.

It’s light, refreshing, and full of seasonal flavor.

Ingredients:

• 4 cups baby spinach
• 1/3 cup dried cranberries
• 1/3 cup toasted pecans
• 1/2 red bell pepper, thinly sliced
• 1 small carrot, shredded
• Salt and pepper, to taste

Orange Vinaigrette:

• 3 tablespoons fresh orange juice
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a small bowl, whisk together orange juice, olive oil, maple syrup, Dijon mustard, salt, and pepper.
2. In a large salad bowl, combine spinach, cranberries, pecans, bell pepper, and carrot.
3. Drizzle with orange vinaigrette and toss gently to coat.
4. Serve immediately.

This Cranberry-Pecan Spinach Salad is a vibrant, seasonal salad that’s sweet, nutty, and tangy. Perfect for fall lunches or as a festive side dish.

Autumn Harvest Chickpea & Kale Salad

A protein-packed vegan salad with hearty kale, roasted chickpeas, sweet roasted butternut squash, and a creamy tahini dressing.

This salad is filling and full of fall flavors.

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups diced butternut squash
• 3 cups chopped kale
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup pumpkin seeds, toasted

Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• 2 tablespoons water (adjust for consistency)
• Salt, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss chickpeas and butternut squash with olive oil, smoked paprika, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. Massage kale with a pinch of salt and a drizzle of olive oil until softened.
3. Whisk together tahini, lemon juice, maple syrup, water, and salt to make dressing.
4. In a large bowl, combine roasted chickpeas, squash, kale, and pumpkin seeds. Drizzle with dressing and toss.
5. Serve warm or at room temperature.

This Autumn Harvest Chickpea & Kale Salad is hearty, flavorful, and protein-rich. It’s a perfect plant-based main course or side dish for fall.

Roasted Brussels Sprout & Apple Salad

A savory-sweet salad combining caramelized roasted Brussels sprouts with crisp apples, cranberries, and walnuts, finished with a tangy balsamic dressing.

Perfect for a fall dinner side or light lunch.

Ingredients:

• 1 pound Brussels sprouts, trimmed and halved
• 2 apples, thinly sliced
• 1/4 cup dried cranberries
• 1/3 cup walnuts, toasted
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 3 cups mixed greens

Balsamic Dressing:

• 3 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
2. Whisk together balsamic vinegar, olive oil, maple syrup, salt, and pepper for dressing.
3. In a large salad bowl, combine roasted Brussels sprouts, apples, cranberries, walnuts, and mixed greens. Drizzle with dressing and toss.
4. Serve warm or at room temperature.

This Roasted Brussels Sprout & Apple Salad is sweet, tangy, and nutty, perfectly capturing the flavors of fall in every bite.

Autumn Roasted Carrot & Lentil Salad

A nutrient-packed vegan salad featuring roasted carrots, green lentils, and fresh herbs, finished with a citrusy tahini dressing.

This salad is hearty, wholesome, and ideal for autumn.

Ingredients:

• 4 medium carrots, peeled and sliced
• 1 cup green lentils, cooked
• 3 cups baby spinach
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley

Citrus Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon orange juice
• 1 tablespoon maple syrup
• 2 tablespoons water (adjust for consistency)
• Salt, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrot slices with olive oil, salt, and pepper. Roast for 20–25 minutes until caramelized and tender.
2. Whisk together tahini, lemon juice, orange juice, maple syrup, water, and salt for dressing.
3. In a large bowl, combine roasted carrots, cooked lentils, baby spinach, and parsley. Drizzle with dressing and toss gently.
4. Serve warm or at room temperature.

This Autumn Roasted Carrot & Lentil Salad is hearty, flavorful, and packed with protein and nutrients.

It’s a comforting fall salad perfect for lunch or dinner.

Pumpkin & Quinoa Fall Salad

A vibrant fall salad featuring roasted pumpkin, protein-rich quinoa, kale, and pumpkin seeds, dressed in a maple-dijon vinaigrette.

This salad is warm, hearty, and full of autumn flavors.

Ingredients:

• 2 cups diced pumpkin
• 1 cup quinoa, rinsed
• 3 cups vegetable broth
• 3 cups chopped kale
• 1/4 cup pumpkin seeds, toasted
• 2 tablespoons olive oil
• Salt and pepper, to taste

Maple-Dijon Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook quinoa in vegetable broth according to package instructions. Fluff with a fork.
3. Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper for dressing.
4. In a large bowl, combine roasted pumpkin, quinoa, kale, and pumpkin seeds. Drizzle with vinaigrette and toss gently.
5. Serve warm or at room temperature.

This Pumpkin & Quinoa Fall Salad is hearty, wholesome, and packed with fall flavors.

It’s a satisfying vegan option for seasonal meals.

Roasted Acorn Squash & Arugula Salad

This autumn-inspired salad pairs roasted acorn squash with peppery arugula, dried cranberries, and toasted pumpkin seeds.

A tangy lemon-maple dressing balances the natural sweetness of the squash.

Ingredients:

• 1 medium acorn squash, peeled and cubed
• 4 cups arugula
• 1/4 cup dried cranberries
• 1/4 cup toasted pumpkin seeds
• 2 tablespoons olive oil
• Salt and pepper, to taste

Lemon-Maple Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss acorn squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender and lightly caramelized.
2. Whisk together olive oil, lemon juice, maple syrup, salt, and pepper for the dressing.
3. In a large bowl, combine roasted squash, arugula, cranberries, and pumpkin seeds. Drizzle with dressing and toss gently.
4. Serve warm or at room temperature.

The Roasted Acorn Squash & Arugula Salad is a vibrant, hearty salad with sweet, tangy, and nutty flavors that celebrate the essence of fall.

Autumn Beet & Orange Salad

A refreshing fall salad featuring roasted beets, juicy orange segments, and mixed greens, topped with toasted almonds and a citrus vinaigrette.

This salad is bright, colorful, and bursting with seasonal flavor.

Ingredients:

• 3 medium beets, peeled and cut into wedges
• 2 oranges, peeled and segmented
• 4 cups mixed greens
• 1/4 cup toasted almonds
• 2 tablespoons olive oil
• Salt and pepper, to taste

Citrus Vinaigrette:

• 3 tablespoons orange juice
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss beet wedges with olive oil, salt, and pepper. Roast for 30–35 minutes until tender.
2. Whisk together orange juice, olive oil, maple syrup, salt, and pepper for the vinaigrette.
3. In a large bowl, combine roasted beets, orange segments, mixed greens, and toasted almonds. Drizzle with vinaigrette and toss gently.
4. Serve immediately or at room temperature.

The Autumn Beet & Orange Salad offers a perfect balance of earthy, sweet, and citrusy flavors, making it a refreshing and festive vegan option for fall.

Warm Lentil & Roasted Pumpkin Salad

A hearty vegan salad with protein-rich lentils, roasted pumpkin, baby spinach, and a tangy balsamic-tahini dressing.

This salad is filling, flavorful, and ideal for autumn lunches or dinners.

Ingredients:

• 1 cup green or brown lentils, cooked
• 2 cups diced pumpkin
• 3 cups baby spinach
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1/4 cup chopped fresh parsley

Balsamic-Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 2 tablespoons water (adjust for consistency)
• Salt, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Whisk together tahini, balsamic vinegar, olive oil, maple syrup, water, and salt for the dressing.
3. In a large bowl, combine roasted pumpkin, cooked lentils, and baby spinach. Drizzle with dressing and toss gently.
4. Serve warm or at room temperature.

The Warm Lentil & Roasted Pumpkin Salad is hearty and satisfying, with rich, nutty flavors and a creamy, tangy dressing that highlight the best of fall produce.

Roasted Cauliflower & Pomegranate Salad

This salad features roasted cauliflower with juicy pomegranate seeds, kale, and spiced almonds, finished with a zesty lemon-tahini dressing.

It’s vibrant, colorful, and full of autumn flavors.

Ingredients:

• 1 small head cauliflower, cut into florets
• 3 cups chopped kale
• 1/4 cup pomegranate seeds
• 1/4 cup spiced almonds, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste

Lemon-Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 2 tablespoons water (adjust for consistency)
• Salt, to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. Whisk together tahini, lemon juice, olive oil, maple syrup, water, and salt for dressing.
3. In a large bowl, combine roasted cauliflower, kale, pomegranate seeds, and spiced almonds. Drizzle with dressing and toss gently.
4. Serve warm or at room temperature.

The Roasted Cauliflower & Pomegranate Salad is a festive and nutrient-rich vegan dish, combining earthy, sweet, and tangy flavors perfect for fall.

Sweet Potato & Black Bean Fall Salad

A filling vegan salad with roasted sweet potatoes, black beans, red bell pepper, and corn, topped with a smoky chipotle-lime dressing.

This salad is hearty, colorful, and full of flavor.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, diced
• 3 cups mixed greens
• 2 tablespoons olive oil
• Salt and pepper, to taste

Chipotle-Lime Dressing:

• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon chipotle powder
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Whisk together lime juice, olive oil, chipotle powder, maple syrup, salt, and pepper for the dressing.
3. In a large bowl, combine roasted sweet potatoes, black beans, corn, bell pepper, and mixed greens. Drizzle with dressing and toss.
4. Serve warm or at room temperature.

The Sweet Potato & Black Bean Fall Salad is hearty, smoky, and slightly sweet, making it a satisfying and colorful vegan option for autumn meals.

Roasted Fennel & Citrus Salad

This light yet flavorful salad features roasted fennel, orange segments, radicchio, and toasted hazelnuts, finished with a citrus vinaigrette.

It’s aromatic, crisp, and perfect for fall.

Ingredients:

• 2 bulbs fennel, trimmed and sliced
• 2 oranges, peeled and segmented
• 2 cups radicchio, chopped
• 1/4 cup toasted hazelnuts, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste

Citrus Vinaigrette:

• 3 tablespoons orange juice
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss fennel slices with olive oil, salt, and pepper. Roast for 20–25 minutes until caramelized and tender.
2. Whisk together orange juice, lemon juice, olive oil, maple syrup, salt, and pepper for the vinaigrette.
3. In a large bowl, combine roasted fennel, orange segments, radicchio, and hazelnuts. Drizzle with vinaigrette and toss gently.
4. Serve warm or at room temperature.

The Roasted Fennel & Citrus Salad is aromatic, vibrant, and refreshing.

Its combination of roasted, sweet, and tangy flavors makes it a standout fall vegan salad.

Autumn Harvest Farro & Roasted Veggie Salad

A hearty fall salad combining nutty farro with roasted root vegetables like carrots, sweet potatoes, and beets.

Tossed with a maple-balsamic dressing, it’s wholesome, filling, and perfect for seasonal meals.

Ingredients:

• 1 cup farro, rinsed
• 2 cups vegetable broth
• 1 cup diced carrots
• 1 cup diced sweet potatoes
• 1 cup diced beets
• 3 tablespoons olive oil
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley

Maple-Balsamic Dressing:

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrots, sweet potatoes, and beets with 2 tablespoons olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Cook farro in vegetable broth according to package instructions; drain if needed.
3. Whisk together olive oil, balsamic vinegar, maple syrup, salt, and pepper for the dressing.
4. In a large bowl, combine roasted vegetables, farro, and parsley. Drizzle with dressing and toss gently.
5. Serve warm or at room temperature.

The Autumn Harvest Farro & Roasted Veggie Salad is earthy, hearty, and full of autumn flavors—a perfect vegan dish for cozy fall meals.

Roasted Butternut Squash & Spinach Salad

This salad features sweet roasted butternut squash with fresh spinach, dried cranberries, and toasted pecans, topped with a tangy maple-dijon dressing.

It’s colorful, hearty, and packed with fall flavors.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 4 cups fresh spinach
• 1/3 cup dried cranberries
• 1/3 cup toasted pecans
• 2 tablespoons olive oil
• Salt and pepper, to taste

Maple-Dijon Dressing:

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss squash cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper for the dressing.
3. In a large bowl, combine roasted squash, spinach, cranberries, and pecans. Drizzle with dressing and toss gently.
4. Serve warm or at room temperature.

The Roasted Butternut Squash & Spinach Salad is sweet, tangy, and crunchy—a perfect combination for a satisfying vegan fall salad.

Warm Lentil & Roasted Pumpkin Seed Salad

A warm vegan salad with protein-packed lentils, roasted pumpkin seeds, sautéed kale, and a lemon-tahini dressing.

Hearty, nourishing, and perfect for autumn lunches or dinners.

Ingredients:

• 1 cup green lentils, cooked
• 3 cups chopped kale
• 1/4 cup roasted pumpkin seeds
• 2 tablespoons olive oil
• Salt and pepper, to taste

Lemon-Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon water (adjust for consistency)
• Salt, to taste

Instructions:

1. Massage kale with a pinch of salt and 1 tablespoon olive oil for 2–3 minutes until tender.
2. Toast pumpkin seeds in a dry skillet for 3–4 minutes until fragrant.
3. Whisk together tahini, lemon juice, olive oil, water, and salt to make dressing.
4. In a large bowl, combine cooked lentils, kale, and pumpkin seeds. Drizzle with dressing and toss gently.
5. Serve warm for a hearty, protein-rich salad.

The Warm Lentil & Roasted Pumpkin Seed Salad is hearty, nutty, and vibrant—a filling vegan option perfect for fall.

Roasted Carrot & Apple Fall Salad

A refreshing autumn salad featuring roasted sweet carrots with crisp apples, toasted walnuts, and a maple-cider dressing.

Sweet, crunchy, and tangy—perfect for seasonal meals.

Ingredients:

• 3 medium carrots, peeled and sliced
• 2 medium apples, thinly sliced
• 1/3 cup walnuts, toasted
• 3 cups mixed greens
• 2 tablespoons olive oil
• Salt and pepper, to taste

Maple-Cider Dressing:

• 3 tablespoons apple cider vinegar
• 2 tablespoons maple syrup
• 3 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss carrot slices with olive oil, salt, and pepper. Roast for 20–25 minutes until tender.
2. Whisk together apple cider vinegar, maple syrup, olive oil, salt, and pepper for the dressing.
3. In a large bowl, combine roasted carrots, apples, walnuts, and mixed greens. Drizzle with dressing and toss.
4. Serve warm or at room temperature.

The Roasted Carrot & Apple Fall Salad is sweet, tangy, and crunchy—a classic combination that perfectly captures the essence of fall.

Autumn Roasted Cauliflower & Quinoa Salad

A hearty salad with roasted cauliflower, protein-rich quinoa, kale, and a lemon-tahini dressing.

This vegan salad is filling, flavorful, and full of fall colors.

Ingredients:

• 1 small head cauliflower, cut into florets
• 1 cup quinoa, rinsed
• 3 cups vegetable broth
• 3 cups chopped kale
• 2 tablespoons olive oil
• Salt and pepper, to taste

Lemon-Tahini Dressing:

• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon water (adjust for consistency)
• Salt, to taste

Instructions:

1. Preheat oven to 425°F (220°C). Toss cauliflower florets with olive oil, salt, and pepper. Roast for 25–30 minutes until golden and tender.
2. Cook quinoa in vegetable broth according to package instructions. Fluff with a fork.
3. Massage kale with a pinch of salt and a drizzle of olive oil.
4. Whisk together tahini, lemon juice, olive oil, water, and salt for the dressing.
5. In a large bowl, combine roasted cauliflower, quinoa, and kale. Drizzle with dressing and toss gently.
6. Serve warm or at room temperature.

The Autumn Roasted Cauliflower & Quinoa Salad is hearty, wholesome, and perfectly balanced with nutty, earthy, and tangy flavors.

Roasted Sweet Potato & Pomegranate Salad

A colorful vegan salad featuring roasted sweet potatoes, pomegranate seeds, arugula, and toasted almonds, drizzled with a maple-lemon vinaigrette.

Sweet, tangy, and crunchy—a fall favorite.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 3 cups arugula
• 1/4 cup pomegranate seeds
• 1/4 cup toasted almonds, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste

Maple-Lemon Vinaigrette:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon maple syrup
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 25–30 minutes until tender.
2. Whisk together olive oil, lemon juice, maple syrup, salt, and pepper for the vinaigrette.
3. In a large bowl, combine roasted sweet potatoes, arugula, pomegranate seeds, and almonds. Drizzle with dressing and toss gently.
4. Serve warm or at room temperature.

The Roasted Sweet Potato & Pomegranate Salad is sweet, nutty, and tangy—a visually stunning and delicious vegan fall salad