Seasonal autumn salad made with hearty whole foods plant based ingredients over a base of kale, spinach, and arugula. This warming autumn salad is the perfect healthy meal all season long.
Hearty Autumn Salad
I love roasted vegetables in a salad. Here they are incredibly easy as you can cook them all at the same time. Here’s the order I used:
- Preheat the oven to 425 degrees.
- Bring a pot of salted water to a boil. Keep covered to speed up the process.
- Chop your acorn squash in half, scoop out the middle, drizzle with avocado oil, and sprinkle with sea salt, pepper, and rosemary. Arrange on a parchment lined baking tray.
- Chop the cauliflower into florets. I like to just chop up an entire head of cauliflower and keep the leftovers stored in the fridge. Add to a mixing bowl and toss with avocado oil, garlic powder, onion powder, paprika, salt, and pepper. Arrange on a parchment lined baking tray.
- Add both baking trays to the oven. Add the farro to the pot of boiling water. Cook until tender. Bake the acorn squash for 50 minutes. Bake the cauliflower for 40 minutes, stir and add in the sliced almonds, then bake for another 20 minutes or until golden brown.
- Divide the lettuce between 2 bowls. Wait for the vegetables to cool before adding to the lettuce, or it will wilt.
- Score your acorn squash and scoop out the cubes. Add to the lettuce along with the farro, dried cherries, and cauliflower.
- Mix the tahini, sea salt, lemon juice, and garlic powder with filtered water. Start with a couple tbsp of water and increase depending on how thick or thin you want the consistency.
Seasonal Autumn Ingredients
All of the ingredients are in season both fall and winter. Eating seasonal produce is preferred as it’s more nutritious than food harvested out of season. Seasonal foods are able to harvest naturally without rush allowing for freshness and ample nutrients.
- Acorn squash.
- Cauliflower.
- Farro.
- Dried Cherries.
- Kale.
- Arugula.
- Spinach.
{If you like this recipe, you’ll love my SWEETGREEN INSPIRED HARVEST BOWL and my LEMON PEPPER TOFU BOWL.}
Vegan Autumn Salad
Seasononal autumn salad made with hearty, vegan, whole ingredients.
Servings: 2 servings
Ingredients
- 1 cup raw spinach
- 1 cup arugula
- 1 cup baby kale
- 1 acorn squash
- avocado oil
- 1/2 cup farro
- 1/2 head cauliflower
- 1/4 cup sliced almonds
- 1/4 cup dried cherries
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- fresh rosemary
- sea salt & pepper to taste
Tahini
- 1/4 cup tahini
- filtered water as needed
- 2 tbsp fresh lemon juice
- sea salt & pepper to taste
- 1/4 tsp garlic powder
Instructions
- Preheat oven to 425 degrees. Boil a pot of salted water and add in the farro. Cook until farro is tender, then drain and rinse.
- Chop the acorn squash in half, scoop out the middle, and drizzle with avocado oil. Sprinkle with sea salt, pepper, and rosemary. Arrange on a parchment lined baking tray face up and bake for 50 minutes. Let cool then chop into cubes.
- Chop cauliflower in florets and coat in avocado oil, onion powder, garlic powder, paprika, salt, and pepper. Bake for 40 min, stir and add in the sliced almonds, then bake for another 20 minutes or until golden brown.
- Mix all the lettuce together and divide between 2 bowls. Top with the acorn squash, cauliflower, almonds, dried cherries, and farro.
- In a dish mix together the tahini, filtered water, fresh lemon juice, sea salt, and garlic powder. Drizzle over each salad.
