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Harvest Salad with Pecans, Romaine, Apple, Squash, Cranberries, and Quinoa

Vegan Harvest Salad With Apple

This harvest salad takes the best of fall and packs it into one bowl. Note - the nutrition is including a medium squash. We do enjoy this as well without the squash.
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course, Salad
Cuisine American
Servings 4 salads
Calories 413 kcal


Vegan Harvest Salad

  • 1 Head Romaine, Washed and Shredded
  • 1 Honeycrisp Apple, Sliced
  • ¼ cup Dried Cranberries (or Raisins)
  • ½ cup Chopped Pecans
  • ½ cup Quinoa, Dry then Cooked
  • 1 Butternut Squash, medium, roasted (optional)
  • 1 tsp Olive Oil
  • Seasoning Salt, to taste

Lemon Ginger Dressing

  • 1 tsp ginger puree
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • ½ tsp dijon mustard
  • ½ tsp maple syrup or honey
  • ¼ tsp black pepper
  • ½ tsp salt


Roasted Butternut Squash

  • Preheat oven to 425°F.
  • If you choose to add squash, chop it in half down the middle and remove the seeds. Then cut into half circles between 1/2" and 1" and width. Keep the size consistent to allow even cooking.
  • Place the half circles on a parchment paper lined baking sheet and sprinkle olive oil on both sides.
  • Sprinkle with seasoned salt lightly.
  • Place in the oven for 30 minutes. If your pieces are small, check tenderness at 25 minutes. When soft, remove from the oven and allow to cool.
  • When cool, remove the skins with a spoon or knife, use care to prevent any cuts.

Lemon Ginger Sauce

  • Mix all ingredients together in a bowl. There will be some separation when you're done, this is normal.

Stovetop Quinoa

  • Mix together 1/2 cup dry quinoa and 1 cup of water or vegetable broth in a small pot. Mix together to ensure no clumps of seeds has formed.
  • Bring to boil on a stovetop, then drop the heat to medium-low and cook for 15 minutes. You can check it's done by tilting the pot to the side. If you see liquid, leave it cook for a few additional minutes.

Assembly of the Harvest Salad

  • Wash and peel the apple. You can choose to keep the skin too. Core then chop into thin slices.
  • Wash romaine leaves and shred. You can also use pre-washed and cut romaine, but with recent e.coli outbreaks, I prefer to wash my own.
  • Once squash is cooled, peel off the skin and cut into 1" pieces (about 3 pieces per half circle).
  • Place the romaine in a large bowl and then toss the apple, squash, and cooked quinoa on top.
  • Mix in the pecans, and cranberries.
  • Dish into 4 small bowls, or two large bowls. Top with sauce, ensure you get some of both layers of the sauce being it separates.
  • Leftovers can be stored in the refrigerator for 1 day, be sure not to add dressing to it all if you plan to save any.


Serving: 1gCalories: 413kcalCarbohydrates: 51gProtein: 6gFat: 23gSaturated Fat: 3gSodium: 308mgPotassium: 901mgFiber: 8gSugar: 15gVitamin A: 20566IUVitamin C: 45mgCalcium: 112mgIron: 3mg
Keyword harvest salad, squash salad, vegan salad
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