Vegan Fall Harvest Salad with Autumn Veggies, and Smoky Tempeh

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This vegan fall harvest salad gives the classic vegan kale caesar salad an autumnal twist. Butternut squash, sweet potatoes and crumbled tempeh are spiced with garlic and smoked paprika and roasted. The tender veggies and the crisp tempeh are the perfect pairing for the massaged kale and radicchio. Last, they are tossed with an oil-free creamy tahini and cashew caesar dressing and topped with crunchy pepitas (pumpkin seeds).

Overhead view of Autumn Harvest Salad in a bowl with toasted pepitas, roasted butternut squash, tempeh, kale and radichhio

What is a Fall Harvest Salad?

If you have never tries a harvest salad you are in for a treat. Picture a salad full of Fall flavors and seasonal produce like butternut squash, sweet potatoes and hardy greens that are harvested in the cooler months like kale. Other ingredients that are often featured in these spectacular salads are apples, pecans, Brussels sprouts, delicata squash, pears etc. Honestly there is so much delectable Autumn produce, the sky is the limit for possible combos.

This Fall Harvest salad has all the colors of the changing foliage. Green kale, purple radichio, orange sweet potato and butternut squash, red and brown from smoky paprika spiced tempeh make this a spectacular show of color. Then it's dressed in a drinkable pure maple spiked vegan caesar dressing that ties all the incredible flavors together. Last it's topped with crunchy pumpkin seeds for texture.

Why you'll love this Fall Harvest Salad

Full of Autumn flavors and seasonal produce
High in fiber and plant-based protein
Great way to pack in the vegetables
Balanced flavors with sweet, salty, bitter and umami
A paradise of textural variation: crunchy, soft, crisp and tender
The smoky tempeh is quite meaty and satisfying
The vegan caesar dressing is drinkably delicious
Dressing is oil-free, vegan and gluten free

Kale tip:

Many people think they don't like kale. In most cases, that is because it has not been prepared right. In order to make kale sweet and tender, remove the woody stems and cut it very small. Then add olive oil or lemon and salt and massage the leaves gently until they feel soft and "relaxed" It sounds silly but the key to loving kale is giving it a massage.

butternut squash, tempeh, kale and radichhio

Fall Harvest Salad Ingredients

This seasonal salad is a showstopper of Autumnal farm fresh ingredients.

Kale and radicchio- These two make up the hardy base of the salad. they hold up to the heavier roasted veggies and dressing and are both bitter and sweet.
Sweet potato and butternut squash- Roasting them gives the salad a sweet and tender textural variance.
Tempeh-It's smoked paprika and garlic spiced, crunchy on the edges and super meaty
Pepitas- These are crispy and a fun addition for texture
Tahini and Cashews- The base of the creamy, oil-free dressing
Lemon and capers: gives the dressing tang and brininess.
Pure maple syrup- Balances the flavors of the dressing
Salt, garlic, garlic powder and smoked paprika- bringing the flavor arsenal

Time Saving tip: Peeling butternut squash can be cumbersome and challenging. You need to take care not to cut yourself by rushing. Most grocery markets in the Fall season sell both peeled and halved butternut squash or cubed squash for convenience. Look for these to save time in your preparation.

overhead view of ingredients for vegan fall harvest salad, butternut squash kale, tempeh, pepitas radichhio and sweet potato

How to Make Fall Harvest Salad with Autumn Veggies and Smoky Tempeh

This Vegan recipe is pretty straight forward, it's easy enough for a beginner cook. There is only a couple of steps to make this super filling salad.

Spice and roast the veggies and tempeh on a sheet pan
Make the dressing by combining the ingredients in a high speed blender
Massage the kale with salt and oil
Combine the salad ingredients and dress it

Tips for Making the Best Fall Harvest Salad

Experiment with vegetables. Fall squashes are plentiful at this time of year and they are all so delicious. Try kabocha, kuri, sugar pumpkins or delicata. They are wonderful in salads.
Add beans! Lentils and chickpeas are really good when roasted in the oven and will add extra flavor, texture and nutrition. Or skip the roasting for a tender, meaty texture.
Try adding grains like quinoa, wild rice or orzo. Grains will make it more filling and add texture.
Add Fall fruits like apples, pears, pomegranates or cranberries. Little pops of sweetness can be really nice.

FAQs

Can I make this salad without nuts, I have an allergy?

Yes! Just steal the caesar dressing from this Nut-Free Vegan Caesar recipe instead. It will work perfectly for this harvest salad.

I really hate kale, can I make this without it?

Although I am adamant about loving kale, I know some of you just can't get over the hump. Use romaine instead but make sure to dress it right before eating because lettuce will break down quickly after dressing.

What can I use instead of radicchio, I can't find that?

If radicchio is being elusive, use red cabbage instead. It won't have the same exquisite bitterness of radicchio but it's seasonal to Fall and will bring some vibrant color and crunch.

Tempeh is too weird, can I use something else?

If you can't hang with tempeh's funk, use whatever protein you like instead. Toss chickpeas or cubes of tofu into step 2 instead. They will be great. Or you can buy vegan bacon and cook it and crumble it in.

Other Delicious Fall Harvest Salad Recipes

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