Fall Salad {Vegan}
We’re having a very strange fall here on the West Coast. June was rainy and cold, so it feels like September and October are trying to. make up for it.
We’ve had an incredibly dry and unseasonably hot September and October so far, but rain is finally in the forecast, and it’s about time. I love the hot weather, but there are forest fires and the air quality right now is scary. We need a good rain to come wash it all away.
Despite the warm weather, fall events are already in full swing. We’ve been to an apple orchard and a pumpkin patch (follow our day at Taves here), and came home with pumpkins, squashes, apples and cider. The apples were ambrosias and they were so delicious and crisp, I thought they would be great in a recipe. Something like a Fall Salad.
This fall salad is something I’ve been making for years. It’s a bit heavier than a regular summer salad, as I start to focus on ingredients more readily available in the fall. It starts with some form of roasted root veg: could be delicada squash, sweet potatoes or beets. Just peel them, chop them up into bite-sized pieces or rounds, toss with a little olive oil and salt and pepper, and roast in a hot (400 degree) oven on a sheet pan for 30-40 minutes, until they’re tender and caramelized on the outside. Set them aside and allow to cool.
Now you can start to build your salad, and I usually just use whatever I have on hand. It’s really more of a formula than a recipe.
- greens (kale is great because it’s in season and hearty)
- your previously roasted vegetables
- a fruit (like our crunchy Ambrosial apples)
- some kind of nut or seed (pecans or pumpkin seeds are perfect for this time of year, or roasted chickpeas)
- a dried fruit (cranberries–very fall)
- a bright/acidic element (here I’m using quick pickled red onions)
- cheese (if you’re not vegan)
- dressing
This basic formula translates into an endless variety of salads that mean you’ll never be bored. Just try different types of veg, different types of fruit, different types of nuts and seeds for a textural element. Choose them based on what’s available.
In terms of dressing, any basic vinaigrette will do, but I love this tahini-based version. It makes for a creamy dressing (without dairy or eggs) and there’s something about the roasty sesame paste that’s cozy and warming.
Fall Salad {Vegan}
Ingredients
For the salad
- 1 mixed greens
- 1 sweet potato
- dried cranberries 1/8 cup
- pumpkin seeds 1/8 cup
- shaved parmesan leave off for a vegan version, or use vegan parm
- 1/2 crisp apple cut into thin slices
- red onion thinly sliced
For the dressing
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 1/2 tsp dijon mustard
- 2 tbsp maple syrup
- one clove garlic minced
- salt & pepper to taste
Instructions
- Start by roasting your sweet potato (or squash or beet). Cut into bite sized pieces or rounds and toss with olive oil, S&P. Roast in a 400 degree oven for about 30 minutes, until soft but crispy on the edges.
- Add all the dressing ingredients to a mason jar and shake well to combine.
- Toss your greens with a little of the dressing.
- Heap the greens up on a plate, and scatter around the roasted sweet potatoes, cranberries, apples, and pumpkin seeds. Top with the red onions and shavings of parmesan if you like. Finish with an additional drizzle of dressing.