This Fall Harvest Salad recipe is a delicious combination of all the best fall produce and flavors in one gorgeous, festive salad. Featuring leafy greens, honeycrisp apples, crispy quinoa, pomegranate jewels, crunchy nuts, and crumbled cheese tossed with a savory sweet honey mustard vinaigrette. Ready in 30 minutes, it's a high protein, gluten free, vegan salad that people line up for!

Green salad topped with apples, pomegranates, and crispy quinoa.

Our family eats A LOT of salads - not boring, basic salads; but fresh vibrant meal-size salads packed with tons of add ins, and always a killer dressing. Just like my Thai Crunch Salad, Southwestern Salad, Crunchy Broccoli Salad, this harvest salad is gorgeous, healthy, and incredibly delicious packed with BIG BOLD flavors and tons of texture.

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There's Magic in This Salad!

Here's just some of the BEST things about this harvest salad that makes it epic:

It's healthy: High protein and fiber content. Packed with plenty of plants (each plant brings its own flavor and nutrient profile), you'll get tons of protein, fiber, vitamins, minerals, antioxidants and anti inflammatory benefits.
Texture galore: The secret to creating an epic salad is a variety of textures! There's nothing better than getting the perfect combination of crispy, crunchy, juicy, creamy, and chewy in every bite.
Flavor flavor and more flavor: All that gorgeous texture needs some big flavor ie. sweet, salty, spicy, nutty, fresh, tangy, savory and spicy.
Customizable!: We love this delicious autumn salad all year long - with just a few tweaks it's perfect starting in the Fall going straight through Thanksgiving, Christmas, and into healthy January!
Make ahead friendly: Most of the components in this salad (including the savory harvest dressing) can be made several days in advance and then assembled when you're ready to serve the salad. It's a great way to use up leftover potatoes, rice, corn, etc. too!

Bowlful of August Harvest Salad topped with Fall vegetables, nuts and Honeycrisp apples.

Ingredients You'll Need

I love love how versatile this loaded harvest green salad is. We enjoy it frequently throughout the year with slight tweaks (I could eat it every day!). It’s never the same twice, but the base is basically the same then as the seasons change, customize your add ins. Here's what you'll need along with suggested ingredient substitutions:

Ingredients to make a fall harvest green salad topped with apples, candied walnuts, pomegranates and crispy quinoa.

Salad Greens: Choose a variety of fresh, crisp salad greens for the base of this salad. I like romaine, arugula, frisée, baby spinach, and kale because they stand up well to the big textures and dressing in a traditional harvest apple salad. I like to add a handful of spicy sprouts like mustard or radish when available.
Slaw Mix: Use a premade slaw mix (I do! - so convenient) or shred ¼ head of cabbage (white, red or a mix) for extra crunch.
Fruit & Veggies: For natural sweetness, add Honeycrisp apples, pomegranates, and dried cranberries. Avocados are a wonderful, creamy, whole food, plant-based option for cheese. Red onion slices add a pungent bite to balance sweet rich flavors.
Nuts & Seeds: Nuts and seeds add nutrients and texture. My favorite combination is walnuts and pumpkin seeds, but any nut/seed will work. Serve them raw, lightly toasted or candied (recipe below).
Crispy Quinoa: Crispy quinoa adds flavor and crunch. It's light but brings some heft to the salad plus quinoa is a good source of plant protein, fiber, and it's gluten free too!
Best harvest salad dressing: Our favorite dressing, Honey mustard dressing, is perfect for an autumn salad. It's warming, sweet and tangy with a kiss of heat. You'll need dijon mustard, fresh lemon juice, maple syrup, cayenne and black pepper, salt, and fresh thyme.

Optional Ingredients & Add Ins

I love that this salad is so versatile (and pretty!), you can add extra ingredients to bump up the protein and carbs to make it a hearty meatless main dish. Here's a few ideas:

Kale and mixed green harvest salad topped with honey crisp apples, pomegranates and glazed walnuts.

Do I have to use honey crisp apples?: No! Use any in season apples like Gala, Fuji or Granny Smith, etc.
Thanksgiving salad add-in ideas: Crispy rice, crispy lentils, steamed baby potatoes, my famous crispy air fryer potatoes, roasted sweet potato cubes or roasted squash are all delicious add ins if serving this salad at Thanksgiving dinner.
Christmas salad add-in ideas: Sub some of the leafy greens with shaved Brussels sprouts. Dried cranberries or figs, fresh pear slices and pistachios are perfection if you're tweaking this recipe to serve at Christmas.
Vegan cheese options: Cheese is optional but the salty, creaminess is a wonderful contrast to the sweet and crunchy salad ingredients. Crumbled vegan feta cheese, blue cheese or goat cheese are popular choices in a Christmas salad.
Harvest salad dressing variations: I like honey mustard dressing for fall harvest salads, but a tangy-sweet and creamy pomegranate balsamic dressing or easy white balsamic dressing are our favorite salad dressings for the Christmas version.

How to Make Harvest Salad with Crispy Quinoa

At my house there are a few salad essentials that are non negotiable. The ultimate salad has to have a ton of color, a variety of textures, something crunchy, and a killer dressing! And this Harvest Salad gets five stars in every category - plus it's really easy to make. Here's how:

Crispy quinoa in an air fryer beside a bowl of honey mustard salad dressing.

Make the crispy quinoa: Start with cooked quinoa (make it up to several days ahead or use leftover quinoa). Then you'll season it and bake in the oven or the air fryer until crispy and golden (see recipe card for full instructions).
Toast the walnuts: Toast the nuts, candy the nuts or serve the nuts raw. See Notes.
Prepare the salad dressing: Whisk the dressing ingredients together and set aside.
Prepare the salad ingredients: Wash and prepare the salad greens, slice the onions, avocado and apples, remove seeds from the pomegranate. Prepare any optional add ins of choice.

Honey mustard dressing is poured onto a gorgeous colorful harvest salad.

Assemble the salad: To the salad greens and slaw, add the apples slices, pomegranate arils, avocado, and onions. Right before serving, toss with the vinaigrette. Then right before serving, add toppers like crunchy quinoa, toasted nuts, and crumbled cheese. this will keep everything fresh and crunchy!

Make Ahead Tips

One of the best things about this salad is it's make-ahead friendly and stores well in the refrigerator so it's great for weeknights meals and perfect for holiday dinners. Here’s some recommendations:

Make the quinoa: Cook the quinoa a day or two in advance (or use leftovers). Then all you have to do it pop it into the oven or air fryer the day of to crisp it up.
Potatoes: If you are adding steamed baby potatoes, make them a day or two in advance since they are served at room temperature anyway.
Make the salad dressing: The dressing can be made 4 or 5 days in advance then stored in a jar or an airtight container until ready to use. Just give it a shake before dressing the salad.

Sheet pan of glazed spicy sweet and salty toasted walnuts.

Toast the walnuts: The nuts and seeds can be toasted or candied up to a week in advance. Then stored at room temperature in an airtight container.
Prep the salad greens: Prepare the salad greens or buy washed greens and a slaw mix from the market.

Storage Tips

Salad is not known for its leftover durability. However, there are some pretty hearty ingredients in a classic harvest salad, so store leftovers in the fridge and enjoy over the next day or two.

If you are planning to meal prep your harvest salad to enjoy all week, store the components in separate containers. When ready to serve, dress only the serving size you'll enjoy in one sitting. This will prevent the salad from becoming soggy.

What to Serve with Harvest Salad

A great dish for every occasion from family dinners to Thanksgiving, Christmas, and holiday potlucks. This salad is loved by all eaters: vegan, vegetarian, whole food plant based, meat eaters, gluten free, and oil free alike! And it goes with everything especially:

Gorgeous holiday salad made with greens, apples, pomegranates and candied walnuts.

More Healthy Salad Recipes

Looking for other Fall Salad Recipes? Here are a few ideas:

Shaved Brussels Sprouts Salad (gorgeous Christmas salad!)
Broccoli Salad with grapes and feta
Vegan Caesar Salad with crispy Buffalo chickpea croutons
Quinoa Chickpea Salad (high protein, high fiber, super satisfying)

Did you make this Harvest Salad recipe? If you could leave a comment and rating below, I would be so thankful. It is a great way to support my website and help people find my recipes. If you snap a picture, please tag me on Instagram.
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Fall Harvest Salad Recipe with Crispy Quinoa (vegan + gf)

This easy Harvest Salad is a healthy mixed greens and slaw based salad packed with Honeycrisp apples, crispy quinoa, toasted walnuts, pomegranates, and feta cheese tossed together with an incredible honey mustard dressing. Vegan, vegetarian, plant based, gluten free, high protein, high fiber recipe. Yield 4-6 servings depending on add ins.

Author : Tracy Halasz

Servings: servings

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Prep Time 25

INGREDIENTS

For the Crispy Quinoa

2 cups cooked quinoa (freshly cooked or leftovers)
1-2 tablespoons olive oil
1 tablespoon sambal oelek

For the Candied Nuts

1 cup walnuts (or any mix of nuts and seeds)
2 tablespoons pumpkin seeds
¼ cup maple syrup
1 tablespoon vegan butter/margarine
¼ - ½ teaspoon cayenne pepper (to taste)
sprinkle of flakey sea salt

For the Salad Dressing

¼ cup Dijon mustard
¼ cup maple syrup, vegan honey or agave syrup
2 tablespoons lemon juice (freshly squeezed)
¼ - ½ teaspoon cayenne pepper
coarse salt and black pepper (to taste)
2 teaspoons fresh thyme leaves (more or less to taste)

Harvest Salad Ingredients

3 cups mixed greens (romaine, frisee, kale, spinach)
1-2 cups arugula
2 cups cabbage slaw mix
1 honeycrisp apple, thinly sliced
1 cup pomegranate arils (seeds)
¼ red onion, thinly sliced

Optional Add Ins

1 avocado, chunks (optional)
½ cup vegan feta cheese or goat cheese (optional)
¼ cup dried cranberries
1-2 cups roasted sweet potato cubes

INSTRUCTIONS

To make crispy quinoa - air fryer method: Make the quinoa (up to a couple days in advance). Toss the quinoa in a bowl with 1-2 tablespoons olive oil and 1 tablespoon sambal oelek. Transfer to the air fryer and cook a 400º F for 8-11 minutes* stirring a couple times for even cooking. OR use the oven method
To make crispy quinoa - oven method: Make the quinoa (up to a couple days in advance). Preheat the oven to 400º F. Cover a cookie sheet with parchment paper. Toss the cooked quinoa with the oil and sambal oelek right on a cookie sheet. Smooth into an even layer. Bake until golden and crispy (20-30 minutes*) stirring a couple times for even cooking.
* Quinoa cook time will depend how crispy you want the quinoa.
To prepare the walnuts: Toast the nuts/seeds in a skillet over medium heat until they become fragrant and start to take on some color (~3-5 minutes). Be sure to stir the nuts so they don't burn. Transfer to a cutting board, let cool, rough chop then set aside until ready to use.
To make glazed walnuts: Add the nuts/seeds, maple syrup, butter, cayenne pepper and flakey sea salt to a nonstick skillet and heat over medium heat. Stir together with a rubber spatula until the mixture completely coats the nuts and starts to turn glossy (turn the heat down as needed) ~5-6 minutes. Transfer the nuts to a parchment lined baking sheet and spread out into a single layer. Let cool completely for at least ~10 minutes.
*Nut can be prepared up to a couple weeks in advance.
To make the salad dressing: Measure all the dressing ingredients into a jar, add the lid and shake well.
To assemble the salad: Add the leafy greens and slaw to a large bowl - toss them together. Add the apple slices, onions, avocados, pomegranate seeds and any other add ins. Drizzle with dressing and toss together. Top with the crispy quinoa, nuts/seeds, and cheese (if using) right before serving so everything stays fresh and crunchy!

NOTES

Nuts and seeds can be toasted or glazed up to a week in advance and stored at room temperature in an airtight container.

The salad dressing can be made up to a week in advance and stored in the refrigerator in a jar or airtight container.

Optional Add Ins: The add ins can change with the seasons and also the holidays. I like to add fresh sweet corn in the summer, roasted sweet potato cubes, crispy air fryer potatoes or crispy lentils in the Fall and for Thanksgiving. For a Christmas salad we love to add in chewy dry cranberries, dry figs or pears, pistachios, and some shaved Brussels sprouts.

Storage: Store leftover dressed salad in the refrigerator for up to several days.

This recipe is from simplyceecee.co food blog. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.

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Comments

5 from 3 votes

Harvest Salad with Crispy Quinoa