Fall is in the air, and fall harvest salad with smokey maple dijon dressing tastes like Autumn in a bowl. Whenever I make a new entree salad, I combine sweet and savory for a delicious meal. My fall harvest salad recipe tastes incredible because of the combination of ingredients dressed in a fall harvest salad dressing. This maple dijon dressing recipe is a keeper.
A combination of raw and cooked fall vegetables provides sweetness, such as sweet potatoes and honey crisp apples. However, the arugula and red onion provide a contrasting element, creating a sweet and savory salad.
Even though parts of the salad are cooked, this salad is served cold. Or, serve the salad warm.
The crisp, fresh grape tomatoes and English cucumbers add color and vibrance to this fall salad.
I also chose to dress this fall harvest salad with a sweet and savory smokey, maple dijon dressing, topped with raw or roasted pecans.
How to make a fall harvest salad recipe
- Organic Arugula
- Romaine Lettuce
- Cooked quinoa
- Sweet Potato
- Honey crisp apples
- Lemon Juice
- Grape tomatoes
- English cucumber
- Roasted Pecans or Raw nuts of choice (optional)
Since the sweet potatoes and quinoa are cooked, allow them to cool completely before adding to the salad unless eating the salad warm. For example, preparing the quinoa and sweet potatoes a day saves a lot of time preparing the harvest salad.
How to make maple dijon dressing
- Raw cashews (or silken tofu for a nut-free option)
- Water
- Maple Syrup
- Dijon Mustard
- Liquid smoke (I used hickory flavor)
- Apple cider vinegar
Tips
- Cut the apples and toss in lemon juice to prevent browning
- Cut the sweet potatoes into uniform cubes to cook evenly
- Soak cashews for the dressing unless using a quality high-speed blender.
- Another way to prepare cashews for blending in dressing is to boil for 10 minutes and then drain.
- Prepare maple dijon dressing recipe in advance to chill for serving on the salad.
- For spicy pecans, toss raw pecans in a small amount of aquafaba and sprinkle with cinnamon, cumin, and salt, and roast for 10 minutes in a 350-degree oven.
FAQ
What is a good substitute for honey crisp apples?
- Abrosia, Jazz, and Pink Lady apples are all sweet apple substitutes for honey crisp apples.
What nuts can be used instead of cashews?
- Raw almonds and macadamia nuts replace cashews in most recipes. For a nut-free option, use the silken tofu alternative?
What is liquid smoke?
- Liquid smoke is a natural product made from condensing the smoke from burning wood, which is then condensed and bottled.
What can be substituted for liquid smoke?
- Smoked paprika or chipotle powder are alternatives to liquid smoke.
Looking for fabulous entree salads to bring more salad into your life?
Fall Harvest Salad
Sweet and savory flavors fill this fall harvest salad recipe. Roasted sweet potatoes and crisp apples provide the sweetness, while the red onion, arugula, and other vegetables bring this colorful and savory salad together. Dressed in a Fall harvest salad dressing with smokey maple flavors.
Ingredients
SALAD
- 8-ounce container of Organic Arugula
- 8 ounces Romaine Lettuce
- 2 1/2 cups cooked quinoa ( 1 cup uncooked)
- 1 large Sweet Potato, cut into slivers
- 2 large honey crisp apples, cut into bite-sized pieces
- 2 Tablespoons Lemon Juice (for apples, so they don't brown)
- 1 cup grape tomatoes, sliced in halves
- 1 English cucumber. quartered
- 1/2 cup Roasted Pecans or Raw Nuts of Choice
DRESSING:
- 1/2 cup raw cashews (soak overnight, but will work no soaked)
- 1/2 cup water
- 2 Tablespoons Maple Syrup
- 2 Tablespoons Dijon Mustard
- 2 teaspoons liquid smoke (I used hickory flavor)
- 1/4 cup apple cider vinegar
Instructions
QUINOA
- Rinse 1 cup quinoa
- Combine 2 cups water, rinsed quinoa, and add 1/2 teaspoon salt
- Bring to a boil uncover
- Cover and reduce to medium-low
- Cook for 15 minutes
- Remove from heat
- Using a fork, fluff and let cool
SWEET POTATO
- Pre-heat oven to 400 degrees
- Peel sweet potato
- Cut sweet potato into bite-sized cubes
- Place cut sweet potato on a silicone mat, or parchment-covered pan
- Cook for 20 minutes
- Remove and let cool
SALAD DRESSING:
- Drain cashews if soaked
- Combine all ingredients in a blender
- Blend on high until smooth
- Refrigerate
Dressing Variation (if you are allergic to nuts)
- Use 1/2 cup silken tofu and reduce water to 1/4 cup
SALAD
- Cut apples (leave the skin on) and place in a container with lemon juice; shake and set aside (this will prevent your apples from browning)
- Cut and prepare remaining vegetables
ASSEMBLING SALAD: 4 Large Shallow Bowls
- Place 1/2 cup to 3/4 cup quinoa in the center of a shallow bowl
- Place Arugula around the edges of the bowl, leaving the quinoa in the middle
- Add Cooled Sweet Potatoes, Apples, Red onions, Cucumbers, Grape Tomatoes, and Cabbage
- Divide (4 salads) and evenly distribute ingredients throughout the salad
- Add Sweet/Spicy Nuts (or nut soy choice) in the center
- Drizzle with Smokey Maple Dijon Dressing
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
NutriBullet Pro 900 Hi-Speed Blender/Mixer, 9-piece Set -
Raw Cashews, 1 Pound – Deluxe Whole Nuts, Unsalted, Unroasted Fancy Snack, Size W-320, Kosher, Vegan, Bulk, A good source of Magnesium, Phosphorus, Copper & Manganese -
Grey Poupon Dijon Mustard (8 oz Jar) -
San-J Organic Gluten Free Soy Sauce Tamari -- 10 fl oz - 2 pc -
Bragg Organic Raw Unfiltered Apple Cider Vinegar with The Mother, 16 ounce, 2 Pack -
Silicone Baking Mats (Set of 4)
Nutrition Information
Yield
6 servingsServing Size
1Amount Per Serving Calories 254Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 175mgCarbohydrates 48gFiber 9gSugar 18gProtein 10g
Nutrition facts may not be 100% accurate.
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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