Vegan Fall Harvest Salad with Kale and Pumpkin
User Reviews
5
Vegan Fall Harvest Salad with Kale and Pumpkin
Description
The Vegan Fall Harvest Salad with Kale and Pumpkin features hearty autumn vegetables prepared with attention to maintaining texture and flavor. Brussels sprouts are cooked until browned yet still slightly crunchy, while the diced Hokkaido pumpkin develops a deep golden color and soft but firm texture through pan cooking. The kale leaves are massaged with salt to tenderize them before being combined with the roasted vegetables. Fresh apple pieces provide sweetness and a crisp contrast, and pomegranate seeds contribute a tart pop. The salad is dressed with a maple-Dijon vinaigrette blending maple syrup, Dijon mustard, apple cider vinegar, and extra virgin olive oil, offering a sweet and tangy finish that complements the earthiness of the vegetables and greens.
The interplay between the warm roasted vegetables and the fresh, crisp components like apple and pomegranate makes this salad suitable as a side dish or a light meal during cooler months. The hearty ingredients and rich dressing support the salad’s role as a satisfying seasonal dish.
The preparation notes suggest the salad holds well when made ahead one to two days in advance without becoming soggy, enhancing its utility for meal planning. Alternative cooking of the Brussels sprouts and pumpkin by roasting in the oven provides a hands-off method. Variations like swapping in other squash types or using pear instead of apple allow flexibility based on availability or preference. The salad pairs well with vegan soups such as Zuppa Toscana for a fuller meal.
Ingredients
For the harvest salad:
- 2 tablespoons olive oil divided
- 7 oz or 200 g Brussels sprouts
- ½ Hokkaido pumpkin medium-sized
- 7 oz or 3 cups curly kale
- 1 apple
- 1/2 cup pomegranate seeds
For the maple-Dijon dressing:
- 2 tbsp maple syrup
- 2 tbsp Dijon mustard Maille Originale
- 2 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Instructions
- Cut the blunt end off each of the Brussels sprouts and peel off a layer or two. Then cut them lengthwise in halves. Dice the pumpkin.
- Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium high heat. Add Brussels sprouts, cut side down, and cook for about 5 minutes until they start to brown. Flip and season with salt and pepper. Cover them and continue cooking for 3-5 more minutes until cooked through but still crunchy. Transfer to a bowl.
- Add the remaining 1 tablespoon of olive oil to the skillet and add diced pumpkin. Cook for 5 minutes until deep golden brown, then flip around and cover with a lid. Continue cooking for 5 more minutes or until the pumpkin pieces are fork-tender but not mushy.
- Remove the stems from curly kale and chop it. Transfer to a large bowl and add a pinch of salt. Massage the kale for about a minute or two, until it reduces in volume.
- Prepare the dressing: In a small jar, mix together extra virgin olive oil, maple syrup, Maille Dijon Originale Mustard and apple cider vinegar. Add some salt and freshly ground black pepper to taste. Whisk until combined.
- Add Brussels sprouts, pumpkin and diced apple to the kale. Stir to combine and add the dressing. Lastly, add the pomegranate seeds and gently stir them in, making sure not to break them. Enjoy!
Notes
- Prepare the salad up to two days ahead to allow flavors to mingle without sogginess.
- Roasting Brussels sprouts and pumpkin together at 4006F for about 15 minutes is a convenient alternative to pan cooking.
- Substitute butternut squash, acorn squash, or other squash varieties if Hokkaido pumpkin is not available.
- Use pear instead of apple to vary the fruit component according to taste.
- Leftover kale can be repurposed for smoothies.
- Consider pairing this salad with vegan Zuppa Toscana for a hearty fall meal.
- Lemon juice can replace apple cider vinegar in the dressing as a variant.
- Double Brussels sprouts batches can be transformed into balsamic-glazed sprouts for another dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 166 kcal
% Daily Value*
| Calories | 166kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 63mg | 3% |
| Potassium | 581mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 3839IU | 77% |
| Vitamin C | 63mg | 70% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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