Light and healthy vegan fall harvest salad is as satisfying as it is nutritious: crunchy kale paired with sweet pumpkin, tart Brussels sprouts, crisp apples and pomegranate seeds all merged together with delicious homemade maple-mustard dressing. Perfect Thanksgiving harvest salad that everyone will love!
Thank you Maille for sponsoring this post. The content and opinions expressed here are all my own.
We are so coming closer to the food-centric holiday season, so the time to think about your Thanksgiving menu is now! Traditional Thanksgiving dishes like turkey and mashed potatoes with gravy are heavy and require a fresh kick of some crispy veggies.
Whether you include turkey in your menu or not, bringing this kale pumpkin salad (or another variation of it, kale pumpkin salad with pesto dressing) to your Thanksgiving table would surely be a winner!
Loaded with fall harvest veggies, fiber and plant-based protein this Thanksgiving harvest salad is also delicious and perfect for a festive table as well as for a fall-inspired weeknight dinner.
The creamy maple-mustard vinaigrette brings all the flavors together and elevates the taste of this vegan festive salad.
Maille Dijon Originale Mustard used in this recipe is my go-to Dijon mustard that I always keep in the fridge. That’s the brand I truly love and I’m proud to be their ambassador. It makes a perfect complement to so many dishes, like Asparagus Quiche with Sweet Potato Crust or Healthy Beet Galette.
How to Make Fall Harvest Salad with Kale and Pumpkin
Like my kale pumpkin salad with pesto dressing, this fall harvest salad is super easy to make. You don’t even have to turn on your oven.
You can even make it a day or two ahead and it won’t get soggy!
First of all, gather the ingredients:
- Curly kale;
- Brussels sprouts;
- Pumpkin;
- Apples;
- Pomegranate seeds;
- Maille Dijon Originale Mustard;
- Maple syrup;
- Apple cider vinegar.
Additionally, you would need olive oil, salt and pepper.
Start by cutting the blunt end off each of the Brussels sprouts and peeling off a layer or two. Then cut them lengthwise in halves. Dice the pumpkin.
Heat a lug 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 another lug 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!
If you are looking for more vegan Thanksgiving recipes, check my collection of vegan Thanksgiving appetizers, main dishes, sides and desserts. And don’t forget the salads and soups!
Cook’s Tips
- Make this vegan harvest salad a day or two ahead. It won’t get soggy!
- Make a double batch of brussels sprouts and turn them into balsamic glazed brussels sprouts (perfect side dish for Thanksgiving!).
- Alternatively, you can roast Brussels sprouts and pumpkin in the oven on the same baking sheet for about 15 minutes under 400F or 200C.
- If you have leftover kale, you can use it for this delicious kale smoothie.
- Pair this salad with vegan Zuppa Toscana for a seasonal and filling dinner meal.
Recipe Variations
- Use lemon juice instead of apple cider vinegar in the dressing.
- Butternut squash, acorn squash or other types of pumpkins and squashes can be substituted for Hokkaido pumpkin.
- Add pear instead of apple to the salad if you prefer.
Vegan Fall Harvest Salad with Kale and Pumpkin
Ingredients
For the harvest salad:
- 2 tablespoons olive oil divided
- 7 oz or 200 g Brussels sprouts
- ½ medium-sized Hokkaido pumpkin
- 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 Maille Dijon Originale Mustard
- 2 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper 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
Cook’s Tips
- Make this vegan harvest salad a day or two ahead. It won’t get soggy!
- Make a double batch of brussels sprouts and turn them into balsamic glazed brussels sprouts (perfect side dish for Thanksgiving!).
- Alternatively, you can roast Brussels sprouts and pumpkin in the oven on the same baking sheet for about 15 minutes under 400F or 200C.
- If you have leftover kale, you can use it for this delicious kale smoothie.
- Pair this salad with vegan Zuppa Toscana for a seasonal and filling dinner meal.
Recipe Variations
- Use lemon juice instead of apple cider vinegar in the dressing.
- Butternut squash, acorn squash or other types of pumpkins and squashes can be substituted for Hokkaido pumpkin.
- Add pear instead of apple to the salad if you prefer.
Nutrition
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