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Vegan Fall Harvest Salad with Kale and Pumpkin

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!
Course Salad
Cuisine American
Keyword fall harvest salad, Harvest salad, kale pumpkin salad, Thanksgiving harvest salad, vegan harvest salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 166kcal
Cost $8


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:


  • 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!


Cook’s Tips

  • Make this vegan harvest salad a day or two ahead. It won’t get soggy!
  • Alternatively, you can roast Brussels sprouts and pumpkin in the oven on the same baking sheet for about 15 minutes under 400F or 200C.

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.


Calories: 166kcal | Carbohydrates: 20g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 63mg | Potassium: 581mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3839IU | Vitamin C: 63mg | Calcium: 80mg | Iron: 1mg