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fall recipes, fall harvest salad recipe, thanksgiving salad recipe, vegan salad recipe, plant-based salad recipe

Fall Harvest Salad

I built this salad around the idea of incorporating butternut squash and chickpeas: two of my favorite fall ingredients. Since I don’t eat meat, I like to make my salads hearty in other ways. The butternut squash and chickpeas definitely do that. I also surprisingly didn’t add any cheese to this salad, despite my enduring love for cheese. So this salad is fully vegan and gluten-free!
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Course Salad
Cuisine American
Servings 4


  • 4 cups kale
  • 1 cup arugula
  • 1/2 butternut squash
  • 1/2 can chickpeas
  • 1 handful pecans
  • 1 handful sunflower seeds
  • 1 sliced apple
  • 1/2 tsp tumeric
  • 1/2 tbsp plant-based butter
  • to taste salt and pepper
  • 1 tbsp olive oil


  • In a pan, warm olive oil and butter
  • Cube butternut squash and add to pan
  • Add chickpeas
  • Add turmeric and salt and pepper to taste
  • Mix and simmer until tender
  • Massage kale and add it to serving bowl
  • Add arugula and toss
  • Add butternut squash and chickpeas
  • Arrange apple slices and sprinkle pecans and sunflower seeds
Keyword fall, plant-based, vegan, vegetarian