Name: Vegan Fall Harvest Salad with Kale and Pumpkin Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 cups kale, stems removed and leaves chopped; 2 cups pumpkin, peeled and cubed; 1 tbsp olive oil; ½ tsp smoked paprika (optional); Salt and black pepper, to taste; ½ cup dried cranberries; ⅓ cup toasted pecans or walnuts; ¼ cup pumpkin seeds (pepitas); ½ small red onion, thinly sliced; 3 tbsp olive oil; 1 ½ tbsp apple cider vinegar; 1 tbsp Dijon mustard; 1 tbsp maple syrup; 1 tsp lemon juice; Salt and pepper, to taste

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There’s nothing quite like welcoming autumn with the Vegan Fall Harvest Salad with Kale and Pumpkin—a bowlful of vibrant colors and robust flavors, crowned by roasted pumpkin, tender kale, crunchy nuts, tart cranberries, and a tangy-sweet maple Dijon vinaigrette. Whether you’re prepping it to share at a festive table or craving a nourishing side on a cozy night in, this dish radiates all the season’s goodness in every bite. It’s hearty enough to star as a main or dazzling as a side, and always manages to steal the show.

Vegan Fall Harvest Salad with Kale and Pumpkin Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Vegan Fall Harvest Salad with Kale and Pumpkin brings something special, from chewiness and crunch to sweetness and richness. Gather these simple items, because each one adds a beautiful layer to the final tapestry of flavor, texture, and that unmistakable splash of autumn color.

Kale: The sturdy foundation of the salad, offering earthiness and a satisfying bite—remove stems and chop to soften its flavor.
Pumpkin: Roasted pumpkin infuses the salad with sweetness and incredible tenderness; cube it evenly for perfect roasting.
Olive oil: Keeps the pumpkin moist during roasting and softens the kale; choose extra-virgin for the best flavor.
Smoked paprika (optional): Adds a gentle smokiness that pairs wonderfully with pumpkin—give it a try if you’re feeling adventurous.
Salt and black pepper: Essential for seasoning both the veggies and vinaigrette; don’t be shy with the pepper’s warmth.
Dried cranberries: Their tart sweetness pops through each mouthful and brings a festive finish.
Pecans or walnuts (toasted): Nutty crunch delivers richness and texture—swap in your favorite nut if desired.
Pumpkin seeds (pepitas): For extra crunch and a nod to the salad’s star ingredient, these are irresistible and full of good-for-you nutrients.
Red onion: Thinly sliced for a sharp, fresh contrast that balances out the sweetness.
Apple cider vinegar: The tangy backbone of the vinaigrette, brightening up all the other flavors.
Dijon mustard: Adds a classic, zesty kick that ties the dressing together.
Maple syrup: Just a tablespoon gives sweet, amber notes that are signature to autumn salads.
Lemon juice: A splash lifts the vinaigrette with brightness and keeps it from feeling heavy.

How to Make Vegan Fall Harvest Salad with Kale and Pumpkin

Step 1: Roast the Pumpkin

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper—this is key for easy clean-up. Toss your pumpkin cubes with olive oil, smoked paprika if you’re using it, and a good sprinkle of salt and black pepper. Spread the pumpkin evenly on the sheet so each piece can caramelize and roast it for 25 to 30 minutes, flipping halfway through for perfect golden edges and irresistible tenderness.

Step 2: Prepare the Kale

While the pumpkin roasts, focus on the kale. Place the chopped leaves into a large bowl, drizzle with a little olive oil and a pinch of salt, then get your hands in there. Seriously, massaging the kale for a couple of minutes makes it softer and sweeter—totally transforms it! This easy trick guarantees your Vegan Fall Harvest Salad with Kale and Pumpkin tastes fresh and never tough.

Step 3: Whisk Together the Maple Dijon Vinaigrette

In a small bowl or jar, whisk the olive oil, apple cider vinegar, Dijon mustard, maple syrup, lemon juice, salt, and black pepper until it’s silky and emulsified. This dressing is the secret weapon—it’s bold, sweet, and tangy, instantly lifting all the other flavors in the salad.

Step 4: Assemble the Salad

Now for the fun part! In a large salad bowl, layer in the massaged kale, roasted pumpkin, dried cranberries, toasted nuts, pumpkin seeds, and thinly sliced red onion. Pour the vinaigrette over the top and give everything a gentle toss, making sure every bite gets some of that scrumptious dressing.

Step 5: Serve and Enjoy

Right before serving, give the Vegan Fall Harvest Salad with Kale and Pumpkin one last toss and taste for salt and pepper. Transfer to your favorite serving platter or bowl, and watch it disappear—warm, festive, and as delicious as autumn itself.

How to Serve Vegan Fall Harvest Salad with Kale and Pumpkin

Garnishes

A final flourish of extra pumpkin seeds or a handful of pomegranate arils on top turns this salad into a true autumn masterpiece. You could even grate a touch of fresh lemon zest over the finished Vegan Fall Harvest Salad with Kale and Pumpkin to brighten it up.

Side Dishes

This salad stands proudly on its own, but it’s especially lovely alongside crusty whole grain bread, creamy soups, or roasted vegetables. For a holiday meal, it pairs beautifully with vegan stuffing or a cozy grain pilaf. The flavors are classic enough to work in all sorts of festive spreads.

Creative Ways to Present

For a show-stopping presentation, serve the salad in a hollowed-out roasted pumpkin as a centerpiece, or divide it into individual mason jars for picnic-style gatherings. Mini salad cups also make this Vegan Fall Harvest Salad with Kale and Pumpkin perfect for party platters or potlucks!

Make Ahead and Storage

Storing Leftovers

Store any leftover Vegan Fall Harvest Salad with Kale and Pumpkin in an airtight container in the fridge for up to three days. The kale stays sturdy and even absorbs more of the vinaigrette’s flavor over time, making it a great option for meal prepping lunches.

Freezing

While the salad as a whole isn’t freezer-friendly due to the fresh greens and delicate dressing, you can freeze roasted pumpkin cubes separately if you’ve made extra. Simply thaw and bring to room temperature before adding to your next salad.

Reheating

There’s usually no need to reheat this salad, but if you’d like the pumpkin warm, just pop the cubes in a microwave or skillet for a minute or two before tossing back into the salad. The combination of warm pumpkin and crisp kale is downright comforting.

FAQs

Can I use butternut squash instead of pumpkin?

Absolutely! Butternut squash is a fantastic swap for pumpkin in the Vegan Fall Harvest Salad with Kale and Pumpkin. It roasts up beautifully and brings a similar sweetness and texture to the table.

What’s the best way to massage kale?

Simply drizzle your chopped kale with a little olive oil and a sprinkle of salt, then use your hands to rub and squeeze the leaves for a couple of minutes. You’ll notice the leaves softening and darkening—this makes them much more pleasant to eat!

Is this salad suitable for meal prep?

Yes! The Vegan Fall Harvest Salad with Kale and Pumpkin holds up well for several days in the fridge, and the vinaigrette can be made up to five days ahead. Just keep any dressing separate until ready to serve for the freshest results.

What nuts can I use if I have allergies?

For a nut-free version, swap out the pecans or walnuts for extra pumpkin seeds or sunflower seeds. These alternatives deliver crunch and flavor without any nut allergens.

Can I add a grain for a heartier salad?

Certainly! Stir in some cooked quinoa, farro, or wild rice to make the Vegan Fall Harvest Salad with Kale and Pumpkin extra filling. It’s a great way to turn it into a complete, protein-packed meal.

Final Thoughts

There’s no better way to celebrate the flavors of autumn than with a big, generous bowl of Vegan Fall Harvest Salad with Kale and Pumpkin. Whether you’re sharing it at a holiday meal or savoring it solo on a crisp weeknight, let this feel-good salad become a new seasonal favorite in your kitchen.