Fall Harvest Salad Recipe with Garlic Cashew Sauce

Why You’ll Love This Fall Harvest Salad

If you’re hosting a holiday dinner or just going to one and want to ensure there’s a vegan and gluten-free option on the table, be sure to bookmark this warm and cozy Harvest Salad recipe. 

It’s full of good-for-you ingredients and Fall flavors but it tastes so good, you can be sure it’s going to dissappar quickly, even if you’re eating with omnivores! It’s easy to make ahead of time, flexible to customize, and the dressing is out. of. this. world.!

Serve this delicious side dish at any holiday soiree alongside other favorites like this Non-Alcoholic Mulled Wine, Thanksgiving Veggie Roast, Miso Mac and Cheese, and enjoy! Oh! And don’t forget dessert! Try my Butternut Squash Snickerdoodles or these Peanut Butter Cornmeal Cookies!

• Broccoli. Cut your broccoli into bite-sized florets for even cooking.
• Kabocha squash. You can swap this out for your favorite kind of winter squash if you prefer.
• Kale. I like lacinato kale, but curly kale will also work.
• Buckwheat groats. You can find these in most grocery stores. Look for Bob’s Red Mill brand.
• Garlic and shallots. These allium flavors are a must during the holidays.
• Vegetable broth. cooking your grains in broth infuses them with extra flavor.
• Pecans. You can toast raw pecans in a skillet on the stove or buy roasted nuts.
• Herbs. I love the mixture of rosemary and thyme in holiday salads.
• Salt and black pepper.

Cashew-Garlic Dressing

Bring this fall salad recipe together with a creamy vegan dressing made with:

• Hemp seeds. These are packed with plant-based protein and blend into a creamy, fluffy texture. cashew butter. Make sure you’re using plain, raw cashew butter.
• Olive oil. This emulsifies the dressing so it’s smooth and pourable.
• Lemon juice. To brighten things up.

Step-by-Step Instructions

Step 1: Place broccoli and kabocha on a baking sheet pan lined with parchment paper and drizzle with netural oil. Season with salt and pepper, to taste and gently toss to coat.

Step 2: Bake at 400F for 12-15 minutes. until fork tender and nicely golden. Set aside.

Step 3: Saute the shallot and garlic in neutral oil in a pot until fragrant, about 1-2 minutes. Add fresh rosemary and thyme and cook for another 2 minutes.

Step 4: Add buckwheat to the pot and stir to cook for about 3-4 minutes. Add vegetable broth and bring to a boil, then lower to a simmer. Stir occasionally and cook for 12-15 minutes, until all liquid is absorbed. Once cooked, remove from heat and let sit, covered, for 2 minutes, then use a fork to fluff up the buckwheat.

Step 5: Add all ingredients for the garlic cashew sauce to a blender and blend until completely smooth. Adjust seasoning to taste. Transfer to a small bowl or mason jar for easy storage. 

Step 6: Toss buckwheat, chopped kale, broccoli, kabocha squash, and pecans into a large bowl. Drizzle the garlic cashew sauce on top then toss with a spatula to combine. If desired, grate vegan parmesan or a hazelnut on top of the salad.

Ingredient Swaps

If you don’t have all of the ingredients for this salad, there are some easy swaps or additions to try:

• Use any kind of winter squash, such as butternut or delicata instead of kabocha. You can also use a root vegetable like sweet potatoes. 
• Add roasted bell pepper, leeks, or mushrooms.
• Use a different hearty green instead of kale, such as chard or spinach.
• You can swap the buckwheat for quinoa, farro, black rice, or any gluten-free grain you love.
• Feel free to top it with additional fall flavors like pumpkin seeds, chopped Honeycrisp apples, pomegranate seeds, and more!
• To add some extra protein, or to turn this salad into a delicious meal, add some crispy pan-fried tofu!