A hearty vegan salad that just screams Fall. I incorporated all of my favorite seasonal produce and ingredients into this salad, and what resulted was magic.
For some people, when they think of Fall they think pumpkin spiced lattes and pumpkin pies. But for me, fall is all about hearty salads, grain bowls, and recipes using seasonal vegetables! Does anyone else agree?
Prepare the Roasted Brussels Sprouts: In a large bowl, add in the halved brussels sprouts, as well as maple syrup, apple cider vinegar, mustard, and a sprinkle of salt and pepper. Pour that onto a lined baking sheet, and place into an oven at 400F for 45 minutes, flipping halfway through. While that bakes, put tougher the candied pecans.
Prepare the croutons: To a large bowl add the cubed bread, water, fresh sage, dried thyme, dried basil, smoked paprika and sea salt. Stir to combine, then pour onto a lined baking sheet. Place into the oven at 350F for 10-12 minutes, or until crunchy.
Prepare the dressing: Add the tahini, garlic, water, apple cider vinegar, sage, and thyme into a high-speed blender and run until smooth.
Prepare the candied pecans: In a medium pan over medium heat, add in the pecans, maple syrup, salt, vanilla and pumpkin pie spice. Cook until it thickens and no liquid remains or about 5 minutes.
To assemble: Add the fresh spinach into a large bowl, along with the white beans, pomegranate, kabocha squash, Brussels sprouts, candied pecans, and croutons. Drizzle with the desired amount of dressing, and toss until uniform.
Hi, we’re Jasmine and Chris! We share fresh and fun recipes to show you that vegan cooking is easy, approachable and delicious. When we’re not blogging, you will probably find us enjoying live music, tending to our backyard garden or playing with our dogs Berry and Louie