Harvest Salad

with Warm Spices and Tangy Dressing

By Sarah Cabacho
a hearty bowl of salad with seasonal squash and root vegetables
Photo © Cameron Crawley
Prep Time
45 minutes
Number of Servings
Serves 2
Recipe Source
The Ultimate Plant-Based Cookbook by Sarah Cobacho ($23.99, Page Street Publishing Co., 2024)
Ingredients

  • Salad

    • 1 Tbsp pure maple syrup
    • 2 tsp olive oil
    • 1⁄2 tsp ground cinnamon
    • 1⁄4 tsp sumac
    • 1⁄4 tsp chili powder
    • 1⁄4 tsp salt
    • 2 large purple carrots, peeled and diced
    • 1 red onion, chopped into eighths
    • 2 cups seeded and diced butternut squash (small cubes)
    • 1 cup cooked chickpeas
    • 1⁄4 cup pumpkin seeds
    • 2 cups Tuscan kale, stems removed, finely chopped
    • 1 cup cooked wild rice
    • 1 Tbsp dried cranberries
    • 1⁄2 apple, cored and diced
    • 2 Tbsp chopped fresh parsley

  • Dressing

    • 1 tsp whole-grain mustard
    • 2 Tbsp fresh lemon juice
    • 1 tsp olive oil
    • 1 tsp pure maple syrup
Directions
  1. Prepare salad: preheat oven to 400°.
  2. In a large bowl, mix maple syrup, oil, cinnamon, sumac, chili powder, and salt. Add carrots, onion, squash, and chickpeas. Toss until well coated. Transfer mixture to a baking sheet and bake for 20 minutes. After 20 minutes, add pumpkin seeds to pan and bake for an additional 5 minutes.
  3. In the meantime, prepare dressing: in a small bowl, whisk together mustard, lemon juice, oil, and maple syrup.
  4. In a large bowl, combine dressing and kale. Massage with your hands to soften kale. Combine with cooked rice, cranberries, apple, parsley, and baked carrot mixture.
Nutrition Info
608 Calories, 19 g Protein, 0 mg Cholesterol, 102 g Carbohydrates, 38 g Total sugars (14 g Added sugars), 18 g Fiber, 18 g Total fat (3 g sat), 619 mg Sodium, ★★★★★ Vitamin A, Vitamin B6, Vitamin C, Vitamin K, Folate, Magnesium, Phosphorus, ★★★★ Vitamin B2 (riboflavin), Zinc, ★★★ Vitamin B1 (thiamine), Vitamin B3 (niacin), Vitamin E, Iron, Potassium, ★★ Calcium
Contributor

Sarah Cabacho

Sarah Cobacho is an accredited nutritionist specializing in plant-based nutrition.

She and her partner started plantbaes in 2022. Their goal was simple: to share nutritious plant-based recipes with the world as far and wide as possible, inspiring others who may be interested in embracing a similar way of living.

Together, they have built a thriving online plant-based community. They reside in Sydney, Australia.

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Tags
salad
butternut squash
kale
hot / spicy