Baked Harvest Salad | plantbaes
I initially created this Baked Harvest Salad to be a Christmas side dish, but it was so delicious and nutritious that I had to give you a complete meal version! And, of course, it still has its place on the holiday table, too!
Packed with roasted Brussels sprouts, sweet butternut squash, candied pecans, and crunchy chickpeas, it’s loaded with nutrients like iron, fiber, and vitamins A and C. The maple-thyme vinaigrette ties everything together with a perfect balance of sweet and tangy flavors.
Whether you’re after a nourishing lunch for the week or serving guests, this salad is a crowd-pleaser you’ll keep coming back to.
Why I Love This Recipe
- Iron-Rich: With 9 mg of iron per serving, this salad is perfect for boosting your daily iron intake.
- High-Fiber: Contains 24 g of fiber per serving, supporting healthy digestion and fullness.
- Rich in Vitamins: High in vitamins A, C, K, and folate, this recipe supports your skin health, immune system, and overall wellness.
- Delicious and Versatile: A satisfying main meal or a vibrant side dish for any occasion.
salad ingredients
Mustard Herb Vinaigrette ingredients
Ingredient Notes
- Brussels Sprouts: These little veggies from the cruciferous family contain fiber and antioxidants. You can swap them for broccoli if preferred.
- Butternut Squash: Provides a natural sweetness and is rich in vitamin A. Sweet potato or pumpkin can be used as substitutes.
- Chickpeas: Bring protein, fiber, and iron. When roasted, they get deliciously crunchy and add a lot of texture to the salad. Cannellini beans or lentils could work if needed. Check out my Crispy Lentil Bowl, to see how to prepare the lentils.
- Pecans: Add a crunchy texture and healthy fats. Cashews can be used as an alternative.
- Quinoa: Naturally gluten-free, quinoa is the perfect wholegrain for this recipe. Cook it in vegetable broth for extra flavor.
How to Make This Recipe (Summary)
Start by preheating your oven to 400°F (200°C). Prepare the Brussels sprouts by trimming and halving them, then rinse and pat them dry. Toss the sprouts and butternut squash with olive oil and salt and roast for 30 minutes. Prepare the chickpeas by tossing them with olive oil and garlic powder, then roast on a separate tray for 25 minutes.
Combine the pecans with maple syrup and cayenne and roast for 7 minutes.
Whisk the vinaigrette ingredients in a small jar for a fresh and zesty dressing.
Assemble the salad by combining mixed greens, quinoa, roasted veggies, chickpeas, pecans, apple, and parsley in a serving bowl. Drizzle with the vinaigrette, mix well, and adjust salt to taste. View recipe card below for detailed instructions.
Variations and Tips
- Swap Ingredients: Replace Brussels sprouts with broccoli for a different texture and flavor. Avocado would also be a delicious add-on.
- Nut-Free Option: Use pumpkin seeds instead of pecans for a crunchy, allergy-friendly alternative. Only roast for 4 minutes.
- Boost Protein: Roasted tempeh with a little bit of maple syrup would go beautifully with this.
- Add pickled red onions for a tangy twist—use my Easy Pickled Onions recipe.
- If you like this recipe, you’ll also love our Spiced Roasted Cauliflower & Chickpea Salad, and our Couscous Pomegranate Salad.
Why You’ll Love This Baked Harvest Salad TLDR
- Nutritious
- Iron-packed
- High-fiber
- Easy meal prep
- Delicious
