Vegan Fall Harvest Salad:  Autumn Equinox in a Bowl

There’s something magical about the shift into fall: the light softens, the air cools, and farmers markets all overflow with squash, apples, and hearty greens. This vegan Fall Harvest Salad with our Balsamic Fig cheese captures that moment in edible form. Roasted delicata squash, crisp apples, golden chickpeas, tart cranberries, and crunchy pumpkin seeds are layered over massaged kale, then finished with slices of our tangy-sweet Balsamic Fig Wedge and a drizzle of maple-balsamic vinaigrette. We’ve completely fallen for this combination of flavors and textures!

This salad is equal parts grounding and celebratory, just like the Autumn Equinox itself. While it’s 100% plant-based and gluten free, it has all the cozy, abundant flavors that make fall cooking so irresistible.

The Equinox, On Your Plate

The Autumn Equinox marks a day of balance, when day and night are perfectly even before the descent into longer, darker evenings. Across cultures, this time has been celebrated as the harvest season, when fields yield their richest bounty.

This salad embraces that theme of balance: hearty roasted squash alongside crisp apples, earthy chickpeas against tart cranberries, and crunchy seeds mingling with soft crumbles of cheese. Every forkful is a little celebration of contrast and harmony, reminding us of nature’s seasonal rhythm.

Roasted Squash & Chickpeas: The Heart of It

Delicata squash roasts into caramelized half-moons that are tender but not mushy, their natural sweetness intensified by the oven. Paired with chickpeas that crisp into little golden nuggets, this duo adds both substance and comfort. The red onion roasted alongside brings just enough savoriness to keep things grounded.

It’s a September Spa Day for Your Kale

Kale gets a bad rap for being tough, but here’s the trick: massage it with olive oil and lemon juice until the leaves turn supple and vibrant green. The result is a base that’s not only nutrient-rich but also genuinely enjoyable to eat. Massaged kale holds up beautifully against warm toppings, so the salad stays fresh but hearty from the first bite to the last.

A Nod to the Orchard

Few things say fall more than crisp apples, and here they bring a refreshing crunch that cuts through the richness of the roasted veggies. Dried cranberries add little bursts of tart sweetness, while pumpkin seeds lend a toasty crunch. These toppings echo the season’s orchard and field harvest, tying the whole dish together.

The Cheese That Makes It Sing

Darë’s vegan Balsamic Fig cheese is the finishing touch that makes this salad memorable. Its tangy, cultured flavor and subtle sweetness complement the vinaigrette while playing beautifully against the apples and cranberries. Thin slices tucked into the greens bring that unmistakable Darë flair of refinement, surprise, and yummy satisfaction.

A Few Reasons You'll Love This Salad:

Seasonal to the core! Squash, apples, cranberries, and kale in one bowl

Balanced flavors: sweet, tangy, earthy, and bright

Packed with plant-based protein and hearty textures

Pretty enough for a holiday table, simple enough for weeknight dinner

Celebrates the Autumn Equinox with the best of fall’s harvest

 

RECIPE

Serves: 4 servings
Prep Time: 30 mins
Cook Time: 30 mins

Roasted Veg & Chickpeas

2 delicata squash, seeded and sliced into half moons
1 15-oz. can chickpeas, drained and rinsed
1 small red onion, sliced into half moons
1-2 TBSP avocado oil
Pinch of Himalayan sea salt
Pinch of black pepper 

Balsamic Vinaigrette

1/4 cup extra virgin olive oil
2 TBSP balsamic vinegar
2 TBSP pure maple syrup
1 TBSP dijon mustard
¼ tsp Himalayan sea salt

Fall Harvest Salad

1 large bundle curly kale, washed and chopped
Drizzle of olive oil
Squeeze of lemon 
Roasted Veg & Chickpeas (recipe above)
2 large apples, cored, diced, and tossed in lemon juice (to prevent browning)
½ cup pumpkins seeds
¼ cup dried cranberries
¼ cup Darë Balsamic Fig Wedge, sliced
Balsamic Vinaigrette (recipe above) 

 

Preheat the oven to 400°F and line two baking sheets with parchment paper.

Arrange the delicata squash half moons on one of the baking sheets with a little space between each one.

Add the chickpeas and sliced red onion to the second baking sheet.

Drizzle everything with avocado oil and season with Himalayan sea salt and black pepper.

Bake the vegetables and chickpeas for 25-30 minutes.

Flip the delicata squash and shake the chickpeas at the half way mark. The squash should be fork tender and lightly brown on both sides and the chickpeas should be golden brown and crispy. Remove from the oven and set aside.

Meanwhile, mix up your Balsamic Vinaigrette by adding all ingredients to a small bowl or jar and whisking until smooth. 

To assemble the Fall Harvest Salad, add a large handful of kale to a bowl.

Drizzle a bit of olive oil and lemon on top and massage with your hands until the greens are broken down and vibrant green.

Top the salad with the roasted delicata squash, roasted chickpeas, roasted red onion, diced apple, pumpkin seeds, dried cranberries, and sliced Balsamic Fig Wedge.

Drizzle the bowls with Balsamic Vinaigrette and serve immediately.