Baked Harvest Salad

5 from 4 votes

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Author: Sarah Cobacho

Published: December 1, 2024

Close-up of a colorful fall salad with Brussels sprouts, roasted chickpeas, and fresh greens.

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.

Sarah Cobacho holding salad servers over a vibrant fall salad in a wooden bowl, ready to serve.

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.
Ingredients for a fall salad, including mixed greens, chickpeas, Brussels sprouts, butternut squash, apple, parsley, and spices, labeled for clarity.

salad ingredients

Ingredients for a mustard vinaigrette, including olive oil, maple syrup, shallots, lemon juice, thyme, and apple cider vinegar, labeled for clarity.

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.

Fresh Brussels sprouts, cubed butternut squash, and chickpeas spread on a baking sheet, ready for roasting.
Roasted Brussels sprouts, chickpeas, and butternut squash on a lined baking sheet.

Combine the pecans with maple syrup and cayenne and roast for 7 minutes.

Maple-glazed roasted pecans on parchment paper for a fall salad recipe.
Maple-glazed roasted pecans on parchment paper for a fall salad recipe.

Whisk the vinaigrette ingredients in a small jar for a fresh and zesty dressing.

Freshly whisked mustard and herb vinaigrette in a small glass jar on a white surface.

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.

Bright and fresh ingredients for a fall salad, including chopped apples, roasted butternut squash, and chickpeas, in a wooden bowl.

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.
A vibrant fall salad with roasted chickpeas, Brussels sprouts, and butternut squash in a wooden bowl, topped with fresh apple slices.

Why You’ll Love This Baked Harvest Salad TLDR

  • Nutritious
  • Iron-packed
  • High-fiber
  • Easy meal prep
  • Delicious
Close-up of a colorful fall salad with Brussels sprouts, roasted chickpeas, and fresh greens.

Baked Harvest Salad

Favorite
A nutritious baked salad packed with high-protein chickpeas, roasted vegetables, and a flavorful vinaigrette, perfect as a main or side dish.

PRINT RECIPE PIN

Prep Time : 10 minutes
Cook Time : 30 minutes
Total Time : 40 minutes
Servings 2

Ingredients

  • 9 oz (250 g) brussels sprouts - trimmed and halved
  • 10.5 oz (300 g) butternut squash - cubed
  • 1 tbsp (15 ml) olive oil - divided
  • 1.5 cups (246 g) cooked chickpeas
  • 1 tsp (3 g) garlic powder
  • 10 pecan halves
  • 1 tsp (5 ml) maple syrup
  • 1 pinch cayenne pepper
  • 1 cup (185 g) cooked quinoa - from 1/3 cup dry
  • 3.5 oz (100 g) mixed leaf salad
  • ¼ cup (15 g) fresh parsley - chopped
  • ¼ apple - finely chopped
  • sea salt flakes - to taste

Thyme Vinaigrette

  • 1 tsp (5 g) whole-grain mustard
  • 2 tsp (10 ml) maple syrup
  • 2 tsp (10 ml) apple cider vinegar
  • 2 tsp (10 ml) olive oil
  • 1 tsp (2 g) fresh thyme
  • ½ shallots - finely chopped
  • 2 tsp (10 ml) lemon juice

Instructions

  • Pre-heat the oven to 400°F (200°C) fan-forced.
  • Prepare the Brussel Sprouts: Trim off the dry stem end with a knife. Then chop them in half lengthwise. Rinse thoroughly under cold water. Pat dry.
  • Transfer the Brussels sprouts to a large baking tray lined with baking paper, along with the cubed butternut squash. Drizzle with 2 tsp of olive oil and a sprinkle of salt. Bake in the middle rack of the oven for 30 minutes.
    Rotate the tray halfway through baking.
  • Add the chickpeas to a baking tray, along with 1 tsp of olive oil and the garlic powder. Mix to combine and bake on the top rack of the oven for 25 minutes. Rotate the tray halfway through baking.
  • In an oven safe dish, combine the pecans, 1 tsp of maple syrup and a pinch of cayenne pepper. Bake on the lower rack of the oven for 7 minutes.
  • Prepare the vinaigrette: In a small jar, whisk together the wholegrain mustard, maple syrup, apple cider vinegar, olive oil, thyme, shallots, and lemon juice.
  • Assemble the salad: In a large serving bowl, add the mix leaf salad, cooked quinoa, baked vegetables, chickpeas, pecans, apple, parsley, and drizzle the dressing. Mix to combine, adjust salt to taste, and enjoy!

Video

Nutrition Information

Per Serving/Portion

Calories 629 kcalCarbohydrates 93 gProtein 23 gFat 22 gSodium 414 mgFiber 24 gVitamin A 919 IUVitamin C 147 mgCalcium 221 mgIron 9 mg

FAQ

Is this recipe gluten-free?

Yes, it’s naturally gluten-free.

Can I make this salad ahead of time?

This one is best fresh , but if you prepare the components in advance, keep them separated and assemble them when ready to serve.

How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days.

Can I make this recipe nut-free?

Yes, use pumpkin seeds instead of pecans. Reduce baking time to 4 minutes.

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5 from 4 votes

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13 Comments

    1. Hi Colleen, thank you for asking 💚 I do, you can find more info on how to get it on this link 👇

      https://plantbaes.com/the-ultimate-plantbased-cookbook/

      Reply

  2. Packed with goodness, colors and mouth watering combination. I am surely gonna try. Thank you for sharing and explained so well.5 stars

    Reply

  3. Absolutely scrummy salad. And so colourful it just lifts one’s mood. Thank you Sarah!

    Reply

    1. I’m glad it was a hit with the whole family! Thanks for sharing Trish 💚

      Reply

  5. This is so easy to prepare and so healthy that I will be making it often. Thank you very much for this delicious salad recipe, I love it 🩷🩷🩷

    Reply

  7. You’re going to love this Baked Harvest Salad recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!5 stars

    Reply