November Harvest Salad

This November Harvest Salad is a mix of sweet, savory, and salty flavors and vibrant colors. I lovelovelove adding pomegranate seeds to (basically any) salads and curries. They make your dish look like it’s been topped with small jewels – not to mention HOW GOOD THEY TASTE. Being covered with pink pomegranate juice after peeling them is totally worth it when you finally get to eat them hahah.

This comforting salad contains all the amazing seasonal flavors, and if you’ve read my previous posts, you know I looove cooking with seasonal ingredients as much as possible!! I actually have a blog post on November seasonal produce. Just throwing it out there if you want to see what’s in season now 😏

Sweet clementines, roasted sweet potatoes and carrots, and crunchy pumpkin seeds are the perfect flavor pairings and protein-rich tofu and quinoa make this salad filling and perfect for lunch or dinner! All that topped with a slightly tangy, but flavorful clementine vinaigrette. Yam.

This salad is vegan, gluten-free, dairy-free, and low fodmap <3

NOVEMBER HARVEST SALAD RECIPE

Cooking time 35 min

Serves 2

Ingredients

• Spinach, kale, or preferred salad mix
• Tofu
• Pomegranate seeds, (¼ – ½ pomegranate)
• 1 – 2 clementines
• Pumpkin seeds
• Sunflower seeds
• Quinoa, enough for 2 people
• 1 (small) sweet potato
• 2 carrots
• Olive oil
• Salt, black pepper

Clementine vinaigrette

• 3 tablespoons olive oil
• juice of 1 clementine
• 2 teaspoons lemon juice
• salt and black pepper to taste
• 1 garlic clove
• 1 teaspoon dried parsley

Instructions

1. Wash your veggies and roughly chop them into the desired shape. Season with olive oil, dried herbs, and salt. Roast them in the oven for 30 minutes, or until soft. Meanwhile, prep the other ingredients.
2. Rinse the quinoa thoroughly and cook it according to package instructions. Season the cooking water with salt or vegetable stock for more flavor.
3. Peel and de-seed pomegranate and prepare the vinaigrette. Peel clementines.
4. Grab your tofu and bake it in the oven or use a pre-marinated tofu feta.
5. Fry the pumpkin seeds and sunflower seeds in a dry pan. (this only takes about 2-4 minutes so be careful not to burn them). Sprinkle some sea salt on top of the seeds.
6. Assemble the salad, drizzle with vinaigrette and top it off with roasted pumpkin & sunflower seeds.

Tips and notes

See the recipe for tofu feta. To make this salad even heartier, you can also use fried or baked tofu 🙂 Just pop the tofu into the oven together with the veggies, or fry it in the pan. The tofu takes about 20 minutes to cook in the oven so add it into the oven after the veggies have been baking for 1o minutes.

Other fall recipes you might like <3

Persimmon Oatmeal

Carrot Cake Spiced Granola

Warming Sweet Potato and Carrot Curry