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Sweet and Savory Hearty Fall Harvest Salad (Vegan Recipe)

Alethea Copelas
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Although we typically think of hearty, carb-heavy foods to enjoy in the fall, harvest salad recipes are equally delicious and substantially more nutritious.

This harvest salad recipe is actually the epitome of fall with its roasted apples which pair nicely with Brussels sprouts, hearty wheat berries, toasted nuts, and cranberries.

When placed on a bed of peppery arugula and drizzled with balsamic, this harvest salad recipe really hits the spot . . . so, let’s learn how to make it!

Sweet and Savory, Hearty Fall Harvest Salad Recipe

Serves 4 as a main meal or 6 as a side


For the Salad

  • ½ cup wheat berries
  • 1 ½ lbs. Brussels sprouts
  • 4 medium apples (tart Granny Smith or Macintosh work nicely)
  • 1 tablespoon olive oil
  • ½ cup chopped walnuts
  • ¼ cup dried cranberries
  • 8 cups baby arugula
  • Salt and pepper

For the Vinaigrette

  • ¼ cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • ½ teaspoon dried basil
  • 1 teaspoon maple syrup
  • 1 teaspoon dijon mustard
  • ¼ teaspoon sea salt
  • Pinch of freshly ground black pepper

Craving more hearty salad recipes? Try this Healthy, Tangy Winter Root Veggie Salad Recipe (Gluten Free, Vegan)



Preheat oven to 400 degrees. Cook wheat berries according to package instructions, and then set aside to cool.

While the wheat berries are cooking, trim the ends of your Brussels sprouts and cut them in half through the stem end.

Peel and core the apples and then cut into one-inch cubes. Place on a cookie sheet and drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat. Place in the oven for 15 to 20 minutes or until Brussels sprouts are just tender and have begun to caramelize. Remove from the oven and set aside to cool.

Heat a small sauté pan over medium high heat. Add the walnuts and cook for four minutes, stirring occasionally so they don’t burn. Remove from the heat and set aside to cool.

To prepare the vinaigrette, add all the ingredients to a small bowl and whisk to combine. Season to taste with salt and pepper.

Divide arugula among four bowls and top with Brussels sprouts, apples, wheat berries, walnuts, and cranberries. Drizzle each bowl with the dressing. Serve immediately.

Pro Tip: If you have access to different balsamic dressing flavors, feel free to play around. Fig pairs amazingly with these fall flavors.

Savor Your Delicious and Nutritious Fall Harvest Salad

If you truly cook with love and enthusiasm, it can’t help but show in your food. Whether you are just starting out or have been cooking for years, experiment in the kitchen.

Use this and other salad recipes as inspiration. Roasted winter squash or sweet potato play wonderfully with these flavors as does farro or other hearty grains. Experiment and enjoy!

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Alethea Copelas

As a graduate of Cambridge School of Culinary Arts and The Institute of Integrative Nutrition, certified integrative nutrition coach and chef, Alethea Copelas supports women during their transition to a plant-based lifestyle. Alethea uses her extensive knowledge in plant-based nutrition, intuitive eating, preventive health and holistic meal preparation to help her clients feel empowered in the kitchen and make lasting lifestyle changes.

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