Awesome Bites for Autumn Harvest Salad

With Roasted Brussels Sprouts, Sweet Potatoes & Winter Wheat Berries

The change of seasons is so exciting! With cooler air, we are grilling less and breaking out those heavy pots. But no one would say no to salads. It’s the all-time favorite, no matter what the season is. Better agree with me on this one! Every now and then a vegan needs to eat a salad!

Roasting always brings out the sweetness in foods. Adding roasted ingredients into your salads automatically makes them feel like fall. This one is packed with some of our favorite fall flavors.

Autumn Harvest Salad

Nicole Kearsley
Delicious lunch, dinner or even alongside your Thanksgiving meal. This Roasted Autumn Harvest Salad is full of everyone’s favorite fall flavors, roasted to enhance sweetness!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Salad
Cuisine American, Vegan
Servings 6 Servings


Roasted Vegetables

  • 1 pound Sweet Potatoes Scrubbed & cubed
  • 1 pound Brussels Sprouts Trimmed & halved
  • 2 tablespoons Vegetable Oil
  • 1/2 teaspoon Coarse Sea Salt & Freshly Ground Pepper To taste


  • 1 Small Shallot Minced
  • 1 1/2 tablespoons Sherry Vinegar
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon Coarse Sea Salt & Freshly Ground Pepper To taste
  • 1/4 cup Olive Oil Extra Virgin
  • 1 cup Wheat Berries Cooked
  • 4 cups Baby Kale Heaping cup
  • 2 Small Apples Thinly sliced
  • 1/2 tablespoon Toasted Pumpkin Seeds Optional


  • Preheat your oven to 400 °F (205 °C).
  • Transfer the brussels sprouts and sweet potatoes to one or two lined baking sheets and drizzle them with oil. Use your hands to evenly coat the vegetables with the oil, then sprinkle generously with salt and pepper to taste. 
  • Place the brussels sprouts and sweet potatoes to the oven and roast for 35-40 minutes, or until all of the vegetables are fork- tender and gently browning. Once ready, set aside to cool slightly.
  • While the vegetable roast, whisk together the shallot, vinegar, Dijon mustard, and olive oil. Season the vinaigrette to taste with salt and pepper and set aside.
  • Combine the sweet potatoes and brussels sprouts in a large mixing bowl with the wheat berries, leafy vegetable and apples.
  • Optional step. Add a handful of toasted pumpkin seeds.
  • Add vinaigrette and toss well to combine, then season with salt & pepper to taste before serving.


MAKE IT SALTY & CHEESY: Simply add vegan blue cheese or any vegan cheese you think of!
*SALAD NOTES: Any salad green of choice will be a good substitute for kale in case it doesn’t suit your taste like baby spinach or arugula.
** ON SWEET POTATOES: You can use 2 medium-small potatoes instead of the 1 pound sweet potatoes.
***BRUSSELS SPROUTS: When you will be using large sprouts instead of the small ones quartered cut it.
****WHEAT BERRIES: Instead of using wheat berries you can use any cooked grains of your choice like spelt, quinoa, wild rice, brown rice or sorghum
Keyword plant based, vegan
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