Elizabeth Varga's hearty Kale Harvest Salad celebrates the flavors of fall. Download our printable recipe card.
This Kale Harvest Salad is a salad to celebrate the flavors of fall! It's packed with protein, vegetables, and tasty fall flavors: apples, cranberries, and walnuts. It's fall in a bowl!
Vegan Kale Harvest Salad
Ingredients
- 1 Bunch Kale, cleaned and de-stemmed
- 1 14 Ounce Block Extra Firm Tofu
- 2 Medium Apples
- ⅓ Cup Dried Cranberries
- ⅓ Cup Roughly Chopped Walnuts
Dressing
- 3 Tablespoons Water
- 3 Tablespoons Mustard
- 3 Tablespoons Maple Syrup
- 1 Tablespoon Lemon Juice
- 1 Teaspoon Salt
- ½ Teaspoon Pepper
Instructions
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Preheat the oven to 450°F or the air fryer to 400°F.
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Slice tofu into 16 rectangles. Bake or air fry until crispy, about 30 minutes.
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Thinly slice the apples. If your apples are larger, cut each slice in half.
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Meanwhile, prepare the dressing. Combine all the dressing ingredients in a small bowl and stir to combine. Set aside.
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When the tofu is cooked, assemble the salad. Divide the kale, tofu, apples, cranberries, and walnuts into two bowls. Drizzle with the dressing. Enjoy!
Visit AtElizabethsTable.com for ingredient notes and substitutions.
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Copyright 2024 Elizabeth Varga
Images: copyright 2024 Elizabeth Varga, all rights reserved.
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