Embrace the flavours of fall with this hearty vegan fall salad. It has a delicious sweetness from sweet potatoes and cranberries and is super filling thanks to black beans and quinoa. Even if you don’t follow a plant-based diet you will enjoy this fall infused salad.

Hearty Vegan Fall Salad by @jesselwellness

Have you ever found yourself thinking “I need to be more creative with veggies”?

This is a common complaint I hear a lot from my clients and readers.

Everyone knows they need to be eating lots of veggies, but the thought of eating another salad made with lettuce from a bag and store-bought dressing makes everyone want to yawn with boredom.

That is why I created Healthy Fresh Salads. It contains over 30 exciting and fresh gluten-free salad recipes. The recipes are all “fresh”, not only are they created using fresh veggies, but they are also inspired, creative and anything but boring.

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Hearty Vegan Fall Salad Recipe

vegan & gluten-free

Prep time: 15 minutes | Cook time: 30 minutes | Serves 4


  • 2 sweet potatoes, diced 4 cups
  • 1/4 cup coconut oil
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp pepper
  • 8 cup shredded Romain lettuce
  • 2 cups cooked black beans
  • 2 cups cooked quinoa
  • 1 cup dried cranberries
  • 1 cup raw almonds, chopped
  • 2 tbsp apple cider vinegar
  • 1.5 tbsp maple syrup
  • 2 tbsp olive oil
  • 1 tbsp Dijon mustard


  1. Preheat oven to 425F and line a baking sheet with parchment paper.
  2. Toss sweet potatoes in 1/2 tsp salt, 1/2 tsp pepper, cinnamon, and coconut oil in a large bowl.
  3. Spread sweet potatoes on a baking sheet and bake for 20-30 minutes or until potatoes are tender, stirring every 5 minutes.
  4. While the sweet potatoes are cooking, chop the veggies and make the dressing by whisking together the apple cider vinegar, maple syrup, olive oil, mustard, 1/2 tsp salt and 1/2 tsp pepper.
  5. To assemble, toss the Romain lettuce, black beans, and quinoa in a large bowl with the dressing. Top with sweet potatoes, cranberries, and almonds.

PER SERVING: CALORIES: 513, FAT: 21 g, SAT. FAT: 2 g, CARBS: 64 g, FIBER: 16 g, SUGARS:  11 g, PROTEIN: 18 g, SODIUM: 358 mg, CHOLESTEROL: 0 mg

Hearty Vegan Fall Salad by Jesse Lane Wellness

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