Fall Harvest Salad 777x431 (1)

Fall Harvest Salad Recipe

Fall is here which means ALL the fall recipes are coming your way.

First and foremost, these Ground Beef Butternut Squash Meal Prep Bowls are so easy to make and I cannot get enough of this flavor. You’re gonna want to save this one!

Fall Harvest Salad Single bowl 1000x1200
Yield: 4 servings

Fall Harvest Salad Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

It’s time to harvest the fall vegetables and fruits. Get ready to enjoy these seasonal favorites.


  • 3/4 lb Brussels sprouts
  • 1 Red onion
  • 1 Sweet potato
  • 1 Can Chickpeas
  • 2/3 cup Walnuts
  • 1/4 tsp Oregano
  • 1 tbsp Black pepper
  • 1/4 tsp Red pepper
  • 1/4 tsp Salt
  • 1/3 cup Cranberries, dried
  • 4 cups Minute Rice Jasmine Rice + Quinoa
  • 1/4 cup Olive oil
  • 2 tbsp Red wine vinegar
  • 3 tbsp Maple syrup
  • 1/4 tsp Basil, dried
  • 1/3 cup Parsley


  1. Preheat the oven to 450.
  2. Cube your sweet potato, red onion and brussel sprouts and place them onto a baking sheet with olive oil and salt + pepper.
  3. Let bake for 15 minutes. In a separate bowl, add together the chickpeas and walnuts with olive oil and salt and bake in the oven under the vegetables for 5-7 minutes.
  4. In a jar, mix together all your ingredients for your salad dressing and set aside.
  5. Remove the tops from the Minute Rice Cups and microwave each for 1 minute.
  6. Once the vegetables and chickpeas are cooked, add them and the rice to a separate bowl and mix together.
  7. Add in the cranberries.
  8. Separate everything into four separate containers and drizzle your salad dressing on top.
  9. You can also keep your dressing in a separate container so the food does not get soggy.
  10. Refrigerate for up to four days and enjoy throughout the week!

Nutrition Information:



Serving Size:

1 meal

Amount Per Serving: Calories: 1070Total Fat: 28gSaturated Fat: 3gUnsaturated Fat: 23gSodium: 215mgCarbohydrates: 185gFiber: 10gSugar: 16gProtein: 21g

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