Rainbow collard wrap

Rainbow Collard Wraps with Peanut Sauce

Have you tried rainbow collard wraps? This delicious vegan meal is filled with fresh veggies, creamy avocado, and crispy tofu. Complete the meal with a perfectly sweet, perfectly salty, oil-free, vegan peanut sauce for dipping and this recipe is SURE to please. These wraps are also amazing for meal prep and actually almost taste BETTER day two. The fresh veggies are incredibly nutrient rich, the tofu provides an abundance of plant protein, and the collard greens are an amazing low carb alternative to tortillas! If you’re trying to spice things up in the kitchen with fun plant based options – add this to your menu for an amazing meatless meal. 

What You Will Need to Make Rainbow Collard Wraps:

  • Fresh Collard Greens: Look for extremely large collard leaves (bigger than your head, for reference) that have few holes or tears
  • Lettuce: Romaine, iceberg, or butter lettuce will be perfect to add some extra crunch
  • Carrots
  • Bell Pepper: I like to use red, but any color will do
  • Red Cabbage
  • Cucumber
  • Vermicelli-Style Noodles: Rice noodles, shirataki noodles, or heart of palm noodles are great options
  • Peanut Butter or Powdered Peanut Butter: I usually use powdered because its a lower calorie, lower fat option and I can better control the saltiness and texture of the sauce
  • Limes
  • Rice Vinegar
  • Chili Garlic Sauce: Gochujang or Sriracha are both great
  • Maple Syrup: Option to substitute with any sweetener of your choice
  • Coconut Aminos: Option to substitute with soy sauce, tamari, or liquid aminos
  • Chopped Peanuts

Where You Can Find Collard Wraps:

Almost every grocery store will have this hearty green right in the produce section. I find it right next to the kale and mustard greens at the Whole Foods I go to.

Other Varieties of Filling For These Wraps:

The opportunities for what you can put in collard wraps are truly endless, but if you loved this recipe, be sure to check out my Buffalo Chickpea Collard Wraps.

Rainbow collard wrap

Rainbow Collard Wraps with Thai Peanut Sauce

Crisp and tender collard leaves packed with fresh veggies, creamy avocado, and crispy tofu paired with a sweet and savory Thai peanut sauce.
Prep Time: 30 minutes
Course: Appetizer, Dinner, lunch
Cuisine: American, Asian
Keyword: collard wraps, rainbow wraps, thai peanut sauce, veggie wraps
Servings: 4
Author: jackfruitfulkitchen


Rainbow Collard Wraps

  • 6-8 large collard green leaves look for leaves larger than your face with very few holes/tears
  • 2 C chopped romaine
  • 2 carrots julienne peeled
  • 1 red bell pepper thinly sliced
  • 1 yellow mango sliced
  • 1 avocado sliced
  • 1 C red cabbage finely chopped
  • 1/2 english cucumber thinly sliced
  • 1/2 C cilantro chopped
  • 1 C noodles of choice cooked and cooled (I like to use shirataki, hearts of palm, or vermicelli rice noodles)

Thai Peanut Sauce

  • 1/4 C water
  • 1/4 C powdered peanut butter (can substitute for regular peanut butter if desired. If using regular peanut butter, reduce water to 1/8 C)
  • 1/4 C lime juice
  • 2 tbsp rice vinegar
  • 2 tbsp chili garlic sauce
  • 1 tbsp maple syrup
  • 1 tbsp coconut aminos
  • 2 tbsp peanuts, chopped


  • Cut broad stems off base of leaves. Bring a large pot water to a boil. Submerge each leaf into the boiling water for 10-15 seconds and transfer immediately to an ice bath. Set aside to dry.
  • Lay one leaf with spine horizontal on a clean, dry surface. Layer toppings in the middle – I like to start with avocado and mango and end with lettuce. Fold in sides and roll tightly away from you keeping the seam side down. Repeat.
  • Make dipping sauce by adding all ingredients to a bowl and whisking with a fork. Season to taste.
  • Serve wraps chilled with dipping sauce! Can be stored in air tight containers for up to 5 days for easy lunches!
Tried this recipe?Let us know how it was!
vegan shakshuka made with mina

10 Minute Vegan Shakshuka

Vegan shakshuka is the ultimate one-pan, nutrient-rich dish that can be enjoyed any time of day. Breakfast, lunch, dinner, or my favorite… brunch! I love to serve it for brunch because its a total crowd pleaser and with Mina Shakshuka sauce it is so easy to make.

vegan shakshuka

Shakshuka is a rich and flavorful tomato sauce that is typically used to poach eggs, but this delicious vegan version swaps the eggs for tofu. A traditional shakshuka recipe includes tomatoes, roasted red peppers and spices and can take over an hour to prepare from scratch! While its worth the wait, I know many of us do not have time for that! I love to use Mina Shakshuka sauce because its just as delicious as the recipes I’ve made from scratch, but I can enjoy authentic, flavorful shakshuka in just 10 minutes.

vegan mina shakshuka

How to make Vegan Shakshuka

As I mentioned, traditional shakshuka recipes can take over an hour, but follow the few simple steps below for a recipe thats just as tasty, full of authentic flavor, and ready in no time.

mina shakshuka
shakshuka recipe
vegan shakshuka made with mina
vegan shakshuka traditional
  1. Start by scrambling your tofu. For an easy step-by-step guide, check out my tofu scramble tutorial here. Set aside.
  2. Heat a small cast iron skillet over medium low heat. Optional to spray with a light coat of olive oil.
  3. Pour in your jar of Mina Shakshuka and bring to a gentle simmer.
  4. Make 4 little wells, and spoon your tofu into each one. Cover and cook for 2-3 minutes.
  5. Remove from heat and garnish with vegan feta, fresh avocado and cilantro.
mina brunch tofu

How to serve Shakshuka

One of the best things about shakshuka is that it’s incredibly versatile. You can enjoy it by itself, alongside toasted bread or naan for mopping up the tasty sauce, or with salad, mixed greens, or my favorite: massaged kale. The bold and vibrant sauce pairs so well with the refreshing and tender kale and makes the perfect light and healthy, plant based brunch. As the weather gets cooler, we make shakshuka even more frequently because its so warm and comforting.

10 Minute Vegan Shakshuka

This authentic shakshuka is an authentic, easy to make one-pan dish made with Mina Shakshuka sauce.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Breakfast, brunch, Dinner
Cuisine: moroccan
Keyword: shakshuka, tomato stew, vegan brunch, vegan shakshuka
Servings: 4
Author: jackfruitfulkitchen


  • 8 oz extra firm tofu
  • 1 TBSP nutritional yeast
  • 1/2 tsp kala namak indian black salt
  • 1/8 tsp turmeric (for color)
  • 1 jar Mina shakshuka sauce
  • 2 TBSP vegan feta
  • 1/4 C fresh parsley, chopped
  • crusty bread or naan, toasted


  • Heat a small amount of oil or water in an 8" cast iron skillet over medium low heat.
  • Crumble your tofu into the skillet and season with nutritional yeast, salt and turmeric. Scramble for 3-4 minutes until golden. Transfer to a plate and wipe out your skillet.
  • Return to heat and pour in jar of Mina shakshuka sauce. Bring to a gentle simmer. Use a wooden spoon to make 4 small wells and spoon your tofu into each one. Cover and cook for 2-3 minutes.
  • Remove from heat and garnish with vegan feta, avocado slices and fresh cilantro. Spoon into bowls alongside fresh greens (optional) and serve with crusty bread or naan for dipping.
Tried this recipe?Let us know how it was!

Creamy Lentil Curry With Roasted Butternut Squash

Jumping head first into November with a Creamy Lentil Curry recipe that will warm you from the inside out! This lentil bowl is easy to make and topped with caramelized butternut squash which makes it the perfect November meal.

creamy curry lentils with Roasted Butternut Squash

This is definitely one of those recipes that you will be excited to make again the very second it’s gone. Like many soups and stews, it actually gets better the second and even third day, so it is wonderful for leftover or to meal prep ahead of time for easy, healthy lunches. The curry powder, ginger and turmeric provide such bold, sweet and earthy flavors that you will want to add a spoonful of this stew on everything from roasted veggies, to rice, to greens.

spices for creamy lentil curry with butternut squash

What do I need to make this Creamy Lentil Curry?

  • Curry Powder: This ground spice blend is a mixture of turmeric, chili powder, coriander, cumin, ginger and pepper.
  • Kaffir Lime Leaves: These dried or frozen leaves have a spiced, bright citrus flavor that is a lot lighter than a bay leaf and perfect for brightening curries. You can find kaffir lime leaves at most spice stores, online, or at many asian food stores.
    • Note: If you do not have kaffir lime leaves, you may substitute 1 1/2 tsp of lemon/lime zest for each lime leaf.
  • Whole Cumin: Whole cumin provides much bolder bursts of flavor when you bite into the individual seed, compared to ground, so I like to use a combination of both.
  • Ground Cumin
  • Turmeric
  • Paprika
  • Cayenne
  • Red Lentils: Lentils are small legumes that are full of protein, fiber, and minerals. There are many types of lentils but red or yellow are best for this recipe as they have the shortest cook time.
  • Tomatoes
  • Water
  • Coconut Milk: Canned, full fat coconut milk will achieve the creamiest and most flavorful result in this recipe.
  • Tomato Paste
  • Chili Garlic Sauce
  • Carrot
  • Onion
  • Garlic
  • Ginger
creamy lentil curry with butternut squash perfect for fall

How to serve this Creamy Lentil Curry:

These creamy lentils are amazing on their own, but pair beautifully alongside basmati rice or massaged kale. I love to top them with a sprinkle of pumpkin seeds, fresh cilantro, sliced cucumber, and my favorite addition: roasted butternut squash. The sweet and caramelized flavor of the squash pairs wonderfully with the spiced, earthy, bold lentils and brings a lovely seasonal aspect for fall. You can mix the roasted squash into the lentils after cooking, or place on top when serving.

How to roast Butternut Squash:

how to prep butternut squash
how to cut butternut squash
how to slice butternut squash
how to roast butternut squash

Butternut squash has to be one of my favorite varieties of winter squash. Its sweet taste and creamy texture are delicious in so many different recipes. This wonderful taste is greatly enhanced after being roasted in a 400 degree oven. The edges become caramelized and the inside of each cube is tender, creamy and sweet. It can oftentimes seem daunting to peel and cube a large, firm squash, so don’t shy away from pre-cubed, store bought options, but for a step by step guide (with photos) of how to peel and prep your own, follow my tutorial here.

lentil curry meal prep

Can these lentils be made ahead of time?

YES! I actually RECOMMEND making it ahead of time as it actually gets better after 24-48 hours! After a day or two, the flavors and spices are married together for a bold and complete harmonious flavor. This means it’s perfect to make for meal prep! Make a big batch on Sunday and you will be enjoying delicious, warm curry all week long. Store each ingredient separately in airtight glass containers.

red lentil yellow curry

Creamy Lentil Curry With Roasted Butternut Squash

A gluten-free, vegan, one-pot lentil stew that is topped with caramelized butternut squash.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dinner, lunch
Cuisine: Indian
Keyword: daal, dal, fall stew, lentil stew
Servings: 8
Author: jackfruitfulkitchen


Roasted Butternut Squash

  • 1 large butternut squash, peeled, deseeded, and cubed
  • 1 TBSP avocado oil or olive oil
  • 1 tsp salt and pepper

Lentil Curry

  • 1 TBSP coconut oil or vegan butter
  • 1 red onion, finely diced
  • 4 garlic cloves, minced
  • 2 TBSP fresh ginger, minced
  • 2 tsp cumin seed
  • 1 tsp ground cumin
  • 1 TBSP curry powder
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp cayenne optional, for extra spice
  • 1/2 tsp salt and pepper
  • 1 TBSP tomato paste
  • 1 1/2 C red lentils
  • 14 oz can diced tomatoes, with juices
  • 28 oz water
  • 3 kaffir lime leaves
  • 14 oz can full fat coconut milk
  • 1 TBSP chili garlic sauce
  • 1 carrot, shredded
  • 1/2 C cilantro, finely chopped

To Serve

  • massaged lacinto kale
  • pumpkin seeds
  • cucumber, sliced
  • fresh cilantro
  • basmati rice
  • naan bread


  • Preheat oven to 425 and line a baking sheet with foil.
  • Spread cubed squash on baking sheet. Drizzle with oil and season with salt and pepper. Coat evenly. Place in oven and roast for 30-40 minutes until golden.
  • Warm a large dutch oven or pot over medium low heat. Melt butter or oil.
  • Add in onion and sauté until fragrant. Add in garlic, ginger and seasonings. Sauté for 1-2 more minutes. Stir in tomato paste and lentils to combine.
  • Pour in tomatoes and water and add in lime leaves. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
  • Once your lentils have thickened, add in coconut milk, chili garlic sauce, shredded carrot and cilantro. Gently simmer for 5 more minutes. Season to taste.
  • Serve hot over massaged kale and/or rice topped with roasted squash, fresh cilantro, and pumpkin seeds.
Tried this recipe?Let us know how it was!

How to Pick, Peel, Cut and Roast Butternut Squash

Fall is here and it is officially squash season! Cue all of the creamy fall soups, hearty salads, and oven roasted sides. But just how do you go about picking, peeling, prepping, and cooking the most perfect squash? I’m here to help! Butternut Squash is a fan favorite, but it can be a little intimidating! With its large size, slippery smooth skin, and odd shape, it is somewhat difficult to peel, cut and prep. Follow my step by step guide (with photos!) below for fool proof instructions starting with how to pick the most delicious squash. After this, you will be peeling and prepping your butternut squash with ease! Plus, I’ve also included my favorite ways to cook this delightful gourd.

roasted butternut squash

Step 1: Selecting the perfect butternut squash

There are a few things you will want to consider when it comes to selecting your squash. Luckily, even a not-so-great butternut squash is usually stilllll pretty darn great, but over-ripe or under-ripe could mean a lack of flavor, dryness, or mushy texture. Follow these tips to avoid those downfalls and be armed with tools to pick the sweetest and most flavorful of the bunch!

  1. Skin: Look for squash that is a deep orangey beige and even in color without any bruises, cuts or blemishes. You also want to find a squash with a matte finish, no gloss.
  2. Weight: Pick up a few and select a squash that seems heavy for its size. Kind of like a melon, a squash that feels too light isn’t ripe yet!
  3. Stem: Select a squash with a dark brown stem attached. If the stem has popped off that may be a sign that it is past its prime.

Step 2: Prepare your squash for peeling

Prepare your squash by giving it a gentle rinse, light scrub, and drying completely. Next, microwave your squash for 30-60 seconds to loosen and soften the skin slightly. Doing this will make it much easier to peel.

Step 3: Cut off ends

Place your squash on a cutting board on a flat, stable surface, and use a sharp chef’s knife to slice off the stem at the top, as well as the bottom. Discard.

Step 4: Peel

I like to use a y-shaped vegetable peeler like this one as it provides good leverage and control. Place your squash on a stable, flat surface and peel top to bottom to remove skin.

Step 5: Slice in half

Stand your squash up on the bottom end on a flat, stable surface, and carefully slice it in half lengthwise.

roasted butternut squash

Step 6: Scoop out seeds

Use a medium-sized spoon to scoop out the seeds and strings. These seeds can be washed and roasted just like pumpkin seeds if desired!

how to peel butternut squash

Step 7: Slice in half again

This time, lay your squash halves cut-side down on your cutting board and carefully slice them in half crosswise to have 4 even sections.

how to prep butternut squash

Step 8: Slice into strips

Cut each of the 4 sections lengthwise into 1″ thick strips.

how to cut butternut squash

Step 9: Slice strips into strips

Stack 2 or 3 of the sections at a time on their side and slice into 1″ x 1″ strips.

how to roast butternut squash

Step 10: Cube!

Take those stacks of strips and carefully slice into 1″ x 1″ cubes. Now, you’re ready to roast!

how to roast cubed butternut squash

How to roast the best butternut squash

Roasted butternut squash is a delicacy, I swear. It is sweet, savory, tender, crisp, caramelized, and somehow feels like both a savory meal and a dessert at the same time! Because of this, it is a delicious addition to so many different recipes. Soups, salads, pasta, curries like this one, buddha bowls, and more. Follow these simple steps to achieve the tastiest, slightly crisp, perfectly tender, caramelized squash!

  1. Preheat oven to 400 degrees.
  2. Line a large metal baking sheet (or two) with foil and spray lightly with oil.
  3. Add your squash cubes to a bowl and drizzle with a generous amount of olive oil. About 1-2 TBSP for a medium-large squash.
  4. Next, sprinkle with salt and pepper and give them another good toss.
  5. After seasoning, spread evenly on a baking sheet, using two if needed to not overcrowd.
  6. Place into the oven and roast for 20 minutes.
  7. Remove from oven and use a metal spatula to flip.
  8. Return to oven and roast for another 10-15 minutes until golden.

What seasonings to use on butternut squash

Butternut squash is so delicious and flavorful on its own, that I rarely add anything besides salt and pepper. However, depending on your recipe, there are some herbs and seasonings that compliment it wonderfully!

  • Sweet: Cinnamon, nutmeg, and ginger
  • Savory: Garlic, cumin, and paprika
  • Herby: Sage, rosemary, thyme, or oregano

Is butternut squash healthy?

Absolutely! Butternut squash is a nutrient-dense complex carb. It is high in Vitamin C, Potassium, Vitamin B6, Calcium, and magnesium. A 1 cup serving has 63 calories, 0.1g of fat, 16g carbs, 3g fiber, 3g sugar, and 1.4g protein. This makes it a wonderful addition to any meal!

How to Roast Butternut Squash

A step by step guide for the perfect roasted squash.
Prep Time: 10 minutes
Cook: 30 minutes
Author: jackfruitfulkitchen


  • 1 large butternut squash, peeled and cubed using the guide above
  • 2 TBSP olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • Preheat oven to 400 degrees.
  • Line a large metal baking sheet with foil and lightly spray with oil.
  • Add your cubed squash to a bowl and toss with olive oil, salt and pepper.
  • Spread in an even layer on the lined baking sheet, being sure not to overcrowd.
  • Roast for 20 minutes.
  • Remove from oven and use a metal spatula to flip.
  • Roast for another 10-15 minutes until golden.
Tried this recipe?Let us know how it was!
sweet chili gluten free vegan cauliflower

Gluten Free Vegan Sweet Chili Cauliflower

This delightfully crispy, flavorful, restaurant-style sweet chili cauliflower is truly TO DIE FOR! It is a vegan spin on coconut shrimp with sweet chili sauce and you’re going to love it. It’s just as delicious as your favorite restaurant app, way healthier (baked not fried and lower in sodium), less expensive, and ready in 35 minutes! Plus it’s gluten free AND vegan!

crispy sweet chili cauliflower

What Makes This Sweet Chili Cauliflower Healthier Than Restaurant Options?

Since this recipe is baked, not fried, it is totally oil free and much lower in fat. The sauce is also much lower in sodium, and the florets are very lightly breaded with an organic, gluten-free rice flour and water mixture, so this dish is also lower in calories and carbs. Because this recipe is veggie based, it is also higher in nutrients!

sweet chili gluten free vegan cauliflower

What Type of Flour Should I Use?

I have tested this recipe with alllllll the flours – almond flour, chickpea flour, oat flour, you name it! Through my testing, I have found two types of flour that work best to make the most delicious tender on the inside, crispy on the outside sweet chili cauliflower. Brown rice flour and gluten free all purpose flour (or regular all purpose if you’re not gluten free). These two varieties of flour achieve the crispiest exterior which definitely adds to the deliciousness.

crispy vegan cauliflower

Can You Make This Vegan Sweet Chili Cauliflower Ahead of Time?

I definitely recommend making this recipe right before serving, but leftovers can certainly be reheated in an oven or air fryer. Speaking of air fryers – I have heard GREAT feedback from those of you who have tried this recipe in an air fryer, so if that’s your thing, definitely give it a go! If you are looking to save time and meal prep this recipe, you can do that by cutting up your cauliflower into florets and refrigerating in an airtight container, whisking together the ingredients for your sauce, and preparing your batter. The batter does tend to thicken over time, so you will want to add a little more water if needed to thin. The consistency should be just slightly thinner than pancake batter when coating the florets.

Tips to Make This Cauliflower Extra Crispy:

  • Make sure your batter is not too thick. I have the best results when my batter is slightly thinner than pancake batter.
  • Don’t overcoat your florets. After tossing with the batter, remove each floret one by one using a fork and letting excess batter drip off.
  • Add a sprinkle of the optional gluten free breadcrumbs. These add a nice crunch.
  • If you’re not eating oil-free, spray with a very light coat of olive oil half way through the bake time.
  • Let your florets cool after baking for at least 3-5 minutes before tossing with the sauce. This prevents them from steaming and getting mushy.

Can I Substitute the Chili Garlic Sauce for Other Sauce Flavors?

Absolutely! This recipe is DELIGHTFUL with a buffalo sauce, teriyaki sauce, peanut sauce, BBQ sauce, or my personal favorites Better Than Takeout Orange Cauliflower and  Crispy Sesame Cauliflower.

What is Hearts of Palm Rice?

This sweet chili cauliflower can be served with white rice, brown rice, cauliflower rice, you name it! But my favorite option is a rice made from hearts of palm from Palmini! This is a wonderful low-carb, low-calorie alternative that tastes and feels very similar to regular rice! The taste is also much more mild than cauliflower rice. You can order from their website or amazon.

sweet chili gluten free vegan cauliflower

Crispy Gluten Free Vegan Sweet Chili Cauliflower

A healthier, gluten free, vegan spin on restaurant-style sweet chili coconut shrimp. Oven baked for a perfectly crisp texture.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dinner
Cuisine: American
Keyword: cauliflower wings, crispy cauliflower, sweet chili cauliflower
Servings: 4
Author: jackfruitfulkitchen


  • 1 head cauliflower, cut into medium sized florets, stems removed

Cauliflower Batter

  • 1 C brown rice flour or gluten free all purpose flour
  • 1 C water or plant milk, make sure plant milk is unsweetened and unflavored
  • 1 TBSP coconut aminos or soy sauce
  • 1/4 C finely shredded, unsweetened coconut
  • 1/2 C gluten free breadcrumbs optional

Sweet Chili Glaze

  • 1/2 C sweet chili sauce
  • 1/4 C chili garlic sauce

To Serve

  • broccoli, steamed
  • red bell pepper, steamed
  • black sesame seeds
  • cilantro, finely chopped
  • 4 servings hearts of palm rice, cooked accordingly


  • Preheat oven to 400 degrees.
  • Mix together all ingredients for batter, except breadcrumbs, in a bowl. Batter should be slightly thinner than pancake batter. Add cauliflower florets to bowl and toss to coat.
  • One by one, remove cauliflower from batter with a fork, letting excess drip off, and transfer to oiled parchment lined baking sheets, being sure not to overcrowd. Sprinkle generously with breadcrumbs if using. Spray with a very light coat of olive oil. (optional for extra crispiness!)
  • Bake for 25 minutes until golden and crisp.
  • Whisk together sweet chili sauce and chili garlic sauce in a small saucepan. Warm over low heat. Season to taste.
  • Remove cauliflower from oven and let cool for 3-5 min (this step is very important as it prevents the cauliflower from getting soggy!)
  • Transfer cauliflower to a bowl and toss gently with sauce. Sprinkle with sesame seeds and cilantro.
  • Serve hot with rice, broccoli, and peppers. Can also be served as a poppable, bite-sized appetizer.
Tried this recipe?Let us know how it was!
fall harvest salad

Fall Harvest Salad With Roasted Sweet Potato, Quinoa and Pomegranate

This simple and delicious fall harvest salad is bursting with seasonal flavors and hearty texture. The juicy pomegranate, roasted sweet potatoes and peppery parsley make it the perfect salad to enjoy all season long, especially as a side dish for Thanksgiving. It is also allergen-friendly as it is vegan and gluten free!

Fall harvest quinoa salad

A big, beautiful, hearty salad can easily be the star of the show on any table. The ingredients in this salad are so flavorful that they can actually be enjoyed totally dressing-free, but a light drizzle of this homemade pomegranate vinaigrette is a great finishing touch for a crowd-pleasing bowl.

Keys to Success for a Crave Worthy Fall Harvest Salad

These are a few tips and tricks I always use, no matter the season, that are sure to have your guests going back to the salad bowl for seconds. Follow these and your salad is sure to be a highlight of any Thanksgiving or holiday spread.

how to massage kale
  • 5+ Ingredients: Using a mixture of ingredients and thinking outside of the traditional “lettuce and veggies box” creates depth and interest for any bowl.
  • Adding a Grain: Ingredients such as quinoa, farro, brown rice, or bread crumbs add a hearty texture and make your salad feel like a meal.
  • Homemade Dressing: Making your own dressing is SO easy and will take any salad from blah to WOW! Plus, they are way healthier because you are in control of exactly what goes in them. No sugar, dairy, excess oil or preservatives! Homemade dressings also taste much fresher and more flavorful than store-bought dressing.
  • Add Something Sweet: Fresh or dried fruit provides a bright and refreshing burst of flavor that is the perfect contrast to earthy veggies.
  • Diversify Your Greens: Think outside the box and use a mixture of greens such as kale, arugula, microgreens, mustard greens, or watercress.
  • Instant Flavor Enhancers: Ingredients like fresh citrus zest and herbs add so much to the flavor. Start with smaller amounts as some people are sensitive to the flavor of fresh herbs.
  • Add a Plant Protein: Legumes such as lentils, beans, edamame and peas add a great texture, fiber, and extra protein to make this salad more of a meal.

Other Classic Thanksgiving Dishes to Veganize

Oftentimes traditional Thanksgiving recipes are filled with meat, milk, butter and cream. However, it’s so easy to veganize many of your favorite Thanksgiving sides..

  • Mashed Potatoes: Swap traditional butter and cream for vegan butter and coconut or cashew cream.
  • Sweet Potato Casserole: Substitute traditional butter and eggs for vegan butter and flaxseed eggs.
  • Stuffing: Swap traditional butter and chicken broth for vegan butter and vegetable broth.
  • Green Bean Casserole: Instead of using store-bought mushroom soup, make your own using cashew cream.
  • Whipped Cream: My two favorite store-bought options are this Almond Milk Whipped Cream and this Oat Milk Whipped Cream, but you can also make your own using canned coconut milk or aquafaba.

Thanksgiving Sides That Are Already Vegan

  • Cranberry Sauce
  • Roasted Brussels Sprouts
  • Roasted Glazed Carrots
  • Corn
  • Bread (oftentimes)
fall harvest salad

Fall Harvest Salad With Roasted Sweet Potato, Quinoa and Pomegranate

An easy to make, gluten free, vegan fall harvest salad with quinoa, roasted sweet potatoes, herbs, and pomegranate.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dinner, lunch, Salad, Thanksgiving
Cuisine: American, Thanksgiving
Keyword: Fall Salad, Thanksgiving, Thanksgiving Salad, Vegan Thanksgiving Side
Servings: 8
Author: jackfruitfulkitchen


Fall Harvest Salad

  • 1 C quinoa, cooked according to package and cooled
  • 1 large sweet potato, cubed
  • 1 1/2 TBSP olive oil divided
  • 1/2 tsp salt and pepper
  • 1/2 tsp cinnamon
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1 bunch flat leaf parsley, finely chopped about 1 1/2 – 2 cups
  • 1/2 C sliced almonds
  • 1 bunch lacinto kale, finely chopped about 3 – 4 cups
  • 1 lemon, zested and juiced
  • 1 C pomegranate arils
  • 14 oz canned chickpeas, drained and rinsed
  • 1/3 C pinenuts, toasted

Pomegranate Dijon Vinaigrette

  • 1/3 C pomegranate juice
  • 2 TBSP balsamic vinegar
  • 2 TBSP olive oil
  • 1 tsp dijon mustard
  • 1/2 lemon, juiced
  • salt and pepper


  • Preheat oven to 425 degrees. Line a baking sheet with foil and lightly spray with oil.
  • Add sweet potatoes to a bowl and drizzle with 1 TBSP of olive oil. Season with salt, pepper, garlic, cinnamon, and cumin. Toss to evenly coat. Spread on baking sheet being sure not to overcrowd and using a second baking sheet if needed. Wipe out bowl.
  • Bake for 25-30 minutes, flipping after 15-20 minutes. Remove and let cool for 5 minutes.
  • Meanwhile, add your kale to the same bowl and drizzle with the remaining 1/2 TBSP olive oil and juice of 1 lemon. Use your hands to massage for 15-30 seconds until tender.
  • Whisk together all ingredients for dressing in a glass. Season to taste.
  • Add all ingredients for salad to a large bowl and toss to combine. This salad is delicious without the dressing, so taste before adding!
  • Drizzle a light amount of dressing, if desired, right before serving and toss to combine.


This salad can be made in advance and stored in an air tight container in the fridge for up to 5 days. Keep dressing separate and add right before serving.
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