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A platter of kale harvest salad.

Vegan Kale Harvest Salad

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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!
Course Salad
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 254
Author Elizabeth

Equipment

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

  • Preheat the oven to 450°F or the air fryer to 400°F.
  • Slice tofu into 16 rectangles. Bake or air fry until crispy, about 30 minutes.
  • Thinly the apples. If your apples are larger, cut each slice in half.
  • Meanwhile, prepare the dressing. Combine all the dressing ingredients in a small bowl and stir to combine. Set aside.
  • When the tofu is cooked, assemble the salad. Divide the kale, tofu, apples, cranberries, and walnuts into two bowls. Drizzle with the dressing. Enjoy!

Video

Nutrition

Calories: 254kcal | Carbohydrates: 36g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Sodium: 783mg | Potassium: 417mg | Fiber: 5g | Sugar: 27g | Vitamin A: 1484IU | Vitamin C: 19mg | Calcium: 111mg | Iron: 2mg