Recipe: Autumn Harvest Salad

This Autumn Harvest Salad is your new favourite Autumn-inspired recipe. This easy salad recipe is perfect – whether you’re looking for healthy dinner party recipes, thanksgiving recipes or healthy meal prep ideas, I’ve got your back!

This post was sponsored by Avocados From Mexico. Thank you for supporting brands that support The Pure Life. All opinions are, as always, my own. I mean, who doesn’t love avocados!? These avocados are one of my favourite brands because they are such great quality, easy to peel and enjoy in salads, smoothies, and on smashed avocado toast. Avocados are the ultimate beauty food – packed with healthy fats, antioxidants and Vitamin E to promote glowing skin. They are also packed with fibre, making them great for digestion! Eating 1/4 – 1/2 of an avocado per day is a great way to consume an abundance of vitamins and minerals including B vitamins, vitamin C, potassium, iron and magnesium.

This easy, healthy salad recipe is:

• Hearty warming and perfect for cosy, crisp days. The spices will make you feel grounded and nourished.
• Packed with mineral-rich root vegetables, healthy fats like avocado, nuts & seeds and seasonal leafy greens.
• The best addition to any meal, dinner party or to take for a work lunch!

For more Fall-inspired recipes, head here. 

[lt_recipe name=”Autumn Harvest Salad” servings=”4″ prep_time=”20M” cook_time=”40M” total_time=”60M” difficulty=”Medium” summary=”A grounding Autumn-inspired salad.” print=”yes” ingredients=”1 Avocado From Mexico, sliced or cubed;A mix of root vegetables: I used 2 small jewel yams, 2 medium-sized carrots and 1 small golden beet, 1 small head of broccoli, chopped into florets;Nuts and seeds: 1 cup of roughly chopped walnuts, 1/4 cup white toasted sesame seeds + 2 tbsp coconut oil, 1/4 tsp. cinnamon & 1 tbsp. maple syrup;1 cup of canned lentils;1 small box of Spring Mix leafy greens (a mix of spinach, baby kale, baby chard, arugula, etc.);For the cashew ”parmesan”: 1/4 cup of cashews, 3 tbsp nutritional yeast;For the dressing: 1/4 cup olive oil, 1/4 cup pumpkin seed oil, the juice of 1 lemon, 4 tbsp. maple syrup, 2 tbsp chopped red onion, 1 tsp dijon mustard, 1/2 tsp. salt and pepper, 1 tbsp dried Italian seasoning;Optional add-ins: 1/4 cup dried cranberries or pomegranate seeds ” ]Make sure your avocado is ripe – if it’s not, the night before, add to a bag with a tomato or banana and let sit overnight. If it’s ripe, place in the fridge to cool. Cut the avocado lengthways, remove the pit, slice into small pieces and remove with a spoon. This will be used to serve the salad – keep separate to avoid browning.;Preheat the oven to 400F, chop up the veggies into cubes and coat in avocado or olive oil. Spread the yams, carrots, beets and broccoli evenly on two roasting trays. Place in the oven for about 35-40 minutes, until golden brown.;In a large mixing bowl, add the lentils. ;In a food processor or blender, pulse the cashews and nutritional yeast for a few seconds until it resembles a “parmesan”. ;*Optional*: In a pan on low heat, heat up some coconut oil and saute the walnuts and sesame seeds in the maple syrup and cinnamon until “caramelized”. Set aside.;In a mason jar, add the dressing ingredients. Shake well.;Add the roasted veggies to the lentils and gently mix in the spring mix greens, dressing, nuts, seeds and avocado slices. Top with cashew parmesan and serve.[/lt_recipe]