Simple Harvest Salad with Creamy Miso Dressing

GFGluten Free

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This simple harvest salad is packed with leafy greens, crunchy veggies, chickpeas, and hearty brown rice for a wholesome and satisfying meal!

Looking for a nourishing, wholesome, and filling salad? You’ve come to the right place. This simple harvest salad is the perfect combination of leafy greens, crunchy veggies, plant-based protein, and healthy fats! 

To put it in simple terms, it’s a dang-good salad that will fill you up and leave you (and your belly) smiling 🙂

ingredients for harvest salad arranged on round wood cutting board

First, I must give credit where credit is due: this recipe is totally a copycat of Prasad Cafe‘s Harvest Salad here in Portland, OR. My boyfriend Dylan and I decided to check out this healthy café & juice bar one Sunday afternoon, and boy were we impressed! Their menu celebrates plant-based food in the best way possible – with colorful, healthy entrees that taste just as good as they look.

harvest salad in white speckled bowl on white background

I knew I was going to be hooked on their Harvest Salad after just a few bites. However, I also knew that I wasn’t about to drive 30 minutes into Portland several times a week just to enjoy it. So, off I went to the kitchen!

The salad itself has a hearty base of leafy greens, massaged kale, and brown rice. The chewy base is complimented with a little crunch from some carrots and seeds, and topped off with some chickpeas and tempeh for some plant-based protein.

angled shot of sliced avocado on harvest salad in white speckled bowl

I already have a Smoky Tempeh recipe on my blog, so all I really had to do was re-create their Creamy Miso Dressing and call it a day!

Oh yeah, I also decided to add some Avocado in there too. Because (1) healthy fats, and (2) is it ever a bad idea to add in some extra ‘cado?

hand pouring creamy miso dress into harvest salad with avocado on the side

I honestly think I could eat this simple Harvest Salad every day and never get sick of it. Not only does it have all of my favorite ingredients in it, but it’s the perfect balance of complex carbs, protein, and healthy fats! It also travels well and won’t get soggy in the fridge, making it a perfect recipe for meal prep 🙂

two bowls of simple harvest salad on wood cutting board

A Few Final Thoughts:

  • Feel free to sub out a few of these ingredients if you don’t have all of them on hand. Rice can be replaced with another grain, and you could easily use a different bean instead of the chickpeas!
  • If you are making this recipe for meal prep, I would suggest pre-mixing all of the ingredients together, but only tossing the salad with the Sesame Miso dressing right before serving.
  • If you’re looking for more hearty salad recipes, you’ll also love this Kale Waldorf Salad, this Mediterranean Chickpea Salad, and this Quinoa & Arugula Salad with Sundried Tomatoes!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Print

Simple Harvest Salad

This simple harvest salad is packed with leafy greens, crunchy veggies, chickpeas, and hearty brown rice for a wholesome and satisfying meal!

  • Author: Caitlin Shoemaker
  • Prep Time: 20 Minutes
  • Cook Time: 0 Minutes
  • Total Time: 20 minutes
  • Yield: 2 Servings 1x
  • Category: Salad
  • Method: No Bake
  • Cuisine: American

Ingredients

Scale
  • ½ bunch of Kale, destemmed and roughly chopped
  • Juice of ½ Lemon
  • Pinch of Salt
  • 3 cup Mixed Greens of choice
  • ½ batch Smoky Tempeh, cut into thin strips
  • 1 cup of cooked Brown Rice (I used Short Grain)
  • 1 cup cooked Chickpeas*
  • 1 large Carrot, cut or peeled into thin strips
  • 1 tbsp Pepitas (Pumpkin Seeds)
  • 2 tsp Black Sesame Seeds
  • 1 Avocado, sliced or diced
  • ½ cup Sesame Miso Dressing

Instructions

  1. Add the Kale to a large bowl with the Lemon Juice and a pinch of salt. Use your hands to vigorously massage the lemon juice into the kale for 30-45 seconds. The Kale will dramatically shrink in size, become darker in color, and be much easier to chew and digest.
  2. Add the Mixed Greens, Tempeh, cooked Rice, Chickpeas, and Carrots to the bowl and toss well. If you are serving the salad immediately, add in the Sesame Miso Dressing now and mix until well-combined.
  3. Divide the Salad into bowls and top with Pepitas, Sesame Seeds, and Avocado slices. Serve immediately.

Notes

  • Drain and rinse your Chickpeas if you are using canned.

Keywords: vegan salad, vegan harvest salad, chickpea salad, avocado salad, salad with miso dressing, hearty vegan salad, high protein vegan salad

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. Love this salad! It’s so filling and keeps me going throughout the rest of the day. I’ve also tried making this as a nourish bowl (using the same ingredients). Highly recommended if you’re looking for a protein-packed lunch for school or work 🙂

  2. My new go-to meal prep recipe for lunch! I’ve been in a salad rut lately and this recipe is exactly what I’m looking for in a salad – fresh, flavourful, and filling! The dressing is so creamy and addictive, and the tempeh, seeds, and avocado have a perfect flavour and texture combination. I also add edamame for extra plant-based protein. Thank you for this wonderful recipe 🙂

  3. Caitlin- I just stumbled upon your website and I just made this salad. It was truly one of the best salads I’ve ever had! I’ve never cooked with tempeh before but your recipe seemed so simple, I had to make it. I’m so glad I did because I found myself digging for it in every bite! I’m looking forward to making more of your recipes!