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It’s that time of year again when the leaves start to turn and the weather starts to cool down. As the days get shorter, it’s a great time to cozy up inside with a warm autumn-inspired dish. This sandwich is perfect for fall, with its delicious combination of roasted butternut squash, crispy kale, and sweet apple. Plus, it’s vegan and healthy, making it the perfect lunch or dinner choice. So why not give this tasty sandwich a try? You’ll love its flavor and simplicity!


Fall into this Vegan Harvest Sandwich


It’s time for some cozy comfort food! What better way to enjoy the flavors of fall than with a hearty vegan harvest sandwich? This sandwich is packed with roasted squash, apples, kale, and fresh cranberries, all nestled between two slices of sourdough bread. Yum!


1. Roasted Squash

Let’s start with the roasted squash. You’ll need one small roasted squash, which you can either buy pre-roasted or roast yourself. If you’re roasting it yourself, start by preheating your oven to 375F. Cut the squash in half lengthwise and scoop out the seeds. Rub the flesh of the squash with olive oil and sprinkle on some salt. Place the squash halves cut side down on a baking sheet lined with parchment paper and roast for 25-30 minutes, or until they are fork-tender. Once they’re done, let them cool before adding them to your sandwich.


2. Apples

For the apples, you’ll need one large apple that’s been cored and thinly sliced. I like to use Granny Smith apples because they’re tart and have a nice firm texture, but you can use any type of apple you like. When slicing the apples, be sure to slice them horizontally so that they lay flat on the bread. This will make your sandwich less likely to fall apart when you take a bite.


3. Kale

Next up is the kale! You’ll need about ½ cup of chopped kale for this sandwich. I like to use Tuscan kale because it has a nice peppery flavor, but feel free to use whatever type of kale you like best. Massage the kale with a little bit of olive oil to soften it up before adding it to your sandwich. This will make it less likely to tear your bread when you take a bite.


4. Cranberries

And last but not least are the cranberries! Fresh cranberries are in season in the fall, so this is the perfect time to add them to your sandwich. You’ll need about ¼ cup of fresh cranberries for this recipe. If you can’t find fresh cranberries, you can also use dried cranberries. Either way, they’ll add a lovely sweetness and pop of color to your sandwich.


4. Putting It All Together

Now that you have all of your ingredients prepared, it’s time to assemble your sandwich! Start by spreading some vegan mayo on one slice of bread. Top with roasted squash, apples, kale, cranberries, and a few more sprigs of parsley (optional). Spread some more mayo on the other slice of bread and place it on top of your sandwich. Slice in half and enjoy!



Fall Harvest Sandwich Recipe: FAQS answered


The Fall Harvest Sandwich is a vegan sandwich made with roasted butternut squash, apples, kale, and cranberry sauce on sourdough bread. It’s a hearty, flavorful sandwich that is perfect for fall!


What kind of bread should I use?

For this recipe, I recommend using sourdough bread. However, if you’re not a fan of sourdough bread, you can substitute it for any other type of bread that you like.


Can I make this sandwich without cranberry sauce?

Yes, you can definitely make this sandwich without cranberry sauce. However, the cranberry sauce does add a nice sweetness and tanginess to the sandwich. If you don’t want to use cranberry sauce, you can try substituting it for another type of sauce or jam that you like.


Can I make this sandwich ahead of time?

Yes, this sandwich can be made ahead of time. Simply assemble the sandwiches and then wrap them tightly in plastic wrap or aluminum foil. Store in the fridge for up to 2 days. When you’re ready to eat, simply reheat in the oven or microwave until warmed through.


What can I serve with this sandwich?

This sandwich is great on its own, but if you’re looking for something to serve alongside it, I recommend roasted potatoes or a simple green salad.


This Fall Harvest Sandwich is a hearty, flavorful vegan sandwich that is perfect for fall! It’s made with roasted sweet potatoes, kale, and cranberry sauce on sourdough bread and can be served with roasted potatoes or a simple green salad. Enjoy!


Must-try sandwich for the fall season!

Fall Harvest Sandwich

It is a vegan-friendly sandwich that is perfect for the autumn season. A healthy and filling option that is sure to satisfy even the most hunger cravings.
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Course Snack
Cuisine American
Servings 5 Servings
Calories 1935 kcal


Sweet Potato:

  • 1 medium sweet potato peeled and sliced
  • ½ tbsp olive oil
  • black pepper
  • kosher salt

Cranberry-Pear Mixture:

  • 1/4 cup cranberries fresh or frozen
  • 2 small pears peeled, cored, and diced
  • 10 oz. maple syrup
  • 4 oz. water
  • 1 tsp cinnamon


  • 1/2 almond milk warm
  • 1/4 cup water warm
  • 1 cup all-purpose flour
  • 1 tbsp nutritional yeast
  • 3 tbsp vegan butter melted
  • 1 tbsp confectioners' sugar
  • kosher salt pinch


Roast the sweet potato:

  • Preheat the oven to 350°F and prepare the baking tray with parchment paper.
  • Peeled and diced the sweet potato; transfer it to a baking tray drizzle with olive oil and season with kosher salt and black pepper.
  • Bake for 25 minutes, or until tender and yummy.

Prepare the compote:

  • In a large saucepan over medium-high heat, add the water, cranberries, pears, maple syrup, and cinnamon. Simmer for 15 minutes.
  • Allow them to cool and transfer them to a clean jar. Set aside.

Bake the sandwich:

  • Preheat oven to 350°F and grease the 9×5 inch loaf pan.
  • In a bowl of a stand mixer, whisk together the warm almond milk, warm water, nutritional yeast, and confectioners' sugar.
  • Then add the vegan butter, kosher salt, and all-purpose flour. Mix them well until everything is combined.
  • On a floured surface area, knead the dough until fluffy and tranfer them into a greased loaf pan and cover it with aluminum foil.
  • Bake for 35 minutes or until golden brown; cut them into squares.

Assemble and enjoy!

  • Ove a baked sandwich layered with roasted sweet potatoes, and falafel, drizzle with the cranberry-pear mixture, and top with another sandwich press gently until they stick together.
  • Serve and enjoy!


Calories: 1935kcalCarbohydrates: 391gProtein: 22gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 0.2gSodium: 437mgPotassium: 2067mgFiber: 23gSugar: 210gVitamin A: 33762IUVitamin C: 22mgCalcium: 450mgIron: 9mg
Keyword fall recipe, sandwich, sweet potato
Tried this recipe?Let us know how it was!


For More Vegan Recipes


I’ve provided a list of vegan dishes that are all made completely of ingredients from plants. Additionally, they make a wonderful addition to any vegan dish. These are tasty even for meat eaters, and for more vegan recipes subscribe to our newsletter.


Harvest Vegetable Casserole with Mushroom Gravy

Easy Apple Cranberry Tea Cake

Roasted Butternut Squash Salad


Try This Sandwich At Your Home!


This sandwich is the perfect way to enjoy all of the best flavors of fall, and it’s easy to make too! With just a few simple ingredients, you can create a delicious, healthy, and vegan meal that everyone will love. So what are you waiting for? Try this Fall Harvest Sandwich today!


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