How far in advance can I make seasonal sweet fall salad [vegan]?

Prepare components ahead, but toss salad with dressing just before serving.

What makes a good vegan salad salad?

Quality vegetables, a flavorful dressing, and protein sources are key.

Can I make seasonal sweet fall salad [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is seasonal sweet fall salad [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does seasonal sweet fall salad [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

8K Views 12 years ago

Seasonal Sweet Fall Salad
[Vegan]

JL By: Jesse Lane Lee

Author Bio

Quick and easy snacks and lunches to power your day. Jesse Lane Lee, BSc, CNP is... Read More

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Seasonal Sweet Fall Salad [Vegan]

Dairy Free

In the summer I like to enjoy salads with raw cooling ingredients while fresh summer produce is abundant at farmer’s markets. As fall comes along and through the winter, I like to add cooked warming ingredients to my salad like roasted butternut squash, roasted sweet potatoes, quinoa, rice and crispy... Read More

Ingredients You Need for Seasonal Sweet Fall Salad [Vegan]

3 cups raw butternut squash, peeled and diced in 1cm cubes
¼ cup coconut oil, melted
1 tsp cayenne pepper
2 tsp cinnamon
1 small yellow onion, thinly sliced
1/2 cup green lentils, rinsed
1 cup walnuts
10 dates, chopped
1 cup dried cranberries
2 fall apples, diced
8 oz baby spinach, washed

Sweet Balsamic Dressing

2 Tbsp balsamic vinegar
2 Tbsp maple syrup
2 Tbsp olive oil
1 Tbsp Dijon mustard
Salt and pepper to taste

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How to Prepare Seasonal Sweet Fall Salad [Vegan]

Preheat oven to 400°F.
Toss butternut squash in 2 Tbsp coconut oil, cayenne pepper and cinnamon and bake for 30 minutes, flipping occasionally.
While the butternut squash is roasting, heat 2 Tbsp of coconut oil in a large frying pan on medium heat. Add the onions and cook for 20 minutes, stirring occasionally until browned.
Meanwhile, place the rinsed lentils in 1.5 cups of water and bring to a boil. simmer for 15-20 minutes until al dente.
Whisk together balsamic vinegar, maple syrup, olive oil, Dijon mustard and salt and pepper.
When the butternut squash, caramelized onions and lentils are done, toss them with the walnuts, dates, dried cranberries, apples and dressing and serve over spinach. You can serve Sweet Fall Salad warm or chilled.