This vegan fall harvest salad is the ultimate autumn show-stopper. It layers roasted butternut squash, paper-thin apples, marinated red onions and maple candied nuts and seeds over a bed of peppery arugula. Finished with a tahini and date syrup drizzle, it's colorful, satisfying and bursting with seasonal flavor!
This salad has a bit of a backstory. I first created it at a work conference where teams were challenged to build a dish from surprise ingredients. I threw together what I could find (minus the squash) and ended up winning a prize from the judges! It was such a hit that I started making it regularly at home, even sharing it in a reel last fall.
It's the epitome of autumn: crisp apples, roasted butternut squash, crunchy candied pecans, walnuts and pepitas, plus marinated red onions that double as a light dressing. A drizzle of tahini and date syrup ties everything together with richness and sweetness. The flavors are balanced, seasonal and satisfying, while still feeling light enough to enjoy anytime.
What I love most is how versatile it is. I serve it on weeknights but also at holiday gatherings. It always gets compliments, and people are genuinely impressed at how quickly it comes together once the components are prepared!
Ingredients
This salad is built from a few simple recipes that come together beautifully once prepped. Don't let that fool you into thinking it's complicated!
Each component is easy to make and can be done ahead of time. Once they're ready, all you have to do is layer everything into a colorful fall salad that looks and tastes impressive without the stress.
Feel free to swap out the butternut squash for this maple roasted Kabocha recipe!
How to Make the Salad
1. Roast the butternut squash until tender and caramelized.
2. Prepare the candied nuts and seeds.
3. Make the quick-marinated red onions. Marinating for just 5-10 minutes takes the bite out of the onion.
4. Thinly slice the apples with a mandoline. I like the combo of red and green for both sweet and tart flavors.
5. Layer everything over a bed of arugula.
6. Drizzle generously with tahini and date syrup. Add a spoonful of the onion marinade if you like more dressing. Enjoy!
Recipe Tips
- Slice the apples paper-thin with a mandoline for the perfect flavor balance. If you don't have a mandoline, get them as thin as possible - too thick and the apple can overwhelm the salad.
- Prepare the squash, nuts and onions in advance. Doing so pulls this salad together surprisingly quick!
- Scale it up for an entrée by adding crispy chickpeas or hemp seeds.
This salad is a balance of protein (tahini, nuts, seeds), vegetables (squash, onion) and fruit (apples) for a dish that feels both light and satisfying. It's a seasonal centerpiece that brings together all the flavors of fall in one beautiful bowl.
I can't wait for you to try it!
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Vegan Fall Harvest Salad
- Total Time: 1 hour
- Yield: 6 1x
- Diet: Vegan
Description
This vegan fall harvest salad is the ultimate autumn show-stopper. It layers roasted butternut squash, paper-thin apples, marinated red onions and maple candied nuts and seeds over a bed of peppery arugula. Finished with a tahini and date syrup drizzle, it's colorful, cozy and bursting with seasonal flavor!
Ingredients
- 5-ounces pre-washed arugula
- 2 small apples (1 red, 1 green)
- 2 cups maple roasted butternut squash
- 1 cup maple candied nuts and seeds
- ½ cup quick-marinated red onions
- 3 tablespoons runny tahini (or more to taste)
- 2 tablespoons date syrup (or more to taste)
Instructions
- Prepare the components: roast the butternut squash, candy the nuts and seeds, and marinate the red onions.
- Thinly slice the apples using a mandoline for even, paper-thin slices.
- Assemble the salad: spread arugula on a large serving bowl or platter. Top with sliced apples, butternut squash, candied nuts and seeds, and marinated onions.
- Drizzle generously with tahini and date syrup. For extra sauciness, add a spoonful of the red onion marinade dressing.
- Serve immediately and enjoy!
Notes
- Make-ahead friendly: Roast the squash, candy the nuts and marinate the onions up to 2 days in advance. Store each separately in airtight containers. Assemble just before serving.
- Prep Time: 10
- Cook Time: 50
- Category: Salad
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