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
Scale
- 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
- 1/2 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