This delicious and healthy Vegan fall salad with butternut squash is perfect for a seasonal lunch. Roasted butternut squash, apples and baby spinach make a colorful and filling fall harvest salad packed with vitamins.
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This butternut squash salad is one of my favorite to bring in my lunch box at work. And each time I do so, one of my colleagues exclaims "oh! what a beautiful salad!". And let's be honest, I'm always happy to hear that. Especially since I started this diet which is seen by many people as boring.
You can either serve this as a main dish or a starter according to quantities.
And if you love fall salads you will also like my French apple carrot salad or my French endive apple walnut salad.
⭐ Why you'll love this recipe
- This fall harvest salad is healthy.
- Easy to make.
- Fresh and colorful.
- This butternut squash salad is vegan, paleo and whole30 compliant.
📖 Ingredient notes
- Baby spinach or kale or any other lettuce of your choice.
- Apples. I like to use sweet apples like Fuji or Royal Gala to make this salad. But feel free to use Granny Smith apples if you prefer to add a sour taste to your salad.
- Dried cranberries. Check the ingredients of the dried cranberries to make sure they don't contain tons of additives.
- Walnuts. You can also use pecans if you prefer.
- Roasted butternut squash. If you don't know how to cut and roast a butternut squash, make sure to read my complete guide to butternut squash.
For the quantities and complete list of ingredients for this fall harvest salad recipe, please see the recipe card below.
🔪 Step by step instructions
- Cut the butternut squash and half apple into bite sized pieces (personally I peel the skin of both the butternut squash and apple but you can leave them if you want). Put them in a large bowl.
- Add the walnuts, dried cranberries and baby spinach.
- Prepare the dressing by mixing the vinegar and olive oil in a small bowl. And pour it over the salad. Stir until your salad is evenly coated in dressing. And voilà!
👩🏻🍳Top tips
I suggest roasting the butternut squash in halves with skin on. If you don't know how to do that, go ahead and read my complete guide to butternut squash.
I also suggest roasting the butternut squash in advance. You can roast it up to 2 days before making this salad. If your butternut squash is large, you can use it to make several recipes.
🍲 Other butternut squash recipes you might like
Did you like this recipe? Please leave a 5-star rating 🌟🌟🌟🌟🌟 on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.
📋 Recipe / Recette
Vegan Fall Salad With Butternut Squash
Ingredients
- 3 cups baby spinach or lettuce of your choice
- 1.5 cups roasted butternut squash
- ¼ cup dried cranberries
- ¼ cup walnuts or pecans
- ½ apple
For the dressing
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons extra virgin olive oil
Instructions
- Cut the butternut squash and half apple into bite sized pieces (personally I peel the skin of both the butternut squash and apple but you can leave them if you want). Put them in a large bowl.
- Add the walnuts, dried cranberries and baby spinach.
- Prepare the dressing by mixing the vinegar and olive oil in a small bowl. And pour it over the salad. Stir until your salad is evenly coated in dressing. And voilà!Bon appétit !
