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+ servings
fall harvest salad in a white plate, an apple, a bowl of walnuts and a small bowl of dried cranberries

Fall harvest salad (whole30, paleo, vegan)

A colourful and filling salad that is full of vitamins.
5 from 3 votes
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Prep Time 5 mins
Total Time 5 mins
Course Main Course, Salad
Cuisine International
Servings 1 serving
Calories 724 kcal


  • 3 cups baby spinach or lettuce of your choice
  • 1.5 cups roasted butternut squash
  • ¼ cup dried cranberries
  • ¼ cup walnuts
  • ½ apple

For the dressing


  • Cut the butternut squash into bite sized pieces (personally I peel the skin but you can eat it if you want). Put them in a large bowl.
  • Do the same thing with the half apple and add all the other ingredients. Mix well. And voilà!
    Bon appétit !


Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
You can substitute sweet potatoes for the butternut squash.

Nutrition facts per serving

Calories: 724kcalCarbohydrates: 73gProtein: 10gFat: 50gSaturated Fat: 6gSodium: 88mgPotassium: 1570mgFiber: 13gSugar: 36gVitamin A: 32561IUVitamin C: 78mgCalcium: 241mgIron: 6mg
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