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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)

Author: Bea C.
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

Ingredients
 

For the dressing

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 !

Notes

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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