Fall Harvest Salad

Vegan FriendlySaladDinner
Written By Maddie Ginder Scannapieco

FALL HARVEST SALAD

The definition of a perfect Fall Harvest Salad! One of my favorite things ever is a versatile salad that is super easy but still delicious and full of flavor, and this is one of those!

This recipe targets:

Grain-Free | Dairy-Free | Paleo Friendly | Vegan Friendly

Exact measurements with this salad aren’t super important, but you’ll want to prep all of the ingredients separately and then toss in as many mixings as you’d like!! Also, if you don’t want to make homemade dressing, Primal Kitchen dressings are my fave!

Ingredient list

  • Organic mixed greens

  • Crispy bacon bits (no sugar-added!)

  • Avocado

  • Thinly sliced apples

  • Pomegranates

  • Feta (I LOVE the feta from Vio Life Foods since I can’t do dairy!)

  • Delicata squash (roasted)

  • Roasted pecans (or candied!)

  • Vegan Option: Coconut bacon from Pimp my Salad

Dietary benefits

  • Gluten-free

  • Dairy-free

  • Paleo friendly

  • Vegan friendly

Steps

Step 1 - ROASTING THE DELICATA SQUASH

One of the key ingredients of this salad is the roasted delicata squash! To do this, you want to cut and prep the squash, and then drizzle it with avocado oil, salt, and pepper. Roast the squash at 425 for about 20 minutes. After 20 minutes has passed, flip the pieces of squash and roast them for about 15 more minutes!

Step 2 - prepping the bacon

Transfer your dough onto a sheet of wax paper. Cover it with another sheet of wax paper, and roll the dough out into a longer rectangle. Once you’ve got your rectangle made, you can remove the top sheet of wax paper. Then, it’s time to fill them up! Drizzle the dough with honey and sprinkle the cinnamon. Top with the chopped walnuts (optional) and dates!

Step 3 - CANDY THE PECANS

You can use dry roasted pecans, but a fun option is candied pecans! The following are rough measurements for what you need:

  • ~1 cup of pecans

  • ~1/4 teaspoon cinnamon

  • optional: ~1/8 teaspoon salt

  • ~1 tablespoon of pure maple syrup

  • ~1/2 tablespoon coconut sugar

Toss the pecans with the seasoning. Then, add the maple syrup and coconut sugar until the pecans are coated. Roast them at 325 degrees for about 15 minutes. Watch them carefully! After the 15 minutes, flip and roast them for another 10 minutes.

Step 4 - PREP AN EASY CITRUS DRESSING

A fabulous dressing option for this is a super easy homemade citrus dressing! Here are the deets:

  • 1/4 cup olive oil

  • 1/4 cup vinegar (apple cider works best, but red wine may work too!)

  • 3 tablespoons of fresh lemon juice (you can add a touch of fresh orange juice for sweetness)

  • 1+ teaspoon of dijon mustard (I use one from Primal Kitchen)

  • 1/8 teaspoon of fine sea salt

  • 1/8 teaspoon ground black pepper

  • Touch of honey for sweetness

Combine all ingredients!

Step 5

Now that all the prep is complete, it’s time to combine them and create the salad! Place all ingredients into a container. Seal the container and shake it up to combine! Add dressing on top and enjoy!

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Maddie Ginder Scannapieco
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Fauxmeal (Grain-free Oatmeal, “N’ Oatmeal,” Paleo)
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Roasted Delicata Squash