Festive Autumn Salad is filled with naturally sweet roasted butternut squash nested in a bed of peppery rocket, spinach, crunchy pomegranate seeds, cranberries, drizzled with a ginger maple citrus dressing and topped with candied pecans
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Why you are going to love our Festive Autumn Salad
You are just going to love this simple and easy festive autumn salad as it is filled with so many healthy ingredients and all of the autumn harvest all in one delicious bite. This salad is also happily gluten-free, paleo-friendly, dairy free, and egg-free.
Things that grow together taste great together
My dad used to tell me...“If you’re shopping seasonally for fresh fruits and vegetables, most items from that are ready to harvest at the same time blend together beautifully." You know Dad's are always right! You can use any fruits/veggies in season such as apples, pears, persimmon, and roasted pumpkin would all work beautifully in this salad. Dried fruits are also beautiful in this salad.
Festive Autumn Salad is the perfect dish to pass for all of your holiday gatherings. You make your ginger maple citrus dressing, candied stove top pecans and roasted butternut squash in advance and then all you need to do is dump in a bowl and toss and you are good to go. Fast and easy and around the busy holidays you need lots of shortcuts to make your life easier.
This Festive Autumn Salad is so colorful that it could be the centerpiece on your holiday table and how pretty would this salad look nestled next to a slice of turkey or ham. This is one dish that all the vegan family and friends can enjoy too.
The ginger maple citrus dressing makes this salad extra special. Ginger, lemon, lime, cinnamon and a little drizzle of maple syrup are blended with perfect harmony. The sweet, the savory and the warming spices and roasted autumn butternut squash all make a perfect harmony of flavors and textures.
My favorite addition is the candied stove top pecans. Candied stove top pecans are so addictive delicious so you better make a little extra because I promise at least half of them will be gone by the time you get to serving up the salad.
More Delicious Autumn Salads
Dried Cranberry Sugar Glazed Pecan Holiday Salad
Best Vegan Warm Swiss Chard Lentil Salad
Nutty Ginger Tamari Quinoa Salad
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Festive Autumn Salad
Ingredients
Roasted Butternut Squash
- 1 whole butternut squash cut in half, deseeded. peeled and cut into 1 inch cubes
- 1 tablespoon coconut oil
- 1 teaspoon cinnamon ground
Wild Rice
- 1 cup brown and wild rice
cooked per package instructions (we like to cook ours in a vegan broth for added flavor)
Candied Pecans
- 1 cup pecans whole or pieces
- 1 teaspoon cinnamon ground
- 2 coconut sugar (can use brown sugar if not following a paleo diet)
Ginger Maple Citrus Dressing
- 2 tablespoon lemon juice fresh
- 2 tablespoon orange juice fresh
- ⅓ cup olive oil
- 1 inch knob ginger root fresh peeled and grated
- 2-3 tablespoon maple syrup (depending on how sweet you like it)
- ½ teaspoon cinnamon ground
- salt and pepper to taste
Salad Fixings
- 2 cups rocket (arugula)
- 2 cups spinach
fresh - 4 tablespoon pomegranate seeds
- ½ cup cranberries dried and low sugar
Instructions
- Bake the butternut squash. Preheat oven to 400 degree F (204 degrees celsius). Toss the peeled 1 inch prepped butternut squash cubes in the coconut oil, cinnamon and salt and pepper to taste. Bake for about 20-25 minutes or until the butternut squash is fork tender.
- Cook your brown and wild rice mixture according to package instructions.- about 40 minutes or until fork tender (Adding brown and wild rice to the salad is optional but I find that this makes this salad a complete meal) You could also add lentil instead.
- Make your stovetop candied pecans. In a small pan add your pecans, cinnamon and coconut sugar and turn the heat on low and allow the sugar to melt and stir gently so that all the pecans are coated. (about 2 minutes) Sometimes I like to also sprinkle just a dash of chili powder in the mix as well... Trust me these are addictive so you might want to make a little extra so you can snack along the way.
- Make your ginger maple citrus dressing. In a bowl add your lemon juice, orange juice, olive oil, grated ginger, maple syrup, cinnamon and salt and pepper to taste. If you do not have a lemon you can exchange with apple cider vinegar. Stir and set aside.
- Assemble the Festive Autumn Salad. Toss together the rocket, spinach, pomegranate seeds, dried cranberries in a bowl. Sprinkle with the stove top candied pecans and drizzle and toss with ginger citrus maple syrup dressing. Enjoy!
mjskit says
What a beautiful salad! This is a meal in a bowl, a bowl I would love to have sitting in front of me right now. Everything looked great to me, but when I saw the fresh cranberries, I was wondering if they would be too tart. Good read that you would replace them with cranraisins. I'm not big on really tart foods. Just beautiful Bobbi!
Nutty Nutritionist says
wow, this salad is so beautiful! Can't wait to try it!
Evelyne@cheapethniceatz says
Just a colorful and gorgeous salad. Your dad was right and this salad proves it. And I love the added candied pecans on top.
Oana | Adore Foods says
Such a beautiful, vibrant salad!! Pinned to try it next week!
shashi at runninsrilankan says
Yes, Bobbie, Dad’s are always right! Seasonal produce not only seems to go so well together in this salad, but everything looks beautiful. And I love the different textures too!
cheri says
Hi Bobbi, love everything about this salad, your Dad was so right about shopping seasonably. Take care!
Kristy says
Yum! We made a similar salad with pumpkin a while back and love it. I bet it would be fantastic with butternut squash and with the ginger dressing. It's definitely a festive fall salad. I love all the colors. I bet the kids would eat this up too. They love anything with pom seeds!
Mary Frances says
This looks so easy, healthy and yummy!!
Anna @ shenANNAgans says
I just love visiting your site, your pictures make me want to lick my computer screen. 🙂
Ginger maple citrus dressing, yes please.
I'd like to enter the competition that starts today, but it says it isn't open yet.
I am in the ACT (Australian Capital Territory), tweeted this recipe and my favorite dried fruit is mango, I love that the taste whisks me off to a tropical island, I imagine soaking up the sunshine and relaxing. it is a magical fruit.
Healthy World Cuisine says
Hi there Anna! Thank you so much dear! Please come on back and cast your vote on rafflecopter as it is now working...spread the Auzzie love. Sorry about that Rafflecopter has been finicky lately... I love dried mango it is one of my favourite.
Anna @ shenANNAgans says
You are most welcome lovely one. 🙂
I am ALL over spreading the Aussie love, I tweeted that bad boy all over the place. LOL!
And my pleasure, technology sometimes is a bit funny, its working now, thats the main thing.
And yes, I went via the health food shop yesterday to pick up a bag of dried mango to snack on for desserts last night. All the YARM!
Happy weekend to you sweets. xo
thecompletebook says
Very wise is your dad. Fantastic salad!
Have a super day.
🙂 Mandy xo
Maureen | Orgasmic Chef says
I love this salad and even though it's not Autumn here, I'd still love it to bits. In my head it's Autumn anyway what with all the blogs and then talking with my kids back in the states. I love CrazySales.com.au too. I have one of their benchtop ice makers and it works a treat. Ice in 15 minutes. It was perfectly wrapped and arrived in perfect condition as if I'd brought it from the store.
Maureen | Orgasmic Chef says
Oh, I'm in Queensland and my favourite dried stuff is sultanas. 🙂
Katherines Corner says
oh my friend this salad is spectacular! xo
allthatsjas says
Looks yummy, Bobbi! Your photos never cease to amaze me! I have a similar, spring salad, with sweet potatoes. Btw, my tests came back clear. Thank you for your prayers and support, I really appreciate it 🙂
nancyc says
Looks like such a wonderful salad! And the dressing sounds so good!
kitchenriffs says
What a great fall salad! Your dad is so right about buying and using seasonal things -- things that are ripe at the same time almost always do blend nicely. Love all the flavors and textures you've packed into this dish -- thanks so much!