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thehungryhungryhiker

Autumn Superfood Salad with Maple Mustard Vinaigrette

A delicious vegan salad recipe perfect as an appetizer to a holiday meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling time, for squash 30 minutes
Total Time 1 hour 5 minutes
Servings: 8 people
Course: Salad
Cuisine: American
Ingredients Equipment Method

Ingredients
  

For the Salad
  • 12 ounces butternut squash cubed small
  • 1 tbsp avocado oil
  • pinch sea salt
  • 4 cups salad greens of choice I like the spinach and kale blend
  • 12 ounces Brussels sprouts stems trimmed and shredded (I use a food processor to shred)
  • 1 carrot, large peeled and shredded (I use a food processor to shred)
  • 1 apple cored and diced
  • ½ cup pecans chopped
For the Maple Mustard Vinaigrette
  • 2 tbsp pure maple syrup
  • 2 tbsp dijon mustard
  • ¼ cup apple cider vinegar
  • 1 tbsp olive oil
  • pinch sea salt

Equipment

  • Food processor

Method
 

  1. Make the salad: preheat the oven to 400° F and line a medium sheet pan with parchment paper. Add the butternut squash cubes in a single layer and massage with 1 tbsp avocado oil and sea salt. Bake at 400° F for 20-25 minutes until fork tender. Remove from oven and let cool completely.
  2. While the squash roasts, add the salad greens to a large serving bowl and tear into smaller pieces (I use kitchen shears right in the bowl). Add in the remainder of the salad ingredients and stir to combine.
  3. Make the dressing: in a medium bowl, mix together all dressing ingredients with a fork until combined.
  4. To serve: add the butternut squash to the salad when it has cooled. You can either add the dressing in to the salad and mix to combine or let your guests dress their own salads. Enjoy!