Easy Vegan Fall Salad

This vegan fall salad is absolutely stunning and perfect for any fall gathering or get together! I personally love to make this salad and bring it to friendsgiving or thanksgiving so that I can guarantee that there is something healthy and delicious that I can enjoy along with all of the other hearty thanksgiving classics!

If you are looking for some other delicious thanksgiving recipes, you will love my apple and brie crescent rolls and my gluten free sweet potato casserole.

Ingredients

• Fresh Spinach: Tender, nutrient-packed leafy greens with a mild flavor.
• Pomegranate Arils: Sweet, jewel-like seeds offering a burst of tartness and color.
• Persimmon (Peeled, Sliced or Chopped): A sweet, honey-like fruit with a smooth texture and vibrant orange hue.
• Brussels Sprouts, Halved or Shaved: Earthy, crunchy mini-cabbages that are packed in fiber.
• Small Delicata Squash, Thinly Sliced into Half Moons: Sweet, creamy squash with a delicate skin that softens when roasted.
• Avocado Oil: A mild, heart-healthy oil with a slightly buttery taste, perfect for cooking or dressing.
• Seasonings (Salt, Pepper, Garlic Powder, Onion Powder): Classic seasonings to add depth and balance to your salad’s flavors.

For the Candied Pecans:

• Pecans: Buttery and crunchy nuts that add texture and a rich, nutty flavor.
• Coconut Oil: A creamy fat that enhances flavor and provides moisture.
• Coconut Sugar: A natural sweetener with a mild caramel flavor.

For the Dressing:

• Avocado or Olive Oil: Rich, smooth oils that add a light, velvety texture and healthy fats.
• Apple Cider Vinegar: A tangy, slightly sweet vinegar with a hint of fruity flavor.
• Fig Balsamic Glaze: A sweet, thick balsamic reduction with the depth of ripe figs.
• Maple Syrup: A natural, sweet syrup that adds a warm, earthy sweetness.

See recipe card for quantities.

Instructions

1. Set your rack to the middle position and pre-heat your oven to 425 F.
2. Begin by grabbing your brussels sprouts, rinse them and cut them in half. Grab your delicata squash, cut it in half lengthwise and then scoop out the seeds with a spoon. Once the seeds are removed, thinly slice each half crosswise.
3. Place your brussels and squash in a large bowl, drizzle with some olive oil, toss with seasonings: salt, pepper, garlic and onion powder, to taste!
4. Place on a large baking pan and bake for 15-17 minutes. Once done, remove them from the oven and let them cool as you work on assembling and preparing other parts of your salad.
5. Next, in a small pan on medium high heat, add in your coconut oil along with your coconut sugar until melted. Then add in your pecans, toss them and allow them to cook for 3-5 minutes. Then remove them from the heat. Alternatively, you can use pre-roasted pecan pieces like I did. Make sure to check nutrition and ingredient labels if you are following a certain diet.
6. Grab a large salad bowl, add in your bed of spinach. On top of the spinach, add in the pomegranate arils and your peeled and sliced/chopped persimmons. Once your vegetables have slightly cooled, place them in the large bowl on top of your spinach bed. Then add in your pecans.
7. Lastly, prepare your salad dressing: In a small bowl add in your avocado or olive oil, apple cider vinegar, fig balsamic glaze and maple syrup. Using a whisk, mix until well combined. When you are ready to serve your salad, pour the dressing on top and toss your salad. Serve and enjoy!

Substitutions

• Spinach – Feel free to substitute spinach for kale. If you serve with kale, make sure to chop and massage with olive oil to soften the leaves.
• Delicatta squash – feel free to use acorn squash if you are not able to find delicatta.
• Candied Pecans– feel free to use pre-made candied pecans as a short cut. Make sure to check ingredient labels if you are following a certain diet such as dairy-free, vegetarian, vegan or gluten-free as some of the packaged nuts may use certain ingredients or be cross-contaminated.

This recipe is already dairy-free, vegetarian, vegan and gluten-free.

Equipment

All you need to make this vegan fall salad is a:

• 9×13 baking sheet
• small sauce pan (if making candied pecans)
• large salad bowl

Storage

This salad is best served fresh after the dressing is mixed in, however, can be stored in an air-tight container for 1-2 days.

Sides

Looking for other recipes like this? Try these:

Jump to: Recipe

Vegan Fall Salad

If you're looking for the perfect fall salad, look no further! This salad is absolutely delicious, full of a mix of fall fruits and hearty vegetables and topped with the most delicious fig maple vinaigrette!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Course Appetizer, Salad, Side Dish

Cuisine American

Servings 6

Calories 287 kcal

Equipment

• 9×13 baking sheet
• small sauce pan (if making candied pecans)
• Large Salad Bowl

Ingredients

  

1x2x3x

• 7 oz Fresh Spinach
• ¾-1 Cup Pomegranate Arils
• 2 Persimmons Peeled, Sliced or Chopped
• 10 oz Brussels Sprouts Halved or Shaved
• 1 Small Delicata Squash Thinly Sliced into Half Moons
• 1 tablespoon Avocado Oil
• Salt and Pepper To Taste
• Garlic Powder To Taste
• Onion Powder To Taste

For the candied pecans

• ½ cup Pecans
• 1 Tablespoon Coconut Oil
• 2 Tablespoons Coconut Sugar

For the dressing:

• 1 Tablespoon Avocado or Olive Oil
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Fig Balsamic Glaze
• 1 Tablespoon Maple Syrup

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Instructions

 

• Set your rack to the middle position and pre-heat your oven to 425 F.
• Begin by grabbing your brussels sprouts, rinse them and cut them in half. Grab your delicata squash, cut it in half lengthwise and then scoop out the seeds with a spoon. Once the seeds are removed, thinly slice each half crosswise.
• Place your brussels and squash in a large bowl, drizzle with some olive oil, toss with seasonings: salt, pepper, garlic and onion powder, to taste!
• Place on a large baking pan and bake for 15-17 minutes. Once done, remove them from the oven and let them cool as you work on assembling and preparing other parts of your salad.
• Next, in a small pan on medium high heat, add in your coconut oil along with your coconut sugar until melted. Then add in your pecans, toss them and allow them to cook for 3-5 minutes. Then remove them from the heat. Alternatively, you can use pre-roasted pecan pieces like I did. Make sure to check nutrition and ingredient labels if you are following a certain diet.
• Grab a large salad bowl, add in your bed of spinach. On top of the spinach, add in the pomegranate arils and your peeled and sliced/chopped persimmons. Once your vegetables have slightly cooled, place them in the large bowl on top of your spinach bed. Then add in your pecans.
• Lastly, prepare your salad dressing: In a small bowl add in your avocado or olive oil, apple cider vinegar, fig balsamic glaze and maple syrup. Using a whisk, mix until well combined. When you are ready to serve your salad, pour the dressing on top and toss your salad. Serve and enjoy!

Video

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A post shared by Christina Klapper, RDN | Easy Dinners (@easyeatsdietitian)

Notes

Scroll up to see substitutions, variations and storage tips!!!

If you try this recipe, don’t forget to leave a rating and review! 

Nutrition

Calories: 287kcalCarbohydrates: 43gProtein: 5gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 51mgPotassium: 898mgFiber: 5gSugar: 11gVitamin A: 4494IUVitamin C: 98mgCalcium: 101mgIron: 4mg

Keyword Fall salad, vegan

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FOOD SAFETY

• Don’t leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.