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–+ servings

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
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Course Appetizer, Salad, Side Dish
Cuisine American
Servings 6
Calories 287 kcal

Equipment

  • 9x13 baking sheet
  • small sauce pan (if making candied pecans)
  • Large Salad Bowl

Ingredients
  

  • 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

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!

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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