Fall Harvest Salad with Maple Dijon Dressing
It’s got everything: roasted butternut squash for sweetness, candied pecans for crunch, tart Granny Smith apples for brightness, and rich vegan feta for that salty umami bite.
The base of baby spinach and peppery arugula sets the stage, while dried cranberries and optional pomegranate seeds bring little bursts of color and flavor.
And here’s the twist: smoky veggie bacon + a dash of smoked paprika. Together, they add a savory depth that balances out the sweet and tangy notes. Finally, the homemade maple Dijon dressing ties it all together, slightly sweet, tangy, and utterly irresistible.
Ingredients
Salad Base
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2 cups baby spinach
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2 cups arugula
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1 cup roasted butternut squash, cubed
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1/4 cup candied pecans
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1/4 cup dried cranberries
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1/4 cup pomegranate seeds (optional, for a fancy touch)
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1 small Granny Smith apple, thinly sliced
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1/4 cup crumbled vegan feta cheese
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2–3 slices veggie bacon, cooked until crispy and chopped
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A few dashes smoked paprika
Maple Dijon Dressing
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1 tablespoon whole grain mustard
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1 tablespoon freshly squeezed lemon juice
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1 tablespoon apple cider vinegar
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1 tablespoon maple syrup
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2 tablespoons olive oil
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Salt, to taste
Instructions
1. Prepare the Salad Base
In a large bowl, combine baby spinach and arugula. Top with roasted butternut squash, candied pecans, dried cranberries, pomegranate seeds (if using), and sliced apples.
Sprinkle with crumbled vegan feta, then add the crispy chopped veggie bacon. Finish with a few dashes of smoked paprika for that irresistible smoky touch.
2. Make the Dressing
In a small bowl, whisk together mustard, lemon juice, apple cider vinegar, maple syrup, olive oil, and salt until smooth and emulsified. Taste and adjust seasoning if needed.
3. Dress the Salad
Just before serving, drizzle the Maple Dijon Dressing over the salad. Toss gently to coat all the ingredients.
4. Serve and Enjoy
Serve immediately to enjoy the freshest flavors. This salad can shine as a light main dish or as a festive side to any autumn-inspired meal.
Notes
Make ahead: Roast the butternut squash and prep the dressing a day in advance to save time.
Swap the fruit: Try pears instead of apples for a softer sweetness.
Nut-free option: Use roasted pumpkin seeds or sunflower seeds instead of pecans.
Protein boost: Add chickpeas or lentils for a heartier meal.