Seasonal Sweet Autumn Salad

As the autumn the leaves begin to turn beautiful shades of red and the sunny days become crisp, I find myself reaching for hardier salads like this Sweet Autumn Salad. This salad has all of my favourite autumn flavours like roasted cinnamon butternut squash, dried cranberries, crisp apples, walnuts and dates. Sweet Autumn Salad is topped with a creamy Balsamic Maple Dressing that really brings the flavours together. This autumn salad makes an excellent vegan gluten-free addition to your Thanksgiving spread.

Sweet Autunm Salad by @JesseLWellness #glutenfree

Butternut Squash

Butternut Squash is part of the winter squash family along with pumpkins, acorn squash, buttercup squash and kabocha. It is one of the most concentrated vegetable sources of alpha-linolenic acid, which is an omega 3 fatty acid that is important for heart health. The beautiful deep orange and yellow colour of butternut squash make it high in phytonutrients and an excellent source of vitamin A. Vitamin A plays a key role in lung health by protecting the lungs from the damaging effect of cigarette smoke. Butternut squash is also an excellent source of energy producing vitamin B1 and B5 along with free radical scavenging manganese.

Sweet Autunm Salad by @JesseLWellness #salad

Butternut squash can be a bit of a challenge to cut up and definitely requires a sharp knife and a strong arm. To see step by step pictures showing how I prepare butternut squash, check out my extremely popular Roasted Butternut Squash Soup Recipe.

Sweet Autunm Salad by @JesseLWellness #glutenfree #salad

If you were a fan of my old blog Out To Lunch Creations, you may have noticed that I post a lot of salad recipes. This is because I LOVE salads and I eat them every day for lunch. When you eat salad 5-7 times a week, you have to get creative in the kitchen.  In the summer I like to enjoy salads with raw cooling ingredients while fresh summer produce is abundant at farmer’s markets. As autumn comes along and through the winter, I like to add cooked warming ingredients to my salad like roasted butternut squash, roasted sweet potatoes, quinoa, rice and crispy chickpeas. This is why I created Sweet Autumn Salad.

Sweet Autunm Salad by @JesseLWellness #dairyfree

Sweet Autunm Salad by @JesseLWellness #vegan

Sweet Autumn Salad

(gluten free, vegan)

Prep time: 20 minutes | Cook time: 40 minutes | Serving size: 4 large salads or 8 side salads

Ingredients:

  • 3 cups raw butternut squash, peeled and diced into 1cm cubes
  • ¼ cup coconut oil, melted
  • 1 tsp cayenne pepper
  • 2 tsp cinnamon
  • 1 small yellow onion, thinly sliced
  • 1/2 cup green lentils, rinsed
  • 1 cup walnuts
  • 10 dates, chopped
  • 1 cup dried cranberries
  • 2 fall apples, diced
  • 8 oz baby spinach, washed

Balsamic Maple Dressing

  • 2 Tbsp balsamic vinegar
  • 2 Tbsp maple syrup
  • 2 Tbsp olive oil
  • 1 Tbsp Dijon mustard
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 400°F.
  2. Toss butternut squash in 2 Tbsp coconut oil, cayenne pepper and cinnamon and bake for 30 minutes, flipping occasionally.
  3. While the butternut squash is roasting, heat 2 Tbsp of coconut oil in a large frying pan on medium heat. Add the onions and cook for 20 minutes, stirring occasionally until browned.
  4. Meanwhile, place the rinsed lentils in 1.5 cups of water and bring to a boil. simmer for 15-20 minutes until al dente.
  5. Whisk together balsamic vinegar, maple syrup, olive oil, Dijon mustard and salt and pepper.
  6. When the butternut squash, caramelised onions and lentils are done, toss them with the walnuts, dates, dried cranberries, apples and dressing and serve over spinach. You can serve Sweet Autumn Salad warm or chilled.
 Are you a salad eater? Share your favourite salad recipe in the comments section.

 

 

Jesse Lane Wellness Cookbook Healthy Fresh Salads Slider 2 @jesselwellness #jlwcokbook #healthysalads

 

5.0 from 3 reviews
Sweet Autumn Salad (gluten free, vegan)
Author: 
Recipe type: Salad
Cuisine: Fall Recipe
Serves: 4 large salads or 8 side salads
 
Sweet Autumn Salad has all of my favourite autumn flavours like roasted cinnamon butternut squash, dried cranberries, crisp apples, walnuts and dates. It is topped with a creamy Balsamic Maple Dressing that really brings the flavours together.
Ingredients
  • 3 cups raw butternut squash, peeled and diced into 1cm cubes
  • ¼ cup coconut oil, melted
  • 1 tsp cayenne pepper
  • 2 tsp cinnamon
  • 1 small yellow onion, thinly sliced
  • ½ cup green lentils, rinsed
  • 1 cup walnuts
  • 10 dates, chopped
  • 1 cup dried cranberries
  • 2 fall apples, diced
  • 8 oz baby spinach, washed
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp maple syrup
  • 2 Tbsp olive oil
  • 1 Tbsp Dijon mustard
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400°F.
  2. Toss butternut squash in 2 Tbsp coconut oil, cayenne pepper and cinnamon and bake for 30 minutes, flipping occasionally.
  3. While the butternut squash is roasting, heat 2 Tbsp of coconut oil in a large frying pan on medium heat. Add the onions and cook for 20 minutes, stirring occasionally until browned.
  4. Meanwhile, place the rinsed lentils in 1.5 cups of water and bring to a boil. simmer for 15-20 minutes until al dente.
  5. Whisk together balsamic vinegar, maple syrup, olive oil, Dijon mustard and salt and pepper.
  6. When the butternut squash, caramelised onions and lentils are done, toss them with the walnuts, dates, dried cranberries, apples and dressing and serve over spinach. You can serve Sweet Autumn Salad warm or chilled.

Healthy Eating on a Budget

8 Comments

  1. Anne @ Unique Gifter on September 29, 2014 at 9:56 am

    This is very, very similar to a salad I made on Monday! I love squash and these “buried in other things” ways of eating it seem to make it past my spouse.

  2. Kathy on September 29, 2014 at 9:58 am

    Looks really good can’t wait to make the recipe.

  3. Sarah Bester on September 29, 2014 at 10:00 am

    Yum! I have a butternut squash on my counter and I am going to use it to try your recipe. I can’t wait to try it!

  4. cindy on November 26, 2014 at 3:00 pm

    can I toss with dressing the day before? Or last minute? I plan to take this to T’day dinner, and need t prepare ahead. I have everything else done! Yum

    Thanks

    • Jesse Lane Schelew, CNP on November 28, 2014 at 11:19 am

      Hi Cindy, you can toss it before hand as long as you leave the spinach out. I hope you and your family liked it, I’m so sorry for the delayed reply!

Leave a Comment





Rate this recipe: