This Vegan Salad is a vibrant and nourishing dish that combines fresh greens with sweet and savory seasonal ingredients. Peppery arugula forms the base, topped with thinly sliced red and green apples, maple roasted butternut squash, maple candied nuts and seeds, and quick-marinated red onions. The salad is finished with a rich drizzle of tahini and date syrup, creating a perfect balance of earthy, sweet, and tangy flavors. It works beautifully as a wholesome side dish or can be easily turned into a satisfying main meal by adding plant-based protein like crispy chickpeas or hemp seeds.
Step-by-Step Instructions Here is the detailed process for preparing the salad:
Prepare the main components:
• Roast your butternut squash, candy the nuts and seeds, and marinate the red onions. If you want to save time on the day of serving, you can prepare these components up to 2 days in advance and store them separately in airtight containers.
Slice the apples:
• Thinly slice the red and green apples. It is highly recommended to use a mandoline to get even, paper-thin slices; if the slices are too thick, the apple can overwhelm the salad.
Assemble the salad:
• Spread the arugula across a large serving platter or bowl.
• Layer the paper-thin sliced apples, roasted butternut squash, candied nuts and seeds, and marinated onions on top of the greens.
Add the dressing:
• Drizzle the assembled salad generously with the tahini and date syrup.
• If you prefer a little extra sauciness, you can add a spoonful of the leftover liquid from the red onion marinade.
Serve!
• Serve the salad immediately. If you would like to scale this salad up to serve as a main entrée, you can easily add some crispy chickpeas or hemp seeds for extra protein.
Cooking results may vary. Ensure ingredients meet your dietary needs. See our Disclaimer .
This Vegan Salad is a vibrant and nourishing dish that combines fresh greens with sweet and savory seasonal ingredients. Peppery arugula forms the base, topped with thinly sliced red and green apples, maple roasted butternut squash, maple candied nuts and seeds, and quick-marinated red onions. The salad is finished with a rich drizzle of tahini and date syrup, creating a perfect balance of earthy, sweet, and tangy flavors. It works beautifully as a wholesome side dish or can be easily turned into a satisfying main meal by adding plant-based protein like crispy chickpeas or hemp seeds.
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