Autumn Chopped Salad with Apple Cider Vinaigrette

The Vegan Autumn Chopped Salad with Apple Cider Vinaigrette is tasty and comforting. This recipe contains 7 grams of fiber and 335 calories per serving. Takes 40 minutes to prepare this recipe. We made this salad with romaine lettuce, apples, butternut squash, cranberries, pecans, vegan feta-style cheese, onion, olive oil, apple cider vinegar, maple syrup, Dijon mustard, seasoning, and parsley. You may pair it with creamy pumpkin soup, vegan chickpea patties, tomato basil soup, cranberry quinoa, mashed potatoes, vegan stuffing, lentil vegetable soup, or hummus toast. Store this Vegan Autumn Chopped Salad with Apple Cider Vinaigrette for two days in the refrigerator.

STATS:

• Preparation Time: 15 minutes
• Serving Size: 1½ cups
• Cooking Time: 25 minutes
• Cuisine: American
• Total Time: 40 minutes
• Course: Salad
• Diet: Vegan
• Calories: 335 kcal
• Serving: 6

EQUIPMENT:

• Large baking sheet
• Baking paper
• Large serving bowl
• Knife
• Dry skillet
• Measuring cups
• Small mixing bowl
• Whisk
• Cutting board
• Measuring spoons
• Salad tongs

INGREDIENTS:

AUTUMN CHOPPED SALAD:

• 6 cups chopped romaine lettuce
• Half cup dried cranberries
• 2 medium diced apples
• Quarter cup diced red onion
• 1 cup cubed roasted butternut squash
• Half cup chopped pecans
• 4 oz crumbled vegan feta-style cheese
• Quarter cup chopped parsley

ROASTING THE SQUASH:

• Quarter tsp salt
• Pinch of black pepper
• 1 tbsp extra-virgin olive oil

APPLE CIDER VINAIGRETTE:

• Quarter cup apple cider vinegar
• ½ tsp ground cinnamon
• Quarter tsp black pepper
• 3 tbsp extra-virgin olive oil
• Half tsp garlic powder
• 2 tbsp pure maple syrup
• 1 tbsp Dijon mustard
• Half tsp salt

GARNISH:

• Two tbsp toasted pecans
• 1 tbsp dried cranberries
• Quarter tsp flaky sea salt
• 1 tbsp parsley

INGREDIENT NOTES:

ROMAINE LETTUCE:

• It makes the fresh and crispy base of the salad. This romaine lettuce holds well when we mix it with the dressing. You may use green leaf lettuce as per your preference.

APPLES:

• They give a sweet taste and crispy texture to the recipe. These apples include a natural sweet taste that works well with the tart apple cider vinegar and maple dressing. You may use pears as an alternative.

BUTTERNUT SQUASH:

• It gives warm autumn character to the salad. Its natural sweetness comes out when we roast it and makes the edges caramelized. You may use roasted sweet potato as another choice.

VEGAN FETA-STYLE CHEESE:

• We use this feta instead of traditional feta to make the recipe vegan. It makes the salad satisfying and gives a creamy texture. You may use vegan mozzarella crumbles as a substitute.

INSTRUCTIONS:

1. First, warm the oven to 425°F and include the cubed butternut squash on the baking sheet.
2. Include 1 tbsp olive oil, a pinch of black pepper, & 1/4 tsp salt then toss gently.
3. Spread one layer of squash then roast it for twenty-five minutes and cool slightly.
4. Toast the pecans for 4 minutes on medium flame in the dry skillet.
5. Turn off the flame and cool them, then chop the pecans roughly.
6. Whisk apple cider vinegar, olive oil, maple syrup, garlic powder, salt, Dijon mustard, black pepper, and cinnamon in the small bowl.
7. Include diced apples, chopped romaine, red onion, dried cranberries, roasted butternut squash, vegan feta-style cheese, toasted pecans, and parsley in the serving bowl.
8. Pour the apple cider vinaigrette on the salad and gently toss the ingredients.
9. Leave the salad for 5 minutes, then sprinkle extra toasted pecans and sea salt on top.
10. Lastly, garnish the salad with cranberries and parsley, then serve.

SERVING SUGGESTIONS:

MAIN:

• Lentil Loaf
• Tofu Steak
• Stuffed Bell Peppers
• Mushroom Wellington
• Chickpea Patties

GRAIN DISHES:

• Wild Rice Pilaf
• Quinoa Vegetable Pilaf
• Brown Rice Stuffed Squash
• Barley Mushroom Pilaf
• Cranberry Quinoa

SOUP:

• Creamy Pumpkin Soup
• Vegan Butternut Squash Soup
• Lentil Vegetable Soup
• Creamy Mushroom Soup
• Tomato Basil Soup

SIDE DISHES:

• Vegan Mashed Potatoes
• Roasted Brussels Sprouts
• Maple Roasted Carrots
• Garlic Green Beans
• Vegan Stuffing

LUNCH:

• Roasted Vegetable Wrap
• Hummus Toast
• Avocado Toast
• Vegan Lentil Soup
• Grilled Vegetable Sandwich

TIPS:

• Use ripe apples to get better texture, as they do not become mushy quickly.
• Avoid cooking the squash too much so it stays intact and tender.
• Include the dressing just before serving the salad so the ingredients stay fresh.

STORAGE INFORMATION:

FRIDGE:

• Store the salad in the container for two days and the vinaigrette for one week in a different box.

FREEZER:

• Freezing this salad is not recommended.

FAQs:

Can I make this salad earlier?

• Yes, you may refrigerate the prepared ingredients in advance and mix before serving.

How to make this recipe nut-free?

• You may replace the pecans with toasted pumpkin seeds for a nut-free version.

Can I include kale instead of romaine?

• Yes, you may add chopped kale for a healthier salad.

How to reduce sweetness in this salad?

• You may reduce the amount of maple syrup from 2 tbsp to 1 tbsp for a tangier dressing.

NUTRITIONAL INFORMATION:

Calories: 335 kcal

Net Carbs: 35 g

Iron: 2.2 mg

Total Carbs: 42 g

Vitamin A: 8,900 IU

Fiber: 7 g

Calcium: 105 mg

Protein: 5 g

Sodium: 500 mg

Potassium: 430 mg