This colorful salad is a celebration of the flavors and textures of the autumn season. Tender squash, crisp apples, tart cranberries, and crunchy toasted nuts and seeds marry with a Maple Vinaigrette that is just the right balance of tangy and sweet. Enjoy this salad for dinner, and then think about making a place for it on your Thanksgiving table!
I grew delicata squash in my garden this year, and I’m thrilled to have an endless supply of it. I love delicata squash because it requires next to no work - they are easy to cut, don’t have many seeds to remove, and they do not have to be peeled. Plus, I love the colorful streaks of green and orange.
Once you make this Maple Vinaigrette, you’ll want to pour it on every vegetable for the next month. It’s a light salad dressing, but it also pairs well with roasted vegetables such as carrots, parsnips, Brussels sprouts, or other squash varieties. This recipe makes more than you’ll need for this salad, so you’ll get to find other ways to use it! This also makes a fairly large salad, making it good for a weekly meal prep session, or to take to a holiday gathering to share.
Original publication date: October 19, 2020
This colorful salad is a celebration of the flavors and textures of autumn: tender squash, crisp apples, tart cranberries, and crunchy toasted nuts and seeds with a Maple Vinaigrette.
I invite you to try my seasonally-inspired,
plant-based recipes to create your own