Fall Harvest Salad with Maple Vinaigrette

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With ingredients like roasted butternut squash and dried cranberries, this vegan fall harvest salad is bursting with seasonal flavor. Top it off with maple vinaigrette for a delicious plant-based meal.

Fall Harvest Salad with Maple Vinaigrette
Photo: Kirsten Nunez

Celebrate the best of autumn with this fall harvest salad with maple vinaigrette. It features a medley of seasonal ingredients like butternut squash and dried cranberries, making it perfect for cooler weather.

What’s more, the recipe features a homemade vegan feta, which calls for extra-firm tofu marinated in olive brine and spices. Or, if you’re short on time, you can certainly use your favorite store-bought vegan feta.

This vegan fall salad also includes plant-based bacon. Try our favorite Tempeh Bacon or make your go-to recipe. Serve the dish with a side of Maple Glazed Carrots or crusty bread with Dipping Oil.

Key Ingredients

Ingredients for Fall Harvest Salad with Maple Vinaigrette
Photo: Kirsten Nunez
  • Leafy greens. We used kale, but feel free to use other leafy greens like spinach or arugula.
  • Butternut squash. Roasted butternut squash offers seasonal flavor and color.
  • Apples. Similarly, sliced apples add an autumnal element to the salad.
  • Tofu. This salad features tangy vegan feta, which is made with tofu. Alternatively, you can buy plant-based feta from the store.
  • Maple syrup. The vinaigrette features maple syrup, which lends a sweet fall-inspired touch.

How to Make Vegan Feta

This homemade vegan feta will need to marinate for at least 3 to 4 hours. That said, if you want to enjoy this salad at a specific time, be sure to plan accordingly. You can also prepare it the night before and marinate it overnight.

1. In a shallow container, combine all the marinade ingredients.

Marinade for vegan feta in a glass dish

2. Break the tofu into chunks and add it to the marinade. You can also cut the tofu into cubes if you want vegan feta cubes.

Marinating tofu in a glass dish to make vegan feta

3. Toss the tofu until fully coated. Chill in the refrigerator for at least 3 to 4 hours, tossing every hour or so.

How to Make Maple Vinaigrette

If possible, make this vinaigrette at the same time as the vegan feta. This way, the dressing can chill in the refrigerator, allowing the flavors to develop. But if you’re in a rush, chilling the vinaigrette for 20 minutes will do.

  1. In a bowl, whisk all the ingredients. Taste and add more salt or pepper, if necessary.
  2. Transfer the vinaigrette to a jar or air-tight container.
  3. Chill in the refrigerator for at least 20 minutes, or up to 3 hours, if possible.

How to Make Fall Harvest Salad

Once you’ve prepared the vegan feta and maple vinaigrette, it’s time to construct the salad. Here’s how to do it:

Grease or line a baking dish with parchment paper. Preheat the oven to 375°F. In a small bowl, toss the cubed butternut squash with oil, salt, and pepper.

butternut squash marinating in a glass bowl

Transfer the butternut squash to the baking dish. Bake for 40 to 45 minutes, flipping once halfway, until slightly caramelized.

roasted butternut squash in a square metal baking pan

In a large bowl, combine all the leafy greens, pistachios, dried cranberries, pumpkin seeds, vegan bacon, and butternut squash. Toss well.

fall harvest salad ingredients tossed in a metal bowl

Cut the apple into thin slices.

Using a slotted spoon, scoop the vegan feta out of its marinade.

scooping marinated tofu out of a glass baking dish

Transfer the salad mixture into a shallow bowl. Top with sliced apples, vegan feta, and maple vinaigrette.

Fall Harvest Salad with Maple Vinaigrette in a wooden bowl

Recipe Tips, Variations, and Substitutions

  • Use spinach or arugula. Other leafy greens, like spinach or arugula, are just as tasty in this salad.
  • Substitute with other nuts. Reach for walnuts, pecans, and/or almonds.
  • Toss in pomegranate seeds. Instead of dried cranberries, add pomegranate seeds.
  • Use any type of vegan bacon. There are many ways to make vegan bacon. For our salad, we used our tempeh bacon recipe and crumbled the finished product into pieces.
  • Buy vegan feta or bacon. If you don’t have time to make tofu feta or plant-based bacon, use your favorite products from the store.
Fall Harvest Salad with Maple Vinaigrette served on a black plate
Photo: Kirsten Nunez

Can I Store The Leftovers?

Yes, you can store leftover salad in the refrigerator. To avoid a soggy salad, store the maple vinaigrette separately and drizzle it on just before eating. Eat the salad within 3 days.

What other dressings can I pair with this salad?

Try another vinaigrette, like balsamic vinaigrette or lemon vinaigrette. These options will make the salad taste less “autumny,” but should be tasty nonetheless.

Serving Suggestions

  • Vegan Parmesan Cheese — For a tangy crunch, toss in cashew Parmesan cheese.
  • Farro — Make the salad extra-filling by adding cooked farro.
  • Maple Glazed Carrots — Serve maple glazed carrots on the side for the ultimate autumn meal.
Fall Harvest Salad with Maple Vinaigrette

Fall Harvest Salad with Maple Vinaigrette

With ingredients like roasted butternut squash and dried cranberries, this vegan fall harvest salad is bursting with seasonal flavor. Top it off with maple vinaigrette for a delicious plant-based meal.
Click stars below to rate, or leave a full review in the comments
5 from 1 vote
Print Rate it Now Pin Recipe
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: fall harvest salad, fall harvest salad with maple vinaigrette, maple vinaigrette
Prep Time: 15 minutes
Cook Time: 45 minutes
Chill Time: 3 hours
Total Time: 4 hours
Servings: 2
Calories: 1370kcal
Author: Kirsten Nunez, MS

Ingredients

Vegan Tofu Feta

  • 14 ounces extra-firm tofu pressed
  • cup extra-virgin olive oil
  • 1/4 cup water
  • 1/4 cup olive brine
  • 3 tablespoons lemon juice
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons salt plus more as needed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon onion powder

Maple Vinaigrette

  • 3 tablespoons apple cider vinegar
  • 4 tablespoons maple syrup
  • 1/2 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Fall Harvest Salad

  • 4 cups kale chopped
  • 3 cups butternut squash cubed
  • 3/4 cup pistachios roughly chopped
  • 3/4 cup dried cranberries or pomegranate seeds
  • 3/4 cup vegan bacon optional
  • 1/4 cup pumpkin seeds
  • 1 apple
  • Oil
  • Salt
  • Black pepper
  • Vegan tofu feta
  • Maple vinaigrette

Instructions

Vegan Tofu Feta

  • In a shallow container, combine all the marinade ingredients.
  • Break the tofu into chunks and add it to the marinade. You can also cut the tofu into cubes.
  • Toss the tofu until fully coated.
  • Chill in the refrigerator for at least 3 to 4 hours, tossing every hour or so.

Maple Vinaigrette

  • In a bowl, whisk all the ingredients. Taste and add more salt or pepper, if necessary.
  • Transfer the vinaigrette to a jar or air-tight container.
  • Chill in the refrigerator for at least 20 minutes, or up to 3 hours, if possible.

Fall Harvest Salad

  • Grease or line a baking dish with parchment paper. Preheat the oven to 375°F. In a small bowl, toss the cubed butternut squash with oil, salt, and pepper.
  • Transfer the butternut squash to the baking dish. Bake for 40 to 45 minutes, flipping once halfway, until slightly caramelized.
  • In a large bowl, combine all the leafy greens, pistachios, dried cranberries, pumpkin seeds, vegan bacon, and butternut squash. Toss well.
  • Cut the apple into thin slices.
  • Using a slotted spoon, scoop the vegan feta out of its marinade.
  • Transfer the salad mixture into a shallow bowl. Top with sliced apples, vegan feta, and maple vinaigrette.

Notes

  • You can use other leafy greens, like spinach or arugula.
  • The pistachios can be swapped out for walnuts, pecans, and/or almonds.
  • If you don’t want to make the vegan tofu and/or bacon, use your favorite products from the store.

Recommended Tools & Products

Tofu Press
Tofu Press
Large bowl
Cutting Board
Cutting Board

Nutrition

Calories: 1370kcal | Carbohydrates: 135g | Protein: 35g | Fat: 85g | Saturated Fat: 12g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 53g | Trans Fat: 1g | Sodium: 3189mg | Potassium: 2535mg | Fiber: 15g | Sugar: 74g | Vitamin A: 35974IU | Vitamin C: 221mg | Calcium: 489mg | Iron: 9mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

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