Fall Harvest Salad with Maple Vinaigrette

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


kale apple butternut squash pistachios

©Kirsten Nunez

pumpkin seeds dried cranberries vegan bacon vegan tofu feta maple vinaigrette

Step 1: Vegan Tofu Feta

Combine marinade ingredients, break tofu into chunks, and toss in the marinade. Chill in the refrigerator for 3 to 4 hours, tossing every hour or so.

©Kirsten Nunez


Step 2: Fall Harvest Salad

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

©Kirsten Nunez

Step 3: Fall Harvest Salad

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

©Kirsten Nunez

Step 4: Fall Harvest Salad

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

©Kirsten Nunez

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