Autumn salad

This Autumn salad is the fall version of the classic summer salad. This salad is filled with greens, raw vegetables, and tons of different flavors and textures.

Love salads, yes that is why I have this autumn salad, with autumn produce. It is the best.

Autumn  salad

And it is as delicious as the classic one. As always, I like to start my salads with a mix of greens. For this salad, I used mixed spring greens and broccoli florets. I love eating raw broccoli, do you? And it salads it is the best.

greens and raw broccoli, an apple and pommegrante.

From there, I added more fall flavors and colors to make the perfect vegan Autumn salad. I added beets, carrots, apples, pomegranate seeds, nuts, and instead of bread crackers if you are in a hurry, if not use bread.

Tips, tricks & other recipes:

  • This salad will be good with any green, you can use baby spinach, collard greens or even cabbage.
  • The same with the toppings. I love raw veggies but you could use, roasted vegetables, like roasted beets, roasted cauliflower… anything will taste good here.
  • Here are other of my favorite salad recipes that I’ve posted over the years: Summer salad with cherries, salad with magic cilantro dressing, Healthy vegan Caesar salad, Mexican Quinoa Salad, and a Brussel sprout salad.
  • I used a very simple shallot red vinegar dressing that is great to have in the fridge and serve with other recipes.
autumn  in a blue platter

Autumn Salad

This Autumn salad is the fall version of the classic summer salad. This salad is filled with greens, raw vegetables, and tons of different flavors and textures.
5 de 7 votos
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 4 people
Calories 353.25 kcal

Ingredients
  

  • 4-6 handfuls of mixed greens
  • 1 cup broccoli florets
  • 1 apple thinly sliced
  • 1 carrot peeled and shaved
  • ¾ cup pomegranate seeds
  • 2-3 beets sliced
  • ¼ chopped walnuts
  • 1 box Rosemary Sea Salt Almond Flour Crackers from Simple Mills

Vinaigrette

  • 2 tablespoons minced shallots
  • 4 tablespoons red wine vinegar
  • 8 tablespoons extra virgin olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions
 

  • Put all the salad ingredients in a salad platter.
  • Mix all the ingredients for the vinaigrette in a jar with a lid. Taste and adjust seasoning if necessary.
  • Drizzle to your taste over the salad.
  • Serve immediately.

Nutrition

Calories: 353.25kcalCarbohydrates: 23.78gProtein: 2.31gFat: 28.9gSaturated Fat: 3.99gSodium: 351.78mgPotassium: 403.14mgFiber: 4.65gSugar: 16.26gVitamin A: 2727.5IUVitamin C: 29.06mgCalcium: 33.54mgIron: 0.97mg
Keyword autumn salad, easy vegan salad, hearty salad

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
Latest posts by Alejandra Graf (see all)
5 from 7 votes (2 ratings without comment)
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