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5 from 4 votes
vegan fall salad recipe
Vegan Fall Salad with Quinoa, Squash, Cranberries and Pistachios {Gluten-Free}
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

A vegan fall salad with quinoa, squash, cranberries and pistachios. Tons of fresh crisp fall flavors all fusing together. Tossed with a zesty lemon mustard dressing.

Course: Dinner, Entrée Salad
Cuisine: American, gluten free, Healthy, Vegan
Servings: 4
Calories: 331 kcal
Author: Vicky Berman
Ingredients
  • 1 acorn squash cut in half and seeds removed
  • 1 teaspoon olive oil
  • 1/2 cup uncooked quinoa
  • 1-2 teaspoons coconut oil
  • 1/2 red onion diced
  • 1/4-1/3 cup dried cranberries
  • 3-4 ounces arugula
  • 1/2 cup shelled pistachios lightly chopped
  • 1 tablespoons lemon zest
  • 2-3 tablespoons olive oil
  • 1-2 teaspoons whole grain dijon mustard
  • 1 tablespoons lemon juice
  • 1 lemon zested
  • salt/pepper to taste
Instructions
  1. Preheat oven to 400 degrees F. Cut each acorn half into 1 inch think segments. Lightly oil a baking tray and place acorn squash slices in a single layer and place on baking sheet, Lightly brush each slice with olive oil. Bake for 30 minutes or until cooked through. Cut into 1 inch pieces removing the skin.
  2. Heat 1 tablespoons coconut oil in pot over medium heat and add quinoa. Lightly toast the quinoa, stirring frequently for a few minutes. Add 1 cup of water, bring to a boil, reduce heat and simmer, covered 15 minutes or until cooked through. Fluff with a fork.
  3. In a large bowl combine quinoa, arugula, squash, cranberries, pistachios and red onion.
  4. In a small bowl combine lemon zest, 2-3 tablespoons oil, 1-2 teaspoons mustard and 1 tablespoon lemon juice for the dressing. Mix until smooth.
Recipe Notes

Recipe adapted from Gimme Some Oven

Nutrition Facts
Vegan Fall Salad with Quinoa, Squash, Cranberries and Pistachios {Gluten-Free}
Amount Per Serving
Calories 331 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Sodium 25mg1%
Potassium 786mg22%
Carbohydrates 40g13%
Fiber 6g25%
Sugar 7g8%
Protein 8g16%
Vitamin A 965IU19%
Vitamin C 34.7mg42%
Calcium 106mg11%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.