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Can I get a slow clap for Fall salads? The warm flavors of the Autumn Crunch Salad with Maple Apple Cider Vinaigrette, pair well with almost if not all of our Easy Weeknight Dinners, and definitely go with everything in our Fall and Winter Recipes category.
The dried cranberries are not low carb or keto approved, but you have done really well today and you deserve it. You saved up your carbs and you get a cranberry congratulations. They are the essential chewy pop for this ultra crunchy salad. Serve this with our easy low carb meatloaf, or just a beautifully roasted chicken.
Team Fall is in it to win it today. Shaved brussels, roasty fresh pumpkin, and toasty walnuts. All covered in this amazing maple magic, apple cider vinaigrette. Did I say you should take this on a Fall picnic? Do that! I can’t say that, at this point, I wouldn’t crumble some gorgonzola on it before we leave for this picnic. I didn’t think of that before but now that I am regretting not have leftovers for lunch, I’m thinking of all the things.
How To Make An Autumn Crunch Salad With Maple Apple Cider Vinaigrette
It starts with roasting a whole pumpkin (read this article I wrote on how to roast a whole pumpkin). I break it down into one easy step with a pumpkin I grew on my farm. Also note: you can sub butternut squash if you don’t have a whole pumpkin at the ready.
After you dice the pumpkin (or butternut squash), you will roast it in the oven. While that is working you throw the brussels into your food processor with the cheese grater attachment. Easy.
Throw them into a bowl, top with the toasted walnuts, dried cranberries, roasted pumpkin, and work on the dressing to smother it all with. I recommend just shaking the dressing in a mason jar. It makes it all the easier for you, and life Monday-Friday needs to be easy for us all.Print
An easy fall salad to whip up during the week, or for a weekend picnic. Add gorgonzola for a salty little pop.
14 oz shaved brussels sprouts
2 Tbsp olive oil
1/4 tsp salt
1/8 tsp pepper
2 cups fresh pumpkin roasted (see how to roast a whole pumpkin)
1/4 cup dried cranberries
1 cup walnuts, lightly toasted
1/2 cup olive oil
1/2 cup apple cider vinegar
1/4 tsp mustard
2 Tbsp + 1 1/2 tsp Lakanto Maple Flavored Syrup (or real Maple syrup if you can handle the carbs)
1/4 tsp salt
Preheat oven to 400°
Dice pumpkin (or butternut) into 1/2 inch peices.
Arrange on a sheet pan, drizzle with olive oil, salt, and pepper.
Bake for 20-30 minutes
Using the cheese grater attachment of a food processor shave the brussels sprouts
In a serving dish, arrange brussels sprouts, cranberries, pumpkin, and toasted walnuts
In a mason jar add all ingredients and shake vigorously until combined
Pour over salad
This is a salad you can dress ahead of time since the brussels sprouts won’t become wilted. You can chill the salad for a couple of hours if needed.
*Doing this over, I would add a cup of crumbled gorgonzola
* If you want to lower the carbs, omit or lessen the dried cranberries
- Category: Easy Weeknight Dinners
- Method: Roast
- Cuisine: North American
Keywords: autumn crunch salad, maple dressing, apple cider vinaigrette, low carb salad, fall salad, fall dinner, easy fall dinner
What are you making this fall? Connect with me in the comments.