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Festive Vegan Salad with Cranberry Dijon Vinaigrette // JustineCelina.com


Do you have a plant based eater or vegan attending your dinner party this season, but have absolutely no idea what to feed them?! Relax, my friends -- I have just the recipe! The best part about my Festive Vegan Salad with Cranberry Dijon Vinaigrette is that I bet you have most (if not all) these ingredients already stocked in your kitchen for the holidays. This festive medley of fruits and veggies is hearty, satisfying and loved by herbivores, omnivores and carnivores alike. It's the ultimate no-fuss addition to any dinner table this season! Eat the rainbow and fuel up on the good stuff during this indulgent time of year -- a powerhouse mélange of apples, mandarin oranges, brussel sprouts, shredded beets, roasted acorn squash, toasted walnuts and a tangy Cranberry Dijon Vinaigrette comprise this nourishing holiday salad. It pairs perfectly with turkey, or can be enjoyed alone for a vegan dinner option that won't leave guests hungry for more. This showstopping salad comes together in less than 30 minutes and keeps for up to 3 days!
Course Main Course, Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8
Author Justine



  • 1 acorn squash
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic
  • 10 turns Himalayan pink salt
  • 10 turns black pepper
  • 15 brussel sprouts
  • 3 apples
  • 2 mandarin oranges
  • 3 beets


  • 3 tbsp grainy Dijon mustard
  • 2 tbsp rosé wine vinegar
  • 10 fresh cranberries
  • 1 clove of garlic
  • 1/3 cup extra virgin olive oil
  • 1/3 cup freshly squeezed mandarin orange juice
  • 1 tbsp pure maple syrup
  • 10 turns Himalayan pink salt
  • 10 turns black pepper


  • 1/2 cup walnut pieces
  • 1 tbsp extra virgin olive oil
  • 5 turns Himalayan pink salt


  1. Start by peeling and dicing the acorn squash into 1" cubes and mincing 1 clove of garlic.
  2. Warm a large skillet over medium heat. Add extra virgin olive oil, acorn squash and garlic. Season with salt and pepper. Roast over medium heat, turning constantly, until squash becomes browned and tender (approximately 10 - 15 minutes).

  3. While the squash is cooking, prep the remainder of the vegetables for the salad. Wash brussel sprouts and peel outer leaves, remove the stem and chop finely. Dice apples and add mandarin orange segments to add to a large serving bowl. Using a grater, shred beets over the serving bowl and mix thoroughly to combine.
  4. Add all Cranberry Dijon Vinaigrette ingredients to your Vitamix (or similar) and blend until smooth.
  5. Dress the salad and toss to combine.
  6. Garnish with Toasted Walnuts and a few fresh cranberries. Serve immediately and enjoy!