Vegan Roasted Butternut Squash Salad
Vegan Roasted Butternut Squash Salad- The sweet-tasting squash is counterbalanced with the salty (vegan) Feta cheese and tangy dressing in this salad.
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This salad combines fall’s best flavors and textures. The vibrant colors make this a standout on any holiday table, but the recipe is simple enough to prepare as a quick meal.
Vegan Roasted Butternut Squash Salad
Ingredients:
For the salad:
4 cups butternut squash, cut into 1 inch cubes
2 tbsp olive oil
8 oz baby spinach, washed
3/4 cup pecans, some chopped, some whole
3/4 cup dried cranberries
1 shallot, minced
Salt and pepper to taste
1/2 cup Vegan Feta cheese (I like Follow Your Heart)
1 tbsp fresh thyme
For the dressing:
1/2 cup Olive oil
1/4 cup Red wine vinegar
1 tbsp Dijon mustard
2 tbsp Maple syrup
Salt and pepper to taste
Directions:
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Arrange the butternut squash cubes on the baking sheet, making sure that they are not overlapping. Drizzle with olive oil and season with salt and pepper.
Bake for 15 minutes and then flip the cubes over using a spatula. Bake for an additional 10 minutes or until the butternut squash cubes are tender.
Arrange the baby spinach on a plate or in a bowl. Add the butternut squash cubes, chopped and whole pecans, minced shallot and dried cranberries.
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, maple syrup and salt and pepper.
Dress the salad, sprinkle on vegan Feta cheese and enjoy!
Vegan Roasted Butternut Squash Salad
Ingredients
- 4 cups butternut squash, cut into 1 inch cubes
- 2 tbsp olive oil
- salt and pepper to taste
- 8 oz baby spinach, washed
- 1 shallot, minced
- 3/4 cup pecans, some chopped some whole
- 3/4 cup dried cranberries
- 1/2 cup Vegan feta cheese
- 1 tbsp fresh thyme
For the dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 tbsp maple syrup
- 1 tbsp Dijon mustard
- salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Arrange the butternut squash cubes on the baking sheet, making sure that they are not overlapping. Drizzle with olive oil and season with salt and pepper.
- Bake for 15 minutes and then flip the cubes over using a spatula. Bake for an additional 10 minutes or until the butternut squash cubes are tender.
- Arrange the baby spinach on a plate or in a bowl. Add the butternut squash cubes, chopped and whole pecans, minced shallot and dried cranberries.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, maple syrup and salt and pepper. Dress the salad and enjoy!
Looking for more easy vegan salads like this Vegan Roasted Butternut Squash Salad?
Vegan Roasted Delicata Squash Salad
Fast and Easy Vegan Avocado Salad with Tahini Dressing
Did you try this recipe? If you enjoyed making this Vegan Roasted Butternut Squash Salad or any of my other plant-based recipes, I’d love to see yours on Instagram, just tag me @10IngredientVegan. Happy cooking!
