Vegan Roasted Butternut Squash Salad
This vibrant Vegan Roasted Butternut Squash Salad is packed with fall flavors, combining tender squash, crisp greens, and a tangy dressing for a perfectly delicious plant-based meal!
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When fall rolls around, it’s time to embrace all the seasonal flavors—especially with hearty, nutritious dishes like this Vegan Roasted Butternut Squash Salad. This recipe is the ultimate way to enjoy autumn’s bounty in a fresh, vibrant meal that’s perfect for lunch, dinner, or even a holiday side dish! With tender roasted butternut squash, crisp greens, crunchy nuts, and a zesty dressing, this salad brings together the best of fall in one bowl. And the best part? It’s completely plant-based, making it a healthy and satisfying meal for everyone.
Why You’ll Love This Vegan Butternut Squash Salad
- Packed with Fall Flavors: Sweet, roasted butternut squash combined with crunchy nuts and tangy dressing creates the perfect flavor balance.
- Nutrient-Rich: Butternut squash is loaded with vitamins, while the greens and nuts add fiber and healthy fats.
- Super Versatile: Serve it as a light main dish, a hearty side, or even for a festive fall gathering.
- Vegan and Gluten-Free: Completely plant-based and gluten-free, so it’s great for a variety of dietary needs.
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Vegan Roasted Butternut Squash Salad
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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 recipes like this Vegan Roasted Butternut Squash Salad?
Vegan Caramel Apple Upside Down Cake
Vegan Apple Spice Cupcakes with Salted Caramel Frosting
Amazing Vegan Hot Chocolate Cookies
I love seeing your finished recipes! 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 @ginamicheleny. Happy cooking!
