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!
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!
Tried this recipe?Let us know how it was!