Roasted Butternut Squash Salad
Source
https://lovingitvegan.com/roasted-butternut-squash-salad/
Ingredients
Salad
- Butternut squash, peeled and chopped (amount not specified — use 1 medium squash, ~1kg raw)
- Olive oil, for roasting
- Sea salt
- Black pepper
- 90g baby spinach (~3 cups)
- 90g arugula (~3 cups)
- 55g pecans, chopped (~½ cup)
- 30g dried cranberries (~2 Tbsp)
- 80g vegan feta, crumbled (~½ cup)
Apple Cider Vinaigrette
- Extra virgin olive oil
- Apple cider vinegar
- Maple syrup
- Dijon mustard
- Crushed garlic
- Sea salt (See source link for exact dressing amounts — this salad uses a generous pour of vinaigrette.)
Instructions
- Preheat oven to 200°C.
- Toss chopped butternut squash with olive oil, salt, and pepper. Spread on parchment-lined tray.
- Roast 30 minutes until tender and golden.
- Add spinach, arugula, pecans, and dried cranberries to a mixing bowl.
- Whisk vinaigrette ingredients in a measuring jug.
- Pour some dressing over greens, toss, then move to serving dish.
- Top with roasted butternut squash, vegan feta, and extra pecans/cranberries.
- Drizzle remaining dressing over the top. Serve.
Tips & Notes
- Best served fresh — leftovers keep 3–4 days fridge but texture softens.
- Vegan feta: Violife brand is recommended. Or use chopped avocado instead.
- Pecans → walnuts works well too.
- Arugula = rocket — use spinach only if you prefer milder greens.
- Dressing makes quite a lot — leftover dressing keeps 1 week fridge.
Tags
recipe, vegan, salad, side