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    Home Ā» Sides Ā» Roasted Butternut Squash Salad

    Roasted Butternut Squash Salad

    Published: Sep 25, 2020 Modified: Sep 26, 2020 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
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    Roasted Butternut Squash Salad

    Butternut squash salad made with roasted butternut squash, pecans and dried cranberries, topped with an apple cider vinaigrette. So good!

    Roasted butternut squash salad in a wooden salad dish.

    Okay, this roasted butternut squash salad may be my favorite salad ever.

    First off, nothing beats roasted butternut squash. It’s the shizzle. Pair it with baby spinach, aragula, pecans, dried cranberries and vegan feta, and then drizzle it with an apple cider vinaigrette and you’re in salad heaven.

    This salad blends creamy, salty and sweet fabulously well, with the contrasts in textures adding another layer of deliciousness to the whole deal.

    And if you love a good salad then check out our vegan caesar salad and vegan chickpea salad as well as our vegan kale salad and quinoa salad!

    Butternut squash salad with pecans and cranberries in a wooden salad dish.

    How To Make Roasted Butternut Squash Salad

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add peeled and chopped butternut squash to a mixing bowl. Add olive oil, sea salt and black pepper and toss so that the butternut squash is evenly coated.
    • Transfer to a parchment lined baking tray and bake at 400°F for 30 minutes until roasted.
    Step by step photo collage of making roasted butternut squash.
    • Add baby spinach, arugula, chopped pecans and dried cranberries to a mixing bowl.
    • Mix up your apple cider vinaigrette by adding extra virgin olive oil, apple cider vinegar, maple syrup, dijon mustard, crushed garlic and sea salt to a measuring jug and whisking it up until well mixed.
    • Pour some of the dressing over your salad mix and toss. Move to your serving dish, or if serving in the same bowl, leave it where it is.
    • Top it with the roasted butternut squash, vegan feta and some extra chopped pecans and dried cranberries. Drizzle over dressing and serve.
    Step by step process photo collage of making a roasted butternut squash salad.

    Recipe Tips

    A mix of baby spinach and arugula is a delicious mix of greens in this salad. However, you can use either/or if you prefer. Arugula is also called ‘Rocket’ in some parts of the world.

    Pecans: The chopped pecans are a delicious flavor blend and texture contrast in this salad. Walnuts would also work great here.

    Vegan Feta: We used the Violife brand of vegan feta in this salad which was delicious. We also do have a recipe for homemade vegan feta on this blog, so if you have more time to spare and want to make your own, that is a great option too. You can also omit the vegan feta entirely and use something like chopped avocado instead.

    Roasted butternut squash salad served in a wooden dish.

    The Dressing: The dressing is a delicious apple cider vinaigrette that works wonderfully with the flavors of this salad. It makes quite a lot. We used all of it in this salad, but if you prefer to use less and have some leftover, then leftovers will keep very well in the fridge for a week.

    Roasted butternut squash salad in a wooden serving dish.

    Storing

    This salad is best served fresh, but leftovers will keep for 3-4 days in the fridge.

    Butternut squash salad in a wooden serving dish with a wooden salad spoon.

    More Delicious Vegan Salad Recipes

    1. Vegan Greek Salad
    2. Vegan Sweet Potato Salad
    3. Vegan Couscous Salad
    4. Marinated Tofu Salad
    5. Vegan Potato Salad
    6. Vegan Macaroni Salad
    Wooden salad spoons lifting up a serving of butternut squash salad.
    Print
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    Roasted butternut squash salad

    Roasted Butternut Squash Salad


    ★★★★★

    5 from 4 reviews

    • Author: Alison Andrews
    • Prep Time: 15 mins
    • Cook Time: 30 mins
    • Total Time: 45 minutes
    • Yield: 6
    • Diet: Vegan
    Print Recipe
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    Description

    This delicious butternut squash salad is made with roasted butternut squash, pecans and dried cranberries and topped with a fabulous apple cider vinaigrette.Ā 


    Ingredients

    For the Roasted Butternut Squash:

    • 4 cups (600g) Butternut Squash (Peeled and Cubed)
    • 1 Tbsp Extra Virgin Olive Oil
    • 1/8 tsp Sea Salt
    • 1/8 tsp Ground Black Pepper

    For the Salad:Ā 

    • 3 cups (90g) Baby Spinach
    • 3 cups (90g) Arugula
    • 1/2 cup (55g) Pecans (Chopped)*
    • 2 Tbsp Dried Cranberries
    • 1/2 cup (80g) Vegan Feta (Crumbled)*

    For the Apple Cider Vinaigrette:

    • 1/3 cup (80ml) Extra Virgin Olive Oil
    • 1/4 cup (60ml) Apple Cider Vinegar
    • 2 Tbsp Maple Syrup
    • 1/2 tsp Dijon Mustard
    • 1/2 tsp Crushed Garlic
    • 1/2 tsp Sea Salt

    Instructions

    1. Preheat the oven to 400°F (200°C). 
    2. Add peeled and chopped butternut squash to a mixing bowl. Add olive oil, sea salt and black pepper and toss so that the butternut squash is evenly coated.Ā 
    3. Transfer to a parchment lined baking tray and bake for 30 minutes until roasted.Ā 
    4. Add the baby spinach, arugula, chopped pecans and dried cranberries to a mixing bowl.Ā 
    5. Mix up your apple cider vinaigrette by adding all the ingredients to a measuring jug and whisking it up until well mixed.
    6. Pour some of the dressing over your salad mix and toss. Move to a serving dish, or if you’re serving it in the same bowl, leave it where it is.Ā 
    7. Add the the roasted butternut squash, crumbled vegan feta and some extra chopped pecans and dried cranberries to the top of the salad.
    8. Drizzle the dressing over the top and serve.Ā 

    Notes

    *Walnuts or other nuts can be used in place of the pecans.Ā Ā 

    *We used the Violife brand of vegan feta in this salad which was delicious. We also do have a recipe for homemade vegan feta on this blog, so if you have more time to spare and want to make your own, that is a great option too. You can also omit the vegan feta entirely and use something like chopped avocado instead.Ā 

    *We used all the dressing in this salad, but it does make quite a lot, so if you prefer not to use it all and have some leftover, then leftover dressing will keep very well in the fridge for a week.Ā 

    *This salad is best served fresh, but leftovers will keep well for 3-4 days in the fridge.

    • Category: Side, Savory, Gluten-Free
    • Method: Bake
    • Cuisine: Vegan

    Nutrition

    • Serving Size: 1 Serve (of 6)
    • Calories: 309
    • Sugar: 8.9g
    • Sodium: 362mg
    • Fat: 24.7g
    • Saturated Fat: 5.8g
    • Carbohydrates: 21.5g
    • Fiber: 4.9g
    • Protein: 2.5g

    Keywords: butternut squash salad

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    680shares
    Alison Andrews

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.
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    Reader Interactions

    Comments

    1. AvatarMarsha Gainey says

      November 23, 2020 at 9:17 pm

      I had some leftover non-vegan feta and some baby spinach going bad, and I had all the other ingredients except the arugula, so I threw this together, and even without the arugula, it was very good. The vinaigrette on its own was sick! I plan to make the vinaigrette again for other salads. As an omnivore who often eats vegetarian, this dinner salad proved to be a great pantry meal.

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        November 24, 2020 at 11:32 am

        So glad you enjoyed it! Thanks for the great review Marsha!

        Reply
    2. AvatarMary Helene says

      January 18, 2020 at 6:01 pm

      Delicious, way above expectations – thank you!

      ★★★★★

      Reply
      • Alison AndrewsAlison Andrews says

        January 20, 2020 at 9:52 am

        Awesome! Thanks Mary! šŸ™‚

        Reply
    3. Alison AndrewsAlison Andrews says

      September 23, 2019 at 1:04 pm

      Hi Byrne, yes you can! When they’re roasted like this the seeds and skin are also very delicious. šŸ™‚

      Reply
    4. Alison AndrewsAlison Andrews says

      January 11, 2018 at 4:17 pm

      You don’t have to with this as it’s not a super thick sauce, so even if your blender is less powerful it should still manage this okay. The main reason I see for soaking them first is to make blending easier, so if you have a powerful blender like a Vitamix then you can usually skip it, and if you don’t, then you only really have to do it when it’s going to be very thick, if there’s enough liquid, it’s usually unnecessary.

      Reply
      • AvatarMiruna says

        January 11, 2018 at 4:34 pm

        Thnx!

        Reply
    5. AvatarLisa says

      May 30, 2017 at 1:30 pm

      I LOVE your recipes. Simple, easy for a non-cook with minimum ingredients that taste amazing.
      I’m addicted to the roasted butternut squash.
      Thank you and keep posting please.

      Reply
      • Alison AndrewsAlison Andrews says

        May 30, 2017 at 2:21 pm

        Thank you so much Lisa! šŸ™‚

        Reply
    6. AvatarKaren says

      June 20, 2016 at 8:58 pm

      This salad is delectable!

      ★★★★★

      Reply
    7. AvatarAnna says

      June 17, 2016 at 12:42 pm

      Superb mix of ingredients to make a delicious and unusual salad.

      ★★★★★

      Reply

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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