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Roasted butternut squash salad

Roasted Butternut Squash Salad


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

Description

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


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: 

  • 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:


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. 
  3. Transfer to a parchment lined baking tray and bake for 30 minutes until roasted. 
  4. Add the baby spinach, arugula, chopped pecans and dried cranberries to a mixing bowl. 
  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. 
  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. 

Notes

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

*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. 

*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. 

*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