Roasted Butternut Squash Salad

Roasted Butternut Squash Salad Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 30 minutes


For the Roasted Butternut Squash:

4 cups Butternut Squash (600g) Peeled and Cubed

1 Tbsp Olive Oil Extra Virgin

1/8 tsp Sea Salt

1/8 tsp Ground Black Pepper

For the Salad:

3 cups Baby Spinach (90g)

3 cups Arugula (90g)

1/2 cup Pecans (55g) Chopped

2 Tbsp Dried Cranberries

1/2 cup Vegan Feta (80g) Crumbled

For the Apple Cider Vinaigrette:

1/3 cup Olive Oil (80ml) Extra Virgin

1/4 cup Apple Cider Vinegar (60ml)

2 Tbsp Maple Syrup

1/2 tsp Dijon Mustard

1/2 tsp Crushed Garlic

1/2 tsp Sea Salt


1Preheat the oven to 400°F (200°C).

2Add 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.

3Transfer to a parchment lined baking tray and bake for 30 minutes until roasted.

4Add the baby spinach, arugula, chopped pecans and dried cranberries to a mixing bowl.

5Mix up your apple cider vinaigrette by adding all the ingredients to a measuring jug and whisking it up until well mixed.

6Pour 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.

7Add the the roasted butternut squash, crumbled vegan feta and some extra chopped pecans and dried cranberries to the top of the salad.

8Drizzle the dressing over the top and serve.

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