butternut squash harvest salad (vegan + gluten free)
Super easy, cozy + delicious 🙂
Vegan + gluten free butternut squash harvest salad
Super easy, cozy + delicious 🙂
Ingredients
Butternut squash
- 3 cups butternut squash, cubed
- 1 tbsp olive oil
- salt + pepper to taste
Sweet n' salty nuts
- 1 cup walnuts, pecans or almonds
- 1/2 cup pumpkin seeds or sub extra nuts
- 1 tbsp maple syrup or honey
- 1/4 tsp salt
Dressing
- 2 tbsp apple cider vinegar
- 3 tbsp olive oil
- 2 tbsp maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp salt
Salad
- 3 large handfuls spinach
- 1/3 cup dried cranberries
- 1/2 cup vegan or regular feta optional
Instructions
Butternut squash
- Heat oven to 400F/200C.
- Toss butternut squash with olive oil, salt and pepper and place on parchment paper covered baking tray.
- Bake in oven for 25 minutes or until cooked through.
Sweet n' salty nuts
- Toss walnuts, pumpkin seeds, maple syrup and salt and place onparchment paper covered baking tray.
- Bake in oven for 7-10 minutes at 400F/200C (I put it on the oven rack below the squash).
Dressing
- Combine dressing ingredients and mix evenly.
Salad
- Add spinach, cranberries and optional feta to large salad bowl.
- Add the squash and nuts once they have cooled (you don't want them to be super hot or they will wilt the spinach).
- Mix in salad dressing or leave on the side and enjoy!