Vegan Roasted Butternut Squash Salad
This Vegan Roasted Butternut Squash Salad is a delicious and nutritious dish that's perfect for any occasion. The combination of flavors and textures makes it a crowd-pleaser, and it's easy to prepare!
Ingredients
- 1 butternut squash, peeled and cubed
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups mixed greens
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup balsamic vinaigrette
Instructions
- Preheat the oven to 400°F.
- In a large bowl, toss the butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
- In a large salad bowl, combine the roasted butternut squash, mixed greens, dried cranberries, and pumpkin seeds.
- Drizzle the balsamic vinaigrette over the salad and toss to combine.
- Serve immediately and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 8g
Supplies
Baking sheet Large salad bowl
Tools
Knife Vegetable peeler Measuring spoons Measuring cup
Serving suggestions
This salad is perfect as a light lunch or as a side dish for dinner. It pairs well with grilled tofu or tempeh.
Tips & tricks
For added flavor, you can sprinkle some crumbled vegan feta cheese on top of the salad before serving.
Cost
$10