This vegan winter salad is packed with veggies, including roasted butternut squash, spring mix, artichoke hearts, dried cranberries, and candied pecans. It’s also topped with a simple and delicious vegan honey mustard dressing.
This vegan winter salad is incredibly easy to make and can be whipped up in 30 minutes or less. Simply roast the butternut squash in the oven while you chop up the other ingredients. Once the squash is roasted, assemble the salad and toss with your favorite dressing.
The vegan winter salad gluten-free, vegan, and dairy-free, so it’s a great option for people with dietary restrictions.
why you’ll love this recipe
- This vegan winter salad also requires minimal ingredients.
- Even though this vegan winter salad is easy to make and has minimal ingredients, it’s still packed with veggies and nutrients.
- Butternut squash is a good source of fiber, vitamin A, and vitamin C.
- This vegan winter salad is also easy to meal prep. Simply assemble the salad without the dressing and store it in an airtight container in the refrigerator for up to 2 days. Add the dressing and toss before serving.
- This vegan winter salad makes a perfect quick and easy lunch or weeknight dinner.
ingredients & substitutions
Spring mix
Spring mix is used in this vegan winter salad because it is a blend of tender, flavorful lettuces that are perfect for salads. It is also a good source of vitamins A and C, as well as fiber. If you don’t have spring mix, you can use any other type of lettuce, such as romaine, spinach, or arugula.
Vegan feta
Vegan feta is used in this recipe to add a salty and tangy flavor to the salad. It is also a good source of protein and calcium. If you don’t have vegan feta, you can use regular feta cheese or omit it altogether for this vegan winter salad.
Roasted butternut squash
Roasted butternut squash is used in this vegan winter salad because it is a sweet and nutty vegetable that adds a delicious flavor and texture to the salad. It is also a good source of vitamins A and C, as well as fiber. If you don’t have butternut squash, you can use another type of roasted winter squash, such as sweet potato or acorn squash.
Pumpkin seeds
Pumpkin seeds are used in this vegan winter salad because they add a nutty flavor and crunch to the salad. They are also a good source of protein and fiber. If you don’t have pumpkin seeds, you can use another type of seed, such as sunflower seeds or chia seeds.
Candied pecans
Candied pecans are used in this recipe to add a sweet and crunchy flavor to the salad. They are also a good source of protein and fiber. If you don’t have candied pecans, you can use regular pecans or another type of nut, such as walnuts or almonds.
Dried cranberries
Dried cranberries are used in this recipe to add a sweet and tart flavor to the salad. They are also a good source of antioxidants and fiber. If you don’t have dried cranberries, you can use another type of dried fruit, such as raisins or cherries in this vegan winter salad.
Artichoke hearts
Artichoke hearts are used in this recipe to add a slightly nutty and briny flavor to the salad. They are also a good source of fiber and antioxidants. If you don’t have artichoke hearts, you can use another type of vegetable, such as asparagus or hearts of palm in this vegan winter salad recipe.
Vegan honey mustard dressing
Vegan honey mustard dressing is used in this vegan winter salad to add a sweet, tangy, and creamy dressing to the salad. You can make your own vegan honey mustard dressing or buy it pre-made. If you don’t have vegan honey mustard dressing, you can use another type of salad dressing, such as balsamic vinaigrette or Italian dressing.
taste & texture
The overall texture of the vegan winter salad is a mix of crispy, crunchy, and creamy. The vegan feta adds a creamy texture to the vegan winter salad. The spring mix and roasted butternut squash are crispy, while the pumpkin seeds, dried cranberries, candied pecans, and artichoke hearts are crunchy.
directions
Step 1
To roast the butternut squash: Preheat oven to 400 degrees F (200 degrees C). Cut the butternut squash into 1/2-inch cubes. Toss the squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread the squash in a single layer on a baking sheet. Bake for 20-25 minutes, or until the squash is tender.
Step 2
To assemble the salad: In a large bowl, combine the spring mix, roasted butternut squash, vegan feta, pumpkin seeds, dried cranberries, candied pecans, and artichoke hearts.
Step 3
Drizzle the dressing over the salad and toss to combine. Season with pepper to taste. Serve immediately and enjoy!
expert tips & tricks
- Choose the right butternut squash. Look for a squash that is firm and has a smooth skin. Avoid squash that is soft or has blemishes.
- Roast the butternut squash properly. Don’t overcrowd the baking sheet, and make sure to toss the squash with olive oil, salt, and pepper before roasting.
- Don’t overcook the butternut squash. It should be tender but still have a bit of bite to it.
- Use fresh, high-quality ingredients. The better the ingredients, the better the salad will taste.
- Don’t be afraid to experiment. Try adding different vegetables, fruits, nuts, and seeds to the salad. You can also try different dressings.
- For a more flavorful vegan winter salad, add a pinch of garlic powder, cumin, or onion powder to the roasted butternut squash.
- If you don’t have vegan honey mustard dressing, you can use regular honey mustard or Dijon mustard instead.
- To make the vegan winter salad ahead of time, assemble the salad without the dressing. Store the salad in an airtight container in the refrigerator for up to 2 days. Add the dressing and toss before serving.
- This salad is also a great option for a quick weeknight dinner. It’s ready in minutes and doesn’t require any fancy ingredients. Plus, it’s packed with nutrients and flavor.
how to serve, store and meal prep
To serve the vegan winter salad, simply toss all of the ingredients together in a large bowl. Drizzle the salad with the vegan honey mustard dressing and toss to combine. Season with pepper to taste.
To meal prep the vegan winter salad in individual portions for lunches, simply assemble the salad without the dressing in individual containers. Store the containers in the refrigerator for up to 2 days. When you’re ready to eat, simply add the dressing and toss to combine.
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Vegan Winter Salad (gluten free)
Ingredients
- 1/4 cup candied pecans
- 1/4 cup artichoke hearts chopped
- 2 tbsp vegan honey mustard
- 1 tbsp balsamic dressing
- 2 cups spring mix
- 1 cup butternut squash
- 1 tbsp olive oil
- 1/4 cup vegan feta
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries
- salt + pepper to taste
Instructions
- To roast the butternut squash: Preheat oven to 400 degrees F (200 degrees C). Cut the butternut squash into 1/2-inch cubes. Toss the squash with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread the squash in a single layer on a baking sheet. Bake for 20-25 minutes, or until the squash is tender.
- To assemble the salad: In a large bowl, combine the spring mix, roasted butternut squash, vegan feta, pumpkin seeds, dried cranberries, candied pecans, and artichoke hearts.
- Drizzle the dressing over the salad and toss to combine.
- Season with pepper to taste.
- Serve immediately and enjoy!
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