vegan fall salad
This vegan fall 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 fall 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 fall salad gluten-free, vegan, and dairy-free, so it's a great option for people with dietary restrictions.
Ingredients
- 2 cups spring mix
- 1 cup butternut squash
- 1/4 cup vegan feta
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries
- 1/4 cup candied pecans
- 1/4 cup artichoke hearts chopped
- 2 tbsp vegan honey mustard
- 2 tbsp balsamic dressing
- 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!