Vegan Winter Salad (gluten free)
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.
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!
Nutrition
Calories: 362kcalCarbohydrates: 39gProtein: 9gFat: 19gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 3mgSodium: 630mgPotassium: 387mgFiber: 4gSugar: 22gVitamin A: 7897IUVitamin C: 24mgCalcium: 54mgIron: 2mg
Tried this recipe?Let me know how it was!