Name: Pumpkin Spinach Salad
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 6 servings
Ingredients: 0.5 null butternut squash (about 1 lb, peeled, seeded, and cut into cubes); 1 tsp olive oil; 0.5 tsp sea salt; 1 pinch cinnamon; 1 pinch cayenne pepper; 10 oz baby spinach (or spinach/ arugula mix); 2 oz vegan feta crumbles; 0.33 cup pumpkin seeds; 0.33 cup fried onions; 1 null apple (sliced); 0.75 cup canned pumpkin (NOT pumpkin pie mix!); 0.67 cup olive oil; 0.33 cup apple cider vinegar; 0.25 cup maple syrup; 1.5 tsp dijon mustard; 1 clove garlic (very finely minced); 0.25 tsp sea salt

Instructions

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1

Set your oven to 425 degrees Fahrenheit. Line a [baking sheet] with [parchment paper]. Place the squash (0.5 butternut) on the [baking sheet], add the olive oil (1 tsp), sea salt (0.5 tsp), cinnamon (1 pinch), and cayenne pepper (1 pinch) and toss to coat. Roast in the [oven] for 30 minutes, turning halfway, until the squash is soft and starting to brown in some places. Remove from the oven and let it cool.
2

While the squash is roasting, combine the canned pumpkin (0.75 cup), olive oil (0.67 cup), apple cider vinegar (0.33 cup), maple syrup (0.25 cup), dijon mustard (1.5 tsp), garlic (1 clove), and sea salt (0.25 tsp) in a [blender]. Blend on high until smooth and creamy (about 30 seconds).
3

Pile the baby spinach (10 oz), vegan feta crumbles (2 oz), pumpkin seeds (0.33 cup), fried onions (0.33 cup), and apple (1) slices into a [salad bowl]. Top with the cooled roasted squash and some of the dressing. Toss and serve right away.