Pumpkin Spinach Salad
This vibrant salad features tender baby spinach leaves, sweet roasted squash, creamy vegan feta, and crisp apples, all drizzled with a homemade maple pumpkin dressing. It's a perfect fall side dish or light lunch.
Instructions
- 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.
Nutrition Facts
Per portion