This Vegan Butternut Squash and Cashew Salad is super simple, yet hearty and delicious. Which sorta covers the necessities when it comes to a salad.
Simple + Hearty + Delicious
I mean, no one wants to spend a lengthy amount of time on a salad. BUT, we do want them to be filling and tasty, right? Because let’s be real, what’s the point of eating a healthy salad if we just put away a bag of chips afterwards because we’re still hungry.
The roasted butternut squash plays a big role in making this salad hearty – anything cooked and warm on my salad always seems to take it up a notch. While the healthy fats in the cashews and avocado slices help keep me full longer. The flavor comes in with the natural sweetness of the dried cranberries and apples, pairing perfectly with the savoriness of the spinach/kale and roasted squash. But the real game changer here? This homemade cinnamon date vinaigrette – seriously SO GOOD. This recipe is ever-so-slightly adapted from The Laura Lea Balanced cookbook. She pairs it with an amazing salad!
If this cookbook isn’t among your collection, let me highly recommend it! A friend of mine bought it for me several months back and I’ve made several recipes from it since. Loving each and every one.
VEGAN BUTTERNUT SQUASH AND CASHEW SALAD:
- Gluten-Free, Dairy-Free, Vegan, Vegetarian – basically ALL the things
- SUPER yummy vinaigrette dressing
- Ready in less than 30 minutes (perfect weeknight dinner)
- SO COLORFUL, pretty food helps, right?!
- Lovely balance of sweet and savory
- Hearty + Delicious
- New Year’s Resolution Approved 🙌🏻
More Hearty + Delicious Salads:
- Detox Cauliflower Brussels Sprouts Salad – Vegan
- Roasted Broccoli Blue Cheese and Bacon Chopped Salad – for those looking for a little meat :)
- Quinoa White Bean and Kale Salad – Vegetarian
- Chopped Apple Quinoa and Pecan Salad – Vegetarian
- Kale Salad with Roasted Delicata Squash and Pearl Barley – Vegetarian
Vegan Butternut Squash and Cashew Salad
Equipment
- High speed blender
Ingredients
FOR THE SQUASH:
- 2 cups butternut squash peeled and cubed
- 1 tbsp coconut oil melted
- 1/2 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/4 tsp black pepper
FOR THE CINNAMON DATE VINAIGRETTE:
- 1/3 cup olive oil
- 1/3 cup water
- 2 tbsp apple cider vinegar
- 2 tsp dijon mustard
- 2-3 deglet dates
- 1/2 tsp ground cinnamon
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
FOR THE SALAD:
- 4 cups baby spinach or kale
- 1 small apple cored and thinly sliced
- 1 large carrot shaved or diced
- 1/2-1 medium avocado sliced
- 1/4 cup roasted unsalted cashews
- 1/4 cup dried cranberries
Instructions
- Preheat oven to 400 degrees.
- Spread cubed butternut squash out on large baking sheet. Drizzle with coconut oil, sprinkle with smoked paprika, cinnamon, salt and pepper - toss to coat. Bake 12-15 minutes, stirring half way through, or until cooked through and tender.
- While squash cooks, add all ingredients for dressing to ninja smoothie maker or high power blender and puree until smooth with no traces of the dates - approximate 20-30 seconds.
- Once butternut squash has roasted and cooled, assemble salad by dividing spinach/kale between two large bowls, top with sliced apples, shaved carrots, avocado, cashews and dried cranberries.
- Drizzle with date vinaigrette and enjoy!
Notes
Cinnamon Date Vinaigrette slightly adapted from The Laura Lea Balanced Cookbook.