This Vegan Butternut Squash and Cashew Salad is super simple to make, yet hearty and delicious. The date vinaigrette brings the perfect balance of sweet and savory to the dish making it a new favorite!
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!
The Cinnamon Date vinaigrette makes about 1 cup, store leftovers in refrigerator for up to 5 days.