Name: Vegan Butternut Squash and Cashew Salad
Total time: PT1500.0S
Yield: 2
Ingredients: 2 cup Butternut Squash; 1 tablespoon Coconut Oil; 1/2 teaspoon Smoked Paprika; 1/2 teaspoon Ground Cinnamon; 1/4 teaspoon Sea Salt; 1/4 teaspoon Ground Black Pepper; 1/3 cup Olive Oil; 1/3 cup Water; 2 tablespoon Apple Cider Vinegar; 2 teaspoon Dijon Mustard; 2 Deglet Dates; 1/2 teaspoon Ground Cinnamon; 1/4 teaspoon Garlic Powder; 1/4 teaspoon Sea Salt; 4 cup Fresh Baby Spinach; 1 Apple; 1 Carrot; 1/2 Avocado; 1/4 cup Unsalted Cashews; 1/4 cup Dried Cranberries

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!

Oven

Intermediate

Quick

Vegan Butternut Squash and Cashew Salad

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Roasted Squash

Butternut Squash

Coconut Oil

tablespoon

Smoked Paprika

teaspoon

Ground Cinnamon

Sea Salt

Ground Black Pepper

Cinnamon Date Vinaigrette

Olive Oil

Water

Apple Cider Vinegar

Dijon Mustard

Deglet Dates

Garlic Powder

Salad

Fresh Baby Spinach

Apple

Carrot

Avocado

Unsalted Cashews

Dried Cranberries

Blender

Preheat oven to 400 degrees F (205 degrees C).

Spread cubed butternut {@1:} out on large baking sheet. Drizzle with {@4:}, sprinkle with {@3:}, {@2:}, {@5:} and {@0:} - toss to coat.

Spread cubed butternut Butternut Squash (2 cup) [peeled, cubed] out on large baking sheet. Drizzle with Coconut Oil (1 tablespoon) [melted], sprinkle with Smoked Paprika (1/2 teaspoon), Ground Cinnamon (1/2 teaspoon), Sea Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon) - toss to coat.

Spread cubed butternut Butternut Squash (2 cups) out on large baking sheet. Drizzle with Coconut Oil (1 Tbsp), sprinkle with Smoked Paprika (1/2 tsp), Ground Cinnamon (1/2 tsp), Sea Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) - toss to coat.

Bake 12-15 minutes, stirring half way through, or until cooked through and tender.

While squash cooks, add the {@5:}, {@7:}, {@0:}, {@3:}, {@4:}, {@1:}, {@2:} and {@6:} to a high power blender and puree until smooth with no traces of the dates - approximate 20-30 seconds.

While squash cooks, add the Olive Oil (1/3 cup) [No Prep], Water (1/3 cup), Apple Cider Vinegar (2 tablespoon), Dijon Mustard (2 teaspoon), Deglet Dates (2 N/A), Ground Cinnamon (1/2 teaspoon) [No Prep], Garlic Powder (1/4 teaspoon) and Sea Salt (1/4 teaspoon) [No Prep] to a high power blender and puree until smooth with no traces of the dates - approximate 20-30 seconds.

While squash cooks, add the Olive Oil (1/3 cup), Water (1/3 cup), Apple Cider Vinegar (2 Tbsp), Dijon Mustard (2 tsp), Deglet Dates (2), Ground Cinnamon (1/2 tsp), Garlic Powder (1/4 tsp) and Sea Salt (1/4 tsp) to a 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 {@0:} between two large bowls. Top with {@5:}, {@4:}, {@3:}, {@2:} and {@1:}.

Once butternut squash has roasted and cooled, assemble salad by dividing Fresh Baby Spinach (4 cup) between two large bowls. Top with Apple (1 N/A) [cored, thinly sliced], Carrot (1 N/A), Avocado (1/2 N/A) [sliced], Unsalted Cashews (1/4 cup) [roasted] and Dried Cranberries (1/4 cup).

Once butternut squash has roasted and cooled, assemble salad by dividing Fresh Baby Spinach (4 cups) between two large bowls. Top with Apple (1), Carrot (1), Avocado (1/2), Unsalted Cashews (1/4 cup) and Dried Cranberries (1/4 cup).

Vegan Butternut Squash and Cashew Salad

25MINS

$3.43

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions