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RECIPE
20 INGREDIENTS 6 STEPS 25min

Vegan Butternut Squash and Cashew Salad

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!
Vegan Butternut Squash and Cashew Salad Recipe | SideChef
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!
With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
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With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!
http://lemonsandbasil.com/
25min
Total Time
$3.43
Cost Per Serving

Ingredients

Servings
2
US / METRIC

Roasted Squash

2 cups
Butternut Squash , peeled, cubed
1 Tbsp
Coconut Oil , melted
1/2 tsp
Ground Cinnamon
1/4 tsp

Cinnamon Date Vinaigrette

1/3 cup
1/3 cup
Water
1/2 Tbsp
Dijon Mustard
2
Deglet Dates
up to 3
1/2 tsp
Ground Cinnamon
1/4 tsp
Garlic Powder
1/4 tsp

Salad

4 cups
Fresh Baby Spinach
or Kale
1
Small Apple , cored, thinly sliced
1
Large Carrot
shaved or diced
1/2
Medium Avocado , sliced
1/4 cup
Unsalted Cashews , roasted
1/4 cup
Dried Cranberries
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
798
FAT
57.2 g
PROTEIN
7.6 g
CARBS
69.2 g

Cooking Instructions

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Step 1
Preheat oven to 400 degrees F (205 degrees C).
Step 2
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.
Step 3
Bake 12-15 minutes, stirring half way through, or until cooked through and tender.
Step 4
While squash cooks, add the Olive Oil (1/3 cup) , Water (1/3 cup) , Apple Cider Vinegar (2 Tbsp) , Dijon Mustard (1/2 Tbsp) , 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.
Step 5
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) .
Step 6
Drizzle with date vinaigrette and enjoy!
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Nutrition Per Serving
Calories
798
% Daily Value*
Fat
57.2 g
73%
Saturated Fat
13.3 g
66%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
69.2 g
25%
Fiber
13.1 g
47%
Sugars
36.7 g
--
Protein
7.6 g
15%
Sodium
544.1 mg
24%
Vitamin D
--
--
Calcium
189.0 mg
15%
Iron
4.0 mg
22%
Potassium
1278.6 mg
27%
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