Vegan Fall Salad With Butternut Squash
A colourful and filling salad that is full of vitamins.
Servings: 1 serving
Calories: 724kcal
Equipment
Ingredients
- 3 cups baby spinach or lettuce of your choice
- 1.5 cups roasted butternut squash
- ¼ cup dried cranberries
- ¼ cup walnuts or pecans
- ½ apple
For the dressing
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons extra virgin olive oil
Instructions
- Cut the butternut squash and half apple into bite sized pieces (personally I peel the skin of both the butternut squash and apple but you can leave them if you want). Put them in a large bowl.
- Add the walnuts, dried cranberries and baby spinach.
- Prepare the dressing by mixing the vinegar and olive oil in a small bowl. And pour it over the salad. Stir until your salad is evenly coated in dressing. And voilà!Bon appétit !
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
You can substitute sweet potatoes for the butternut squash.
Nutrition
Calories: 724kcal | Carbohydrates: 73g | Protein: 10g | Fat: 50g | Saturated Fat: 6g | Sodium: 88mg | Potassium: 1570mg | Fiber: 13g | Sugar: 36g | Vitamin A: 32561IU | Vitamin C: 78mg | Calcium: 241mg | Iron: 6mg