Description
This fall inspired vegan salad is the perfect addition to accompany all your cozy main dishes this holiday season. It’s an easy sheet pan recipe everyone will love!
Ingredients
Units
Scale
- 1 medium butternut squash (sliced into small-medium sized chunks)
- 3–4 cups kale leaves
- 2 cups arugula or baby spinach
- 1/2 cup pumpkin seeds aka peptides
- 2–3 tbsp olive oil
- salt + black pepper (to taste)
- 1 1/2 cups cooked quinoa
- 1/2 tsp cayenne pepper powder
- 1/2 tsp ground cinnamon
Apple Cider Vinaigrette
- 1/4 cup apple cider vinegar
- 1/3 cup extra virgin olive oil
- 1/2 – 1 tbsp pure maple syrup
- 1 tbsp dijon mustard
- 2 garlic cloves (grated)
- chili flakes (optional)
- salt + black pepper (to taste)
Instructions
- Pre-heat oven to 218°C/ 425°F
- Roasted squash & pumpkin seeds: Place butternut squash chunks onto a baking sheet lined with parchment paper. Drizzle over olive oil, and then sprinkle with ground cinnamon, salt and black pepper. Give everything a good mix together and bake for 25-30 minutes, flipping halfway, Once it's done, toss the pumpkin seeds with a little oil, salt, and cayenne pepper powder. Bake for 2-3 minutes.
- Apple cider vinaigrette: In a jar, add the apple cider vinegar, maple syrup, olive oil, dijon mustard, grated garlic cloves, chili flakes, salt and black pepper. Give it a good shake.
- Final touches: Into a bowl, add the kale and pour over 2-3 tbsp of the vinaigrette. Massage the kale for a few minutes or until it becomes more delicate. Add over the warm roasted squash, pumpkin seeds, and quinoa. Pour over the remaining vinaigrette, toss together and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Calories: 361