This winter harvest salad (topped off with spiced walnuts) smells like Christmas. Roasted butternut squash, rainbow carrots and red onion cooked in subtle spices like cinnamon and topped off with vegan feta and homemade spiced walnuts. Who said salads can't be fun? Check out the recipe details below.
Winter Harvest Salad with Spiced Walnuts
Total Time: Approx. 1hr
For the Salad:
- 2 cups butternut squash chopped
- 4 medium/small sized rainbow carrots chopped
- 1 red onion sliced
- Avocado oil
- Baby Kale and Spinach Mix
- Vegan Feta (I like the one from VioLife)
- Spiced Walnuts (Check out my easy spiced walnut recipe)
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Thyme
- 1/4 tsp fresh Rosemary
- A dash of Himalayan Salt and Pepper
- 1/4 cup Tahini
- 1 tsp Garlic Powder
- A dash of Himalayan Salt
- A dash of Black Pepper
- 2 tbsp Olive Oil
- 2 tbsp Juice of a Lemon
- Water (to dilute to desired consistency)
Pre-heat oven to 400F.
Chop and prepare your butternut squash, carrots and your onion.
Toss the butternut squash, carrots and onion in a bowl with avocado oil, and spices. Lay out on a baking sheet and bake in the oven for 40min or until a fork can be pierced through the veggies.
As the veggies are baking, make your salad dressing. Add all the ingredients to a bowl and whisk until you've gained your desired consistency.
When the veggies are done baking let cool for 10-15min. Next, assemble your salad. Add Baby Kale and Spinach to a bowl, add your veggies, spiced walnuts, vegan feta and your garlic tahini dressing.
Print Recipe Here!