Description
Loaded with fall favorites like butternut squash, chopped apples and dried cranberries, this fall harvest spinach salad is packed with nutrition and flavor.
Ingredients
- 4 cups fresh baby spinach, chopped
- 1 1/2 cups cooked quinoa (cooked according to package directions)
- 3/4 cup butternut squash, chopped
- 1 medium apple, peeled and chopped
- 1/3 cup pepitas (pumpkin seeds) or pecans
- 3 Tablespoons dried cranberries
Tahini Apple Cider Vinegar Dressing
- 2 Tablespoons tahini
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons lemon juice
- 2 Tablespoons low sodium tamari or aminos
- 4 Tablespoons nutritional yeast
- 2 teaspoons minced garlic (2 cloves of garlic)
- 2 teaspoons maple syrup
Instructions
- Prepare the squash by peeling it, cutting it in half and scraping out the seeds.
- Cut the squash into bite-size cubes, place on a lightly oiled baking sheet and roast at 400° for 30-40 minutes, turning once or twice, until all the pieces are tender and have a few small brown spots.
- If your pepitas or pecans are raw, you can toast them in the oven with the roasting squash. Spread seeds/nuts on a separate baking sheet and add to the oven with the butternut squash for 5 to 10 minutes or until the seeds/nuts are golden and crunchy, then remove from the pan to cool. Be sure to watch the seeds/nuts carefully because they can burn quickly. The pepitas will take less time to toast than the pecans because they’re smaller.
- While roasting the squash, toss together spinach, cooked quinoa, apple and cranberries in a large salad bowl. Add cooled pepitas (or pecans) once they’ve been toasted.
- Prepare dressing by placing all remaining ingredients (tahini through maple syrup) in a blender and blend until smooth.
- Once the butternut squash is done roasting, allow it to cool and then place into the salad bowl with the other ingredients. Pour the dressing over the salad and toss to coat. Serve immediately.
- Category: Salad
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/2 of recipe
- Calories: 561
- Sodium: 641mg
- Fat: 21g
- Saturated Fat: 3g
- Carbohydrates: 73g
- Fiber: 15g
- Protein: 23g
- Cholesterol: 0mg
Keywords: fall harvest spinach salad
Leave a Comment
I love a bulky flavorful salad and this one fits the bill! I wanted to try this as “something different” since the ingredients looked interesting to me, and the combinations pleasantly surprised me! This has since been on my menu more than once and is sure to keep making appearances.
★★★★★
I’m so glad you tried and enjoyed this salad, Cayla! Thanks for leaving a review. I so appreciate it. 🙂
Another great EBF recipe! I used kale because it was what I had on hand and it was delish!
★★★★★
So glad you loved this salad, Jennifer!!
Ummm..AMAZING! I don’t like to eat salads, but I needed to find something to use what I have at home and to eat cleaner. This was it! I subbed sweet potatoes for the butternut, because it was what came in my CSA, and walnut for pecan. The dressing was amazing. I love anything with nooch in it. What did it for me was that it was more salty than sour, which was my initial concern when I saw both ACV and lemon juice. I’m not big on soury things. It makes me nauseated, but this was just perfect.
★★★★★
Isn’t it so good?! I’m glad you loved it! Thanks for making my recipe and for coming back to leave a comment + star rating. I so appreciate it. 🙂
Made this salad the 3rd time this month! Can’t get enough of it, its sooo delicious!
I left the dressing – don’t like them in general – but still perfection! The taste combo is just AMAZING! <3
★★★★★
You are the best, Eva!! Thank you for your review! 🙂
Amazing recipe! Simple ingredients, short prep time 🙂 I love it!
★★★★★
So glad you loved this salad, Veronica! I so appreciate you making it and coming back to leave a comment + star rating!
This turned out so good! I subbed chopped dates for dried cranberries and it was delish!!
★★★★★
Yay!! So glad you enjoyed this salad, Zora. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂
Do you use ground nutritional yeast or flakes?
I use the flakes, but either should work!
I WILL be making this! Everything about this recipe looks yumm! Thank you for posting.
Made this tonight to go with fall pork chops
So good! Only sub I made was added a few chickpeas for the quinoa and used sweet potatoes instead of butternut:) definitely making again!
★★★★★
Yay! So glad this salad was a hit, Marly. Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it!
Love this salad, second time making it. I have been subbing ingredients with what I have in hand, but the dressing makes it all come together!😊
★★★★★
Woo!! I’m so glad this salad was a hit. Thanks for making it + for coming back to leave a comment + star rating, Jan. I so appreciate it.
LOVED this salad recipe, especially the dressing which I can’t wait to use on all kinds of other things too! Perfect for transiting from fall to summer.
★★★★★
Yay!! I’m so glad this salad was a hit. Thanks for making it + for coming back to leave a comment + star rating, Kristen. I so appreciate it.
Husband has declared this “The best salad he has ever had!” Seriously though, it’s delicious.
★★★★★
Ahh that makes me so happy to hear, Jeannine!! I’m so pumped this salad was a hit. Thanks for coming back to leave a comment + star rating. I so appreciate it. 🙂
This is my absolute favorite fall salad. The dressing is incredible and so so flavorful.
★★★★★
I have been CRAVING a really good salad — like Sweetgreen good (I hope that’s okay to say)! But, my husband and I are not visiting restaurants now in an effort to really quarantine. This recipe HIT THE SPOT! It was so, so good and so filling! I used freeze dried blueberries instead of cranberries and slivered almonds for the nuts since that’s what I had. Can’t wait to make this again!
★★★★★
Of course that’s okay to say. I LOVE a good salad shop salad. We don’t have a Sweetgreen in Richmond, but I like to eat there whenever we visit a city that has one so I get it! I’m so glad this salad hit the spot! Thank you so much for coming back to leave a comment and star rating. It seriously helps my site so much so thank you. If you’re looking for another good one to try, this Mexican Street Corn Kale Salad is a favorite of mine lately!
I was a little nervous about the dressing but I am SO glad I tried it. This recipe is absolutely delicious. Thank you!
★★★★★
Yay, I am so happy you went for the dressing and enjoyed it! 🙂 Thank you for trying this dish and for taking the time to leave a comment and star rating. I so appreciate it, Pauline! <3
Hello! Can I make this ahead of time and serve chilled? Also, how long will it keep refrigerated?
Thanks!
Totally! I prep everything and keep the dressing on the side until you’re ready to serve.
My husband & I loved this recipe. I have PCOS & I can’t have gluten or dairy so this recipe worked out great for me.
★★★★★
This recipe is absolutely delicious. Love all the salad ingredients and the dressing is amazing. I will definitely be making this again.
★★★★★
This looks delicious! Is there something you can substitute for the nutritional yeast? Or can you just leave it out?
Thanks.
Hey Raquel. It adds an amazing nutty, cheesiness to the dressing. I’d highly recommend trying to find it at your local grocery store because it really makes the dressing!
Making this salad for a potluck. Love all your vegan recipes! Keep them coming! Your tempeh bowls with coconut rice are a weekly dinner at omg house
This looks delicious!!
Rebecca | http://www.peppermintdolly.com
Accidently came on this site! LOVE this blog! Thank you!
This was delicious!!!!! I’m definitely going to make it again this week 🙂
★★★★★
Hooray. So glad you liked it Caitlin.
Cool recipe but when I got excited at the top of the card with the 15 minute total time to make, but that doesn’t include the 30-40 minutes to prep the squash 🙁
Bummer! I’m so sorry about that! I’ll updated the time.
The first thing I noticed when I looked at this page was the beautiful bowl of salad. I love that it only takes a short amount of time (relatively short anyway) to get this from all the lovely ingredients to chopped up and ready to eat. Not only that but practically everything in here is so healthy for you that you can eat as much as you want.