Colorful Vegan Spinach Fig Salad

This beautifully colored and textured vegan spinach fig salad features everything you love about fall! Ready in only 30 minutes, it’s really healthy, satisfying and easy to make. Great for weight loss or meal prep, too!

Course Salads + Bowls

Cuisine American

Keyword fall, gluten-free, main, side, weight loss

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 566

Author Alena Schowalter

Ingredients

1 lb butternut squash peeled and cubed (450 g)
½ tsp dried thyme
1 cup dry quinoa 170 g, rinsed
4 cups baby spinach 120 g
3 medium figs sliced
1 red onion thinly sliced
2 cups red cabbage 140 g, thinly sliced
½ cup fresh parsley 14 g, roughly chopped
Salt & pepper to taste
1 batch blueberry dressing

Instructions

Roast the squash

Preheat your oven to 375°F/190°C and line a baking sheet with a piece of parchment paper.
Toss the butternut squash cubes with dried thyme and a pinch of salt and pepper, then transfer them to the prepared baking sheet. Roast for around 20 minutes until the butternut squash is tender and lightly golden-brown.

Cook the quinoa

Meanwhile, cook quinoa according to package directions. Once done, set aside.

Make the dressing

Put all of the ingredients for the dressing in a high-speed blender and blend until smooth and creamy. Season with a pinch of salt and pepper to taste.

Assemble the salad

Get two serving bowls, place the cooked quinoa at the bottom and layer with fresh spinach, figs, onion, red cabbage and parsley.
Toss to combine and top with roasted butternut squash. Drizzle with the creamy blueberry dressing and garnish with more fresh blueberries if you like! Enjoy.

Notes

You can use any winter squash you like for this recipe.
Feel free to roast the onion and figs alongside your butternut squash if that’s your preferred texture and taste!
Find many more ideas for add-ins in the article above.

Nutrition