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Spooky Halloween Spinach Salad
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Spooky Halloween Spinach Salad

This Spooky Halloween Spinach Salad is sure to create excitement and happy bellies too, this holiday season. It is a super fun and nutritious way to celebrate! It's filled with roasted purple potatoes, cucumbers, walnuts, vegan feta, and other goodies.
Prep Time20 mins
Cook Time30 mins
Total Time30 mins
Keyword: halloween treats, purple sweet potatoes, spooky salad, sprouts farmers market
Servings: 4 people

Ingredients

  • 2 large purple sweet potato
  • 1 tbsp. avocado oil
  • ½ tsp. kosher salt divided
  • 1 ¾ cups uncooked cavatappi pasta
  • 5 oz. baby spinach
  • ½ seedless cucumber sliced
  • 1/3 cup walnuts toasted
  • 3 tbsp. dried cranberries
  • ¼ cup vegan feta crumbled
  • 3 tbsp. thinly sliced scallions
  • ½ cup packed red cabbage, thinly sliced

Avocado Dill Dressing:

  • 1/2 large avocado
  • 2 tbsp. fresh dill
  • 1 tbsp. dijon mustard
  • 1 tbsp. agave nectar
  • 1 tbsp. lemon juice
  • ¼ tsp. kosher salt
  • ¼ tsp. black pepper
  • ¼ tsp. garlic powder
  • ¼ cup vegan mayo

Instructions

  • Preheat oven to 400 degrees F (convect/fan). Peel the purple sweet potato and make crosswise sliced around ½ cm thick. Then cut each slice into 4 pieces. Place pieces onto a large baking tray, drizzle with 1 tbsp. avocado oil, and toss. Sprinkle with ¼ tsp. kosher salt and roast for 15 min. Toss, sprinkle with remaining ¼ tsp. kosher salt, and roast another 5 to 10 min until tender and beginning to crisp.
  • Cook 1 ¾ cups cavatappi pasta in salted water until al dente, according to package directions, then drain and rinse under cool water.
  • Add all Avocado Dill Dressing ingredients (1/2 large avocado, 2 tbsp. fresh dill, 1 tbsp. dijon mustard, 1 tbsp. agave nectar, 1 tbsp. lemon juice, ¼ tsp. kosher salt, ¼ tsp. black pepper, ¼ tsp. garlic powder, ¼ cup vegan mayo) to a food processor and blend until smooth, scraping down sides as needed.
  • Add 5 oz. baby spinach to a serving bowl or platter. Carefully cut faces into some of the cucumber slices using a small paring knife, if desired. Top the spinach with cucumbers, purple potatoes, 1/3 cup toasted walnuts, 3 tbsp. dried cranberries, ¼ cup crumbled vegan feta, 3 tbsp. thinly sliced scallions, and ½ cup (packed) thinly sliced red cabbage.
  • Mix the pasta with just enough dressing to lightly coat it, then top salad with the pasta. Serve salad with remaining dressing.