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.
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.