Spinach & Butternut Squash Salad with Smoky Mushroom Bacon and Vegan Feta

A hearty vegan spinach and roasted butternut squash salad, balanced with sweet roasted red onions, salty vegan feta and smoky mushroom “bacon.” Robust enough to be a complete meal, this salad brings warm, earthy flavours and satisfying textures—perfect for lightening up after heavy meals or for bringing to potlucks and parties.

This vibrant winter salad features the same smoky mushroom bacon used in holiday canapés. The combination of tender baby spinach and parsley with caramelised roasted onions and sweet butternut squash is offset by salty vegan feta and the deep, smoky umami of marinated and roasted portobello mushrooms. The result is a comforting, flavour-packed salad that works well as a main or a show-stopping side.

Nutrition

Dark leafy greens like spinach and parsley are excellent plant-based sources of iron. Butternut squash contributes abundant vitamin A and vitamin C, the latter helping your body absorb iron from the greens. Pumpkin seeds, mushrooms and vegan feta add additional nutrients and texture to round out the dish.

Main Ingredients

• Greens – baby leaf spinach and flat-leaf parsley. Choose tender baby spinach sold as salad leaves rather than mature, tough spinach. If you prefer, swap for other dark salad leaves or use massaged kale (massage and rest for a few hours to soften).

Mushroom Bacon

• Portobello mushrooms – they hold up well, absorb the marinade and achieve a chewy, meaty texture that best mimics bacon. Smaller mushrooms work, but portobellos give the best texture.
• Marinade – a mix of tamari (or coconut aminos), maple syrup, liquid smoke, sweet smoked paprika, garlic powder and salt. Toasted sesame oil adds depth. Liquid smoke provides an accessible smoky note without a smoker.

Roasted Butternut Squash

• Butternut squash – you can substitute pumpkin or other winter squash if preferred; they’ll deliver a similar sweetness and soft texture when roasted.
• Red onions – roasting enhances their natural sweetness; they become mellow and caramelised without the sharpness of other onion varieties.
• Seasonings – dried oregano and ground cumin complement the squash’s sweetness. Adjust to taste or swap for your preferred spices.

Other Salad Ingredients

• Vegan feta – adds salty creaminess. If you prefer, kalamata olives make a great alternative for briny depth.
• Pumpkin seeds – offer crunch and nutrition; sunflower seeds or chopped nuts are good substitutes.
• Dressing – extra virgin olive oil, apple cider vinegar, Dijon mustard, a small grating of nutmeg and salt and pepper. Apple cider vinegar adds mild sweetness; swap for balsamic for more pronounced sweetness or white wine vinegar and a touch of maple syrup if you prefer.

See the recipe card below for exact ingredient quantities and step-by-step instructions.

How to Make This Vegan Spinach and Butternut Squash Salad

Most of the work happens in the oven and many steps overlap. Overview:

• Slice and marinate the portobello mushrooms in the smoky marinade.
• Chop butternut squash and red onions and roast with spices at 200°C for 30 minutes.
• Add mushrooms to the oven and roast at 180°C until they dehydrate and take on a chewy, bacon-like texture.

• Flip the mushrooms, add pumpkin seeds (or toast them in a dry pan) and roast for another 10–12 minutes at 180°C.
• Whisk or shake the dressing, then assemble the salad by tossing spinach, parsley, roasted squash and onions, vegan feta, mushroom bacon and pumpkin seeds together with the dressing. Serve immediately.

Chef’s Tips for Making Mushroom Bacon

• Slicing width and marinating time affect cooking time. Cook mushrooms until they lose moisture and develop a chewy, bacon-like texture; this typically takes 18–25 minutes. They crisp up slightly while cooling on a rack.
• Chestnut or button mushrooms will work in a pinch, but portobellos absorb the marinade best and provide the most satisfying texture.
• If short on time, place mushrooms straight in the oven after tossing in marinade; they’ll dehydrate in the oven but may take slightly longer.

Leftovers

Roasted butternut squash is versatile: store extra in an airtight container in the fridge for salads, reheat as a side, stir into risotto or lasagne, or blend with vegetable stock to make a comforting soup. Leftover squash keeps well and can be repurposed across several meals.

Vegan Spinach and Squash Salad FAQs

📖 Recipe 📖

Spinach and Roasted Butternut Squash Salad with Mushroom Bacon & Vegan Feta

A vibrant salad of smoky mushroom bacon, iron-rich spinach and parsley, sweet roasted red onion and butternut squash, finished with salty vegan feta.

Prep Time10 mins

Cook Time50 mins

Total Time1 hr

Servings: 2

Author: Camilla Sanderson

Ingredients

Mushroom Bacon

• 3 portobello mushrooms, sliced
• 1 tbsp tamari (or coconut aminos)
• 1 tbsp toasted sesame oil
• ½ tbsp liquid smoke
• 2 tsp sweet smoked paprika
• 1 tsp garlic powder
• ¼ tsp salt
• ¼ tsp maple syrup

Roast Butternut Squash

• 300 g butternut squash (or pumpkin), peeled and chopped
• 3 red onions, quartered
• 1 tbsp olive oil
• 1 tsp dried oregano
• ¼ tsp ground cumin
• A large pinch of salt

Salad

• A small handful pumpkin seeds
• 120 g baby leaf spinach (or other salad leaves)
• 20 g flat-leaf parsley, chopped
• 40 g vegan feta (or kalamata olives)

Dressing

• 3 tbsp olive oil
• 1 tbsp apple cider vinegar
• ¼ tsp Dijon mustard
• A small grating of nutmeg
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 200°C.
2. Combine all mushroom bacon marinade ingredients. Add sliced mushrooms and toss to coat. Allow to marinate while preparing the squash and onions.
3. Peel and chop the butternut squash into fairly large pieces. Trim and quarter the red onions. Toss squash and onions with olive oil, oregano, cumin and a large pinch of salt. Roast at 200°C for 30 minutes.
4. After 30 minutes, toss the squash. Line a tray with baking paper, remove mushroom slices from the marinade with a slotted spoon, and arrange them in a single layer on the tray (avoid excess marinade on the tray). Reduce oven temperature to 180°C and roast mushrooms alongside the squash for 10 minutes.
5. Turn the mushrooms, add pumpkin seeds to the tray (or toast seeds separately in a dry pan) and roast for another 10–12 minutes, until mushrooms have dehydrated and developed a chewy texture. Timing depends on slice thickness and marinating time.
6. Meanwhile, whisk or shake together the dressing ingredients in a jar. Wash and dry the spinach and chop the parsley.
7. When everything is ready, let the mushrooms rest briefly to crisp up, then assemble: place spinach and parsley in a large bowl, add roasted squash and onions, dot with vegan feta, scatter mushroom bacon and pumpkin seeds over the top, drizzle with dressing and toss gently. Serve immediately.

Notes

• Roast the whole batch of squash even if you don’t use it all—the leftovers keep well and are useful in soups, curries, risottos and more.
• Mushroom bacon timing varies with slice thickness and marinating time; expect about 18–25 minutes total in the oven. They crisp up further as they cool.
• For make-ahead or travel, keep dressing separate and combine just before serving to prevent soggy greens.

Nutrition

Calories: 586 kcal |
Carbohydrates: 51 g |
Protein: 11 g |
Fat: 41 g |
Saturated Fat: 7 g |
Sodium: 1286 mg |
Potassium: 1740 mg |
Fiber: 11 g |
Sugar: 15 g |
Vitamin A: 23428 IU |
Vitamin C: 74 mg |
Calcium: 235 mg |
Iron: 6 mg

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More Salad Recipes

If you enjoy this salad, try other delicious vegan and gluten-free salad recipes from the same collection—these also make great sides or main dishes.

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