This summer I discovered Just.Ranch – it’s a fabulous vegan ranch dressing. I’ve been indulging in it a lot! I love combining ranch with flavors that you wouldn’t expect!
Recently I’ve been trying to meal prep by roasting vegetables ahead of time for salads, bowls, and pasta. This week I marinated 18 ounces of chopped butternut squash in agave syrup, olive oil, and Chipotle Lime Rub by Wildtree. I’ve been using this rub in soups, on tacos, and even veggies. This salad has so many of my favorite flavors! I’m going to use the rest of the quinoa and chipotle lime butternut squash for some other dishes this week.
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Southwestern Chopped Ranch Salad
This Southwestern Chopped Ranch Salad is filling and flavorful with chipotle lime butternut squash, quinoa, black beans, avocado, and cherry tomatoes.
Credit: My Real Dish
Tips: (1) Prepare quinoa per bag. I made 1 cup in order to use it with the Roasted Butternut Squash in another vegan bowl this week. (2) I purchased 18 oz of butternut squash, roasted it with 1 tablespoon olive oil, 1/2 teaspoon Chipotle Lime Rub, 1 tablespoon agave syrup for 25 minutes in a 425-degree oven.
Ingredients
- 5 cups romaine lettuce
- 1/2 a red bell pepper (chopped)
- 1/2 an avocado
- 3 tablespoons of black beans, drained and rinsed
- 2 tablespoons quinoa
- 5 cherry tomatoes sliced in half
- 2/3 cup Roasted Butternut Squash (Chipotle Lime Rub, agave syrup, and olive oil – see tips)
- Vegan Ranch Dressing (I used Just.Ranch)
Directions
- Prepare quinoa and Butternut Squash per tip recommendations. Or the desired equivalent.
- Chop vegetables, drain and rinse the beans.
- Place romaine lettuce in the salad bowl and top with ingredients.
- Serve with Vegan Ranch Dressing.
What are your favorite salad combinations? Let me know in the comments!
