Ingredients
Equipment
Method
- Heat the oven to 400°F. Toss the squash with 1 tablespoon olive oil and part of the measured salt and pepper. Spread on a large baking sheet and roast for 10 minutes.
- Toss the asparagus, green onions and bread with the remaining roasting oil, salt and pepper. Add to the squash, using a second sheet if needed to keep a single layer. Roast about 15 minutes more, turning once, until the squash is tender, asparagus is lightly browned and bread is crisp. Remove any component that finishes early.
- Blend the avocado, 1/4 cup olive oil, water, lemon juice, basil and garlic until smooth. Season to taste. Add water a tablespoon at a time only if needed for a pourable dressing.
- Let the roasted vegetables cool slightly. Arrange the spinach in a bowl, add the vegetables and croutons, and spoon over the dressing. Finish with almonds, pumpkin seeds, optional hemp seeds and the reserved lemon zest.
Nutrition
Notes
Add-ins: Cherry tomatoes, grilled zucchini or cooked chickpeas fit well here. Swap arugula for spinach for a peppery finish.
Gluten-free option: Choose verified gluten-free vegan bread and check packaged ingredients.
Make ahead: Roast the vegetables and refrigerate separately from the spinach; keep croutons dry and airtight. Cover dressing closely and refrigerate, then assemble just before serving.
Air fryer: Cook the vegetables and bread in separate batches at 375°F, checking from 10 minutes and removing each when tender or crisp. Oven roasting gives more room for even browning.
Nutrition: Estimates are for one-quarter of the salad with all the measured oil and dressing, generic sourdough bread and an asparagus bunch of about 450 g. The basil calculation uses 5.5 g for 11 leaves. Optional hemp seeds and add-ins, and extra salt and pepper to taste, are excluded; the measured seasoning is included. Bunch size, bread density and brands will change the values.
