Butternut Squash Spinach Salad Recipe

Butternut Squash Spinach Salad Recipe

How To Make Butternut Squash Spinach Salad

Squash is an unexpected but welcome addition to this spinach salad. Pecans add some crunch & everything is tied together with red wine vinaigrette.

Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



  • 5cupsbutternut squash,(1½ lbs), cubed, cut into ¾ inch pieces
  • tbspolive oil
  • salt and freshly ground black pepper
  • 1cuppecans,chopped, toasted
  • 10ozbaby spinach
  • cupspomegranate arils
  • 4ozgoat cheese,or feta, crumbled

For Dressing:

  • ½cupolive oil
  • ¼cupred wine vinegar
  • 3tbspshallot,minced
  • tbsphoney
  • 1tbspdijon mustard
  • 1tspfresh thyme leaves
  • salt and freshly ground black pepper


Butternut Squash:

  1. Preheat oven to 400 degrees F. Place squash in a mound on a baking sheet, drizzle with olive oil, season with salt and pepper to taste, and toss to evenly coat in oil. Spread into an even layer.

  2.  Bake in preheated oven for 15 minutes then remove from oven and toss. Return to oven and bake for about 10 minutes until tender.

  3. Allow to cool for several minutes before adding to salad.


  1. In a large salad bowl toss together spinach, squash, half of the pecans and half of the pomegranate arils.

  2. Drizzle with desired amount of dressing and gently toss. Sprinkle with remaining pecans, pomegranate arils and goat cheese and serve immediately.


  1. Combine all dressing ingredients in a blender and season with salt and pepper to taste. Process until well emulsified.


  • Calories: 363.28kcal
  • Fat: 28.58g
  • Saturated Fat: 5.14g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 17.51g
  • Polyunsaturated Fat: 4.58g
  • Carbohydrates: 25.33g
  • Fiber: 5.35g
  • Sugar: 11.99g
  • Protein: 6.43g
  • Cholesterol: 6.52mg
  • Sodium: 497.20mg
  • Calcium: 118.21mg
  • Potassium: 663.92mg
  • Iron: 2.61mg
  • Vitamin A: 673.57µg
  • Vitamin C: 31.78mg
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