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.
Serves:
Ingredients
- 5cupsbutternut squash,(1½ lbs), cubed, cut into ¾ inch pieces
- 1½tbspolive oil
- salt and freshly ground black pepper
- 1cuppecans,chopped, toasted
- 10ozbaby spinach
- 1¼cupspomegranate arils
- 4ozgoat cheese,or feta, crumbled
For Dressing:
- ½cupolive oil
- ¼cupred wine vinegar
- 3tbspshallot,minced
- 2½tbsphoney
- 1tbspdijon mustard
- 1tspfresh thyme leaves
- salt and freshly ground black pepper
Instructions
Butternut Squash:
-
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.
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Bake in preheated oven for 15 minutes then remove from oven and toss. Return to oven and bake for about 10 minutes until tender.
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Allow to cool for several minutes before adding to salad.
Salad:
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In a large salad bowl toss together spinach, squash, half of the pecans and half of the pomegranate arils.
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Drizzle with desired amount of dressing and gently toss. Sprinkle with remaining pecans, pomegranate arils and goat cheese and serve immediately.
Dressing:
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Combine all dressing ingredients in a blender and season with salt and pepper to taste. Process until well emulsified.
Nutrition
- 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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