Spinach and Butternut Squash Salad

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Lola Published: January 25, 2021 Modified: July 12, 2021
Spinach and Butternut Squash Salad

How To Make Spinach and Butternut Squash Salad

Grab a bite of this butternut squash salad, packed with sweetness from the squash, and balanced with salty gorgonzola, for a healthier meal!

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes

Serves:

Ingredients

  • lbsbutternut squash,peeled, diced to ¾-inch pieces
  • 1tbspolive oil
  • 1tbsphoney
  • Kosher salt and freshly ground black pepper

For Vinaigrette:

  • tbspolive oil
  • tbspwhite balsamic vinegar
  • 1tbsphoney
  • ½tbspshallots,minced
  • 2tspdijon mustard
  • salt and fresh black pepper

For Salad:

  • 5ozbaby spinach,washed, spun dry
  • ¼cuppumpkin seeds,raw, hulled
  • 3tbspdried cherries
  • ¼cupgorgonzola,reduced fat, crumbled

Instructions

  1. Preheat the oven to 400 degrees F.

  2. In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon of honey, salt and fresh ground pepper.

  3. Place on a baking sheet and roast in the center of the oven for 20 to 25 minutes, turning half way, or until tender.

  4. When done, remove from the oven and let it cool to room temperature.

  5. Combine the vinegar, shallots, remaining honey, mustard, and whisk in the oil, pinch of salt black pepper.

  6. Divide the spinach on 4 plates, then top each salad with the roasted butternut squash, pumpkin seeds, dried cherries, and the crumbled gorgonzola cheese.

  7. Drizzle the dressing over each salad, serve, and enjoy!

Nutrition

  • Calories: 289.42kcal
  • Fat: 15.28g
  • Saturated Fat: 3.53g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 8.21g
  • Polyunsaturated Fat: 2.81g
  • Carbohydrates: 35.86g
  • Fiber: 4.80g
  • Sugar: 18.11g
  • Protein: 7.10g
  • Cholesterol: 6.33mg
  • Sodium: 537.77mg
  • Calcium: 164.94mg
  • Potassium: 850.36mg
  • Iron: 3.07mg
  • Vitamin A: 948.16µg
  • Vitamin C: 41.49mg
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