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!
Preheat the oven to 400 degrees F.
In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon of honey, salt and fresh ground pepper.
Place on a baking sheet and roast in the center of the oven for 20 to 25 minutes, turning half way, or until tender.
When done, remove from the oven and let it cool to room temperature.
Combine the vinegar, shallots, remaining honey, mustard, and whisk in the oil, pinch of salt black pepper.
Divide the spinach on 4 plates, then top each salad with the roasted butternut squash, pumpkin seeds, dried cherries, and the crumbled gorgonzola cheese.
Drizzle the dressing over each salad, serve, and enjoy!
- 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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