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!
Serves:
Ingredients
- 1¼lbsbutternut squash,peeled, diced to ¾-inch pieces
- 1tbspolive oil
- 1tbsphoney
- Kosher salt and freshly ground black pepper
For Vinaigrette:
- 1½tbspolive oil
- 1½tbspwhite 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
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Preheat the oven to 400 degrees F.
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In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon of honey, salt and fresh ground pepper.
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Place on a baking sheet and roast in the center of the oven for 20 to 25 minutes, turning half way, or until tender.
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When done, remove from the oven and let it cool to room temperature.
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Combine the vinegar, shallots, remaining honey, mustard, and whisk in the oil, pinch of salt black pepper.
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Divide the spinach on 4 plates, then top each salad with the roasted butternut squash, pumpkin seeds, dried cherries, and the crumbled gorgonzola cheese.
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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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