Saladscookingclassy5.0
Butternut Squash Spinach Salad
Such a tasty flavorful salad recipe! Layered with fresh spinach, roasted butternut squash, bright pomegranate arils, creamy goat cheese, crunch pecans, and it's finished with a tangy red wine vinaigrette. The perfect fall side dish.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 20 min🔥 Cook: 25 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- blender
📝 Preparation Steps
1
For the butternut squash: Preheat oven to 400 degrees. 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 ⏱️ 15 minutes then remove from oven and toss. Return to oven and bake until tender, about ⏱️ 10 minutes longer. Allow to cool several minutes before adding to salad.
3
For the Salad: In a large salad bowl toss together spinach, squash, 1/2 of the pecans and 1/2 of the pomegranate arils.
(1 1/2 lbs) cubed butternut squash, cut into 3/4 inch pieces5 cupschopped pecans, (toasted)1 cup
4
Drizzle with desired amount of dressing and gently toss. Sprinkle with remaining pecans, pomegranate arils and goat cheese and serve immediately.
(1 1/2 lbs) cubed butternut squash, cut into 3/4 inch pieces5 cupschopped pecans, (toasted)1 cup
5
For the dressing: Combine all dressing ingredients in a blender and season with salt and pepper to taste (about 1/2 tsp salt 1/4 tsp pepper). Process until well emulsified.
Nutrition Facts
calories
367 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
4 g
sugar Content
11 g
sodium Content
107 mg
protein Content
4 g
cholesterol Content
6 mg
carbohydrate Content
24 g
saturated Fat Content
5 g
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