Butternut Squash Spinach Salad
User Reviews
5
Butternut Squash Spinach Salad
Description
The recipe begins by roasting butternut squash cubes tossed with olive oil, salt, and pepper until tender and slightly caramelized. This roasted squash is cooled and added to a large bowl with fresh baby spinach, half of the toasted pecans, and half of the pomegranate arils. The vinaigrette is prepared by blending olive oil, red wine vinegar, minced shallots, honey, Dijon mustard, fresh thyme leaves, salt, and black pepper until emulsified.
The salad is dressed to taste, then gently tossed to combine. Before serving, it is garnished with the remaining pecans, pomegranate arils, and crumbled goat cheese, adding creamy and tart notes. The salad delivers a balance of sweet, tangy, nutty, and fresh flavors alongside varied textures that include soft squash, crisp spinach, crunchy nuts, and juicy pomegranate seeds.
This salad is well suited for autumn or winter meals, providing a colorful and satisfying side or light main. The vinaigrette can be adjusted in sweetness or acidity to preference, and the goat cheese may be substituted with feta.
Ingredients
Salad
- 5 cups butternut squash cubed, 3/4 inch pieces, 1 1/2 lbs
- 1 1/2 Tbsp olive oil
- salt freshly ground
- black pepper freshly ground
- 1 cup pecans toasted, chopped
- 10 oz baby spinach
- 1 1/4 cups pomegranate arils
- 4 oz goat cheese crumbled, or feta
Dressing
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 3 Tbsp shallot minced
- 2 1/2 Tbsp honey
- 1 Tbsp Dijon mustard
- 1 tsp thyme fresh leaves
- salt freshly ground
- black pepper freshly ground
Instructions
- 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.
- 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.
- For the Salad: In a large salad bowl toss together spinach, squash, 1/2 of the pecans and 1/2 of the pomegranate arils.
- Drizzle with desired amount of dressing and gently toss. Sprinkle with remaining pecans, pomegranate arils and goat cheese and serve immediately.
- 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.
User Reviews
Overall Rating
5
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