Description
Roasted Butternut Squash Spinach Salad
Ingredients
4 cups fresh spinach
2 cups butternut squash, cubed
1/2 cup red onion, sliced
1/3 cup dried cranberries
1/4 cup pecans (toasted)
2 tbsp olive oil
Salt & pepper to taste
For the Dressing:
3 tbsp balsamic glaze (or balsamic reduction)
2 tbsp olive oil
1 tsp maple syrup
1/2 tsp Dijon mustard
Directions
Roast the Butternut Squash:
Preheat the oven to 400°F (200°C). Toss cubed squash and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
Prepare the Dressing:
In a small bowl, whisk together balsamic glaze, olive oil, maple syrup, and Dijon mustard.
Assemble the Salad:
In a large bowl, combine fresh spinach, roasted squash, red onion, dried cranberries, and toasted pecans.
Dress and Serve:
Drizzle the balsamic dressing over the salad. Toss gently to coat. Serve immediately!
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Calories: ~220 kcal per serving
#AutumnSalad #HealthyEats #ButternutSquash #FallFlavors #SpinachSalad
Step-by-Step Guide
1. Preheat & Prep: Preheat your oven to 400°F (200°C). While it heats, peel and cube the butternut squash into 1-inch pieces for even roasting. Thinly slice the red onion.
2. Roast the Vegetables: On a parchment-lined baking sheet, toss the squash and onion with 2 tbsp olive oil, salt, and pepper. Spread in a single layer. Roast for 20-25 minutes, flipping halfway, until the squash is fork-tender and has caramelized edges. Let cool slightly.
3. Toast the Pecans: While the squash roasts, toast the pecans in a dry skillet over medium heat for 3-5 minutes, stirring often, until fragrant. Set aside.
4. Make the Dressing: In a small bowl or jar, vigorously whisk or shake the balsamic glaze, 2 tbsp olive oil, maple syrup, and Dijon mustard until fully emulsified.
5. Assemble & Serve: In your largest serving bowl, layer the fresh spinach. Top with the warm roasted squash and onions, dried cranberries, and toasted pecans. Drizzle with dressing, toss gently, and serve immediately.
Serving Suggestions
This versatile salad shines as a hearty lunch or a stunning side dish. For a complete meal, top it with grilled chicken, pan-seared salmon, or crumbled goat cheese or feta for added creaminess. It pairs beautifully with a crusty loaf of bread or a warm bowl of soup. To make it ahead, keep the components separate and combine just before serving to prevent the spinach from wilting.
How-to Summary
Cube and roast squash/onion at 400°F until caramelized. Whisk balsamic glaze, oil, maple syrup, and mustard for the dressing. In a large bowl, combine fresh spinach, the warm roasted veggies, cranberries, and toasted pecans. Drizzle with dressing, toss gently, and serve immediately for the best texture and flavor.
Frequently Asked Questions
Can I use pre-cut butternut squash? Absolutely. Pre-cubed squash saves time. Just ensure the pieces are uniformly sized for even roasting.
What can I substitute for balsamic glaze? You can make a quick reduction by simmering 1/2 cup balsamic vinegar until syrupy and reduced by half. Alternatively, use a high-quality aged balsamic vinegar.
How do I store leftovers? Store undressed salad components separately in airtight containers in the fridge for up to 2 days. The roasted squash is best reheated slightly before serving.
Can I use a different green? Yes. Arugula, kale, or a spring mix are excellent alternatives. If using kale, consider massaging it with a bit of the dressing first to soften it.
Is this salad served warm or cold? It’s best served warm or at room temperature. The slight warmth from the roasted squash slightly wilts the spinach, creating a perfect texture contrast.
Common Mistakes to Avoid
- Overcrowding the Pan: Spreading squash in a single layer ensures roasting, not steaming. Use two sheets if necessary.
- Soggy Salad: Adding dressing too early or to individual portions destined for leftovers will make the spinach wilt. Always dress just before serving.
- Burning the Pecans: Toast nuts over medium-low heat and stir constantly—they can burn in seconds.
- Underseasoning the Squash: Season the squash generously before roasting; this builds the salad’s foundational flavor.
Conclusion
This Roasted Butternut Squash Spinach Salad is a celebration of autumn’s best flavors, combining sweet, savory, and tangy notes in every bite. Its simplicity belies its impressive depth, making it a reliable go-to for both weeknight dinners and festive gatherings. By following the detailed steps and tips provided, you can effortlessly create a nutritious, vibrant dish that is as pleasing to the eye as it is to the palate. Enjoy this taste of fall!