Description
Butternut Squash and Spinach Salad with Pecans, Cranberries, and Pomegranate
Ingredients:
Roasted Butternut Squash:
1 pound butternut squash, peeled, seeded, and cubed (about 3 cups)
1 tbsp olive oil
Salt to taste
Dressing:
¼ cup olive oil
2 tbsp lime juice
3 tbsp honey, softened
1 tbsp poppy seeds
1 tbsp Dijon mustard
Salt and black pepper to taste
Salad Ingredients:
10 oz baby spinach (about 10 cups)
1 cup pecan halves
½ cup dried cranberries
½ cup pomegranate seeds
Directions:
Preheat oven to 400°F. Toss cubed butternut squash with olive oil and salt.
Roast squash on a foil-lined baking sheet for 20-25 minutes, turning halfway.
Whisk together olive oil, lime juice, honey, poppy seeds, Dijon mustard, salt, and pepper to make the dressing.
In a large bowl, combine roasted squash, spinach, ⅔ cup pecans, ½ cup cranberries, and ¼ cup pomegranate seeds.
Drizzle with dressing and gently toss to combine.
Top with remaining pecans and pomegranate seeds before serving.
Prep Time: 30 minutes
Kcal: 320 per serving
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your butternut squash cubes are uniform in size (about 1-inch) for even roasting. Line your baking sheet with parchment paper or foil for easy cleanup. While the squash roasts, prepare the dressing: gently warm the honey for 10 seconds to make it easier to blend, then whisk vigorously with the olive oil, lime juice, Dijon mustard, and poppy seeds until fully emulsified. Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant to deepen their flavor. Let the roasted squash cool for 5-10 minutes before adding to the spinach to prevent wilting.
Serving Suggestions
This versatile salad shines as a festive side dish for holiday meals like Thanksgiving or Christmas. For a complete vegetarian lunch, add crumbled goat cheese or feta. It also pairs beautifully with roasted chicken, turkey, or grilled salmon for a hearty dinner. Serve it on a large platter for a stunning presentation, or portion it into individual bowls. For a make-ahead option, keep the components separate and assemble just before serving to maintain the spinach’s crisp texture.
How-to Summary
Cube and roast butternut squash with oil and salt at 400°F for 20-25 minutes. Whisk oil, lime juice, honey, poppy seeds, Dijon, salt, and pepper for the dressing. In a large bowl, combine cooled squash, spinach, most of the pecans, cranberries, and pomegranate seeds. Drizzle with dressing, toss gently, and garnish with reserved toppings.
Frequently Asked Questions
Can I make this salad ahead of time? Yes, but store components separately. Roast the squash and prepare the dressing up to 2 days in advance. Assemble just before serving.
What can I substitute for butternut squash? Sweet potato or acorn squash are excellent alternatives. Adjust roasting time as needed.
How do I easily peel and cube butternut squash? Pierce it and microwave for 2-3 minutes to soften the skin, making it easier to peel and cut.
Is there a substitute for honey in the dressing? Maple syrup or agave nectar work well for a vegan version.
How should I store leftovers? Store in an airtight container in the refrigerator for up to 1 day. The spinach will wilt, but the flavors will still be delicious.
Common Mistakes to Avoid
Avoid adding hot roasted squash directly to the spinach, as it will cause wilting. Ensure the squash is completely cool. Do not overdress the salad; start with half the dressing, toss, and add more as needed to prevent a soggy salad. Skipping the toasting step for the pecans misses an opportunity for enhanced, nutty flavor. Finally, do not use coarse sea salt for the roasting step without grinding it first, as it may not distribute evenly.
Conclusion
This Butternut Squash and Spinach Salad is a celebration of textures and flavors, combining sweet, savory, tangy, and crunchy elements. Its vibrant colors make it a feast for the eyes, while its straightforward preparation makes it accessible for any cook. By following the detailed steps and avoiding common pitfalls, you can create a stunning dish that is both nutritious and deeply satisfying. Perfect for special occasions or elevating a weekday meal, this salad is sure to become a cherished recipe in your collection.