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