SPINACH AND BUTTERNUT SQUASH SALAD – November 13 – Spinach and Squash Month

[ingredients title=”Ingredients”]

Salad:

• 1 large butternut squash, peeled, seeded, and cut into ¾ inch pieces
• 1 tablespoon plus ½ cup olive oil
• 1 teaspoon salt
• ½ medium red onion, chopped
• 4 cups fresh spinach
• ½ cup sweetened dried cranberries
• ¼ cup chopped pecans

Dressing:

• 4 tablespoons balsamic vinegar
• 1 teaspoon yellow mustard
• 1 clove garlic, minced
• 1 teaspoon honey

[/ingredients][directions title=”Directions”]

Salad:

1. Preheat the oven to 425 degrees Fahrenheit. Chop the top and bottom off of the butternut squash, then peel.  Cut in half lengthwise and remove seeds.  Cut into ¾ inch squares.  Place in a bowl and drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt.  Toss then place on a baking sheet.  Cook for 30-45 minutes, until the squash is tender and browning. Remove the squash from the oven and let cool for 5-10 minutes, until warm but not hot.  Add the squash, onion, spinach, cranberries, and pecans and toss.

Dressing:

1. In a bowl add the balsamic vinegar, mustard, garlic, and honey.  Mix and add salt and pepper to taste. NOTE: There will be extra dressing.
2. Plate the salad and drizzle with dressing to taste.

[/directions]

[box style=”rounded”]Tomorrow is National Pickle Day. Tomorrow’s recipe will include pickles.[/box]