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

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

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.

Tomorrow is National Pickle Day. Tomorrow’s recipe will include pickles.
 

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