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



  • 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


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



  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.


  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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