Butternut Squash Spinach Salad
Ingredients
The salad
-
5
cups
cubed butternut squash
-
1½
Tbsp
olive oil
-
to taste
N/A
salt and freshly ground black pepper
-
1
cup
chopped pecans, toasted
-
10
oz
baby spinach
-
1¼
cups
pomegranate arils
-
4
oz
goat cheese or feta, crumbled
The dressing
-
½
cup
olive oil
-
¼
cup
red wine vinegar
-
3
Tbsp
minced shallot
-
2½
Tbsp
honey
-
1
Tbsp
Dijon mustard
-
1
tsp
fresh thyme leaves
-
to taste
N/A
salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Place the butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat.
- Spread the squash in an even layer and bake for 15 minutes, then toss and bake for another 10 minutes until tender. Allow to cool.
- In a large salad bowl, toss together the spinach, roasted squash, half of the pecans, and half of the pomegranate arils.
- Drizzle with dressing and gently toss. Top with remaining pecans, pomegranate arils, and crumbled goat cheese before serving.
- For the dressing, blend all dressing ingredients together and season with salt and pepper to taste.
Nutrition Facts (estimated)
Servings
8
Calories
367
Total fat
29g
Total carbohydrates
24g
Total protein
4g
Sodium
107mg
Cholesterol
6mg
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