Description
Roasted Butternut Squash Spinach Salad
Ingredients
4 cups fresh spinach
2 cups butternut squash, cubed
1/2 cup red onion, sliced
1/3 cup dried cranberries
1/4 cup pecans (toasted)
2 tbsp olive oil
Salt & pepper to taste
For the Dressing:
3 tbsp balsamic glaze (or balsamic reduction)
2 tbsp olive oil
1 tsp maple syrup
1/2 tsp Dijon mustard
Directions
Roast the Butternut Squash:
Preheat the oven to 400°F (200°C). Toss cubed squash and red onion with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and caramelized.
Prepare the Dressing:
In a small bowl, whisk together balsamic glaze, olive oil, maple syrup, and Dijon mustard.
Assemble the Salad:
In a large bowl, combine fresh spinach, roasted squash, red onion, dried cranberries, and toasted pecans.
Dress and Serve:
Drizzle the balsamic dressing over the salad. Toss gently to coat. Serve immediately!
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4
Calories: ~220 kcal per serving
#AutumnSalad #HealthyEats #ButternutSquash #FallFlavors #SpinachSalad
