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Butternut Squash and Spinach Salad

Butternut Squash and Spinach Salad with Sweet Crunchy Pecans

A vibrant Butternut Squash and Spinach Salad combines roasted squash, crunchy pecans, and tangy pomegranate in a zesty dressing.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 medium butternut squash peeled and cubed
  • 5 cups baby spinach fresh
  • 1 cup pecans chopped
  • 1/2 cup dried cranberries
  • 1/2 cup pomegranate seeds optional
For the Dressing
  • 1/4 cup olive oil for dressing and roasting
  • 2 tablespoons lime juice fresh
  • 2 tablespoons honey or maple syrup for vegan
  • 1 tablespoon Dijon mustard
  • 1 tablespoon poppy seeds optional
  • to taste teaspoon salt

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • Salad Bowl

Method
 

Preparation Steps
  1. Preheat the oven to 400°F (200°C).
  2. Peel and cube the butternut squash, then toss with olive oil and salt before spreading on a baking sheet.
  3. Roast for 20-25 minutes until fork-tender and golden.
  4. In a bowl, whisk together olive oil, lime juice, honey, poppy seeds, Dijon mustard, and salt to make the dressing.
  5. Combine warm butternut squash, spinach, two-thirds of the pecans, cranberries, and pomegranate seeds in a salad bowl.
  6. Drizzle dressing over the salad and gently toss to coat.
  7. Garnish with remaining pecans and pomegranate seeds before serving.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 200mgPotassium: 450mgFiber: 5gSugar: 8gVitamin A: 3000IUVitamin C: 15mgCalcium: 70mgIron: 1.5mg

Notes

Add dressing just before serving to keep spinach crisp. For a nuttier flavor, toast pecans before use.

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