Roasted Butternut Squash Salad
This salad is a perfect fall dish. The squash is roasted and then combined with spinach, dried cranberries, and toasted pecans, and drizzled with balsamic vinegar. The result is a flavorful, healthy salad that is sure to please.
Ingredients
Easy-to-find ingredients:
- 1 medium butternut squash peeled and cubed, roasted
- 4 tbsp olive oil divided
- kosher salt
- black pepper
- 1/2 cup pecans
- 3 Tbsp brown sugar
- 2 cups baby spinach or aragula, chopped
- 1/2 cup cranberries dried
- 2 tbsp balsamic vinegar optional
Instructions
Easy-to-make salad:
- Preheat the oven to 400°F.
- In a baking dish, add the peeled cubed butternut squash drizzle with olive oil, and season with kosher salt and black pepper. Roast them for 25 minutes or until tender.
- Meanwhile, in a skillet over medium-high heat, add the pecans and toast them until fragrant but don't over toast, then remove them from the skillet.
- In the same skillet, add the olive oil and brown sugar. Mix them well until; add the toasted pecans and season with kosher salt. Cook them until fragrant.
- In a preferred serving bowl, add the chopped spinach or arugula, dried cranberries, and roasted butternut squash, and toss with toasted pecans.
- Serve with balsamic vinegar or your favorite homemade salad dressing.
Nutrition
Calories: 344kcalCarbohydrates: 36gProtein: 4gFat: 23gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gSodium: 24mgPotassium: 826mgFiber: 6gSugar: 15gVitamin A: 21352IUVitamin C: 45mgCalcium: 124mgIron: 2mg
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