Tuesday, January 7, 2014

Roasted Butternut Squash Spinach Salad

I had a similar salad at a Restaurant and I had to come home and recreate it. I never thought about putting butternut squash on a salad but it sure is good.  I like to buy butternut squash already cut up as it's a timesaver and so much easier. We are trying to have a salad (for lunch) a few times a week and this one I'll be making again soon!

  • 2 cups diced butternut squash (I like to buy butternut squash cut ready to use.  You may have to cut larger pieces in half.) 
  • 1 teaspoon olive oil
  • 1 teaspoon honey
  • kosher salt and freshly ground black pepper
For the vinaigrette: 
  • 1  Tablespoon olive oil
  • 1  Tablespoon white balsamic vinegar (I found this at Trader Joe's) or cider vinegar
  • 1  Tablespoon honey
  • 1 Tablespoon minced shallots 
  • 1 tsp Dijon mustard
  • salt and fresh black pepper
For the salad: 
  • 6  oz baby spinach
  • 1/4 cup sunflower seeds or pumpkin seeds
  • 1/4 dried cherries 
  • 1/4 cup  crumbled blue cheese
Preheat the oven to 400°.
In a bowl, toss the butternut squash with 1 teaspoon of olive oil, 1 teaspoon honey, salt and fresh ground pepper. Place on a baking sheet and roast in the center of the oven for 15-20  minutes, turning half way, or until tender and caramelized. When done, remove from the oven and slightly cool.  The squash can be made ahead, set aside (up to 30 minutes) or keep in refrigerator until ready to serve.
Meanwhile, combine the vinegar, shallots, 1 Tablespoon honey, mustard and whisk in oil, pinch of salt black pepper.
In a large bowl  add spinach, pumpkin seeds, dried cherries, and the crumbled blue cheese.  Drizzle on dressing and toss.  Divide salad on 2 plates and top each salad  with the roasted butternut squash.  Serve immediately.

Makes 2 Serving size salads or 4 small salads

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