Description
A vibrant and nutritious Roasted Butternut Squash Spinach Salad featuring tender roasted squash, fresh spinach, tangy goat’s cheese, dried cranberries, and pumpkin seeds, all tossed in a zesty homemade lemon-honey Dijon dressing. Perfect as a light meal or a flavorful side dish.
Ingredients
Scale
Butternut Squash
- 1 small butternut squash
- 1 tablespoon olive oil
- Salt & pepper, to taste
Dressing
- 4 teaspoons lemon juice
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 2-3 cloves garlic, minced
- Pinch of ground cumin
- Pepper, to taste
- 2 tablespoons olive oil
Salad
- 1 (16 ounce) package spinach
- 1/4 cup dried cranberries (or to taste)
- 1/4 cup pumpkin seeds (or to taste)
- Goat’s cheese, to taste
- 10 fresh basil leaves
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C), positioning the oven rack in the top third section. Line a baking sheet with tin foil to make clean-up easier.
- Prepare and Roast the Butternut Squash: Cut off the ends of the squash, then slice it in half lengthwise. Cut each half into ½ inch wide slices across the width so you get half-moon shapes. Halve those pieces again to create bite-sized chunks. Spread the squash pieces evenly on the baking sheet, toss them with about 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for approximately 30 minutes until tender and lightly caramelized.
- Make the Dressing: While the squash roasts, whisk together the lemon juice, honey, Dijon mustard, minced garlic, ground cumin, pepper, and 2 tablespoons olive oil in a jar or bowl. Refrigerate until ready to use.
- Assemble the Salad: Once the squash has roasted and cooled slightly, place the spinach in a large salad bowl. Add the dried cranberries, pumpkin seeds, crumbled goat’s cheese (break it up with your fingers), and the fresh basil leaves torn into small pieces.
- Toss and Serve: Pour the dressing over the salad, add the roasted butternut squash, and gently toss everything together to combine. Serve immediately for the freshest flavors.
Notes
- You can substitute pumpkin seeds with toasted walnuts or pecans for extra crunch.
- If goat’s cheese is unavailable, feta cheese makes a good alternative.
- For a vegan version, omit goat’s cheese and substitute honey with maple syrup.
- Use fresh lemon juice and good quality olive oil for the best flavor in the dressing.
- This salad is best served soon after assembling to keep spinach fresh and crisp.
