Butternut Squash and Feta Salad with Spinach
A sweet and savory salad that is perfect for the fall and winter holiday season
Servings 4 People
Calories
Ingredients
- 1 Butternut Squash Medium
- 2 cups Packed Baby Spinach
- 1 clove Garlic Chopped
- 1 tablespoon olive oil
- 1 1/2 teaspoons maple syrup
- 1/2 teaspoon cinnamon
- 1/4 cup dried cranberries
- 1/4 cup toasted walnuts Chopped
- 4 ounces crumbled feta cheese
- 2 - 3 tablespoons Lemon Salad Dressing
Instructions
- Peel and cut the butternut squash into small cubes that are about one half inch in size. Chope the garlic, rinse and drain the spinach and preheat the oven to 400 degrees f. Line a baking sheet with parchment paper.
- Mix the dressing ingredients ( 2 tablespoons olive oil, 1 tablespoon fresh orange juice, 1/2 teaspoon dijon mustard, 1/4 teaspoon garlic powder) in a small bowl or jar.
- Place the cubes of butternut squash into a bowl and toss it with 1 clove Garlic, 1 tablespoon olive oil, 1 1/2 teaspoons maple syrup, and 1/2 teaspoon cinnamon
- Arrange the butternut squash mixture onto the baking sheet in a single layer and roast until the squash is tender and begins to turn golden brown - about 30 minutes.
- Rinse and drain the spinach and place it into a salad bowl along with the craisins and walnuts.
- Once the squash is roasted, remove it from the oven and let it cool for a few minutes.
- Add the squash and toss, the spinach should slightly wilt. Add the dried cranberries, drizzle a little bit of the dressing and toss.
Notes
This recipe serves four as a side dish or 2 for a dinner salad.
Garnish the salad with sea salt and black pepper and serve it as a side dish for roasts, grilled meat or seafood.
Store the leftover salad in an airtight container in the refrigerator for up to two days.
If you anticipate having leftovers, dress the salad individually to prevent a soggy leftover salad.
See above for variations, tips and more!