Roasted Butternut Squash Spinach Salad

Roasted Butternut Squash Spinach Salad is a delicious and vibrant dish that combines the sweetness of roasted butternut squash with the freshness of baby spinach. This salad is not just a side dish; it can be a light meal or a fantastic addition to any dinner. With its colorful ingredients and rich flavors, it’s a perfect choice for any season.

Why Make This Recipe

This salad is easy to prepare and packed with nutrients. Butternut squash is full of vitamins, and when paired with spinach, dried cranberries, and toasted pecans, you get a wonderfully balanced dish. It’s great for gatherings, potlucks, or just a healthy weeknight dinner. Plus, the combination of warm squash and fresh greens is simply delightful!

How to Make Roasted Butternut Squash Spinach Salad

Ingredients

3 cups roasted butternut squash cubes
4 cups baby spinach leaves
1/3 cup dried cranberries
1/2 red onion, thinly sliced
1/2 cup toasted pecans
1–2 tbsp olive oil (for roasting)
Salt & pepper, to taste
Balsamic glaze, for drizzling

Directions

Toss butternut squash cubes with olive oil, salt, and pepper. Roast at 400°F (200°C) for 25–30 minutes until golden and tender. Let cool slightly.
Lightly toast pecans in a dry skillet over medium heat for 2–3 minutes. Set aside.
In a large salad bowl, layer spinach, roasted squash, red onions, cranberries, and toasted pecans.
Drizzle with balsamic glaze just before serving. Toss gently and serve immediately.

How to Serve Roasted Butternut Squash Spinach Salad

Serve this salad warm or at room temperature. It can be a standalone meal or paired with grilled chicken or fish for a fuller dinner. Adding a crusty bread on the side makes it even more enjoyable.

How to Store Roasted Butternut Squash Spinach Salad

If you have leftovers, store the salad in an airtight container in the refrigerator. It’s best to keep the ingredients separate if you want to enjoy it later. The roasted butternut squash and pecans can be stored separately from the spinach and dressing.

Tips to Make Roasted Butternut Squash Spinach Salad

Make sure to cut the butternut squash into equally-sized cubes for even roasting.
Don’t skip the roasting step; it enhances the flavor of the squash.
Use a good quality balsamic glaze for a richer taste.
Feel free to add other toppings such as feta cheese or avocado for extra flavor and texture.

Variation

You can easily modify this salad by adding other ingredients. Consider using kale instead of spinach or adding chickpeas for extra protein. You can also switch dried cranberries for raisins or chopped apples for a different twist.

FAQs

1. Can I use frozen butternut squash for this recipe?
Yes, you can use frozen butternut squash cubes. Just make sure to roast them thoroughly for the best flavor.

2. Is this salad gluten-free?
Yes, all the ingredients in this salad are gluten-free. Just check the balsamic glaze for any gluten-containing additives.

3. How long can I keep leftovers?
Leftover ingredients can last in the fridge for about 2-3 days. However, it’s best to consume within 1 day to enjoy the fresh taste.