Description
A vibrant salad featuring roasted butternut squash, fresh spinach, dried cranberries, and toasted pecans, perfect for any season.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Store leftover ingredients separately for best freshness. Adjust toppings as desired, such as adding feta cheese or avocado.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 12g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Keywords: salad, roasted butternut squash, spinach, healthy meal, vegetarian recipe