Looking for a vibrant and delicious salad that’s perfect for any occasion? Our Butternut Squash and Cranberry Spinach Salad is not just a feast for the eyes; it’s a symphony of flavors that will leave your taste buds dancing! This delightful dish combines the sweetness of roasted butternut squash with the tartness of cranberries, complemented by the crunch of walnuts and the creaminess of feta cheese. Whether you’re hosting a dinner party or simply craving a nutritious meal, this salad is sure to impress. Ready to elevate your salad game? Let’s dive into this mouthwatering recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and cubed
- 2 cups fresh spinach
- 1/2 cup dried cranberries
- 1/4 cup walnuts, chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your butternut squash roasts evenly and becomes tender.
- Prepare the butternut squash by peeling it with a vegetable peeler. Cut the squash in half lengthwise, scoop out the seeds, and then cube it into bite-sized pieces. You should have about 4 cups of cubed squash.
- In a large mixing bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper to taste. Make sure all the pieces are evenly coated.
- Spread the seasoned squash cubes in a single layer on a baking sheet lined with parchment paper. This will help with easy cleanup and prevent sticking.
- Roast the butternut squash in the preheated oven for about 25-30 minutes, or until it is tender and slightly caramelized, stirring halfway through to ensure even cooking.
- While the squash is roasting, prepare the rest of the salad. In a large salad bowl, combine the fresh spinach, dried cranberries, chopped walnuts, and crumbled feta cheese.
- In a small bowl, whisk together the remaining 1 tablespoon of olive oil and 1 tablespoon of balsamic vinegar. Season the dressing with a pinch of salt and pepper to taste.
- Once the butternut squash is done roasting, remove it from the oven and allow it to cool for a few minutes. This will prevent the spinach from wilting when combined.
- Add the roasted butternut squash to the salad bowl with the spinach and other ingredients. Drizzle the dressing over the salad and gently toss to combine, ensuring that all ingredients are well mixed.
- Serve the salad immediately as a warm dish or let it cool to room temperature. Enjoy your Butternut Squash and Cranberry Spinach Salad!
Tips
- Choose the Right Squash: When selecting your butternut squash, look for one that feels heavy for its size with a smooth, firm skin. This will ensure you get the best flavor and texture.
- Uniform Cubes: Cut your squash into even cubes to ensure they roast evenly. Aim for about 1-inch pieces for the perfect balance of tenderness and caramelization.
- Don’t Skip the Roasting: Roasting the butternut squash enhances its natural sweetness and adds a lovely caramelized flavor. Make sure to stir halfway through for even cooking.
- Fresh Ingredients Matter: Use fresh spinach for the best texture and flavor. If possible, opt for organic ingredients to enhance the health benefits of your salad.
- Make It Your Own: Feel free to customize the salad by adding your favorite nuts, seeds, or fruits. Sliced apples or pears can add a refreshing crunch!
- Serve Warm or Cold: This salad is delicious warm right after you toss it, but it can also be made ahead and served cold. Just allow the roasted squash to cool before mixing it with the spinach.
- Store Properly: If you have leftovers, store the components separately to keep the salad fresh. Combine them just before serving to maintain the texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 7g
Fat: 15g
Saturated Fat: 4g
Cholesterol: 15mg
