Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate
Butternut squash and spinach salad with pecans, cranberries, and pomegranate is the perfect addition to any meal. This vibrant dish not only looks beautiful, but it also packs a punch of flavor and nutrition. Sweet roasted butternut squash pairs wonderfully with fresh spinach, crunchy pecans, tart cranberries, and juicy pomegranate seeds. Whether you’re looking for a refreshing side dish, a light lunch, or a holiday salad, this recipe is sure to please everyone at the table. Let’s get started on creating this delightful salad!
What You’ll Need for Butternut Squash and Spinach Salad
Ingredients You’ll Need:
- 1 pound butternut squash (peeled, seeded, and cubed into 1-inch cubes, about 3 cups uncooked)
- 1 tablespoon olive oil
- Salt (to taste)
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 3 tablespoons honey (softened)
- 1 tablespoon poppy seeds
- 1 tablespoon Dijon mustard
- Salt and black pepper (to taste)
- 10 oz baby spinach (about 10 cups of torn leaves)
- 1 cup pecan halves
- 1/2 cup dried cranberries
- 1/2 cup pomegranate seeds
Step-by-Step Butternut Squash Salad Recipe
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Roast the Butternut Squash: Preheat your oven to 400°F (200°C). In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt. Spread the squash on a baking sheet in a single layer. Roast for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through. Let it cool.
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Make the Honey Lime Dressing: In a small bowl, whisk together 1/4 cup olive oil, lime juice, softened honey, poppy seeds, Dijon mustard, salt, and black pepper to taste. Adjust the seasoning according to your preference.
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Assemble the Salad: In a large bowl, combine the torn baby spinach, roasted butternut squash, pecan halves, dried cranberries, and pomegranate seeds. Drizzle the honey lime dressing over the top and gently toss to combine everything.
How to Serve Butternut Squash and Spinach Salad
This butternut squash salad is colorful and inviting, making it perfect for serving at gatherings. For an impressive presentation, consider serving it on a large platter, allowing the vibrant colors to shine through. You can also scoop portions into individual bowls. This salad pairs beautifully with grilled chicken or fish, making it a great main dish or a side dish for your holiday feast.
Recipe Tips & Variations
- Add Colorful Toppings: Feel free to mix in other toppings like feta cheese, goat cheese, or crispy chickpeas for added flavor and texture.
- Make it Seasonal: In the fall and winter, consider adding roasted Brussels sprouts or apples for a seasonal twist.
- Meal Prep: This salad makes for great leftovers, but if you plan to make it ahead, consider adding the dressing just before serving to keep the spinach fresh and crisp.
Butternut Squash and Spinach Salad: Frequently Asked Questions
Q: Can I use frozen butternut squash instead of fresh?
A: Yes, frozen butternut squash can be used, but make sure to thaw and drain excess moisture before roasting.
Q: How long will the salad last in the fridge?
A: The salad is best enjoyed fresh but can last 2-3 days in the fridge if stored in an airtight container.
Q: What other nuts can I use in this salad?
A: Besides pecans, walnuts or sliced almonds would make excellent alternatives that can add a delicious crunch.
Give this butternut squash and spinach salad with pecans, cranberries, and pomegranate a try! It’s not only easy to make but also a delightful combination of flavors that you will love sharing with friends and family. Happy cooking!
Butternut Squash and Spinach Salad with Pecans, Cranberries, and Pomegranate
Ingredients
For the Salad
- 1 pound butternut squash, peeled, seeded, and cubed into 1-inch cubes About 3 cups uncooked
- 10 oz baby spinach About 10 cups of torn leaves
- 1 cup pecan halves
- 1/2 cup dried cranberries
- 1/2 cup pomegranate seeds
For the Dressing
- 1 tablespoon olive oil For roasting the squash
- 1/4 cup olive oil For the dressing
- 2 tablespoons lime juice
- 3 tablespoons honey Softened
- 1 tablespoon poppy seeds
- 1 tablespoon Dijon mustard
- to taste salt
- to taste black pepper
Instructions
Preparation and Roasting
- Preheat your oven to 400°F (200°C).
- In a bowl, toss the cubed butternut squash with 1 tablespoon of olive oil and a pinch of salt.
- Spread the squash on a baking sheet in a single layer.
- Roast for about 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.
- Let it cool.
Making the Dressing
- In a small bowl, whisk together 1/4 cup olive oil, lime juice, softened honey, poppy seeds, Dijon mustard, salt, and black pepper to taste.
- Adjust the seasoning according to your preference.
Assembling the Salad
- In a large bowl, combine the torn baby spinach, roasted butternut squash, pecan halves, dried cranberries, and pomegranate seeds.
- Drizzle the honey lime dressing over the top and gently toss to combine everything.
