Butternut Squash and Spinach Salad with Pecans, Cranberries, and Pomegranate
A vibrant salad combining sweet roasted butternut squash, fresh spinach, crunchy pecans, tart cranberries, and juicy pomegranate seeds, perfect for any meal.
Servings: 8 servings
Calories: 300kcal
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.
Notes
For an impressive presentation, consider serving the salad on a large platter or in individual bowls. Pairs beautifully with grilled chicken or fish.