Butternut Squash & Spinach Autumn Salad
Roasted butternut squash meets tender spinach in a salad that tastes like you’re winning at adulthood. Bonus points if you top it with goat cheese.
Butternut Squash & Spinach Autumn Salad
Servings
4
servings
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Ingredients
2 cups butternut squash, peeled and cubed
1 tbsp olive oil
Salt & pepper, to taste
3 cups fresh spinach
1/4 cup crumbled goat cheese or feta
2 tbsp dried cranberries
2 tbsp toasted pecans
2 tbsp balsamic vinaigrette
Directions
- Preheat oven to 400°F. Toss squash cubes with olive oil, salt, and pepper. Spread on a sheet pan.
- Roast 25 to 30 minutes, flipping halfway, until golden and tender.
- In a salad bowl, layer spinach, roasted squash, goat cheese, cranberries, and pecans.
- Drizzle with balsamic vinaigrette and toss gently.
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