Roasted butternut squash and tender spinach make this salad hearty, colorful, and perfect for fall. A little tangy cheese and crunch on top take it over the edge.

Why You’ll Love This Recipe

• Cozy roasted squash pairs beautifully with fresh spinach
• Sweet, savory, and a little tangy
• Easy enough for weeknights, fancy enough for holidays

Equipment You’ll Need

• Sheet pan
• Oven
• Cutting board + knife
• Salad bowl

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

Instructions

1. Preheat oven to 400°F. Toss squash cubes with olive oil, salt, and pepper. Spread on a sheet pan.
2. Roast 25–30 minutes, flipping halfway, until golden and tender.
3. In a salad bowl, layer spinach, roasted squash, goat cheese, cranberries, and pecans.
4. Drizzle with balsamic vinaigrette and toss gently.

Serving Suggestions

• Serve warm as a side for chicken or turkey
• Add quinoa for a heartier vegetarian meal

Make-Ahead and Storage Tips

• Roast squash up to 3 days ahead and store in fridge
• Assemble salad just before serving for best texture

Yield: 4 servings

Butternut Squash & Spinach Autumn Salad

Recipe by Tammy Poppie

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Servings

4

servings

Cook Mode

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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 25–30 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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