Warm Butternut Squash Spinach Salad Recipe

A warm salad after a busy day at work is so comforting and healthy. This butternut squash spinach salad recipe has a sweetness without adding many ingredients.  The cranberries add a tartness, and the walnuts have an earthy texture.  If you wish to add more seasoning to the butternut squash while roasting, try some cayenne pepper to add some spice. Some dry thyme also works.

Ingredients for butternut squash spinach salad

1 Butternut squash - peeled and cut into 1-inch cubes)
¼ cup dried cranberries
½ cup of walnuts halved
1 tablespoon granulated garlic
1 bag of fresh baby spinach
3 tablespoon Olive oil (Affiliate Link) and extra for dressing
Salt and Pepper to taste

Instructions for butternut squash spinach salad

Preheat oven to 375 degrees.

Clean, peel, and cut into 1-inch cubes and toss the butternut squash, cranberries, and walnuts in a bowl with 3 tablespoon of Olive oil (Affiliate Link) and granulated garlic to coat. Feel free to add salt and pepper if you wish. 

Transfer to the baking sheet (Affiliate Link) and cook in the oven for 20-30 minutes or until the butternut is tender and you can pierce it with a fork.

Remove from oven and set aside for 5 minutes. Then, toss in the bowl of baby spinach and season with a little more olive oil (Affiliate Link) and salt and pepper.

Serve immediately. Here's what the dish looks like when it's finished. Yummy, right?

Below is the printable recipe card for the butternut squash spinach salad!

Warm Butternut Squash Spinach Salad Recipe Card

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.5 from 2 reviews

• Author: Sabrina M Quairoli
• Total Time: 40 minutes
• Yield: 4

Print Recipe

Description

Easy salad recipe that is great for fall dinners. 

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Ingredients

• 1 Butternut squash - peeled and cut into 1-inch cubes)
• ¼ cup dried cranberries
• ½ cup of walnuts halved
• 1 Tbsp granulated garlic
• 1 bag of fresh baby spinach
• 3 TBSP Olive oil (Affiliate Link) and extra for dressing
• Salt and Pepper to taste

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Instructions

1. Preheat oven to 375 degrees.
2. Clean, peel, and cut into 1-inch cubes and toss the butternut squash, cranberries, and walnuts in a bowl with 3 tablespoon of Olive oil (Affiliate Link) and granulated garlic to coat. Feel free to add salt and pepper if you wish.
3. Transfer to the baking sheet (Affiliate Link) and cook in the oven for 20-30 minutes or until the butternut is tender and you can pierce with a fork.
4. Remove from oven and set aside for 5 minutes. Then, toss in the bowl of baby spinach and season with a little more olive oil (Affiliate Link) and salt and pepper.
5. Serve immediately.

• Prep Time: 10 minutes
• Cook Time: 29 minutes
• Category: salad recipe
• Method: oven roasted
• Cuisine: american

Nutrition

• Serving Size: 1 cup
• Calories: 198.35 kcal
• Sugar: 8.05 g
• Sodium: 505.27 mg
• Fat: 11.0 g
• Saturated Fat: 1.52 g
• Trans Fat: 0.0 g
• Carbohydrates: 25.68 g
• Fiber: 4.91 g
• Protein: 3.83 g
• Cholesterol: 0.0 mg

Feel free to visit another one of my salad recipes below or visit my salad recipe page.

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