A warm salad after a busy day at work is so comforting and healthy. This recipe has a sweetness without adding a lot of added ingredients. The cranberries add a tartness, and the walnuts had 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.
Warm Butternut Squash and Spinach Salad
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 and extra for dressing
Salt and Pepper to taste
Instructions:
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 TBSP of Olive oil and granulated garlic to coat. Feel free to add salt and pepper if you wish.
Transfer to the baking sheet and cook in the oven for 20-30 minutes or until the butternut is tender and you can pierce 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 and salt and pepper.
Serve immediately. Here's what the dish looks like when it's finished. Yummy, right?
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 and extra for dressing
- Salt and Pepper to taste
Instructions
- 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 TBSP of Olive oil and granulated garlic to coat. Feel free to add salt and pepper if you wish.
- Transfer to the baking sheet and cook in the oven for 20-30 minutes or until the butternut is tender and you can pierce 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 and salt and pepper.
- Serve immediately.
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