Warm Butternut Squash Spinach Salad Recipe

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 tablespoon granulated garlic
1 bag of fresh baby spinach
3 tablespoon 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 tablespoon 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?

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Warm Butternut Squash Spinach Salad

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May 10, 2022

by Sabrina Quairoli

Cuisine american

Category Dairy Free Recipes Gluten Free Recipes Lunch Recipes Recipe Salad Recipes Sheet Pan Recipes Vegetarian Recipes

Persons

4

Serving Size

1 cup

Prep Time

10 minutes

Cook Time

29 minutes

Total Time

39 minutes

Ingredients

• 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 and extra for dressing
• Salt and Pepper to taste

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 and granulated garlic to coat. Feel free to add salt and pepper if you wish.
3. 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.
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 and salt and pepper.
5. Serve immediately.

Calories

198

8.3%

Fat

11 g

16%

Saturated

1.5 g

7.6%

Carbs

25 g

8.6%

Protein

3.8 g

Fiber

4.9 g

19%

Sugar

8.0 g

Sodium

505 mg

21%

Trans fat

0.0 g

Cholesterol

0.0 mg

0

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tags

butternut squash,

cranberry,

eating healthy,

Healthy,

Healthy Dishes,

Meals,

quick recipes,

Spinach,

walnut,

Weeknight

© 2022 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

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

Roasted Peppers, Onion, and Tomato Salad

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