Description
Easy salad recipe that is great for fall dinners.
Ingredients
- 1 Butternut squash - peeled and cut into 1-inch cubes)
- 1/4 cup dried cranberries
- 1/2 cup of walnuts halved
- 1 Tbsp granulated garlic
- 1 bag of fresh baby spinach
- 3 TBSP Olive oil (affiliate) 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 (affiliate) and granulated garlic to coat. Feel free to add salt and pepper if you wish.
- Transfer to the baking sheet (affiliate) 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 (affiliate) and salt and pepper.
- 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