My roasted butternut squash spinach salad with goat’s cheese is a healthy, delicious, and filling fall salad!
Alright, I'll concede I don't care for goat's cheddar. I used to, until I had this involvement with it (notice: not for the weak of heart). Anyway, other people appears to like it, so I made this in spite of my taste abhorrence. My better half and sister altogether delighted in this plate of mixed greens completely, and I appreciated sneaking bits of simmered squash, so we're great here.
We appear to have butternut squash in the market year-round, yet clearly it's to a greater degree a frosty climate nourishment. Better believe it, it's presumably somewhat ahead of schedule to post this, however that is alright. In the nourishment blogging world we begin pondering Thanksgiving and Christmas formulas amidst August. I do in any case. So this isn't quite a bit of a stretch! Stay tuned for another mid year formula on Wednesday, however. I'm so not finished with warm climate ever yet, but rather I will attempt to sneak in a couple fall formulas here and there. 😉
The dried cranberries and pumpkin seeds include more pre-winter enhance and fulfilling surface. Basil includes that great herby freshness. The nectar garlic dressing is super basic and further improves the sweetness of the squash.
You could peel the squash, however I chose not to. Less work. The skins are packed with well done. I like while being sluggish has medical advantages. I was thoroughly fearing cutting the squash since I had this thought in my mind that it should have been consummately cubed, yet my sluggishness creativity assumed control once more, and these half moons or whatever you'd call them are much less demanding to do and look splendidly fine 🙂
Recipe type: Salad
Prep time:
Cook time:
Total time:
Serves: 4-6
My roasted butternut squash spinach salad with goat's cheese is a healthy, delicious, and filling fall salad!
INGREDIENTS
- 1 small butternut squash
- Olive oil
- Salt & pepper, to taste
Dressing:
- 4 teaspoons lemon juice
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 2-3 cloves garlic, minced
- Pinch of ground cumin
- Pepper, to taste
- 2 tablespoons olive oil
Other:
- 1 (16 ounce) package of spinach
- 1/4 cup (or to taste) dried cranberries
- 1/4 cup (or to taste) pumpkin Seeds
- Goat's cheese, to taste
- 10 leaves fresh basil
INSTRUCTIONS
- Preheat oven to 400F, and move the rack to the top third of the oven. Line a baking sheet with tin foil for easy clean-up.
- Prepare the squash by cutting the ends off, then slicing it in half lengthwise. Cut each half into 1/2" slices width-wise so you end up with half moon shapes. Cut the pieces in half again to make them more bite-sized. Place squash slices on the baking sheet and toss with about a tablespoon of olive oil and some salt and pepper.
- Meanwhile, combine dressing ingredients to make the dressing (I used a jar). Refrigerate until needed.
- Once the squash is cooked, let it cool while you prepare the rest of the salad. Add spinach to a large bowl and then add the dried cranberries, pumpkin seeds, goat's cheese (crumble it with your fingers), and basil (tear it into small pieces).
- Toss salad with the dressing and squash and serve immediately.
NOTES
This makes a large salad (four entree sizes or 6+ appetizer sizes), so the recipe is easily halved.
Squash can be roasted a day ahead and refrigerated until you need to assemble the salad.
Squash can be roasted a day ahead and refrigerated until you need to assemble the salad.
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