Hi y’all! We are reveling in fall weather this week. I just adore this time of year. I love the holidays and I am one of those annoying people who wants to start playing Christmas music the day after Halloween. I don’t, because that would be weird, but I will admit that I want to. Ah, fall! Fires and sweaters and coziness galore. And butternut squash in all the things! This spinach and butternut squash salad is your perfect lunch date or dinner side. Packed with good leafy greens, tossed with a quick homemade balsamic, and all jazzed up with walnuts, blue cheese crumbles and pomegranate seeds, this is not your grandma’s salad. Something along these salad lines is, most days, my preferred lunch. (Unless of course lunch is pizza, then well, pizza)
The extra awesome bit is that you can roast off enough squash for several salads and then you have it on hand for salads all week. You can also make the dressing in advance. I have learned I eat much better if I can make lunch easy on myself.
Tip: I just learned this butternut squash hack and I so wish I remembered where so I read it so I could credit them. (But I don’t-oops) However, their genius idea is this- microwave your squash BEFORE peeling and slicing. Yes, you read that correctly. Poke that puppy with a fork like you would a baking potato and microwave it on high for three minutes. Let it cool, then trim ends, peel and dice. The article claimed the squash would peel easier (it didn’t) but it also claimed it would be much easier to slice and cut down on cooking time (it did). I have called Alan into the kitchen on multiple occasions to halve my butternut squash with his man muscles. With my new microwave trick- no need. He’s going to think I’ve turned into Wonder Woman. It makes this spinach and butternut squash salad all that much easier. Or butternut squash anything for that matter.
Cut the squash into a 3/4″ dice. You can make them smaller or larger depending on your preference, you’ll just need to adjust the cooking time. Whatever size you choose, just make them uniform so they will cook evenly. You can also reserve the seeds and roast them for salads or snacking like we just did with our roast pumpkin seeds this week. YUM!
They say colorful food is the healthiest food. This bowl of pretty must be awfully good for us.
Enjoy! And if you don’t want to roast the whole squash for your Spinach and Butternut Squash Salad- use the rest to make our Roast Butternut Squash with Gochujang– you’ll thank me. What are your favorite butternut squash recipes? Leave ’em in the comments. I wanna cook them!
Thanks for being here, friends! Happy Cooking xo-Amanda
Balsamic Vinaigrette
- 1 garlic clove, minced fine - preferably with a garlic press
- 1/8 t white pepper
- 1/8 t cayenne
- 1/8 t fresh ground pepper
- pinch kosher salt
- tiny pinch- (less than half of 1/8 t) of sugar
- 3 T good quality balsamic vinegar
- 1/2 C olive oil
- Combine pressed garlic and spices in a large, heavy bowl.
- Mash with the back of a spoon to make a paste
- Whisk in vinegar
- Slowly drizzle olive oil in while whisking very quickly to emulsify
- Will keep in the fridge for about 5 days. Bring to room temp and give a quick stir before serving
Spinach and Butternut Squash Salad
Packed with good leafy greens, roasted butternut squash and jazzed up with walnuts, blue cheese crumbles and pomegranate seeds, this is not your grandma’s salad.
Yields: 4 Servings
- 1 Bag Baby Spinach (or your favorite leafy greens)
- 1 Cup Diced Butternut Squash
- 1/4 Cup Toasted Walnuts
- 1/4 Cup Blue Cheese Crumbles
- 1/4 Cup Pomegranate Seeds
- 1 Tablespoon Olive oil
- 1/4 Teaspoon kosher slat
- 1/4 Teaspoon Fresh Cracked Black Pepper
- 1/4 Teaspoon Curry Powder
- 1/4 C Homemade Balsamic Dressing -separate recipe in post
- Preheat Oven to 400 degrees F (use convection setting if you have it)
- To Prep the squash- poke all over with a fork and microwave on high 3 minutes.
- Allow squash to cool, trim ends, peel, seed and cut into 3/4" dice.
- Place diced squash on baking sheet lined with parchment paper. Toss with olive oil, curry powder, salt and pepper and roast 20 minutes or until you can easily pierce with a fork.
- Toss once halfway through cooking.
- (cooking time can vary if squash is cut in larger or smaller dice and also depending on your oven. I used my convection setting)
- Make the dressing while the squash is roasting.
- Toast your walnuts in a dry skillet over medium heat until barely browned and fragrant. Chop.
- Toss spinach with dressing, distribute spinach and butternut squash among 4 bowls and top each with 1 tablespoon each of the walnuts, blue cheese crumbles and pomegranate seeds.
- Preparation time: 10 Minutes
- Cook time: 20 Minutes
- Total time: 30 minutes
I should not read your blog right before I cook my boring dinner. Now I do not want what I’m cooking and I really need this salad
Haha! You do need this salad, but I’m sure whatever you are cooking is wonderful. Let me know when you cook it. You will love. Or if you come visit me, I could probably be persuaded to make it for you. xo
Love love love roasted squash! Perfect recipe my friend!
Thanks!
Oh, HIIII! How are you? Thank you so much, old friend. Wait for the Curried Butternut Squash Soup! It’s on deck for next week and it’s amazing. I miss you! When are you coming to Texas? Come visit us!