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. Preheat Oven to 400 degrees F (use convection setting if you have it)
  2. To Prep the squash- poke all over with a fork and microwave on high 3 minutes.
  3. Allow squash to cool, trim ends, peel, seed and cut into 3/4" dice.
  4. 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.
  5. Toss once halfway through cooking.
  6. (cooking time can vary if squash is cut in larger or smaller dice and also depending on your oven. I used my convection setting)
  7. Make the dressing while the squash is roasting.
  8. Toast your walnuts in a dry skillet over medium heat until barely browned and fragrant. Chop.
  9. 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.