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
Ingredients
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
Instructions
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.