Butternut Squash Salad with Spinach
You may not think of adding butternut squash to your salad but it really just works, especially when you add it to a spinach salad along with toasted pecans, pomegranate arils, and tangy goat cheese. Then you coat all of that with a honey shallot red wine vinaigrette and incredible things just happen! I’m telling you I just can’t get enough of this salad! I made it once this week and loved it so much that I deemed it worthy of my party this weekend and made it again. I’m guessing just about anyone could eat three platefuls of it. All the flavors of this salad just meld so well together, plus it has fall and winter written all over it.
Ingredients Needed to Make Butternut Squash Salad
Butternut squash Olive oil Pecans Baby spinach Pomegranate Goat cheese or feta
Ingredients in the Dressing
Red wine vinegar Shallot Honey Dijon mustard Thyme
How to Make Butternut Squash Salad
What Can I Prep in Advance?
This pretty much makes a party size amount, but the recipe can easily be halved if your just serving it to a few people. Just be sure to let the squash and pecans cool a bit before adding them to the salad so they don’t just wilt the spinach. And for make ahead you can do the vinaigrette 2 days in advance and just store it in the fridge. You can also peel, seed and dice the squash a few days in advance then just store it in a gallon size resealable bag in the fridge and roast it the day you’ll be serving it. Then of course, the pomegranate can be seeded a few days ahead of time too. I’m going to be dreaming about this salad tonight, wishing mine wasn’t gone.
More Butternut Squash Recipes to Try!
Butternut Squash Soup Butternut Squash Pasta Carbonara Roasted Butternut Squash with Garlic and Herbs Creamy Tortellini with Butternut Squash Kale and Bacon Roasted Autumn Vegetables with Apples
