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Butternut Squash & Spinach Salad with Pecans, Cranberries, Pomegranate

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Butternut Squash & Spinach Salad with Pecans, Cranberries, Pomegranate with Poppy Seed Honey-Lime Dressing – a great choice for Thanksgiving or any other winter holiday menu!   This is a perfect Autumn or Winter salad , since it uses lots of seasonal ingredients that are available this time of the year.  Healthy, gluten free, packed with nutrients and fiber!  

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Butternut Squash & Spinach Salad with Pecans, Cranberries, Pomegranate

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 4 servings

Butternut Squash & Spinach Salad with Pecans, Cranberries, Pomegranate


    Roasted butternut squash:
  • 1 pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 3 cups of uncooked cubed butternut squash)
  • 1 tablespoon olive oil
  • salt
  • Dressing:
  • 1/3 cup olive oil
  • 2 tablespoons lime juice
  • 3 tablespons honey, softened
  • 1 tablespoon poppy seeds
  • 1 tablespoon dijon mustard
  • Salt and black pepper, to taste
  • Salad ingredients:
  • 10 oz fresh baby spinach (about 10 cups of torn leaves)
  • 1 cup pecan halves
  • 1/2 cup dried cranberries
  • 1/2 cup pomegranate seeds


    Roasted butternut squash:
  1. Preheat oven to 400 F. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, a pinch of salt, and toss to mix.
  2. Place butternut squash in a single layer on the foil-lined baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
  3. Dressing:
  4. Combine all dressing ingredients in a medium bowl and whisk to combine.
  5. Salad assembly:
  6. In a large bowl, combine roasted butternut squash, spinach leaves (chop them up a little), 2/3 cup of pecans, 1/2 cup cranberries, and 1/4 cup pomegranate seeds. Add the salad dressing and gently toss. Top with the remaining 1/3 cup pecans and 1/4 cup pomegranate seeds.



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{ 2 comments… add one }
  • Kaela Glenn May 30, 2017, 11:53 am

    This looks like a perfect fall salad. I am loving those bright, warm colors! I’m going to need to make this soon!

  • Patricia Whitener July 28, 2017, 7:29 pm

    Is this meant to be a warm salad or should the butternut squash be cooled?

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