Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate

Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate Seeds and Poppy Seed Honey-Lime Dressing – a great choice for Thanksgiving, Christmas, New Year’s Eve or any other Fall and Winter holiday menu!

This butternut squash and spinach salad is a perfect Autumn or Winter side dish, since it uses lots of seasonal ingredients that are available this time of the year.  Healthy, gluten free, packed with nutrients and fiber!

Ingredients you need for butternut squash salad:

• 3 cups of Roasted Butternut Squash (cubed)
• 10 oz baby spinach
• 1 cup pecan halves
• 1/2 cup dried cranberries
• 1/2 cup pomegranate seeds

How to make honey lime salad dressing:

1. In a medium bowl combine 1/4 cup olive oil, 2 tablespoons freshly squeezed lime juice, 3 tablespoons of softened honey, 1 tablespoon of poppy seeds, 1 tablespoon of Dijon mustard.
2. Whisk until emulsified.
3. Season with salt and pepper, to taste.

How to make butternut squash salad:

1. In a large bowl, combine 3 cups of roasted butternut squash (cubed), 10 oz of chopped spinach leaves, 2/3 cup of pecans, 1/2 cup cranberries, and 1/4 cup pomegranate seeds.
2. Add the Honey Lime salad dressing and gently toss.
3. Top with the remaining 1/3 cup pecan halves and 1/4 cup pomegranate seeds.

Other amazing Butternut Squash Salads:

• Butternut Squash Salad with Roasted Brussels Sprouts, Cranberries, and Pecans
• Autumn Butternut Squash Salad with Pumpkin Seeds
• Quinoa Butternut Squash Salad with Pine Nuts, Caramelized Onions and Feta cheese

Other amazing Thanksgiving salads:

• Winter Fruit Salad with Maple Lime Dressing – the holiday ingredient list includes red apples, pears, clementine oranges (or mandarin oranges), kiwi fruit, dried cranberries, and pomegranate seeds.
• Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate – perfect healthy Thanksgiving salad with Poppy Seed Honey-Lime Dressing.
• Honey Mustard Brussels Sprouts Salad with Cranberries and Pecans – this holiday salad  is all about crisp, shredded Brussels sprouts tossed with slightly sweet honey mustard vinaigrette, dried cranberries and chopped pecans.  One of the best Fall salads you’ll ever make!

Other Butternut Squash Recipes:

• Butternut Squash and Spinach Lasagna
• Butternut Squash Chili
• Black Bean and Butternut Squash Enchilada Casserole
• Black Bean and Butternut Squash Soup

4.43 from 19 votes

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Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

 

Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate with Poppy Seed Honey-Lime Dressing.  Healthy, gluten free, packed with veggies.  The best salad for Thanksgiving, Christmas, New Year's Eve or any other Fall and Winter holiday menu!

Course: Salad

Cuisine: American

Servings: 4 servings

Calories: 516 kcal

Author: Julia

Ingredients

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:

• 1/4 cup olive oil
• 2 tablespoons lime juice
• 3 tablespoons honey softened
• 1 tablespoon poppy seeds
• 1 tablespoon dijon mustard
• Salt and black pepper to taste

Salad ingredients:

• 10 oz baby spinach , about 10 cups of torn leaves
• 1 cup pecan halves
• 1/2 cup dried cranberries
• 1/2 cup pomegranate seeds

Instructions

Roasted butternut squash:

1. Preheat oven to 400 F. 

2. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, a pinch of salt, and toss to mix.

3. Place butternut squash in a single layer on the foil-lined baking sheet. 

4. Roast for 20-25 minutes, turning once half-way through baking, until softened.

Honey Lime Salad Dressing:

1. Combine all dressing ingredients in a medium bowl and whisk to combine.

How to assemble butternut squash salad

1. 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. 

2. Add the salad dressing and gently toss. 

3. Top with the remaining 1/3 cup pecans and 1/4 cup pomegranate seeds.

Nutrition Facts

Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate

Amount Per Serving

Calories 516 Calories from Fat 324

% Daily Value*

Total Fat 36g 55%

Saturated Fat 4g 20%

Sodium 105mg 4%

Potassium 960mg 27%

Total Carbohydrates 50g 17%

Dietary Fiber 8g 32%

Sugars 29g

Protein 6g 12%

Vitamin A 374.3%

Vitamin C 58.6%

Calcium 17.4%

Iron 21.7%

* Percent Daily Values are based on a 2000 calorie diet.