Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate with Poppy Seed Honey-Lime Dressing – a great choice for Thanksgiving, Christmas, New Year’s Eve or any other 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!
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 - a great choice for Thanksgiving, Christmas, New Year's Eve or any other winter holiday menu!
Course: Salad
Cuisine: American
Servings: 4 servings
Calories: 516 kcal
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:
- 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.
- 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.
Dressing:
- Combine all dressing ingredients in a medium bowl and whisk to combine.
Salad assembly:
- 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.
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.
How far in advance can you add the dressing to the salad before serving? I’m trying to avoid wilting the spinach.
Thank you.
I would add the dressing either right before serving or 30 minutes prior, not earlier.
This is SO GOOD. I can’t even begin to explain how much I loved it. Hot or cold, it was indescribably delicious. Thank you!!!! I’ll make it many times in the future.
Thank you so much, Emily! Comments like yours make my day! So glad you enjoyed the salad.
This was so pretty I had to make it but I didn’t have pomegranate or poppy seeds so I made a sherry shallot vinaigrette for the spinach,,squash,pecans and dried cranberries. It was delicious. My husband loved it so much he asked for it two nights in a row. I will be making this often in the future
Thank you so much, Joyce, for stopping by and sharing how you made this recipe! Your homemade vinaigrette sounds so delicious! Great choice for this salad!
Is this meant to be a warm salad or should the butternut squash be cooled?
This looks like a perfect fall salad. I am loving those bright, warm colors! I’m going to need to make this soon!