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Pasta Chicken

Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate

Published: Nov 16, 2016 | 28 Comments

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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!

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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

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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!

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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
4.88 from 8 votes
butternut squash and spinach salad with cranberries, pecans, pomegranate seeds
Print
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*
Fat 36g55%
Saturated Fat 4g25%
Sodium 105mg5%
Potassium 960mg27%
Carbohydrates 50g17%
Fiber 8g33%
Sugar 29g32%
Protein 6g12%
Vitamin A 18715IU374%
Vitamin C 48.3mg59%
Calcium 174mg17%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Butternut squash, Cranberries, Fruit, Gluten Free, Healthy, Holidays, Honey, Lime, Nuts, Pecan, Pomegranates, Recipe, Salads, Spinach, Vegetables, Vegetarian Published: Nov 16, 2016 28 Comments

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Reader Interactions

Comments

  1. Farah Suhail

    Dec 19, 2020 at 12:36 am

    Hi Julia, can I replace pecans with something else? Perhaps pumpkin seeds?

    Reply
    • Julia

      Dec 22, 2020 at 6:35 pm

      Yes, pumpkin seeds are a great substitution for pecans!

      Reply
  2. Linda

    Dec 17, 2020 at 9:09 am

    Hi Julia, this looks great, I want to try this but is it a warm salad or cold

    Reply
    • Julia

      Dec 17, 2020 at 7:25 pm

      Hi Linda, this salad is best served warm or at room temperature.

      Reply
  3. Denise

    Nov 29, 2020 at 11:26 pm

    Made this at Thanksgiving. It was an absolute hit with the family!

    Reply
  4. Rebekah

    Nov 25, 2020 at 10:59 pm

    Trying this for Thanksgiving. I thought I’d make the dressing tonight to cut down time tomorrow. Now I’m wondering if that is a mistake. Can I put the dressing in the fridge tonight or will it harden because of the honey?

    Reply
    • Julia

      Nov 27, 2020 at 6:10 pm

      You can refrigerate the dressing and then warm it up briefly in the microwave the next day.

      Reply
  5. Kathaleen Bijman

    Dec 25, 2019 at 12:07 pm

    Fantastic salad. Looks so festive. Made it for Christmas Eve. Everyone loved it. I think you could also substitute the squash for pear and it would be equally good.

    Reply
    • Julia

      Feb 20, 2020 at 4:56 pm

      So glad you tried this salad and enjoyed it! 🙂

      Reply
  6. Nancy Simms

    Dec 23, 2019 at 12:33 pm

    My first try at this……You didn’t tell us you need a chainsaw to cut the squash…
    and WHO named it” Butternut” squash….it better be good ! 🙂

    Reply
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