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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. Mahin

    Nov 24, 2019 at 1:24 am

    These side dish looks beautiful and colorful and it is great for all occasions.I didn’t make it yet but I am sure it is going to be tasty and beautiful dish for my thanksgiving dinner I am so excited I can’t wait to make it.
    Thank you for sharing.

    Reply
    • Julia

      Feb 21, 2020 at 12:28 am

      You are very welcome! Thank you for stopping by and sharing such a positive comment!

      Reply
  2. Phil

    Nov 23, 2019 at 12:38 pm

    Softened Honey? I know softened butter or margarine but how and why soften honey?

    Reply
    • Juanita Dale Slusher

      Dec 06, 2019 at 9:34 am

      You’ve never seen honey after it crystalizes? (https://blog.beeraw.com/real-raw-honey-crystal)

      Reply
      • Julia

        Feb 20, 2020 at 7:32 pm

        Softened honey is much easier to stir and blend in the salad dressing.

        Reply
  3. Kelly

    Nov 21, 2019 at 10:46 pm

    Should the butternut squash be pre-cooked and cooled before being added to the salad?

    Reply
    • Julia

      Feb 21, 2020 at 12:39 am

      The butternut squash should be roasted and can be added warm to the salad.

      Reply
  4. Judy McCallum

    Nov 03, 2019 at 8:00 pm

    Salad very pretty and loved the dressing
    However none of us liked the roasted squash in it
    If I try it again, I will substitute orange sections.

    Reply
  5. Pat

    Nov 21, 2018 at 4:39 pm

    How many serving are there in this recipe, and is it meant to served warm or cold? Looks really yummy!

    Reply
    • Julia

      Nov 21, 2018 at 4:59 pm

      This recipe makes 6 servings as a side dish. It’s best to be served warm. However, I served it cold and it was delicious. People commented on this site that they served this dish cold and they loved it! Just make sure to add toasted nuts right before serving, so that they retain their texture.

      Reply
  6. Rhonda

    Jul 13, 2018 at 11:28 am

    How far in advance can you add the dressing to the salad before serving? I’m trying to avoid wilting the spinach.

    Thank you.

    Reply
    • Julia

      Jul 16, 2018 at 12:16 pm

      I would add the dressing either right before serving or 30 minutes prior, not earlier.

      Reply
  7. Emily

    Feb 06, 2018 at 1:12 pm

    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.

    Reply
    • Julia

      Feb 24, 2018 at 3:27 pm

      Thank you so much, Emily! Comments like yours make my day! So glad you enjoyed the salad.

      Reply
  8. Joyce

    Jan 22, 2018 at 5:35 pm

    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

    Reply
    • Julia

      Feb 26, 2018 at 5:40 pm

      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!

      Reply
  9. Patricia Whitener

    Jul 28, 2017 at 7:29 pm

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

    Reply
  10. Kaela Glenn

    May 30, 2017 at 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!

    Reply
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