Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate

butternut squash and spinach salad with cranberries, pecans, pomegranate seeds

Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate

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

Keyword butternut squash salad, holiday salad

Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 516kcal

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:

¼ 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
½ cup dried cranberries
½ 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.
Roast for 20-25 minutes, turning once half-way through baking, until softened.

Honey Lime Salad Dressing:

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

How to assemble butternut squash salad

In a large bowl, combine roasted butternut squash, spinach leaves (chop them up a little), ⅔ cup of pecans, ½ cup cranberries, and ¼ cup pomegranate seeds.
Add the salad dressing and gently toss.
Top with the remaining ⅓ cup pecans and ¼ cup pomegranate seeds.

Nutrition