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 minutesminutes
Cook Time 25 minutesminutes
Total Time 35 minutesminutes
Servings 4servings
Calories 516kcal
Author Julia
Ingredients
Roasted butternut squash:
1poundbutternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 3 cups of uncooked cubed butternut squash)
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.