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!
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:
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Preheat oven to 400 F.
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In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, a pinch of salt, and toss to mix.
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Place butternut squash in a single layer on the foil-lined baking sheet.
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Roast for 20-25 minutes, turning once half-way through baking, until softened.
Honey Lime Salad Dressing:
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Combine all dressing ingredients in a medium bowl and whisk to combine.
How to assemble butternut squash salad
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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.
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Add the salad dressing and gently toss.
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Top with the remaining 1/3 cup pecans and 1/4 cup pomegranate seeds.