Keziah's Spinach and Honey Roasted Butternut Squash Salad.

Updated Dec 22, 2021.

Description

Keziah made this for us near Christmas 2021 with a roast beef tenderloin (link), potato casserole, and creme brulee. It's adapted from skinny taste.

Ingredients

  • 1 1/4 lbs butternut squash, peeled and diced 3/4-inch
  • 1 tbsp olive oil
  • 1 tbsp honey
  • kosher salt and freshly ground black pepper

For the vinaigrette:

  • 2 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 1 tbsp honey
  • 1 tbsp minced shallots
  • 2 tsp Dijon mustard
  • salt and fresh black pepper

For the salad:

  • 5 oz spinach
  • 1/4 cup pumpkin seeds, toasted
  • 3 tbsp dried cranberries
  • 1/4 cup crumbled gorgonzola

Directions

  1. Preheat the oven to 400°F
  2. In a large bowl, toss the butternut squash with of olive oil, honey, salt and fresh ground pepper.
  3. Place on a baking sheet and roast in the center of the oven for 25 minutes, turning half way, or until tender.
  4. When done, remove from the oven and let it cool to room temperature.
  5. Meanwhile, combine the vinegar, shallots, remaining honey, mustard and whisk in oil, pinch of salt black pepper.
  6. Toss spinach with dressing and plate.
  7. Top with roasted butternut squash, pumpkin seeds, dried cranberries, and the crumbled gorgonzola cheese.