Roasted butternut squash and spinach salad

    (37)
    40 min

    Roasted butternut squash and onions are tossed with spinach, dried cranberries and nuts for a colourful warm salad.


    1 person made this

    Ingredients
    Serves: 6 

    • 1 butternut squash
    • 175g chopped red onion
    • 2 tablespoons olive oil
    • 85g fresh spinach, stems removed and leaves torn in bite-size pieces
    • 40g dried cranberries
    • 40g chopped pecans (optional)

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 230 C / Gas 8. Lightly grease a baking tray.
    2. Slice butternut squash cross-wise into 2cm slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the centre. Cut cleaned slices into 2cm cubes.
    3. Toss butternut squash cubes, onion and olive oil together in a bowl until coated; transfer to the prepared baking tray.
    4. Roast in the preheated oven until butternut squash is tender and starting to brown, 25 to 30 minutes.
    5. Toss squash mixture, spinach, dried cranberries and pecans together in a serving bowl and serve warm.

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    Reviews & ratings
    Average global rating:
    (37)

    Reviews in English (27)

    by
    15

    Very good! I had some leftover butternut squash, so they weren't exactly the size specified, so they cooked a bit faster, but that was fine. I also added a bit of garlic powder, salt and pepper, and those were great additions. I didn't have any pecans this time, but I can't wait to try this w/ them added. Sweet, tart and savory...a great combination! Thanks for sharing.  -  09 Sep 2014  (Review from Allrecipes US | Canada)

    by
    7

    Brought it to my in-laws for Thanksgiving. Was a hit. Healthy, tasty, and easy! No dressing needed at all. Tip#1: To make peeling/cutting the butternut squash easier, poke holes in surface of the squash with a fork a few times, then microwave for 3 to 4 minutes. Let cool. Peel, cut and roast as directed. Tip#2: Can be made ahead - Roasted the butternut squash and onions the night before, then refrigerated. Just before serving the next day, I microwaved the squash/onions for a few minutes and mixed them with the spinach/nuts/cranberries. Tasted good the following day too!  -  02 Dec 2015  (Review from Allrecipes US | Canada)

    by
    7

    Just saw this today, I've been making this recipe for months after having it at a local deli vegetarian bar. I love it! Thanks for putting the recipe out there....  -  15 Dec 2013  (Review from Allrecipes US | Canada)

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