Best 2 Roasted Butternut Squash And Spinach Salad Recipes

Roasted butternut squash and spinach salad is a delightful and nutritious dish that combines the sweet and nutty flavor of roasted butternut squash with the fresh and earthy taste of spinach. Topped with a tangy and flavorful dressing, this salad is a perfect balance of flavors and textures. It’s not only delicious, but also packed with vitamins, minerals, and antioxidants, making it a healthy and satisfying meal option. Whether you're looking for a light lunch, a hearty dinner, or a refreshing side dish, roasted butternut squash and spinach salad is a versatile dish that is sure to please everyone at the table.

Here are our top 2 tried and tested recipes!

ROASTED BUTTERNUT SQUASH AND SPINACH SALAD WITH TOASTED ALMOND DRESSING

Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing image

Categories Salad Leafy Green Nut Vegetable Roast Sauté Quick & Easy Low/No Sugar Almond Butternut Squash Fall Winter Gourmet

Yield Makes 6 first-course servings

Number Of Ingredients 5

Ingredients

1 (2- to 2 1/4-lb) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (4 cups)
5 1/2 tablespoons extra-virgin olive oil
3/4 cup whole almonds with skins (3 1/2 oz), very coarsely chopped
2 teaspoons fresh lemon juice
1/2 lb spinach, coarse stems discarded (10 cups)

Steps:

Preheat oven to 450°F.
Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.
While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.
When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently to coat.
Divide salad among 6 salad plates and sprinkle with remaining almonds.

ROASTED BUTTERNUT SQUASH AND SPINACH SALAD

Roasted Butternut Squash and Spinach Salad image

I just got this in an email from Prevention, and it looks so darn unique and good! Perfect for those wonderful Autumn goodies that are coming out at the Farmer's Market.

Provided by smellyvegetarian

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb butternut squash (cut in 3/4-inch cubes)
1 red bell pepper, cut into 3/4-inch pieces
2 tablespoons extra virgin olive oil
1 teaspoon fresh thyme (or 1/2 tsp dried)
2 tablespoons lemon juice
2 teaspoons honey
1/4 small red onion, chopped
4 cups Baby Spinach
1 gala apples, cored and thinly sliced
1 cup radicchio
1/2 cup unsalted sunflower seed kernels
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

.Preheat oven to 425°F
Coat baking sheet with olive oil spray. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in medium bowl.
Arrange in single layer on prepared baking sheet.
Roast 25 to 30 minutes, stirring occasionally, until tender and lightly browned. Let cool 10 minutes.
Whisk lemon juice, honey, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl.
Add onion, spinach, apple, radicchio, sunflflower seeds, and squash mixture. Toss to combine.

Tips:

Choose firm, ripe butternut squash with smooth, unblemished skin.
To easily remove the butternut squash skin, pierce it with a fork and microwave it for 2-3 minutes per side.
For a sweeter flavor, roast the butternut squash at a higher temperature for a shorter amount of time.
Add a variety of toppings to your salad, such as crumbled bacon, roasted nuts, or dried cranberries.
For a creamy dressing, use Greek yogurt or avocado instead of mayonnaise.

Conclusion:

Roasted butternut squash and spinach salad is a delicious and healthy meal that is perfect for fall. It is packed with nutrients and antioxidants, and it is a great way to get your daily dose of vegetables. The roasted butternut squash adds a sweet and nutty flavor to the salad, while the spinach provides a boost of vitamins and minerals. The dressing is light and tangy, and it brings all the flavors together. This salad is sure to be a hit at your next gathering, and it is a great way to enjoy the bounty of the fall harvest.