Butternut Squash Spinach Salad
A colorful, nutrient-packed salad combining roasted butternut squash, baby spinach, pomegranate seeds, toasted pecans, and creamy goat cheese, tossed in a tangy red wine vinaigrette. Quick, flavorful, and perfect for a healthy lunch or side dish.
Equipment
- 1 large baking sheet
- 1 Large salad bowl
- 1 blender or small food processor
- 1 measuring cup
- 1 tablespoon and teaspoon set
- 1 knife and cutting board
- 1 Spatula or Spoon
Ingredients
For the Salad:
- 5 cups 1 1/2 lbs butternut squash, peeled and cut into 3/4-inch cubes
- 1 ½ Tbsp olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 1 cup pecans chopped and toasted
- 10 oz baby spinach
- 1 ¼ cups pomegranate arils
- 4 oz goat cheese or feta crumbled
For the Dressing:
- ½ cup olive oil
- ¼ cup red wine vinegar
- 3 Tbsp shallot minced
- 2 ½ Tbsp honey
- 1 Tbsp Dijon mustard
- 1 tsp fresh thyme leaves
- Salt to taste (about 1/2 tsp)
- Freshly ground black pepper to taste (about 1/4 tsp)
Instructions
- Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures that your butternut squash will roast evenly and develop a slightly caramelized, tender texture. While the oven is heating, gather your ingredients so everything is ready for a smooth cooking process.
- Prepare the Butternut Squash: Peel the butternut squash carefully and remove the seeds. Cut the squash into uniform 3/4-inch cubes to ensure they cook evenly. Place the cubed squash into a large mixing bowl. Drizzle with 1 1/2 tablespoons of olive oil, and sprinkle with salt and freshly ground black pepper. Toss the squash gently to coat every piece with the oil and seasoning.
- Roast the Squash – First Bake: Spread the coated squash in a single, even layer on a large baking sheet. Avoid overcrowding the pan to prevent steaming. Place the baking sheet in the preheated oven and roast for 15 minutes. This first stage helps the squash begin softening while starting to develop a golden color on the edges.
- Toss and Continue Roasting: Remove the baking sheet from the oven and use a spatula to gently toss the squash cubes, turning them so that they roast evenly on all sides. Return the baking sheet to the oven and continue roasting for an additional 10 minutes, or until the squash is tender when pierced with a fork and lightly caramelized. Allow the roasted squash to cool for several minutes before adding it to the salad to prevent wilting the spinach.
- Toast the Pecans: While the squash is roasting, heat a small dry skillet over medium-low heat. Add the chopped pecans and toast them gently, stirring frequently for 3–5 minutes until they release a fragrant aroma and turn slightly golden. Remove from heat and set aside to cool. This step enhances their crunch and nutty flavor.
- Prepare the Dressing: In a blender or small food processor, combine 1/2 cup olive oil, 1/4 cup red wine vinegar, 3 tablespoons minced shallot, 2 1/2 tablespoons honey, 1 tablespoon Dijon mustard, and 1 teaspoon fresh thyme leaves. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Blend until fully emulsified and smooth. Taste and adjust seasoning if needed. This tangy, slightly sweet dressing will perfectly complement the roasted squash and fresh spinach.
- Assemble the Salad Base: In a large salad bowl, add the baby spinach, roasted butternut squash, half of the toasted pecans, and half of the pomegranate arils. Gently toss the ingredients together, being careful not to bruise the delicate spinach leaves.
- Dress the Salad: Drizzle the desired amount of prepared red wine vinaigrette over the spinach and squash mixture. Toss gently with a salad spoon or your hands until all ingredients are lightly coated. Start with a small amount of dressing, as you can always add more to taste.
- Add Final Toppings: Sprinkle the remaining pecans, remaining pomegranate arils, and crumbled goat cheese evenly over the top of the salad. The contrast of textures and flavors—crunchy, creamy, sweet, and tangy—creates a perfectly balanced dish.
- Serve Immediately: Transfer the salad to a serving platter or serve directly from the bowl. This salad is best enjoyed immediately while the roasted squash is slightly warm and the spinach remains crisp. Optionally, offer extra dressing on the side for guests who prefer a bolder flavor.
Notes
- Roasting the squash ahead of time enhances flavor and saves prep time.
- Use fresh, firm baby spinach for the best texture and taste.
- Toast the pecans lightly to boost their nutty aroma and crunch.
- Adjust the dressing amount to your preference; start with less and add gradually.
- For a dairy-free version, swap goat cheese with a plant-based alternative.
- Pomegranate arils can be replaced with dried cranberries if fresh are unavailable.
- Serve immediately for the best texture, as spinach can wilt if dressed too early.
