Description
This vibrant roasted butternut squash salad makes getting your greens a cinch! Offering a delicious balance of sweet and salty flavors, this vegetarian recipe is full of flavor and pairs well with many dishes.
Ingredients
Units
Scale
Roasted squash:
- 2 cups butternut squash
- 2 tsp extra virgin olive oil
- 1/8 tsp salt
- 1/4 tsp cumin
- 1/8 tsp cinnamon
Salad:
- 4 cup baby spinach
- 3–4 medjool dates
- 1/4 cup red onion
- 2 tbsp unsalted almonds
- 1 tbsp balsamic vinegar
- 1 tsp extra virgin olive oil
- 3 tbsp feta
Instructions
- Preheat the oven to 425℉/220℃ and line a sheet pan with parchment paper.
- Chop the butternut squash into ½ inch (1 cm) cubes. Add the butternut squash to a medium mixing bowl.
- Add the olive oil, salt, cumin and cinnamon to the mixing bowl. Stir until the butternut squash is coated in olive oil and spices.
- Pour the butternut squash onto the parchment-lined sheet pan, and insert the pan into the oven. Cook for 20-30 minutes, until the squash is tender but not mushy. Allow the squash to cool before adding it to the other salad ingredients.
- Remove the pits from the dates. Finely slice the dates, and the red onion.
- Finely chops the almonds.
- Add the baby spinach, dates, red onion, almonds, and squash to a medium salad bowl.
- Before serving, drizzle the olive oil and balsamic vinegar over the salad. Gently toss the salad with tongs or salad servers.
- Sprinkle the feta on top of the salad, and serve.
Notes
If butternut squash is not available, you can use another variety of winter squash or even sweet potato.