Snack
Baby Spinach Salad with Honey Roasted Butternut Squash, Pumpkin Seeds, Gorgonzola and Dried Cherries
Warm honey-roasted butternut squash brings caramel sweetness to tender baby spinach, while crunchy pumpkin seeds, tangy gorgonzola, and chewy dried cherries add layers of salty, earthy, and bright contrast. A light balsamic-shallot vinaigrette ties every flavor into one balanced, satisfying bite.
- Total
- 30 min
- Prep
- 5 min
- Cook
- 25 min
- Serves
- 4
Nutrition per Serving
- Calories
- 242
- Protein
- 8g
- Carbs
- 27g
- Fat
- 14g
- Fiber
- 6g
- Sugar
- 9g
- Sodium
- 160mg
Ingredients
- 1 1/4 lb butternut squash (peeled and diced 3/4-inch)
- 1 tbsp olive oil
- 1 tbsp honey
- kosher salt and freshly ground black pepper
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp white balsamic vinegar
- 1 tbsp honey
- 1/2 tbsp minced shallots
- 2 tsp Dijon mustard
- salt and fresh black pepper
- 5 oz baby spinach (washed and spun dry)
- 1/4 cup raw (hulled pumpkin seeds)
- 3 tbsp dried cherries
- 1/4 cup reduced fat crumbled gorgonzola
Instructions
- Preheat the oven to 400°.
- In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon honey, salt and fresh ground pepper.
- Place on a baking sheet and roast in the center of the oven for 20 - 25 minutes, turning half way, or until tender.
- When done, remove from the oven and let it cool to room temperature.
- Meanwhile, combine the vinegar, shallots, remaining honey, mustard and whisk in oil, pinch of salt black pepper.
- Divide the spinach on 4 plates and top each salad with the roasted butternut squash, pumpkin seeds, dried cherries, and the crumbled gorgonzola cheese.
- Drizzle the dressing over each salad and serve immediately.