Butternut Squash and Spinach Salad with Pecans, Cranberries . . .

Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate with Poppy Seed Honey-Lime Dressing.  Healthy, gluten free, packed with veggies.  The best salad for Thanksgiving, Christmas, New Year's Eve or any other Fall and Winter holiday menu!

 

Ingredients:

Roasted butternut squash:

1 pound butternut squash , peeled, seeded, and cubed into 1-inch cubes (Yields about 3 cups of uncooked cubed butternut squash)

1 tablespoon olive oil

salt

 

Dressing:

¼ cup olive oil

2 tablespoons lime juice

3 tablespoons honey softened

1 tablespoon poppy seeds

1 tablespoon dijon mustard

Salt and black pepper to taste

 

Salad ingredients:

10 oz baby spinach , about 10 cups of torn leaves

1 cup pecan halves

½ cup dried cranberries

 

Roasted butternut squash:

Preheat oven to 400 F. 

In a medium bowl, combine cubed butternut squash,1 tablespoon of olive oil, a pinch of salt, and toss to mix.

Place butternut squash in a single layer on the foil-lined baking sheet. 

Roast for 20-25 minutes, turning once half-way through baking, until softened.

Honey Lime Salad Dressing:

Combine all dressing ingredients in a medium bowl and whisk to combine.

 

How to assemble butternut squash salad:

Combine butternut squash, chopped spinach leave, ⅔ cup of pecans, ½ cup cranberries, and ¼ cup pomegranate seeds. 

Add the salad dressing and gently toss. 

Top with the remaining ⅓ cup pecans