Description
A hearty and nutritious salad featuring tender spinach, sweet maple-roasted butternut squash, and crunchy pecans, all tossed in a warm vinaigrette.
Ingredients
Scale
For the Crust:
- 1 medium butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- Salt and black pepper to taste
- 6 cups fresh spinach
- 1/2 cup pecans, roughly chopped
- 1/4 cup red onion, thinly sliced
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, maple syrup, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
- While squash is roasting, toast pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Set aside.
- In a small bowl, whisk together apple cider vinegar, Dijon mustard, and minced garlic to make the vinaigrette.
- In a large bowl, combine fresh spinach, red onion, and toasted pecans. Add the warm roasted squash and drizzle with the vinaigrette. Toss gently to combine and serve immediately.
Notes
You can customize the seasonings to taste.