Appetizers / Soups / Salads

Butternut Squash and Spinach Salad is for Side Dish.

Butternut Squash and Spinach Salad takes several minutes to prepare.

Butternut Squash and Spinach Salad takes several minutes to cook.

Butternut Squash and Spinach Salad makes 8 servings.

The ingredients for Butternut Squash and Spinach Salad are:

5 cups 1/2 inch cubed, peeled and seed butternut squash
2 Tbls. extra-virgin olive oil
1/4 c. brown sugar
1/2 tsp. dried crushed pepper
Coarse kosher salt
1 1/2 Tbls. walnut oil or other nut oil
3 tsp. fresh lemon juice
8 c. packed arugula, spinach, or green lettuce
1/2 walnuts, toasted, coarsely chopped
1/2 c. pomegranate seeds

Here is how you make Butternut Squash and Spinach Salad:

1. Preheat oven to 450 F. Toss squash, olive oil, brown sugar, and crushed red pepper on large rimmed baking sheet. Sprinkle with coarse salt. Roast 15 minutes. Using spatula, turn squash over. Roast until edges are browned and squash is tender, about 15 mintues longer. Sprinkle with coarse salt. Do ahead: can be made 2 hours ahead. Let stand at room temperature.2. Once squash is finished baking, place walnuts on a lined cookie sheet and bake for 5 minutes. Using a spatula, periodically stir the walnuts so they don't burn. Remove when fragrant.3. Whisk orange juice, walnut oil, and lemon juice in large shallow bowl. Season to taste with salt and pepper. 4. Add lettuce, walnuts, and pomegranate seeds; toss to coat. Season to taste with coarse salt and pepper. Spoon warm or room temperature squash over salad.Serves 8.Number of Servings: 8Recipe submitted by SparkPeople user DAWNSEVY.

The nutritional information for Butternut Squash and Spinach Salad is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 194.7

• Total Fat: 10.4 g
• Cholesterol: 0.0 mg
• Sodium: 87.1 mg
• Total Carbs: 27.9 g
• Dietary Fiber: 5.5 g
• Protein: 2.8 g

The dietary needs meet for Butternut Squash and Spinach Salad is Vegetarian