Butternut Squash & Spinach Salad with Pecans, Cranberries, Pomegranate with Poppy Seed Honey-Lime Dressing – a great choice for Thanksgiving or any other winter holiday menu! This is a perfect Autumn or Winter salad , since it uses lots of seasonal ingredients that are available this time of the year. Healthy, gluten free, packed with nutrients and fiber!
Butternut Squash & Spinach Salad with Pecans, Cranberries, Pomegranate
Ingredients
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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
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Dressing:
- 1/3 cup olive oil
- 2 tablespoons lime juice
- 3 tablespons honey, softened
- 1 tablespoon poppy seeds
- 1 tablespoon dijon mustard
- Salt and black pepper, to taste
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Salad ingredients:
- 10 oz fresh baby spinach (about 10 cups of torn leaves)
- 1 cup pecan halves
- 1/2 cup dried cranberries
- 1/2 cup pomegranate seeds
Instructions
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Roasted butternut squash:
- Preheat oven to 400 F. In a medium bowl, combine cubed butternut squash (peeled and seeded),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. Bake for 20-25 minutes, turning once half-way through baking, until softened.
Dressing:
- Combine all dressing ingredients in a medium bowl and whisk to combine.
Salad assembly:
- In a large bowl, combine roasted butternut squash, spinach leaves (chop them up a little), 2/3 cup of pecans, 1/2 cup cranberries, and 1/4 cup pomegranate seeds. Add the salad dressing and gently toss. Top with the remaining 1/3 cup pecans and 1/4 cup pomegranate seeds.
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