Butternut squash is a vibrant squash that is rich in fiber, vitamin A, and potassium. It is mildly sweet and lends itself well to a variety of sweet and savory recipes. Try this delicious butternut squash salad to compliment any meal or as a meal in itself.
When most people think of salad, they picture a pile of some sort of lettuce with some other vegetables. Don’t get me wrong, I enjoy a tossed green salad every now and then. But I also love creating interesting flavors in salads.
This recipe combines sweetness of butternut squash and cranberries with crunchy pecans and tart pomegranate seeds for a delicious texture and flavor combination. The spinach adds more substance to this salad, along with a boost of vitamin C and other nutrients. The dijon and poppy seed dressing adds just the right amount of sweetness to finish the dish nicely.
This sweet and savory salad makes a great lunch by itself, or it pairs nicely with a hearty dinner, like this Shepherd’s Pie and Gravy.
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
1/4 cup olive oil
2 tablespoons lime juice
3 tablespoons agave, softened
1 tablespoon poppy seeds
1 tablespoon dijon mustard
10 oz baby spinach, about 10 cups of torn leaves
1 cup pecan halves
1/2 cup dried cranberries
1/2 cup pomegranate seeds