Autumn Butternut Squash Salad With Maple Balsamic Vinaigrette Recipe

Name: Autumn Butternut Squash Salad With Maple Balsamic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1/2 whole Medium-sized Butternut Squash; 8 cups Spinach; 1/3 cups Dried Cranberries; 1/3 cups Almonds, Chopped; FOR THE DRESSING:; 3 Tablespoons Balsamic Vinegar; 3 Tablespoons Maple Syrup; 1/4 cups Olive Oil; 1 whole Shallot, Finely Diced; Salt And Pepper, to taste

Servings: persons

FOR THE SALAD:
1/2 whole Medium-sized Butternut Squash
8 cups Spinach
1/3 cups Dried Cranberries
1/3 cups Almonds, Chopped
FOR THE DRESSING:
3 Tablespoons Balsamic Vinegar
3 Tablespoons Maple Syrup
1/4 cups Olive Oil
1 whole Shallot, Finely Diced
Salt And Pepper, to taste

1
Preheat oven to 350 F.
2
To prepare butternut squash, peel off the skin, cut it in half and remove seeds from interior. Dice into 1/2 inch cubes. I just used half of the squash for this recipe.
3
Put squash onto a greased, foil lined rimmed baking pan. Spray squash with olive oil spray and season with salt and pepper. Put into the oven and roast for 25-30 minutes, or until soft and slightly charred. Remove from oven and set aside to cool.
4
For the salad: Toss spinach, cranberries, and almonds together in a large serving dish. Once squash is cooled, mix it into the salad gently so as not to break apart the squash.
5
For the dressing: In a small dish, whisk together all of the salad dressing ingredients, including salt and pepper to taste.
6
To serve, toss salad with dressing and enjoy!

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: FOR THE SALAD:, 1/2 whole Medium-sized Butternut Squash, 8 cups Spinach, 1/3 cups Dried Cranberries, and more.

Yes, Autumn Butternut Squash Salad With Maple Balsamic Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Autumn Butternut Squash Salad With Maple Balsamic Vinaigrette

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