Butternut Squash and Spinach Salad Recipe

Name: Butternut Squash and Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups butternut squash, peeled, seeded, and cut into 1/2-inch cubes; 2 tablespoons rosemary, chopped; 2 tablespoons olive oil; salt and pepper; 1 bunch fresh spinach, washed with stems removed, cut into smaller. bit size pieces; 8 ounces bacon, cooked until crisp, drained, then cut into 1-inch pieces; ¼ cup red onion, thinly sliced; ⅓ cup cider vinegar; 2 teaspoons brown sugar; ½ teaspoon salt; ¼ teaspoon pepper; ⅔ cup extra virgin olive oil

Servings: persons

4 cups butternut squash, peeled, seeded, and cut into 1/2-inch cubes
2 tablespoons rosemary, chopped
2 tablespoons olive oil
salt and pepper
1 bunch fresh spinach, washed with stems removed, cut into smaller. bit size pieces
8 ounces bacon, cooked until crisp, drained, then cut into 1-inch pieces
¼ cup red onion, thinly sliced
⅓ cup cider vinegar
2 teaspoons brown sugar
½ teaspoon salt
¼ teaspoon pepper
⅔ cup extra virgin olive oil

1
Dressing: In a bowl, whisk together the cider vinegar, sugar, salt, and pepper.
2
When the sugar has dissolved, whisk in the olive oil and set aside.
3
Preheat oven to 500 degrees.
4
In a large bowl, toss the butternut squash cubes, rosemary, olive oil, salt, and pepper until all cubes are coated.
5
Spread the mixture evenly on a cookie sheet and bake for 15-30 minutes or until tender.
6
Set aside.
7
Toss the spinach with some of the dressing and place in a serving bowl.
8
Toss the warm sweet potato and butternut squash cubes, bacon, and red onion with some of the dressing and arrange over the spinach.
9
Serve the extra dressing on the side.

2389

kcal

Calories

256

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 4 cups butternut squash, peeled, seeded, and cut into 1/2-inch cubes, 2 tablespoons rosemary, chopped, 2 tablespoons olive oil, salt and pepper, and more.

Yes, Butternut Squash and Spinach Salad 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.

That's it — enjoy your meal!

Butternut Squash and Spinach Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions