Roasted Butternut Squash And Spinach Salad Recipe

Name: Roasted Butternut Squash And Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 lb butternut squash (cut in 3/4-inch cubes); 1 red bell pepper, cut into 3/4-inch pieces; 2 tablespoons extra virgin olive oil; 1 teaspoon fresh thyme (or 1/2 tsp dried); 2 tablespoons lemon juice; 2 teaspoons honey; 1/4 small red onion, chopped; 4 cups Baby Spinach; 1 gala apples, cored and thinly sliced; 1 cup radicchio; 1/2 cup unsalted sunflower seed kernels; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Servings: persons

3/4 lb butternut squash (cut in 3/4-inch cubes)
1 red bell pepper, cut into 3/4-inch pieces
2 tablespoons extra virgin olive oil
1 teaspoon fresh thyme (or 1/2 tsp dried)
2 tablespoons lemon juice
2 teaspoons honey
1/4 small red onion, chopped
4 cups Baby Spinach
1 gala apples, cored and thinly sliced
1 cup radicchio
1/2 cup unsalted sunflower seed kernels
1/2 teaspoon salt
1/4 teaspoon black pepper

1
.Preheat oven to 425u00b0F
2
Coat baking sheet with olive oil spray. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in medium bowl.
3
Arrange in single layer on prepared baking sheet.
4
Roast 25 to 30 minutes, stirring occasionally, until tender and lightly browned. Let cool 10 minutes.
5
Whisk lemon juice, honey, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl.
6
Add onion, spinach, apple, radicchio, sunflflower seeds, and squash mixture. Toss to combine.

892

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 13 ingredients. The key ingredients include: 3/4 lb butternut squash (cut in 3/4-inch cubes), 1 red bell pepper, cut into 3/4-inch pieces, 2 tablespoons extra virgin olive oil, 1 teaspoon fresh thyme (or 1/2 tsp dried), and more.

Yes, Roasted 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.

Roasted Butternut Squash And Spinach Salad

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