Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing

1. 1

   Preheat oven to 450F.

2. 2

   Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer.

3. 3

   Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total.

4. 4

   Cool in pan on a rack until warm, about 15 minutes.

5. 5

   While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper.

6. 6

   Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.

7. 7

   When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper.

8. 8

   Add squash, spinach, and half of almonds to dressing and toss gently to coat.

9. 9

   Divide salad among 6 salad plates and sprinkle with remaining almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.