Roast Butternut Squash & Spinach Salad : Perhaps the best salad of all time. Good enough to eat by the bucketload on its own, with bread, or perfect as one of the sides at a dinner party.
Use this dressing to make greens or any roasted vegetable instantly taste so much better.
A great choice for Thanksgiving or any other winter holiday menu! This is a perfect Autumn or Winter salad , since it uses lots of seasonal ingredients that are available this time of the year. Healthy, gluten free, packed with nutrients and fiber!
The sweet-salty combination of the roasted butternut squash, dried cherries and gorgonzola cheese along with the slight crunch of the pumpkin seeds topped with a honey dijon vinaigrette will have you savoring every bite!
- Cut butternut squash into chunks and pour into a roasting tin.
- Add a small glug of olive oil, smoked paprika, and a little salt and cracked pepper. Mix well.
- Put into the oven at 425F for about 30 minutes (cook until soft and slightly caramelised).
- Wash and cut your veggies (no need to cut up the spinach unless you have really large leaves) and add to the bowl.
- Into a frying pan, pour out some sunflowers seeds.
- Dry fry the seeds on a medium heat until they are turning golden on both sides, stir a lot with a wooden or heat resistant spoon. Take care not to let them burn. Set aside to cool.
- When the squash is ready, remove from oven and allow to cool for a minute or so, before spooning on top of the salad mix.
- Then add the toasted seeds.
- Shake some olive oil over the top, about the same and a half of vinegar and some cracked pepper.
- Mix slightly, but make sure the squash and seeds are still visible on the top.
The quantity of almost all items depends on the maker. You can add all items in proportionate values as per your needs.
