Looking for a vibrant and nutritious dish that will impress your guests and tantalize your taste buds? Look no further than this Butternut Squash Spinach Salad with Pomegranate Vinaigrette! Bursting with seasonal flavors and colors, this salad not only makes a stunning centerpiece for any meal but also packs a powerful nutritional punch. With the sweet roasted butternut squash, crisp fresh spinach, and the delightful crunch of pomegranate seeds, each bite is a celebration of taste and texture. Ready to elevate your salad game? Let’s dive into this delicious recipe that’s perfect for any occasion!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- butternut squash
- fresh spinach
- pomegranate seeds
- olive oil
- balsamic vinegar
- salt
- pepper
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your butternut squash roasts evenly and becomes tender and caramelized.
- While the oven is heating, prepare the butternut squash. Start by cutting off the ends of the squash, then peel it using a vegetable peeler. Cut the squash in half lengthwise and scoop out the seeds with a spoon.
- Dice the peeled butternut squash into 1-inch cubes. Try to keep the pieces uniform in size to ensure even cooking.
- Place the diced butternut squash on a baking sheet. Drizzle with olive oil and season with salt and pepper. Toss the squash to ensure it is evenly coated with the oil and seasonings.
- Spread the squash out in a single layer on the baking sheet. Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and lightly browned, stirring halfway through to promote even cooking.
- While the squash is roasting, prepare the pomegranate vinaigrette. In a small bowl, whisk together 3 tablespoons of olive oil and 2 tablespoons of balsamic vinegar. Season with salt and pepper to taste. Adjust the acidity and seasoning as desired.
- Once the butternut squash is done roasting, remove it from the oven and allow it to cool slightly while you prepare the salad.
- In a large salad bowl, add 4 cups of fresh spinach. You can use baby spinach for a more tender texture.
- Once the butternut squash has cooled a bit, add it to the bowl with the spinach. Add 1 cup of pomegranate seeds on top of the salad for a burst of color and flavor.
- Drizzle the prepared pomegranate vinaigrette over the salad. Toss gently to combine all the ingredients, ensuring the spinach is well coated with the dressing.
- Serve the salad immediately, garnished with additional pomegranate seeds if desired. This salad can be enjoyed warm or at room temperature.
Tips
- Uniform Cutting: When dicing the butternut squash, aim for uniform 1-inch cubes. This ensures even roasting, resulting in perfectly tender pieces that caramelize beautifully.
- Roasting Technique: Don’t overcrowd the baking sheet! Spread the squash in a single layer to allow for proper air circulation, which helps achieve that lovely golden-brown finish.
- Pomegranate Vinaigrette: Feel free to adjust the acidity of the vinaigrette by adding more balsamic vinegar or olive oil according to your taste. A touch of honey can also enhance the sweetness if desired.
- Serving Temperature: This salad is versatile! Serve it warm right after tossing, or let it cool to room temperature for a refreshing side dish. It’s delicious either way!
- Garnishing: For an extra pop of color and flavor, sprinkle additional pomegranate seeds on top just before serving. It not only looks beautiful but adds an extra burst of juiciness!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
