Roasted Butternut Squash & Feta Spinach Salad
This Roasted Butternut Squash and Feta Spinach Salad is like a warm hug in a bowl, perfect for cozy evenings or a lovely lunch. It's ridiculously easy to whip up, making it a weeknight hero.
Equipment
- Salad bowl A large bowl for assembling the salad.
- Small bowl For whisking the dressing. A ramekin works well.
- Whisk
- Baking Sheet For roasting the butternut squash.
Ingredients
Salad Components
- 4 cups baby spinach The fresh, tender base for our salad.
- 2 cups roasted butternut squash cubes The star of the show! Sweet, tender, and oh-so-delicious. Roasting it brings out its natural sweetness.
- 0.5 cup pomegranate seeds Those little jewels add a burst of tartness and a beautiful pop of color.
- 0.25 cup crumbled feta cheese For that salty, tangy goodness that perfectly balances the sweetness of the squash.
- 0.25 cup toasted pecans or walnuts Crunch, crunch, crunch! Toasted nuts add a wonderful depth of flavor and texture.
For the Dressing
- 2 tbsp olive oil A good quality extra virgin olive oil is best here.
- 1 tbsp balsamic vinegar For that lovely sweet and tangy kick.
- 1 tsp maple syrup Adds a touch more sweetness and a hint of that cozy fall flavor.
- 0.5 tsp Dijon mustard This little bit of tang helps to emulsify the dressing and adds a nice depth.
- to taste salt and pepper Always remember to season!
Instructions
- Grab a big, beautiful salad bowl. Into this, you'll add your tender baby spinach.
- Now, let's scatter in the star performers: your lovely roasted butternut squash cubes, those vibrant pomegranate seeds, the crumbled feta cheese, and your crunchy toasted pecans or walnuts. Just let them tumble in!
- In a separate, smaller bowl (a little ramekin works great!), whisk together the olive oil, balsamic vinegar, maple syrup, and Dijon mustard. Whisk it until it's all nicely combined and looks a bit creamy.
- Give your dressing a little taste. Add a pinch of salt and a good grind of fresh black pepper until it tastes just right to you. I always do this – it makes such a difference!
- Pour that delightful dressing all over your salad ingredients. Then, using your hands or two big spoons, gently toss everything together. You want to make sure all those lovely leaves and squash pieces get a little coat of that yummy dressing.
- This salad is best served right away so the spinach stays crisp and the nuts stay crunchy. Dig in and savor those fall flavors!
Notes
The beauty of this salad is how adaptable it is! Feel free to play around and make it your own. You can roast your squash and toast your nuts a day or two in advance and store them separately in the refrigerator. Make the dressing ahead of time as well! This salad is truly best enjoyed fresh, but if you have a few leftovers, here's how to keep them: It's generally not recommended to store this salad fully assembled, as the spinach will wilt and the nuts will lose their crunch. However, you can store the components separately. Keep the roasted butternut squash, pomegranate seeds, feta, and toasted nuts in airtight containers in the refrigerator for up to 2-3 days. The dressing can also be stored in a sealed container in the fridge for up to a week. When you're ready to enjoy again, assemble a fresh portion of greens and add the prepped components and dressing.