Roasted Butternut Squash and Spinach Salad

By 30 Minutes or Less
This unique salad is perfect for those wonderful autumn goodies that are coming out at the farmer's market.

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  • Prep Time: 30 minutes


Serves: 6
Cups of Fruits & Vegetables per Serving: 1 1/2
Think Variety; Think Color: Red, Yellow/Orange, White, Green


1 lb butternut squash, peeled and seeded

1 Tbsp olive oil

1 Tbsp maple syrup 

salt and pepper to taste 

1/4 cup cranberries, dried 

6 oz spinach leaves 

1/2 cup walnut halves 

1/4 cup Parmesan cheese, grated 


1/2 cup (4 oz) 100% apple juice 

2 Tbsp cider vinegar 

2 Tbsp shallots, minced 

3 tsp Dijon mustard 

1/3 cup olive oil 


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Peel and cut squash into 1-inch chunks or cubes. Place on a sheet pan and toss with 1 Tbsp olive oil, maple syrup, salt and pepper.
  3. Roast for 30 minutes, stirring once. Add cranberries to the pan for the last 5 minutes of roasting.
  4. To prepare the vinaigrette, combine apple juice, vinegar, and shallots in saucepan and boil over medium-high heat for about 8 minutes, until the juice has reduced. Remove from stove and add the mustard and 1/3 cup of olive oil.
  5. Place the spinach in a large bowl and add the roasted squash. Top with walnuts and grated Parmesan cheese. Spoon vinaigrette over the salad to lightly moisten and toss well. Serve.

Nutritional Information

  • Calories:    290
  • Carbohydrates:    22g
  • Total Fat:    21g
  • Cholesterol:    5mg
  • Saturated Fat:   3g
  • Dietary Fiber:    4g
  • % of Calories from Fat:    65%
  • Sodium:    135 mg
  • Protein:    4g
  • Recipe Credit
  • Recipe courtesy of the North Carolina State University Plants for Human Health Institute.



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