Roasted Butternut Squash And Spinach Salad By Stacey Amagrande
1 medium butternut squash, roasted and diced (directions below)
4 cups spinach leaves, washed and roughly chopped
½ cup toasted almonds or pecans, chopped
3 tablespoons dried cranberries
½ small red onion, sliced incredibly thin
For the dressing:
2 heaping teaspoons honey
2 heaping teaspoons Dijon mustard
2 teaspoons apple cider vinegar
1 teaspoon orange zest
½ teaspoon ground clove or nutmeg
¼ cup extra virgin olive oil
Toss the butternut squash, spinach, nuts, cranberries and red onion in a salad bowl.
In another bowl whisk together honey, Dijon, vinegar, orange zest and clove. Drizzle the extra virgin olive oil in while whisking until beautifully emulsified. Keep dressing separate until ready to serve. When ready to serve, pour the dressing over the prepared salad and toss very well. Super delicious! Makes four salad servings. Add grilled steak, chicken or shrimp to this salad to make it an entree salad. Bon Apetito!
**To roast the Butternut squash, cut the squash in half length wise (north to south) scoop out the seeds and strings. Place on a baking sheet and drizzle with a little oil. Roast at 375 for about 45 minutes, or till golden and fork tender. Let cool completely before handling. To dice it, score the flesh with the tip of your knife to make 1/4 inch size dice. Scoop out of the skin with a spoon.