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Spinach Salad with Maple Roasted Butternut Squash

Ingredients

  • 2 cups butternut squash, peeled, medium dice
  • 1 garlic clove, minced
  • 1/2 cup pecans, coarsely chopped
  • 1/2 medium red onion, thinly sliced
  • 6 tablespoons extra virgin olive oil, divided
  • 1 tablespoon maple syrup, divided
  • sea salt and freshly ground black pepper, to taste
  • 5 teaspoons red wine vinegar, divided
  • 1 teaspoon dijon mustard
  • 10 ounces baby spinach

Directions

Prep: 1. Preheat oven to 400. 2. Cut squash in half, de seed, peel and medium dice butternut squash. 3. In a baking pan, toss squash with 1 tablespoon of oil and maple syrup and sprinkle with salt and pepper. Roast for 20 minutes, stirring halfway through. 4. Meanwhile, mince garlic, slice onion and chop pecans. Make: 1. While squash is roasting, make vinaigrette: whisk together remaining olive oil, vinegar, garlic, and mustard in small jar. Season with salt and pepper. Set aside. 2. Toss pecans with a small splash of oil and 1 teaspoon syrup with a pinch of salt. 3. Remove squash from oven and add pecans to pan. 4. Reduce oven to 300 and cook squash and nuts for an additional 10 minutes, stirring nuts once. 5. Place spinach in bowl, add desired amount of vinaigrette and toss. 6. Serve topped with squash and nuts.

Goes great with these recipes

Microwave Paleo Bread
Sourdough Bread
Roasted Parsnips and Apples
Steamed Cauliflower

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