Spinach Salad w/ Butternut Squash & Feta

Spinach Salad w/ Butternut Squash & Feta

 

 

Spinach Salad w/Butternut Squash & Feta

Makes 6-7 servings

Ingredients:

5 ½ cups Butternut Squash

5 cups (1 1/2 lbs) cubed butternut squash, cut into 3/4 inch pieces

1 1/2 tbsp olive oil

Salt and freshly ground black pepper

1 cup honey glazed pecans

10 oz baby spinach

1 1/4 cups pomegranate arils

4 – 6 oz Fresh Feta (in water)

Dressing

1/2 cup olive oil

1/4 cup red wine vinegar

3 Tbsp minced shallot

2 1/2 Tbsp honey

1 tbsp dijon mustard

1 tsp fresh thyme leaves

Salt and freshly ground black pepper

 

To make Salad:

Preheat Oven to 400 degrees.

Place the cubed Butternut Squash in a large bowl and drizzle with olive oil.  Season with salt and pepper and toss to coat evenly with olive oil.  Spread the squash onto a baking sheet in an even layer and bake for 20 minutes.  Remove from oven and toss.  Return to oven and bake for another 10-15 minutes or until tender.  Let cool to room temperature, or for warm salad toss and serve immediately.

In a large mixing bowl toss together spinach, squash, ½ the pecans and ½ of the pomegranate arils.  Coat with desired amount of dressing and gently toss.

Place greens spread evenly on large platter and sprinkle the rest of the pecans, pomegranate arils over top.  Evenly distribute crumbled feta over entire dish and serve immediately.

 

To make dressing:

Combine all ingredients above into a food processor or blender and emulsify. Add salt and pepper to taste.

Note:  You can peel and cube the butternut squash in advance and store in air tight container in fridge for up to 1 week before roasting.

Heavily adapted from Cooking Classy



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