Who says spinach salads are only for spring? Use autumn’s tender crop of fresh spinach and other seasonal vegetables to make this fall salad with roasted butternut squash, apples, cheddar and pecans. This colorful and healthy salad would be a wonderful addition to your Thanksgiving menu, but there’s no reason to save it for holidays–serve it along with chicken or pork for a healthy weeknight dinner, or turn it into a main course by adding some chickpeas or chopped chicken or turkey.
- 1 small (1 1/2 pounds) butternut squash, peeled and cut into 1/2-inch dice (about 4 cups)
- 2 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil, divided
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 2 tablespoons balsamic vinegar
- 1 teaspoon maple syrup
- 2 teaspoons Dijon mustard
- 8 cups packed baby spinach, roughly chopped
- 1 medium Honeycrisp apple, diced
- ½ cup diced sharp Cheddar cheese
- ½ cup toasted chopped pecans
- Step 1
Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.
Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard and the remaining 1/4 teaspoon each salt and pepper in the large bowl. Add spinach, the roasted squash, apples, cheese and pecans. Toss to coat.
Serving Size: 1 1/4 cups Per Serving: 185 calories; protein 4.5g; carbohydrates 16g; dietary fiber 4g; sugars 5.3g; fat 12.5g; saturated fat 2.5g; cholesterol 7mg; vitamin a iu 11195.1IU; vitamin c 32.1mg; folate 23mcg; calcium 147.5mg; iron 2.6mg; magnesium 76.2mg; potassium 315.3mg; sodium 254.9mg; thiamin 0.1mg; added sugar 1g. Exchanges:
2 fat, 1/2 high-fat protein, 1/2 starch, 1/2 vegetable