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Roasted Butternut Squash and Spinach Salad

This unique salad is perfect for those wonderful autumn goodies that are coming out at the farmer’s market. See All Quick, Healthy Recipes in 30 Minutes or Less : Fruits & Vegetables : Fruits And Veggies More Matters.org
Preparation Time: 30 minutes
  • 1 lb butternut squash, peeled and seeded
  • 1 Tbsp olive oil
  • 1 Tbsp maple syrup
  • salt and pepper to taste
  • ¼ cup cranberries, dried
  • 6 oz spinach leaves
  • ½ cup walnut halves
  • ¼ cup Parmesan cheese, grated

Vinaigrette:

  • ½ cup (4 oz) 100% apple juice
  • 2 Tbsp cider vinegar
  • 2 Tbsp shallots, minced
  • 3 tsp Dijon mustard
  • 1/3 cup olive oil
Preheat oven to 425° F. 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. Roast for 30 minutes, stirring once. Add cranberries to the pan for the last 5 minutes of roasting. 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. 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.
 
Serves: 6
 
1 ½ Cups of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
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Nutrition Information per Serving:
Calories: 290
Total Fat: 21g
Saturated Fat: 3g
% of Calories from Fat: 65%
% Calories from Sat Fat: 9%
Protein: 4g
Carbohydrates: 22g
Cholesterol: 5mg
Dietary Fiber: 4g
Sodium: 135mg
 
Each serving provides: An excellent source of manganese, and vitamins A and C, and a good source of fiber, potassium, magnesium, iron, copper, and calcium.

Recipe courtesy of the North Carolina State University Plants for Human Health Institute.
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