The sweet-salty combination of this roasted butternut squash salad with dried cherries, gorgonzola cheese and a slight crunch of the pumpkin seeds, topped with a honey dijon vinaigrette will have you savoring every bite of this spinach salad!
Ingredients
- 1 1/4 lbs butternut squash, peeled and diced 3/4-inch
- 1 tbsp olive oil
- 1 tbsp honey
- kosher salt and freshly ground black pepper
- 1 1/2 tbsp olive oil
- 1 1/2 tbsp white balsamic vinegar
- 1 tbsp honey
- 1/2 tbsp minced shallots
- 2 tsp Dijon mustard
- salt and fresh black pepper
- 5 oz baby spinach, washed and spun dry
- 1/4 cup raw, hulled pumpkin seeds
- 3 tbsp dried cherries
- 1/4 cup reduced fat crumbled gorgonzola
Directions
- Preheat the oven to 400°.
- In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon honey, salt and fresh ground pepper.
- Place on a baking sheet and roast in the center of the oven for 20 - 25 minutes, turning half way, or until tender.
- When done, remove from the oven and let it cool to room temperature.
- Meanwhile, combine the vinegar, shallots, remaining honey, mustard and whisk in oil, pinch of salt black pepper.
- Divide the spinach on 4 plates and top each salad with the roasted butternut squash, pumpkin seeds, dried cherries, and the crumbled gorgonzola cheese.
- Drizzle the dressing over each salad and serve immediately.
