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Roasted Butternut Squash Salad with Pecans and Cranberries

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Roasted Butternut Squash Salad with Pecans and Cranberries
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Serves: 8
 
Roasted Butternut Squash Salad with Pecans and Cranberries
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Roasted Butternut Squash Salad with Pecans and Cranberries

Recipe by Chef ShamyCourse: Sides, Salads
Servings

8

servings
Prep time

10

minutes
Cooking time

25

minutes

Ingredients

  • For the salad:

  • 1 pound butternut squash, peeled, seeded, and cubed into 1-inch pieces

  • Salt and pepper, to taste

  • 1 cup pecan halves

  • 3 T Chef Shamy Cinnamon Honey Butter

  • 10 oz baby spinach, about 10 cups of torn leaves

  • 1 cup dried cranberries

  • For the dressing:

  • ¼ cup olive oil

  • 2 T lime juice

  • 2 T honey, softened

  • 1 T poppy seeds

  • 1 T Dijon mustard

  • Salt and pepper, to taste

Directions

  • Preheat oven to 400° F.
  • Toss butternut squash in olive oil, salt, and pepper. Arrange in a single layer on a greased baking sheet. Roaste at 400° F for 20-25 minutes, flipping once halfway through baking.
  • Meanwhile, melt Cinnamon Honey Butter in a skillet over medium heat. Add pecans and cook 2-3 minutes, stirring occasionally, until nuts are toasted.
  • Assemble the salad: spinach, roasted butternut squash, cinnamon pecans, and dried cranberries.
  • To make the dressing, whisk together olive oil, lime juice, honey, poppy seeds, dijon mustard, salt, and pepper until combined. Pour over salad and toss.
  • Serve immediately.