I was craving some greens this weekend so I decided to create a big beautiful salad with the best of fall ingredients. Of course, I wanted to include some squash, so I roasted up a butternut. Butternut is the easiest of all the squash to peel thanks to its smooth surface. I peeled it, cut it up in cubes, tossed it with olive oil, salt and pepper and roasted it for about 25 minutes at 400 degrees F.
My favorite greens for salad are spinach leaves, but I often use kale or romaine. I had some Trader Joe’s shaved brussels sprouts on hand so I threw some of those in too.
I was in luck when I checked my pantry, I had plenty of dried cranberries and toasted pecans.
I always have avocado around, my favorite healthy fat! Then I made a simple olive oil, Dijon mustard and red wine vinegar based dressing.
Not only was this salad gorgeous to look at, it was delicious. The three of us who were home on Saturday night ate ever bite. I served it with some slices of grilled flank steak and it was the perfect dinner!
Let me know if you make it and how you like it!
Fall Squash and Spinach Salad
- 4 cups spinach leaves
- 1 cup brussels sprouts, shaved
- 1 cup butternut squash, roasted and cubed
- 1 avocado, diced
- 1/4 cup dried cranberries
- 1/4 cup pecan pieces, toasted
Place all ingredients in a salad bowl, add 1/2 cup of the Lemon Dijon Vinaigrette and toss. Serve immediately.
Lemon Dijon Vinaigrette
- 1/2 cup extra virgin olive oil
- 4 tbsp red wine vinegar
- 1 lemon, juiced
- 1 tbsp dijon mustard
- 1 garlic clove, minced
- 1 tsp dried basil
- 1/2 tsp dried oregano
Place all ingredients in a jar, place lid on tightly and shake for 10-20 seconds until mixed well.