Spiced Butternut Squash & Spinach Salad with Honey-Balsamic Dressing

There’s something magical about fall salads—they’re hearty, flavorful, and bring a touch of coziness to the table. This Spiced Butternut & Spinach Salad is everything we love about autumn in one bowl. Warm roasted squash, a hint of Mediterranean spices, sweet cranberries, and the crunch of toasted pine nuts all come together in a tangy-sweet honey-balsamic dressing.

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Start by spicing up the butternut squash. These unique flavors together took me a while to perfect. It was actually the addition of cinnamon along with the smoked paprika and cumin that pulled it all together.

You can omit an of the spices but, trust me this is a flavorful combination. Toss the spices, along with the olive oil in a bowl.

Mix well before laying out on a baking sheet. Roast in the pre-heated oven for about 25 minutes. The butternut squash should be a bit crispy on the outside but cooked fully through. This dish is best when the butternut squash is warm but no cooler than room temperature.

While the squash is cooking make the dressing. Either whisk all the ingredients into a bowl or place in a shaker. Taste and adjust flavors as desired.

Toast the pine nuts in a dry pan for just a few minutes. Shake the pan frequently so not to burn the pine nuts. Once toasted, remove from the heat and set aside until ready to assemble the salad.

Start to assemble the salad by adding the red onion, pine nuts, blue cheese and cranberries.

Add the butternut squash to the bowl.

Pour the dressing over the salad and toss. You will not need all the dressing, so add carefully.

A Unique Salad

Easy to pull together and packed with flavor. Whether you’re serving it as a side or making it the star of your meal, this salad is a delicious way to celebrate the season!

Yield: 4-6

Author: Jennifer Hipskind

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Spiced Butternut Squash & Spinach Salad with Honey-Balsamic Dressing

A yummy fall salad with spiced butternut squash, spinach, cranberries, and a honey-balsamic dressing, topped with toasted pine nuts and blue cheese crumbles

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

Salad Base

• 4 cups fresh baby spinach
• 1 small red onion, thinly sliced
• 1 cup dried cranberries
• 1/4 cup pine nuts, lightly toasted
• 2 tbsp blue cheese crumbles (optional)

Butternut Squash

• 2 cups butternut squash, peeled and cubed
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika (for depth)
• 1/4 tsp ground cinnamon (for warmth)
• Salt and pepper, to taste

Honey-Balsamic Dressing

• 1/3 cup balsamic vinegar
• 2 tbsp honey
• 2 tbsp olive oil
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Instructions

Prepare the Butternut Squash

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, cumin, smoked paprika, cinnamon, salt, and pepper. Spread evenly on a baking sheet.
3. Roast for 25-30 minutes, or until the squash is tender and slightly caramelized. Let cool slightly.

Dressing

1. In a small bowl, whisk together balsamic vinegar, honey, olive oil, Dijon mustard, salt, and pepper. Adjust seasoning to taste.

Assemble the Salad

1. In a large bowl, toss the spinach and red onion with a small amount of the dressing to coat lightly.
2. Add the roasted butternut squash, pine nuts, dried cranberries and blue cheese crumbles (if using), drizzling a bit more dressing on top as needed.
3. Note: There will be extra dressing to serve on the side or to save for later. Enjoy!