A clever winter salad featuring butternut squash

The other night I had some butternut squash leftover from making the Roasted Butternut Squash and Chicken Sausage dish in our cookbook, and decided to make the squash the star ingredient in a new salad recipe. I added some roasted mushrooms, nuts,  feta cheese and  shaved country ham, then tossed it all together with a light balsamic vinaigrette. Both Robert and I loved it – and I hope you do, too!

Note: this recipe was featured on Foodie Friends Friday linky party on August 31, 2012.

Roasted Mushroom and Butternut Squash Spinach Salad

(Serves 4)

1 1/2 cups peeled, seeded and cubed (1/2-inch) butternut squash
2 cups quartered mushrooms (cremini, shitake or small portabellos work best)
1/4 cup extra virgin olive oil, separated
2 tablespooons chopped walnuts or pecans
4 cups fresh baby spinach
1/4 cup feta cheese crumbles
1/4 cup shredded ham, preferably country ham
1/4 cup balsamic vinegar

Preheat oven to 425 degrees.

In a medium roasting pan, using your hands toss together the squash, mushrooms and 2 tablespoons of the olive oil. Season with salt and pepper; toss again. Roast for 10 minutes. Stir in the chopped nuts and continue roasting for another 5 to 10 minutes or until the squash is tender, stirring occasionally.

Place 1 cup of spinach on each of 4 individual salad plates. Sprinkle with the feta cheese, then the mushroom mixture, then the ham. Place the remaining 2 tablespoons olive oil and the balsamic vinegar in a small skillet and warm over low heat. Drizzle over salad; season with salt and fresh ground pepper as needed.

Tags: balsamic vinaigrette, butternut squash, fast side dishes, mushrooms, Salads, Side Dishes, spinach
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