Butternut Squash Spinach Salad

Roasted butternut squash and mushroom spinach salad ina glass bowl

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This spinach salad recipe is a flavor explosion! The roasted butternut squash adds a touch of sweetness, the roasted mushrooms give a savory depth, and the candied walnuts provide crunch and a touch of caramel. All of this is balanced perfectly by tangy, creamy goat cheese. Each bite will be a burst of different textures and flavors that come together perfectly.

Prep Time10

Cook Time30

Total Time40

Course: Side Dish

Cuisine: American

Keyword: Butternut Squash Spinach Salad

Servings: servings

Calories: 384kcal

Author: From "Fresh Tastes from A Well-Seasoned Kitchen" by Lee Clayton Roper

Ingredients

Candied Walnuts

2 teaspoons butter
1/4 cup granulated sugar
1/2 cup walnuts coarsely chopped
Kosher salt to taste

Roasted Vegetables

1 1/2 cups butternut squash peeled, seeded and cubed (1/2-inch)
1/4 cup extra virgin olive oil divided use
Freshly ground black pepper to taste
2 cups mushrooms cremini, shiitake or small portobellos work best, quartered

Spinach Salad

1 tablespoon balsamic vinegar
4 cups fresh baby spinach
1/4 cup crumbled goat cheese
1/4 cup ham shredded, optional (preferably country ham; see note)

Instructions

Candied Walnuts

In a medium skillet, melt the butter over medium heat. Stir in the sugar, then the walnut pieces. Cook, stirring for 5 minutes.
Remove from heat and quickly transfer nuts onto waxed or parchment paper, separating the walnuts as much as possible. Sprinkle lightly with kosher salt. Set aside to cool.

Roasted Vegetables

Preheat oven to 425 degrees.
In a small roasting pan, toss together the squash and 1 tablespoon of the olive oil. Season with salt and pepper; toss again.
In a second roasting pan, toss together the mushrooms and 1 tablespoon of the olive oil. Season with salt and pepper; toss again.
Place the pans in the oven and roast the vegetables for 10 minutes, stirring after 5 minutes.
Rotate the pans, stir the vegetables and continue roasting for another 5 to 10 minutes (at this point the mushrooms should be done). Remove mushrooms from oven and set aside.
Stir and continue cooking the squash an additional 5 to 10 minutes or until tender. Let both the squash and mushrooms sit at room temperature for at least 20 minutes before serving.

Spinach Salad

In a small mixing bowl, whisk together the remaining 2 tablespoons olive oil and balsamic vinegar. Season to taste with salt and pepper.
In a large bowl, toss the spinach with half of the dressing (just enough to lightly coat the leaves).
Divide the spinach among 4 individual salad plates. Arrange ingredients on top of the spinach: roasted squash and mushrooms, cheese, half of the walnuts (save the rest for another use) and ham, if desired. Drizzle a bit of the remaining dressing over the top of the salad; season to taste with salt and fresh ground pepper.

Notes

Note: If you can’t find country ham, substitute either Virginia ham or prosciutto.

Make ahead: Candied walnuts can be made up to 3 days in advance, covered and refrigerated. Dressing can be made up to 24 hours in advance, covered and refrigerated. Bring to room temperature before using. Butternut squash and mushrooms can be roasted up to 8 hours in advance, covered and kept at room temperature.

Nutrition