Name: Butternut Squash and Spinach Salad with Sweet Crunchy Twist
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 pound Butternut Squash (peeled, seeded, and cubed); 10 oz Baby Spinach; 1 cup Pecan Halves; ½ cup Dried Cranberries; ½ cup Pomegranate Seeds (omit if unavailable); ¼ cup Olive Oil (includes 2 tablespoons for the squash); 2 tablespoons Lime Juice (can swap for lemon juice); 3 tablespoons Honey (can substitute with maple syrup); 1 tablespoon Poppy Seeds; 1 tablespoon Dijon Mustard (can replace with yellow mustard); Salt (to taste)

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As the crisp air of fall settles in, I can’t help but crave a vibrant salad that celebrates the season’s bounty. This Butternut Squash and Spinach Salad with Poppy Seed Honey-Lime Dressing not only bursts with colorful ingredients but is also a gluten-free dish that’s perfect for your holiday gatherings. Combining the earthy sweetness of roasted butternut squash, fresh baby spinach, crunchy pecans, and tart cranberries, this salad offers a delightful medley of flavors and textures. It’s a refreshing, healthy alternative to heavier fare and can easily impress guests at Thanksgiving or Christmas. Plus, the poppy seed dressing adds a unique twist that takes this salad to a whole new level. Are you ready to elevate your salad game and embrace the festive spirit?

Why is this salad a must-try?

Freshness abounds in this salad, showcasing seasonal ingredients that highlight autumn’s harvest. Nutritious and gluten-free, it’s packed with vitamins, making it as wholesome as it is delicious. Unique flavors come together with the earthy squash, crunchy pecans, and pop of pomegranate. Perfect for gatherings, this Butternut Squash and Spinach Salad will surely impress at any holiday table! If you’re looking for more crowd-pleasing options, check out my Chickpea Salad Grilled or Waldorf Salad Greek.

Butternut Squash and Spinach Salad Ingredients

Gather these ingredients for a delightful salad experience!

For the Salad

Butternut Squash – Adds sweetness and creaminess; use 1 pound, peeled, seeded, and cubed. Substitute with sweet potatoes if preferred.
Baby Spinach – The base of the salad that provides freshness; use 10 oz. Replace with arugula or kale for a different texture.
Pecan Halves – Offers crunch and nuttiness; use 1 cup. Substitute with walnuts or pumpkin seeds if desired.
Dried Cranberries – Introduces a tart sweetness; use ½ cup. Diced apples can be an alternative for crunch.
Pomegranate Seeds – Adds festive color and juiciness; use ½ cup. Can omit if unavailable.

For the Dressing

Olive Oil – Provides moisture and richness; you’ll need ¼ cup total, including 2 tablespoons for the squash.
Lime Juice – Adds acidity for balance; use 2 tablespoons. Can swap for lemon juice for a different flavor profile.
Honey – Adds natural sweetness; use 3 tablespoons, can substitute with maple syrup for a vegan option.
Poppy Seeds – Adds crunch and a slight nutty flavor; use 1 tablespoon.
Dijon Mustard – Contributes depth and tang; use 1 tablespoon. Can replace with yellow mustard if needed.
Salt – Enhances flavor; use to taste.

This vibrant Butternut Squash and Spinach Salad is rich in nutrients and bursting with flavor, making it the ideal holiday side dish!

Step‑by‑Step Instructions for Butternut Squash and Spinach Salad

Step 1: Preheat the Oven
Begin by preheating your oven to 400°F (200°C). This will ensure the perfect roasting temperature for your butternut squash. While the oven heats up, gather your ingredients and prepare your baking sheet by lining it with foil for easy clean-up later.

Step 2: Prepare the Squash
In a medium-sized bowl, toss your cubed butternut squash with two tablespoons of olive oil and a pinch of salt. Ensure each piece is well-coated, as this will enhance the squash’s natural sweetness. Aim for a homogenous mixture, which helps achieve the best flavor and texture when roasting.

Step 3: Roast the Squash
Spread the seasoned butternut squash evenly on the prepared baking sheet. Place the sheet in the preheated oven and roast for 20-25 minutes. Halfway through, give the squash a gentle toss to allow even browning. You’ll know it’s done when the squash is tender and lightly caramelized.

Step 4: Assemble the Salad
In a large bowl, combine the roasted butternut squash, torn baby spinach leaves, ⅔ cup of pecans, dried cranberries, and pomegranate seeds. Gently fold the ingredients together to ensure an even distribution and maintain the freshness of the spinach as you create your vibrant Butternut Squash and Spinach Salad.

Step 5: Whisk the Dressing
In a small bowl, prepare the dressing by whisking together the remaining olive oil, lime juice, honey, poppy seeds, Dijon mustard, and a little salt and pepper to taste. Continue whisking until the mixture is well-emulsified and smooth, bringing a tangy and sweet flavor that wonderfully complements the salad.

Step 6: Dress the Salad
Drizzle the freshly whisked dressing over the assembled salad. Using a large spoon, gently toss everything together until the dressing beautifully coats all the ingredients. This will ensure each bite of your Butternut Squash and Spinach Salad is bursting with flavor.

Step 7: Garnish and Serve
Finally, top the salad with the remaining pecans and a sprinkle of pomegranate seeds for a festive presentation. This adds a delightful crunch and visual appeal. Serve the salad chilled or at room temperature, and watch as it becomes the star of your holiday gatherings!

Make Ahead Options

These delightful Butternut Squash and Spinach Salad components are perfect for meal prep! You can roast the butternut squash up to 24 hours in advance, letting it cool completely before storing it in an airtight container in the refrigerator to maintain its texture. Prepare the dressing the same way, keeping it sealed for up to 3 days for optimal freshness. When you’re ready to serve, simply mix the roasted squash with the fresh spinach, pecans, cranberries, and pomegranate seeds, then drizzle on the dressing and toss gently. This way, you’ll achieve a fresh and vibrant salad with minimal effort, allowing you to enjoy quality time with family and friends during the busy holidays!

Expert Tips for Butternut Squash and Spinach Salad

Even Size Squash: Ensure your butternut squash is cut into uniform cubes for consistent roasting, creating a pleasing texture in your salad.
Cool Before Mixing: Allow the roasted squash to cool slightly to prevent wilting your fresh spinach when combined.
Quality Olive Oil: Use a high-quality olive oil in your dressing to enhance its flavor, making your Butternut Squash and Spinach Salad even more delicious.
Taste As You Go: Adjust the sweetness of the dressing by adding more honey if needed; everyone has different preferences!
Add Variety: Feel free to substitute pecans with walnuts or sunflower seeds for a different crunch if desired.

How to Store and Freeze Butternut Squash and Spinach Salad

Fridge: Keep the Butternut Squash and Spinach Salad stored in an airtight container for up to 2 days. It’s best enjoyed fresh to maintain the crispness of the spinach.

Room Temperature: Avoid leaving the salad out for more than 2 hours to ensure food safety, especially if temperature conditions are warm.

Freezer: Although not recommended for freezing, if necessary, you can freeze only the roasted butternut squash in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating.

Reheating: If you have leftovers containing roasted squash, reheat gently in the oven or microwave, but note this may cause the salad components to wilt. It’s best to serve cold or at room temperature.

Butternut Squash and Spinach Salad Twists

Get ready to make this scrumptious salad even more delightful with a few simple adaptations that will brighten your table.

Nut-Free: Omit pecans and use crunchy chickpeas for a protein-packed alternative that keeps the salad filling and satisfying.
Go ahead and add toasted chickpeas for a delightful crunch!
Cranberry-Free: Replace dried cranberries with diced apples or pears, adding a fresh twist and extra juiciness to your salad.
Fresh fruits not only enhance sweetness but also bring a refreshing contrast.
Spicy Kick: Sprinkle in some red pepper flakes or diced jalapeño for a hint of heat that complements the sweetness of butternut squash.
This little addition can transform your salad into a fiery masterpiece!
Herb-Infused: Toss in fresh herbs like cilantro or mint for a fragrant and vibrant flavor boost that reinvigorates each bite.
The delicate aromas will surely elevate your salad to new heights!
Dressing Swap: Use balsamic vinaigrette instead of honey-lime dressing for a rich, tangy alternative that pairs beautifully with the salad’s ingredients.
This variation adds depth and dimension, perfect for adventurous palates.
Cheesy Touch: Crumble feta or goat cheese over the top for a creamy richness that enhances the overall flavor profile.
The addition of cheese brings a delightful creaminess and works wonders with the crunchy textures.
Seasonal Variation: For a holiday twist, add roasted Brussels sprouts or roasted sweet potatoes alongside the butternut squash for extra seasonal flair.
This combo will create a heartwarming dish that’s perfect for festive gatherings!
Quinoa Boost: Add cooked quinoa to the mix for extra protein and a satisfying texture that makes the salad even more filling.
This protein-rich addition is great for those looking for a hearty option.

Mix and match these variations, and you’ll discover endless possibilities to make your Butternut Squash and Spinach Salad a personal favorite! If you’re feeling adventurous, you might also love the flavors in my Thai Chicken Salad or try Quinoa Crunch Salad for another delightful experience!

What to Serve with Butternut Squash and Spinach Salad

As you prepare this colorful dish, consider sides and treats that will elevate your meal to new heights!

Grilled Chicken: A simple grilled chicken breast drizzled with lemon complements the salad’s sweetness while adding a protein boost.
Quinoa Pilaf: Nutty quinoa mixed with seasonal veggies offers a hearty and nutritious base that pairs beautifully with the flavors of the salad.
Roasted Brussels Sprouts: These caramelized bites add a crispy contrast and enhance the rustic feel of the holiday feast.
Creamy Polenta: The creamy texture balances the crunchiness of the salad and adds rich flavor that ties the meal together wonderfully.
Fresh Bread: A warm, crusty loaf of rustic bread allows for delightful scooping of the salad, embracing both texture and taste!
Sparkling Apple Cider: This refreshing beverage echoes the autumn theme, making every sip a celebration of the season.
Pumpkin Pie: End your meal with a slice of creamy pumpkin pie; it’s a sweet and fitting conclusion to an autumn-inspired gathering.
Cheese Platter: A selection of cheeses with crackers and fruits adds variety and can cater to all tastes throughout the dinner.
Cranberry Sauce: A tangy cranberry sauce can be a delightful addition to share the tartness present in your Butternut Squash and Spinach Salad.

Butternut Squash and Spinach Salad Recipe FAQs

What should I look for when selecting butternut squash?
Absolutely! Choose butternut squash that feels heavy for its size and has a smooth, tan skin. Avoid any that have dark spots or soft spots, as those indicate overripeness. An ideal squash should be firm and free from blemishes.

How should I store leftovers of the salad?
Very gently! Store your Butternut Squash and Spinach Salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed fresh, but if you need to save it, ensure to keep the dressing separate until serving to maintain the spinach’s crispness.

Can I freeze the salad or any of its ingredients?
While it’s not recommended to freeze the entire salad, you can freeze the roasted butternut squash separately. Place the cooled squash in a freezer-safe container, sealing it tightly. It will last for up to 3 months. To use, thaw it in the refrigerator before reheating or adding back into a dish.

What if my spinach wilts when mixing with the hot roasted squash?
Good question! To prevent wilting, allow the roasted squash to cool slightly before combining it with the spinach. This step is crucial—it keeps your dish vibrant and the spinach fresh! Mixing them at room temperature works best for maintaining texture.

Is this salad suitable for people with nut allergies?
Absolutely! If someone has a nut allergy, simply omit the pecans from the recipe. You can replace them with crunchy seeds like pumpkin or sunflower seeds, which still provide that satisfying crunch without the risk of an allergic reaction.

How can I adjust the salad for dietary preferences?
Very thoughtfully! For a vegan version of the Butternut Squash and Spinach Salad, swap honey with maple syrup for sweetness. Enjoy experimenting with different greens; arugula or kale offer a unique twist while keeping the dish nutritious and gluten-free!