Sep 21, 2011

Baby Spinach Salad with Honey Roasted Butternut Squash, Pumpkin Seeds, Gorgonzola and Dried Cherries



The sweet-salty combination of the roasted butternut squash, dried cherries and gorgonzola cheese along with the slight crunch of the pumpkin seeds topped with a honey dijon vinaigrette will have you savoring every bite!

Not having a plan for the butternut squash I purchased a few days ago, I really enjoyed this salad for lunch today. It far exceeded my expectations and was satisfying enough to enjoy as a main dish. In addition to the symphony of flavors and textures of this salad, the colors just scream Fall, perfect to add to your Thanksgiving menu! You can cook the butternut squash ahead of time and refrigerate it until you are ready to assemble.

Gluten free, vegetarian and just plain good for you! (Vegans can leave out the cheese)



Baby Spinach Salad with Honey Roasted Butternut Squash, Pumpkin Seeds, Gorgonzola and Dried Cherries 
Skinnytaste.com
Servings: 4 • Serving Size: 1/4th of salad • Old Points: 5 pts • Points+: 7 pts
Calories: 241.6 • Fat: 13.7 g • Protein: 7.4 g • Carb: 26.6 g • Fiber: 5.5 g • Sugar: 8.4 g
Sodium: 159.8 mg 


Ingredients:
  • 1 1/4 lbs butternut squash, peeled and diced 3/4-inch
  • 1 tbsp olive oil
  • 1 tbsp honey
  • kosher salt and freshly ground black pepper
For the vinaigrette:
  • 1 1/2 tbsp olive oil
  • 1 1/2 tbsp white balsamic vinegar
  • 1 tbsp honey
  • 1/2 tbsp minced shallots
  • 2 tsp Dijon mustard
  • salt and fresh black pepper
For the salad:
  • 5 oz baby spinach, washed and spun dry
  • 1/4 cup raw, hulled pumpkin seeds
  • 3 tbsp dried cherries
  • 1/4 cup reduced fat crumbled gorgonzola


Directions:

Preheat the oven to 400°.

In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon honey, salt and fresh ground pepper. Place on a baking sheet and roast in the center of the oven for 20 - 25 minutes, turning half way, or until tender. When done, remove from the oven and let it cool to room temperature.

Meanwhile, combine the vinegar, shallots, remaining honey, mustard and whisk in oil, pinch of salt black pepper.

Divide the spinach on 4 plates and top each salad with the roasted butternut squash, pumpkin seeds, dried cherries, and the crumbled gorgonzola cheese. Drizzle the dressing over each salad and serve immediately.

44 comments :

  1. I adore butter squash and this looks delish! I am going to make betternut squash ravioloi this weekend and I will plan on making this with the leftover squash!

    ReplyDelete
  2. That's a stunning salad! I'm so excited that it is finally fall and time for winter squash, it's one of my favorite foods!

    ReplyDelete
  3. This looks gorgeous, and best of all delicious. This will be on my lunch menu some time this week, for sure. I'm off to the grocery store in just a few minutes to gather some of the ingredients I don't already have.

    ReplyDelete
  4. This sounds lovely! Can't wait to try.

    ReplyDelete
  5. Yum this looks like the perfect fall salad!

    ReplyDelete
  6. This looks AMAZING! Thanks for posting. I can't wait to give it a try, it will be perfect for a fall dinner party :)

    ReplyDelete
  7. Hi,just found this site.. I am in Australia..Can somebody tell me are Points+ values the same as our new ProPoints? Thanks

    ReplyDelete
  8. I believe points plus and pro points are the same.

    ReplyDelete
  9. I'm not a huge butternut squash fan, but roasted paired with sweet and salty in the salad sounds devine. Love your blog.

    ReplyDelete
  10. YUM! Pumpkin, spinach and cheese is such a classic combination. Adding the dried cherries is such a good idea! Nothing like a bit of extra sweetness in your lunch.

    ReplyDelete
  11. Had this for dinner tonight with some crusty bread and it was delicious! Wouldn't change a thing, thanks for the recipe!

    ReplyDelete
  12. This is not how I would typically use squash, but this makes me want to eat outside of the box. I stumble discovered this recipe post.

    ReplyDelete
  13. I made this (an adapted version) last night and it is definitely my new favorite salad. I used goat cheese, cranberries and pecans since that is what I had on hand but it was delicious! I've never cooked with butternut squash before and it was pretty difficult to peel and cut but it was well worth the effort. Thanks Gina!!

    ReplyDelete
  14. This is great with pecans, walnuts, craisins, etc! I prefer to buy butternut squash already cut, so much easier!

    ReplyDelete
  15. Gina, I JUST realized this calls for white balsamic and I was planning to have this today. Do you think ordinary balsamic vinegar would change the flavor profile too much? I have never had white balsamic (that I know of.) Thanks. :)

    ReplyDelete
    Replies
    1. I was wondering the same thing!

      Delete
  16. Wow beautiful, can't wait to try this one. The color are gorgeous!

    ReplyDelete
  17. This is right up my alley. My only problem is always dicing the squash...I do not have a good set of knife skills!

    ReplyDelete
  18. If you are looking to cook the different style of steaks or any other meat dishes then this is the right collection of recipes for you: http://goo.gl/pLXHk

    ReplyDelete
  19. Brilliant salad. Perfect for a side salad or a light meal.

    ReplyDelete
  20. Looks good! Love roasted veggies on anything and sweet/sour combos!

    ReplyDelete
  21. Gina,
    Do you have a good place to buy dried cherries?
    Jen

    ReplyDelete
  22. I tried this tonight, it was delicious! I substituted Bragg's apple cider vinegar for the balsamic since I forgot to buy some, and served it with Trader Joe's coconut shrimp on top for a main course salad.

    ReplyDelete
  23. I made this salad last night and it was a huge hit (and I don't usually like butternut squash!). I have the leftovers for lunch and can't WAIT to eat them. I couldn't find pumpkin seeds so I threw in some walnuts, substituted goat cheese crumbles for gorgonzola, and because I can never seem to find dried cherries, I substituted cherry-flavored craisins (ocean spray brand). Oh and I used regular balsamic because my dumb supermarket would never carry anything "exotic" like white balsamic :) Tonight I'm making your Asian Meatballs - my husband is super-excited about those, especially after having this salad!

    ReplyDelete
  24. This was great! I had to make a few substitutions - goat cheese, craisins, and toasted pecans, and regular balsamic in the dressing. This was a nice side dish for dinner, and would make a very nice lunch on its own. Thanks so much for the idea.

    ReplyDelete
  25. Hi there

    I don't know if I'm doing anything wrong, tried to print this recipe using the "print friendly and PDF" button. Out came 10 pages and I only needed 1 page and the alignment is off as well, maybe you want to take a look at it?

    Thanks,
    Sanz

    ReplyDelete
  26. Just finished having this for lunch, it was amazing! Thanks gina for another winner!

    ReplyDelete
  27. SO GOOD. Can't wait for leftovers!

    ReplyDelete
  28. This comment has been removed by the author.

    ReplyDelete
  29. This is not only my new favorite salad, it's my new favorite thing to eat!! Amazing! Thanks for the recipe, Gina.

    ReplyDelete
  30. I am soo happy you all liked this salad!! I find dried cherries at Trader Joes, you can use cHerry craisins instread.

    Cider vinegar would work in place of the white balsamic.

    ReplyDelete
  31. Had this again today, only this time I did it exactly as written. (Found white balsamic at TJ's.) It was delicious before but today it was AMAZING. Thanks again Gina!

    ReplyDelete
  32. Gina, my younger (grown) daughter and I fixed this, your pumpkin pie (using gluten-free crust),and your mashed garlic potatoes for Thanksgiving dinner. No one even missed the calories and it was all so delicious. Although we live 3 hours apart, she and I use your recipes all the time. Thank you so much for this site and for all the time you take perfecting them. Happy Thanksgiving!

    ReplyDelete
  33. This is my favorite salad of all time! If I'm in a hurry, thought, I leave off making the vinaigrette and use Trader Joe's Champagne Pear Vinaigrette with Gorgonzola (only 1 pt. for 2 T. of dressing.)

    ReplyDelete
  34. Incredibly delicious! Every bite is it's own bit of heaven...
    Thanks!!

    ReplyDelete
  35. Just served this at a dinner with a savory strudel and I have to tell you, even my husband who hates salads ate this up! Everyone loved it and I didn't change a thing. This is ABSOLUTELY DELICIOUS.

    ReplyDelete
  36. This salad was awesome! I split mine into 3 servings, to make it a bit heartier as a main dish salad. Really great, and the butternut squash cubes are almost like soft "croutons". Yum!

    ReplyDelete
  37. This salad is amazing! I love love love the dressing. Thank you for the recipe! :)

    ReplyDelete
  38. BEST. SALAD. OF. ALL. TIME.

    ReplyDelete
  39. This was just wonderful, and my company raved! I bought precut b-nut squash at Walmart. Used Good Seasons Italian Dressing (from mix) to save time. Next day had with leftover baked salmon. OMG! Heaven!

    ReplyDelete
  40. Oh, and I used Craisins instead of dried cherries.
    Perfect for this time of year!

    ReplyDelete
  41. Making again for Christmas Eve!

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.