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
Servings: 4 • Serving Size: 1/4th of salad • Points +: 7 pts • Smart Points: 9
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 


  • 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


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.