The sweet-salty combination of this roasted butternut squash salad with dried cherries, gorgonzola cheese and a slight crunch of the pumpkin seeds, topped with a honey dijon vinaigrette will have you savoring every bite of this spinach salad!
Spinach and Butternut Squash Salad with Gorgonzola
More of my favorite Fall salads are Kale Salad with Roasted Sweet Potato, Dried Cherries, Feta and Pumpkin Seeds as well as Prosciutto Wrapped Figs with Blue Cheese (Air Fryer recipe).
I didn’t exactly have a plan for the butternut squash I purchased a few days ago but 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. It’s the perfect addition to your Thanksgiving menu! You can cook the butternut squash ahead of time and refrigerate it until you are ready to assemble. If you don’t have pumpkin seeds, or pepitas, you can use another seed like sunflower seeds.
I love adding butternut squash to a salad or dinner meal in the Fall. It’s such an easy, healthy and versatile vegetable, although technically a fruit, to add to a meal. Not only is it super low in calories but it is also packed with tons of nutrients like vitamin A, vitamin C, magnesium and loads of potassium. It’s just plain good for you!
This salad is gluten free, vegetarian and just plain good for you! (Vegans can leave out the cheese or add your own) Enjoy!
More Butternut Squash Recipes you might enjoy:
- Spicy Sausage, Brussels and Butternut Squash Foil Packets
- Spaghetti with Butternut Leek Parmesan Sauce
- Pasta with Butternut Squash Sauce, Sausage and Spinach
- Stuffed Turkey Breasts with Butternut Squash and Figs
- Butternut Squash Risotto
Baby Spinach Salad with Honey Roasted Butternut Squash, Pumpkin Seeds, Gorgonzola and Dried Cherries
- 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.
47 comments on “Spinach and Butternut Squash Salad with Gorgonzola”
I made this salad for Thanksgiving.
Looked & tasted wonderful!
Only change was using Good Seasons Italian dressing I mixed up using seasoned rice vinegar. My go to salad dressing.
Try it, you’ll love it!
This salad was delicious. Had to substitute the white balsamic vinegar for rice vinegar and the cherries for dried cranberries but it was still great !!
I’ve made this a few times before and it’s delicious. Do you think substituting roasted carrots for the squash would be good?
Is it 7 points for the whole salad?
Making again for Christmas Eve!
Oh, and I used Craisins instead of dried cherries.
Perfect for this time of year!
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!
BEST. SALAD. OF. ALL. TIME.
This salad is amazing! I love love love the dressing. Thank you for the recipe! 🙂
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!
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.
Incredibly delicious! Every bite is it's own bit of heaven…
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.)
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!
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!
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.
This is not only my new favorite salad, it's my new favorite thing to eat!! Amazing! Thanks for the recipe, Gina.
SO GOOD. Can't wait for leftovers!
Just finished having this for lunch, it was amazing! Thanks gina for another winner!
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?
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.
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!
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.
Do you have a good place to buy dried cherries?
Looks good! Love roasted veggies on anything and sweet/sour combos!
Brilliant salad. Perfect for a side salad or a light meal.
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This is right up my alley. My only problem is always dicing the squash…I do not have a good set of knife skills!
Wow beautiful, can't wait to try this one. The color are gorgeous!
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. 🙂
I was wondering the same thing!
This is great with pecans, walnuts, craisins, etc! I prefer to buy butternut squash already cut, so much easier!
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!!
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.
Had this for dinner tonight with some crusty bread and it was delicious! Wouldn't change a thing, thanks for the recipe!
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.
This is gorgeousness!
I'm not a huge butternut squash fan, but roasted paired with sweet and salty in the salad sounds devine. Love your blog.
I believe points plus and pro points are the same.
Hi,just found this site.. I am in Australia..Can somebody tell me are Points+ values the same as our new ProPoints? Thanks
This looks AMAZING! Thanks for posting. I can't wait to give it a try, it will be perfect for a fall dinner party 🙂
Yum this looks like the perfect fall salad!
This sounds lovely! Can't wait to try.
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.
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!
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!