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
For the vinaigrette:
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.