Baby Spinach Salad with Honey Roasted Butternut Squash, Pumpkin Seeds, Gorgonzola and Dried Cherries
5 from 3 votes
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 of this spinach salad!
Prep Time: 5 minutesmins
Cook Time: 25 minutesmins
Total Time: 30 minutesmins
Yield: 4servings
Course: Lunch, Salad
Cuisine: American
Ingredients
1 1/4lbsbutternut squash(peeled and diced 3/4-inch)
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.