Who says spinach salads are only for spring? Use autumn's tender crop of fresh spinach and other seasonal vegetables to make this fall salad with roasted butternut squash, apples, cheddar and pecans. This colorful and healthy salad would be a wonderful addition to your Thanksgiving menu, but there's no reason to save it for holidays--serve it along with chicken or pork for a healthy weeknight dinner, or turn it into a main course by adding some chickpeas or chopped chicken or turkey. Source: EatingWell.com, October 2019

Carolyn Casner
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Ingredients

Directions

  • Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.

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  • Meanwhile, whisk the remaining 2 tablespoons oil, vinegar, maple syrup, mustard and the remaining 1/4 teaspoon each salt and pepper in the large bowl. Add spinach, the roasted squash, apples, cheese and pecans. Toss to coat.

Nutrition Facts

185 calories; 12.5 g total fat; 2.5 g saturated fat; 7 mg cholesterol; 255 mg sodium. 315 mg potassium; 16 g carbohydrates; 4 g fiber; 5 g sugar; 4.5 g protein; 11195 IU vitamin a iu; 32 mg vitamin c; 23 mcg folate; 148 mg calcium; 3 mg iron; 76 mg magnesium; 1 g added sugar;

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