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


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I used a great quality balsamic vinegar Leonardi balsamic vinegar of Modena Italy Shady Maple Farms organic Maple Syrup Amber color / gave the dressing a great darker color Barbers 20 month white cheddar for the salad I would make it again for sure Read More
Rating: 5 stars
Really yummy salad! Hearty & healthy perfect for Fall. Would be a great side for the holidays or add some salmon for a light meal. Read More