Roasted Butternut Squash Spinach Salad

A beautiful and delicious salad with the flavors and colors of fall. Simple to make yet special enough to serve at your next party or family gathering.


  • 6 cups fresh spinach leaves
  • 2 cups roasted butternut squash cubes
  • 1/2 tablespoon olive oil
  • 1/3 cup dried cranberries
  • 1/3 cup pumpkin seeds
  • 1/2 cup rice vinegar
  • 1/4 teaspoon garlic powder
  • 2 tsp Dijon mustard
  • salt and pepper to taste

Makes 6


  1. Spread butternut squash cubes on a baking sheet. Drizzle with 1/2 tablespoon of oil and bake at 425'F for 20-30 minutes or until golden and tender.
  2. Assemble salad with spinach as the base and top it with squash, cranberries and pumpkin seeds.
  3. In a small bowl whisk together rice vinegar, garlic powder and mustard until well combined. Season dressing to taste with salt and pepper, drizzle lightly over salad and serve.

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Nutrition facts

Per serving (serves 6)

  • calories: 96
  • cholesterol: 0mg
  • fiber: 2.2g
  • potassium: 401mg
  • protein: 3.3g
  • saturated fat: 0.9g
  • sodium: 46mg
  • sugars: 1.5g
  • total carbohydrates: 8.7g
  • total fat: 4.9g
  • trans fat: 0g
Photograph by Kelly Dabel. All rights reserved. Used with permission.

Disclaimer: cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

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