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.

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