Pumpkin Squash Spinach Salad
Brighten up your fall meals with this vibrant Pumpkin Squash Spinach Salad, a perfect blend of roasted seasonal veggies, hearty greens, and crave-worthy toppings. Tender, caramelized cubes of pumpkin and butternut squash are paired with fresh baby spinach, sweet dried cranberries, toasted pecans, and creamy crumbled feta cheese for a symphony of textures and flavors. A tangy-sweet homemade balsamic vinaigrette, laced with honey, Dijon mustard, and garlic, ties everything together beautifully. Ready in just 40 minutes, this nutrient-packed salad is ideal as a light lunch, side dish, or festive addition to your holiday table. Whether you’re savoring it as a wholesome meal or serving it to guests, this recipe celebrates autumn’s best ingredients in every bite!
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Ingredients
- 2 cups (peeled and cubed) pumpkin
- 2 cups (peeled and cubed) butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups baby spinach
- 0.5 cup dried cranberries
- 0.5 cup (toasted) pecans
- 0.5 cup (crumbled) feta cheese
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon (Dijon or whole-grain) mustard
- 1 clove (minced) garlic
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Place the cubed pumpkin and butternut squash on a large baking sheet. Drizzle with 1 tablespoon of olive oil, then sprinkle with salt and black pepper.
Step 3
Toss the pumpkin and squash cubes to coat evenly, and spread them out in a single layer on the baking sheet.
Step 4
Roast the vegetables in the oven for 20-25 minutes, turning them halfway through, until they are tender and slightly caramelized. Remove from the oven and let them cool slightly.
Step 5
While the vegetables are cooling, prepare the dressing. In a small bowl, whisk together the balsamic vinegar, honey, mustard, minced garlic, and the remaining 1 tablespoon of olive oil. Adjust seasoning with salt and black pepper to taste.
Step 6
In a large salad bowl, combine the baby spinach, roasted pumpkin and squash, dried cranberries, toasted pecans, and crumbled feta cheese.
Step 7
Drizzle the dressing over the salad and gently toss until all ingredients are evenly coated.
Step 8
Serve immediately, and enjoy your Pumpkin Squash Spinach Salad!
Nutrition Facts
| Serving size | (1292.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1443.0 |
| Total Fat 81.2g | 0% |
| Saturated Fat 17.5g | 0% |
| Polyunsaturated Fat 13.9g | |
| Cholesterol 66.8mg | 0% |
| Sodium 3417.6mg | 0% |
| Total Carbohydrate 166.2g | 0% |
| Dietary Fiber 28.6g | 0% |
| Total Sugars 92.6g | |
| Protein 27.3g | 0% |
| Vitamin D 12IU | 0% |
| Calcium 819.7mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 3188.0mg | 0% |
Source of Calories