Butternut Squash Spinach Salad
A delightful and healthy salad featuring roasted butternut squash and fresh spinach.
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Main Ingredients
- 1 medium Butternut squash peeled and cubed
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 4 cups Baby spinach washed
- ½ cup Feta cheese crumbled
- ¼ cup Pecans toasted
- ¼ cup Dried cranberries
1. Preheat oven to 400°F (200°C).
2. Toss the butternut squash cubes with olive oil, salt, and pepper. Spread on a baking sheet.
3. Roast in the oven for 25 minutes or until tender and slightly caramelized. Let cool.
4. In a large mixing bowl, combine the roasted squash, baby spinach, feta cheese, pecans, and dried cranberries.
5. Toss gently to mix all ingredients. Serve immediately.
Calories: 200kcal | Carbohydrates: 20g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 400mg | Potassium: 500mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1000IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 2mg