Butternut Squash & Spinach Salad with Pecans, Cranberries, Pomegranate

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 10 oz Baby spinach, fresh
  • 1 lb Butternut squash
  • 1/2 cup Cranberries, dried
  • 1/2 cup Pomegranate seeds

• Condiments

  • 1 tbsp Dijon mustard
  • 2 tbsp Lime juice
  • 3 Tablespons honey

• Baking & Spices

  • 1 tbsp Poppy seeds
  • 1 Salt
  • 1 Salt and black pepper

• Oils & Vinegars

  • 6 1/3 tbsp Olive oil

• Nuts & Seeds

  • 1 cup Pecan, halves

Found on juliasalbum.com

Ingredients

• 1 pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 3 cups of uncooked cubed butternut squash)
• 1 tablespoon olive oil
• salt
• 1/3 cup olive oil
• 2 tablespoons lime juice
• 3 tablespons honey, softened
• 1 tablespoon poppy seeds
• 1 tablespoon dijon mustard
• Salt and black pepper, to taste
• 10 oz fresh baby spinach (about 10 cups of torn leaves)
• 1 cup pecan halves
• 1/2 cup dried cranberries
• 1/2 cup pomegranate seeds

Directions

• Preheat oven to 400 F. In a medium bowl, combine cubed butternut squash (peeled and seeded),1 tablespoon of olive oil, a pinch of salt, and toss to mix.
• Place butternut squash in a single layer on the foil-lined baking sheet. Bake for 20-25 minutes, turning once half-way through baking, until softened.
• Combine all dressing ingredients in a medium bowl and whisk to combine.
• In a large bowl, combine roasted butternut squash, spinach leaves (chop them up a little), 2/3 cup of pecans, 1/2 cup cranberries, and 1/4 cup pomegranate seeds. Add the salad dressing and gently toss. Top with the remaining 1/3 cup pecans and 1/4 cup pomegranate seeds.