Butternut Squash and Spinach Salad with Maple Vinaigrette

A vibrant and flavorful fall salad featuring roasted butternut squash, fresh spinach, toasted pecans, and a tangy maple vinaigrette.

Prep Time

15 minutes

Total Time

45 minutes

Calories

435 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.95/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Breakfast•Lunch•Dinner•Salad

Cuisine:

British

Cooking Style:

Roasting

Mood:

Healthy

Ingredients

Servings

1mediumButternut Squash(peeled, seeded, and cubed (about 4 cups))

£1.50

2tablespoonsOlive Oil(divided)

£0.25

0.5teaspoonSalt(or to taste)

£0.01

0.3teaspoonBlack Pepper(or to taste)

£0.02

6ouncesBaby Spinach(fresh)

£1.20

0.5cupPecans(halves or pieces)

£1.75

0.3cupDried Cranberries(optional)

£0.60

2ouncesGoat Cheese(crumbled, optional)

£1.50

3tablespoonsMaple Syrup(for vinaigrette)

£0.75

2tablespoonsApple Cider Vinegar(for vinaigrette)

£0.15

1teaspoonDijon Mustard(for vinaigrette)

£0.05

Total Cost

£7.78

£1.95 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large bowl, toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
3.
Roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.
4.
While the squash is roasting, toast the pecans. Heat a small skillet over medium heat. Add the pecans and toast for 3-5 minutes, stirring frequently, until fragrant and lightly browned. Be careful not to burn them. Remove from heat and set aside to cool.
5.
In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, and the remaining 1 tablespoon of olive oil until well combined. This is your maple vinaigrette.
6.
In a large bowl, combine the baby spinach, roasted butternut squash, toasted pecans, and dried cranberries (if using).
7.
Drizzle the maple vinaigrette over the salad and toss gently to coat.
8.
Serve immediately, topped with crumbled goat cheese (if using).

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My Notes

Nutrition Information

Nutrition per serving (220g)

435 kcal / 1820 kJ

Carbs

38g

15% of RDA

Fat

30g

43% of RDA

Protein

18% of RDA

Detailed Breakdown

Fibre

7 g

23% of RDA

Sugar

21 g

23% of RDA

Sodium

300 mg

13% of RDA

Saturated Fat

6 g

30% of RDA

Chef's Tips

For a sweeter salad, use a touch more maple syrup in the vinaigrette.

To save time, you can purchase pre-cut butternut squash.

You can substitute walnuts for pecans if preferred.

The roasted butternut squash can be prepared ahead of time and stored in the refrigerator for up to 3 days.

Cooking Equipment

Oven

Baking Sheet

Whisk

Large Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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Butternut Squash and Spinach Salad with Maple Vinaigrette

Ingredients

Instructions