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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Recipe Information
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
Instructions
Preheat your oven to 400°F (200°C).
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.
Toss the pumpkin and squash cubes to coat evenly, and spread them out in a single layer on the baking sheet.
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.
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.
In a large salad bowl, combine the baby spinach, roasted pumpkin and squash, dried cranberries, toasted pecans, and crumbled feta cheese.
Drizzle the dressing over the salad and gently toss until all ingredients are evenly coated.
Serve immediately, and enjoy your Pumpkin Squash Spinach Salad!
Nutrition Facts
Calories |
1443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.2 g | 104% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 13.9 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 3418 mg | 149% | |
| Total Carbohydrate | 166.2 g | 60% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 92.6 g | ||
| Protein | 27.3 g | 55% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 820 mg | 63% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3188 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
