Roasted Butternut Squash Salad
The recipe Roasted Butternut Squash Salad can be made in roughly 50 minutes. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 6 and costs 82 cents per serving. This side dish has 160 calories, 3g of protein, and 5g of fat per serving. A mixture of baby spinach, butternut squash, olive oil, and a handful of other ingredients are all it takes to make this recipe so flavorful. Only a few people made this recipe, and 8 would say it hit the spot. It is brought to you by Budget Bytes. Overall, this recipe earns a spectacular spoonacular score of 98%. Try Roasted Butternut Squash Quinoa Salad, Warm Roasted Butternut Squash Salad, and Roasted Butternut Squash Orzo Salad for similar recipes.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 35 minutes
Ingredients:
3 cups fresh baby spinach $0.50
2 medium butternut squash $2.46
1/3 cup dried cranberries $0.45
to taste (approx. ½ tsp each) salt and fresh ground pepper $0.10
2 Tbsp olive oil $0.21
Equipment:
oven
peeler
bowl
baking sheet
Cooking instruction summary:
Preheat your oven to 350 degrees. Cut the top and bottoms off of your squash. Stand the squash upright and remove the peel using a vegetable peeler. Cut the squash lengthwise, scoop out the seeds then cut into 1 inch cubes. See photos below for more help.Place the cubed squash in a bowl and toss with olive oil, salt and fresh ground black pepper. Spread the squash out on a baking sheet and bake in the oven for 30-40 minutes (until soft and slightly golden on the edges).When the squash has finished roasting, let it sit until it is cool enough to touch. Mix with the dried cranberries and spinach. Serve chilled or warm!
Step by step:
1. Preheat your oven to 350 degrees.
2. Cut the top and bottoms off of your squash. Stand the squash upright and remove the peel using a vegetable peeler.
3. Cut the squash lengthwise, scoop out the seeds then cut into 1 inch cubes. See photos below for more help.
4. Place the cubed squash in a bowl and toss with olive oil, salt and fresh ground black pepper.
5. Spread the squash out on a baking sheet and bake in the oven for 30-40 minutes (until soft and slightly golden on the edges).When the squash has finished roasting, let it sit until it is cool enough to touch.
6. Mix with the dried cranberries and spinach.
7. Serve chilled or warm!
Nutrition Information:
covered percent of daily need
