This delicious winter salad combines the flavors of baby spinach, roasted butternut squash, dried cherries, and chickpeas with a tasty white balsamic vinaigrette. Not only is this salad full of flavor, but it’s also packed with nutrients and it’s super easy to make.
How to Cook Butternut Squash
To get started, preheat your oven to 450°F and line a sheet pan with foil. In a large bowl, toss together 1/2 large butternut squash (peeled and cut into 1/2-inch cubes), 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Spread the squash in the prepared sheet pan and roast until tender and lightly browned, about 15 to 20 minutes. Once the squash is finished cooking, set it aside.
While the squash is cooking, you can make the vinaigrette. Simply whisk together 1/4 cup olive oil, 2 tablespoons white balsamic vinegar, 2 teaspoons honey, 2 teaspoons lemon juice, 1 teaspoon Dijon mustard, a pinch of kosher salt, and some freshly ground black pepper in a small bowl.
In a large bowl, combine 2 6-ounce bags of baby spinach, the roasted butternut squash, 1/2 cup dried cherries, and 1 cup of chickpeas. Pour the vinaigrette over the salad and gently toss everything together. Serve the salad immediately and enjoy!
This winter salad is the perfect combination of flavors and nutrients. The butternut squash adds a touch of sweetness and the chickpeas provide protein and fiber. The dried cherries add a pop of color and flavor, and the vinaigrette ties everything together with its tangy and slightly sweet taste. Plus, this salad is super easy to throw together, making it the perfect choice for a quick and healthy meal.
Winter Salad Recipe
Ingredients:
- 1/2 large butternut squash (peeled and cut into 1/2-inch cubes)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 6-ounce bags baby spinach
- 1/2 cup dried cherries
- 1 cup chickpeas
- 1/4 cup olive oil
- 2 tablespoons white balsamic vinegar
- 2 teaspoons honey
- 2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- Pinch of kosher salt
- Freshly ground black pepper
Directions:
- Preheat your oven to 450°F and line a sheet pan with foil.
- In a large bowl, toss together the butternut squash, 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper.
- Spread the squash in the prepared sheet pan and roast until tender and lightly browned, about 15 to 20 minutes. Once the squash is finished cooking, set it aside.
- While the squash is cooking, make the vinaigrette by whisking together 1/4 cup olive oil, 2 tablespoons white balsamic vinegar, 2 teaspoons honey, 2 teaspoons lemon juice, 1 teaspoon Dijon mustard, a pinch of kosher salt, and some freshly ground black pepper in a small bowl.
- In a large bowl, combine the baby spinach, roasted butternut squash, dried cherries, and chickpeas.
- Pour the vinaigrette over the salad and gently toss everything together.
- Serve the salad immediately and enjoy!
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