BABY SPINACH SALAD WITH HONEY ROASTED BUTTERNUT SQUASH
- 500 – 700 g butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 tablespoon honey
- kosher salt and freshly ground black pepper
- For the vinaigrette:
- 1 ½ tablespoon olive oil
- 1 ½ tablespoon white balsamic vinegar
- 1 tablespoon honey
- ½ tablespoon minced shallots
- 2 teaspoon Dijon mustard
- salt and fresh black pepper
- For the salad:
- 200 g baby spinach, washed and spun dry
- ¼ cup pecan nuts
- 3 tablespoon dried cranberries
- ¼ cup reduced fat crumbled gorgonzola
Preheat the oven to 400°C.
In a large bowl, toss the butternut squash with the olive oil, honey, salt and fresh ground pepper.
Place on a baking sheet and roast in the center of the oven for 20 – 25 minutes, turning half way, or until tender.
When done, remove from the oven and let it cool to room temperature.
Meanwhile, combine the vinegar, shallots, remaining honey, mustard and whisk in oil, pinch of salt black pepper.
Divide the spinach on 4 plates and top each salad with the roasted butternut squash, pecan nuts, dried cranberries, and the crumbled gorgonzola cheese.
Drizzle the dressing over each salad and serve immediately.
Recipe posted by and photo: Alta Gunter van Dyk