Description
A delicious and nutritious salad featuring roasted butternut squash, fresh spinach, and crunchy pumpkin seeds, perfect for a healthy meal.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 4 cups fresh spinach
- 1/2 cup pumpkin seeds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon balsamic vinegar (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- In a large bowl, combine the fresh spinach and roasted butternut squash.
- Add pumpkin seeds and drizzle with balsamic vinegar if desired.
- Toss gently to combine and serve immediately.
Notes
- For added flavor, consider adding feta cheese or cranberries.
- This salad can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Roasted Butternut Squash, Spinach Salad, Pumpkin Seeds, Healthy Salad