Ingredients: |
Ingredients: Salad
½ large butternut squash (about 1½lbs), peeled and cut into ½" cubes
2 Tbsp olive oil
1 tsp kosher salt
½ tsp freshly ground black pepper
1 Tbsp agave
½ cup grated Parmesan cheese
2 6-oz bags spinach
½ cup dried cranberries
¼ cup pepitas, toasted
Vinaigrette
¼ cup olive oil
2 Tbsp white balsamic vinegar
2 tsp honey
2 tsp lemon juice
1 tsp Dijon mustard
Pinch of kosher salt
Freshly ground black pepper
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Directions: |
Directions:Preheat the oven to 450°. Line a sheet pan with foil.
For the salad: In a large bowl, combine the butternut squash, olive oil, salt and pepper. Toss to coat. Spread the squash in the prepared sheet pan and roast until tender and lightly browned, 15-20 min. Drizzle with the agave and set aside.
To make Parmesan crisps, in a medium nonstick skillet, add the cheese in an even layer and cook over medium heat until the cheese melts, starts to sizzle, and is golden brown, about 4 min. Using a nonstick spatula, carefully flip and cook until golden brown, 3-4 min more. Transfer to a silicone mat-lined baking sheet and let cool completely, 5 min.
For the vinaigrette: In a small bowl, whisk together the oil, vinegar, honey, lemon juice, mustard, pinch of salt, and black pepper.
In a large bowl, add the spinach, butternut squash, cranberries, and pepitas. Tear the Parmesan crisp into bite-sized pieces and add to the bowl. Gently toss.
Pour the vinaigrette over the salad and gently toss to combine. Serve immediately. |
This recipe for Butternut Squash and Spinach Salad is from