You may not think of adding butternut squash to your salad but it really just works, especially when you add it to a spinach salad along with toasted pine nuts, and tangy goat cheese. And an added bonus, butternut squash is rich in carotene, which our bodies turn into Vitamin A. Vitamin A supports eye health, immune health and skin health. Butternut squash also is a great source of fiber which serves as a great prebiotic to support a healthy microbiome, and can support healthy metabolism and weight management, being low in calories, but full of nutrition!
Add this salad to your winter recipe rotation and serves as a great side salad for holiday meals too!
● 1 butternut squash, peeled and seeded, flesh cut into 3/4 inch cubes
● 1 tablespoon olive oil
● 2 tablespoon apple cider
● 1/2 teaspoon coarse sea salt
● 1/2 cup pine nuts (or other nut of choice)
● 4 heaping cups of spinach
● 4 ounces of goat cheese
● 1/2 cup apple cider (boil for about 5 minutes to reduce it and intensify the flavors)
● 1 small shallot, finely minced
● 2 tablespoon cider vinegar
● 1/2 teaspoon coarse kosher salt
● 1 tablespoon maple syrup
● 1/4 cup olive oil
● freshly ground black pepper to taste
Preheat the oven to 400 °F. Place the squash cubes on a baking sheet and toss with the olive oil, apple cider, and salt. Roast for 20-25 minutes, or until the squash is tender and starting to brown. Cool the squash.
While the squash is roasting, place the pine nuts in a small baking dish or sheet pan. Place them in the oven during the last 10 minutes of squash cooking time, until they are toasted and turning golden brown.
Make the vinaigrette. Combine all ingredients and mix well.
Assemble the salad. Toss ingredients except for squash.
Plate. Add squash and with a fork crumble the goat cheese on top.