Roasted Butternut Squash & Spinach Salad
Roasted Butternut Squash & Spinach Salad By Stacey Amagrande Makes four salad servings.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Spoon
- Serving bowl
- Mixing bowl
- Whisk
- Fork
Ingredients
- 1 medium butternut squash, roasted and diced (directions below)
- 4 cups spinach leaves, washed and roughly chopped
- ½ cup toasted almonds or pecans, chopped
- 3 tbsp dried cranberries
- ½ small red onion, sliced incredibly thin
- 2 tsp honey
- 2 tsp Dijon mustard
- 2 tsp apple cider vinegar
- 1 tsp orange zest
- ½ tsp ground clove or nutmeg
- ¼ cup extra virgin olive oil
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