Spinach Salad with Roasted Squash, Roasted Grapes and Pumpkin Seeds
This spinach salad with roasted squash is a true celebration of the tastes and colors of the fall season, especially around Thanksgiving.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 3 cups cubed butternut squash (½ -inch cubes) (about 3/4 pound)
- 4 ½ tablespoons extra-virgin olive oil, divided
- 1 ½ cups red grapes (about ½ pound)
- 2 tablespoons pure maple syrup, divided
- ½ teaspoon salt, divided
- 2 tablespoons unsalted pumpkin seeds
- 2 tablespoons cider vinegar
- 1 ½ teaspoons Dijon mustard
- 1/8 teaspoon freshly ground black pepper
- 5 cups lightly packed baby spinach
- 1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
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