roasted butternut squash salad

This simple yet scrumptious salad is a favorite from our local Whole Foods Market. The prepared foods department there makes it all through the fall and winter and demand for it never wavers. The reason this salad is so popular is because it combines just the right flavors and textures into an insanely healthy and delicious package. The salad combines savory and almost creamy roasted butternut squash with tart and chewy dried cranberries. Lastly you have crisp and mild fresh baby spinach to bring it all together. The salad is great served cold or even warmed just slightly. The spinach will wilt a little when it is warmed but the heat will bring out a whole new flavor profile. This is one of those side dishes that you'll hapily snack on throughout the week!




Total Recipe cost: $3.72
Servings Per Recipe: 6 (side dish sized servings)
Cost per serving: $0.62
Prep time: 15 min. Cook time: 35 min. Total: 50 min.

INGREDIENTS		COST
2 medium	butternut squash	$2.46
2 Tbsp	olive oil	$0.21
to taste (approx. 1/2 tsp each)	salt and fresh ground pepper	$0.10
3 cups	fresh baby spinach	$0.50
1/3 cup	dried cranberries	$0.45
TOTAL		$3.72

STEP 1: Preheat your oven to 350 degrees. Cut the top and bottoms off of your squash. Stand the squash upright and remove the peel using a vegetable peeler. Cut the squash lengthwise, scoop out the seeds then cut into 1 inch cubes. See photos below for more help.

STEP 2: Place the cubed squash in a bowl and toss with olive oil, salt and fresh ground black pepper. Spread the squash out on a baking sheet and bake in the oven for 30-40 minutes (until soft and slightly golden on the edges).

STEP 3: When the squash has finished roasting, let it sit until it is cool enough to touch. Mix with the dried cranberries and spinach. Serve chilled or warm!

Step By Step Photos


If you are unfamiliar with butternut squash, this is what they look like. Flesh colored peel with a bright orange flesh - they're beautiful!


Butternut squash are hard as rocks when they are fresh so make sure you have a sharp vegetable peeler. Cut off the top and bottom for stability and peel in a downward motion (to prevent slipping and cutting yourself... or "peeling yourself" I should say).


Cut the peeled squash lengthwise and scoop out the seeds and the webby flesh. Cut the remaining squash into cubes.


Toss the squash with olive oil, salt and pepper. Roast in the oven at 350 degrees for 30-40 minutes.


Toss the roasted and cooled squash with fresh spinach and dried cranberries. Serve cold or warm!

As I was making this salad I was reminded of how cooking is a multi-sensory experience. Fresh butternut squash has the most amazing fragrance that is somewhere between fresh pumpkin and honeydew melon! The colors of this salad are so vibrant that it is hard for anyone to resist... Don't make cooking a chore; enjoy the sights, smells, flavors and textures!