Roasted Squash, Spinach and Walnut Salad







A recipe allowed in a / diet.

Because it's autumn, it's the season of butternut squash! And we really like serving it in our delicious recipe. And there are lots of them! This salad is perfect for a light dinner. We've paired the squash with spinach, nuts, and feta cheese. Lots of delicious flavors, just waiting to be discovered!

Nutritional Chart

Calories: 445 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 9 g
  • 31 g
  • 40 g

Ingredients Needed for Roasted Squash, Spinach and Walnut Salad

10 ounces of butternut squash, diced
2 tablespoons of vegetable oil
1 tablespoon red wine vinegar
1 tablespoon honey
1 teaspoon mustard
½ red onion, chopped
1 teaspoon thyme
3 tablespoons of pomegranate seeds
3 ounces of baby spinach
1 ounce of pecan nuts
2 ounces of feta cheese

How to Make Roasted Squash, Spinach and Walnut Salad

  1. Add the diced squash in a baking tray. Season with salt, pepper, and a drizzle of oil.
  2. Slide the tray into the oven for the next 15 minutes at 400 degrees F/200 degrees C.
  3. Prepare the salad dressing. Grab a small blender and add the oil, red wine vinegar, honey, mustard, onion, and season with salt, pepper, and thyme.
  4. Blend the mixture until smooth.
  5. Add the roasted squash in a large salad bowl along with the pomegranate seeds, baby spinach, pecan nuts, and crumbled feta cheese.
  6. Mix everything and serve it with the salad dressing.

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