This is officially my new favorite salad or side dish! I’m already a huge fan of butternut squash in any form but roasting it and pairing it with these fresh ingredients is super tasty. I love that you can find already prepared (cubed) butternut squash in most grocery stores now too.
Ugh. So annoyed that my Nikon camera that I use for Veggie Kids’ photos daily has decided to have shutter issues. And in the midst of my cookbook making mind you. Thank goodness for iPhones, however! Can you even notice the difference between the above picture and the one below? Above is using my iPhone. Below is using my nice (broken) Nikon camera. Blurry.
Roasted Butternut Squash Salad
makes 4 servings
1 1/2 lbs. cubed butternut squash
2 1/2 Tb. extra-virgin olive oil, divided
sea salt & ground black pepper to taste
1/4 C. red wine vinegar
1 tsp. dried dill
1 C. fresh spinach, chiffonaded
1 green apple, thinly sliced
1/4 C. pine nuts
1. Preheat oven to 425F. Place cubed butternut squash onto a rimmed baking sheet and drizzle with 1 Tb. of olive oil. Sprinkle with salt and pepper. Toss and roast for 25 minutes, turning 1-2 times throughout.
2. In a medium bowl, whisk together red wine vinegar, dill and remaining 1 1/2 Tb. olive oil. Toss in the roasted butternut squash, apples, spinach and pine nuts until well combined. Serve warm.
For a fun Easter treat try these Birds Nests!
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