I am a firm believer that salads shouldn’t be boring. I may be a dietitian but that doesn’t mean that munching through a big pile of kale with a few sad shreds of carrot is my idea of a good time. Those kind of salads are the ones that give veggies a bad wrap.
This delicious salad recipe is anything but boring. It’s vibrant, full of spunk, and offers a balance of sweet, salty and refreshing. In my mind this is the way that all salads should be. Happy munching!
2 cups butternut squash
2 tsp extra virgin olive oil
⅛ tsp salt
¼ tsp cumin
⅛ tsp cinnamon
4 cup baby spinach
3-4 medjool dates
¼ cup red onion
2 tbsp unsalted almonds
1 tbsp balsamic vinegar
1 tsp extra virgin olive oil
3 tbsp feta
Preheat the oven to 425℉/220℃ and line a sheet pan with parchment paper.
Chop the butternut squash into ½ inch (1 cm) cubes. Add the butternut squash to a medium mixing bowl.
Add the olive oil, salt, cumin and cinnamon to the mixing bowl. Stir until the butternut squash is coated in olive oil and spices.
Pour the butternut squash onto the parchment-lined sheet pan, and insert the pan into the oven. Cook for 20-30 minutes, until the squash is tender but not mushy. Allow the squash to cool before adding it to the other salad ingredients.
Remove the pits from the dates. Finely slice the dates, and the red onion.
Finely chops the almonds.
Add the baby spinach, dates, red onion, almonds, and squash to a medium salad bowl.
Before serving, drizzle the olive oil and balsamic vinegar over the salad. Gently toss the salad with tongs or salad servers.
Sprinkle the feta on top of the salad, and serve.