Tuesday, May 5, 2015

Spinach and Butternut Squash Salad with Nuts and Cranberries

I like the colors of this salad, the golds, greens and wine colored.  They make for a pretty plate to present.

Spinach and Butternut Squash Salad with Nuts and Cranberries


2 cups butternut squash, peeled and cut into ½-inch cubes
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons brown sugar
½ cup walnuts
2 tablespoons red wine vinegar
2 teaspoons honey
salt and pepper to taste
4 cups of baby spinach
½ cup dried cranberries


Roast or boil squash cubes.  I boiled them and some overcooked so I recommend roasting.

Melt butter in a saucepan over medium heat. 

Once the butter bubbles, stir in brown sugar, followed by walnuts. 

Saut√© nuts; stir frequently until coated with mixture, 6 minutes. 

Remove from heat and allow to cool completely. 

Whisk vinegar, honey, remaining 4 tablespoons olive oil, salt and pepper to taste in a small bowl. 

Combine spinach, squash, walnuts and cranberries in a large bowl.

Drizzle dressing and toss.


  1. This must taste amazing with the honey and brown sugar to bring out all the sweetness of the squash. The colors are appealing Chaya.

  2. SURE the taste will be so good

  3. I am not a salad person, but this looks delicious!

  4. Hi there, I do hope you'll come over to Food on Friday: Salads to bring this to the party! Cheers from Carole's Chatter

  5. A great salad to try for my Garden Butternut Squash, it looks awesome! Hope you have a very special Mothers Day weekend and thanks so much for sharing with Full Plate Thursday this week.
    Miz Helen


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