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


Ingredients:

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

Method:

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. 

Sauté 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.

5 comments:

  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.

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  2. SURE the taste will be so good
    http://melodyjacob1.blogspot.com/

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

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  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

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  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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