For Thanksgiving, last day to order with express shipping. Shop Thanksgiving.
Renew, sign up, or gift a subscription to Magnolia Journal for inspiration year-round. Start here.
Curate spaces for joy to unfold. Shop the holiday collection.
Butternut Squash and Spinach Salad
Total 40 mins, includes cooling time
Active 40 mins
Makes 8 servings
Ingredients
Salad
Vinaigrette
Directions
- Preheat the oven to 450°F. Line a sheet pan with foil.
- For the salad: In a large bowl, combine the butternut squash, olive oil, salt and pepper. Toss to coat. Spread the squash in the prepared sheet pan and roast until tender and lightly browned, 15 to 20 minutes. Drizzle with the agave and set aside.
- To make Parmesan crisps, in a medium nonstick skillet, add the cheese in an even layer and cook over medium heat until the cheese melts, starts to sizzle, and is golden brown, about 4 minutes. Using a nonstick spatula, carefully flip and cook until golden brown, 3 to 4 minutes more. Transfer to a silicone mat-lined baking sheet and let cool completely, 5 minutes.
- For the vinaigrette: In a small bowl, whisk together the oil, vinegar, honey, lemon juice, mustard, pinch of salt, and black pepper.
- In a large bowl, add the spinach, butternut squash, cranberries, and pepitas. Tear the Parmesan crisp into bite-sized pieces and add to the bowl. Gently toss.
- Pour the vinaigrette over the salad and gently toss to combine. Serve immediately.
You May Also Like
