It’s here! Find nostalgic pieces for bright, beloved traditions and unfolding joy. Shop the holiday collection.

New Magnolia Home Rugs by Joanna Gaines x Loloi. Shop Now.

Coming January 28: Jo’s New Children’s Book, The World Needs the Wonder You See. Pre-Order Today.

0
Joanna Gaines's Butternut Squash and Spinach Salad

Butternut Squash and Spinach Salad

byJoanna Gaines
Total 40 mins, includes cooling time
Active 40 mins
Makes 8 servings
Ingredients
Salad
  • 1/2 large butternut squash (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon agave
  • 1/2 cup grated Parmesan cheese
  • 2 6-ounce bags spinach
  • 1/2 cup dried cranberries
  • 1/4 cup pepitas, toasted
Vinaigrette
  • 1/4 cup olive oil
  • 2 tablespoons white balsamic vinegar
  • 2 teaspoons honey
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • Pinch of kosher salt
  • Freshly ground black pepper
Directions
  1. Preheat the oven to 450°F. Line a sheet pan with foil.
  2. 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.
  3. 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.
  4. For the vinaigrette: In a small bowl, whisk together the oil, vinegar, honey, lemon juice, mustard, pinch of salt, and black pepper.
  5. 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.
  6. Pour the vinaigrette over the salad and gently toss to combine. Serve immediately.

You May Also Like

Katie Button's Summer Peach and Melon Salad
Kaite Button Simple Salad
Joanna Gaines's Mixed Green Salad with Strawberries and Candied Walnuts
Joanna Gaines' Antipasto Salad
Abner & Amanda's Herb Salad
Chip and Joanna Gaines
Magnolia Table Curry Chicken Salad
Joanna Gaines' Charred Corn Salad
Joanna Gaines's Brussels Sprouts Salad
Carla Lalli Music's Young Pecorino Salad
Magnolia Table Arugula Salad
Annie Starke's Simple Green Salad
Annie Starke's Crunchy Chicken and Peanut Salad and Peanut Sauce
Recipe Placeholder Image
Joanna Gaines's Mixed Berry Salad
Magnolia Table Mango Avocado Salad
Millie Peartree's Macaroni and Cheese
The library room at Hotel 1928
MAGNOLIA image
Eduardo Garcia's Dang Good Salad