- 1 small (1 ½ lbs) Butternut squashpeeled and cut into ½-inch dice, about 4 cups
- 2 cloves Garlicminced
- 3 tbsp Olive oilextra-virgin, divided
- ½ tsp Saltdivided
- ½ tsp Black pepperground, divided
- 2 tbsp Balsamic vinegar
- 1 tsp Maple syrup
- 2 tsp Dijon mustard
- 8 cups Baby spinachpacked, roughly chopped
- 1 medium ApplesHoneycrisp, diced
- ½ cup sharp Cheddar cheesediced
- ½ cup Pecanstoasted chopped
Chopped Salad with Spinach, Butternut Squash and Apples
Add color to your holiday plate with this vibrant Chopped Salad with Spinach, Butternut Squash and Apples! Light, healthy, and refreshing, this Thanksgiving chopped salad is perfect for a crowd and couldn’t be easy to prepare.
To make this chopped salad recipe, you can use any variety of winter squash, although the butternut squash is the best with its sweet and nutty flesh. Toss the diced squash with garlic, olive oil, and salt and black pepper. Roast, stirring once halfway through roasting, until tender. While the butternut squash roasts, in a large bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, and a pinch of each salt and black pepper. Add in the chopped fresh spinach, roasted squash, apples, Cheddar cheese, and toasted pecans and toss to coat. Serve this healthy and delicious salad at Thanksgiving or any holiday meal, and enjoy!
To make the Chopped Salad with Spinach, Butternut Squash and Apples, you will need the following ingredients:
Steps to make Chopped Salad with Spinach, Butternut Squash and Apples
Preheat the oven to 400 °F.
Prepare butternut squash
Combine salad ingredients