Spinach Salad with Butternut Squash

and warm balsamic cranberry dressing
And warm balsamic cranberry dressing
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1 cup Butternut squash cubed peeled
½ tsp Chili powder
½ tsp Salt divided
4 tsp Olive oil divided
⅓ cup Balsamic vinegar
2 tbsp Red wine dry or chicken broth
2 tbsp Whole berry cranberry sauce
5 cups Baby spinach fresh
4 slices Red onion
½ cup Cranberries dried
⅓ cup Almonds slivered, toasted
⅓ cup Goat Cheese crumbled
Black pepper coarsely ground , optional

Nutritional information


Spinach Salad with Butternut Squash


Colorful and healthy, this Spinach Salad with Butternut Squash is the perfect fall recipe. Sweet and spicy sautéed butternut squash seasoned with chili powder and served over fresh baby spinach. All tossed together with warm balsamic cranberry dressing and garnished with thin red onion slices, dried cranberries, toasted slivered almonds, and crumbled goat cheese. The warm dressing and butternut squash delicately wilt the spinach and soften the goat cheese. This mouthwatering salad is perfect for upcoming fall dinners and great for Thanksgiving, too.

Take a shortcut with store-bought pre-cut butternut squash, and this delicious salad can be on the table in less than 30 minutes. I like to serve this salad topped with a bunch of coarsely ground black pepper, but feel free to lessen the amount of pepper to your taste. Serve warm and enjoy!  

To make the Spinach Salad with Butternut Squash, you will need the following ingredients:

Ingridiens for Spinach Salad with Butternut Squash

Steps to make Spinach Salad with Butternut Squash


Cook butternut squash


In a small skillet, heat 2 teaspoons olive oil and add 1 cup cubed butternut squash, ½ teaspoon chili powder, and ¼ teaspoon salt. Sauté until tender, 11 to 13 minutes. Set aside, and keep warm.


Reduce vinegar


In a small saucepan, bring ⅓ cup balsamic vinegar to a boil. Reduce heat and simmer for 4 to 6 minutes or until reduced to ¼ cup.


Add wine, cranberry sauce, and remaining oil and salt


Stir in 2 tablespoons dry red wine, 2 tablespoons whole-berry cranberry sauce, and remaining oil and salt. Bring to a boil and cook for another 1 minute.


Assemble salad


Place 5 cups fresh baby spinach on a serving platter. Top with slices of onion, ½ cup dried cranberries, and the squash mixture. Drizzle the warm dressing over. Sprinkle the salad with ⅓ cup slivered almonds, ⅓ cup crumbled goat cheese, and black pepper to taste.



Serve right away.

Looking for a delicious salad that will impress your friends this fall? Look no further! This Spinach Salad with Butternut Squash with warm balsamic cranberry dressing is the perfect addition to any dinner party or Thanksgiving menu. Give this recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram!

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Total Reviews: 1

Just made this delicious salad. Everyone loved it. Thanks for sharing the resipe

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