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Roasted Butternut Squash, Cranberry and Spinach Salad with a Cran-Cabernet Dressing

A hearty, healthy flavor explosion! 

Course Salad
Cuisine American
Keyword Butternut Squash, Salad
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8 servings
Calories 291 kcal
Author Holly Sander

Ingredients

  • 2 cups cranberry juice
  • 1 cup cabernet sauvignon wine, or a full bodied red wine
  • 1 tablespoon (+ 1 teaspoon) pure maple syrup
  • 3 tablespoons olive oil
  • 1 teaspoon (+ 1/4 teaspoon) salt and pepper
  • 1 medium butternut squash, skinned, seeds and innards removed and chopped into 1-inch cubes
  • 1 cup dried cranberries
  • 5 ounces baby spinach
  • 3 ounces shaved Parmesan
  • 2 ½ ounces toasted, salted pepitas

Instructions

  1. Preheat oven to 400F.

  2. Add 1 cup cranberry juice, red wine, pure maple syrup, 1 tablespoon olive oil and 1/4 teaspoon salt and pepper to a saucepan over medium high heat.  Simmer for 15 minutes or until the mixture reduces by half. Then set aside.

  3. While that is cooking, add chopped butternut squash to a bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt and pepper.  Roast on parchment-lined baking sheet at 400 degrees for 20 minutes, or until squash is fork tender.

  4. Add 1 cup cranberry juice and the dried cranberries to a microwavable bowl and heat for 2 minutes.  Place on the counter and allow to sit for 10 minutes, then drain discard the liquid and set the cranberries aside.

  5. To assemble the salad, place spinach on a platter or in a large bowl, add squash, cranberries, Parmesan, pepitas and drizzle with dressing.