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Roasted Butternut Squash and Spinach Salad



Here’s a super easy, delicious and healthy salad for the winter months. I use The Salad Queen’s Walnut Orange Ginger dressing on the spinach which is just so darn good. The salad dressing is on the sweet side which I like, but I’m sure you could use any salad dressing you like. This salad is elegant enough for entertaining but don’t wait for a special occasion to try it.

INGREDIENTS

1 small Butternut squash, peeled and cut into 1 inch cubes
2 Tsp. Olive Oil (actually I don’t measure, just pour over the squash and toss)
McCormick Steak Seasoning. (I don’t measure this either, just sprinkle on top)
4 cups Baby Spinach leaves
Salad dressing of your choice for greens

Preheat Oven 400 degrees

Toss squash with olive oil and seasoning in a large foil-lined cookie sheet. Roast in oven for approximately 20 to 25 minutes. Squash should be fork tender. Remove from oven and keep warm until serving.

Toss spinach with dressing, arrange butternut squash on top.

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