This butternut squash and mushroom spinach salad will definitely put you in a autumn mood. Butternut squash is just a wonderful ingredient because it adds texture and sweetness that you don’t get from pumpkin or many other types of squash. My personal preference is to roast it in the oven because it is easy and really brings out all the flavors of this veggie. In fact, if you follow my blog, you will see that I do this all the time and often include it in salads.
In this one, I’ve combined it with sauteed wild mushrooms. You’ll see, the shrooms really add a nice earthy taste that will make you want to prepare this over and over.
I’ve made it a bunch of times and it’s always appreciated. You can have it as is and serve it as a side to grilled chicken, salmon or meat. Alternatively, it can be a solid standalone meal if you add some goat cheese, wild rice or chickpeas.
Ingredients
- 1/2 butternut squash, peeled and cut into 2 cm cubes
- 1/2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp salt
- 3 tbsp olive oil
- 1 package of mushrooms, sliced
- 2 tsp Herbes de Provence (thyme also works well)
- 1 tsp balsaminc vinegar
- 1 clove of garlic, minced
- 1 bag of baby spinach (around 300-400 grams)
- 1/3 cup pecans, toasted lightly
Dressing
- 1/3 cup olive oil
- 3 tbsp balsamic vinegar
- 1/2 tsp salt
Instructions
- Preheat oven to 175
- Line a baking sheet with parchment paper
- In a large bowl, combine butternut squash, smoked paprika, cumin, 1/2 tsp salt and 2 tbsp olive oil
- Place the butternut squash on the baking sheet and into the oven until roast, around 30 minutes. Make sure to toss it halfway through the cooking time to make sure all sides are golden. Set aside to cool.
- Meanwhile, take a large pan and heat 1 tbsp olive oil. Add mushrooms, garlic and herbs; saute on medium heat until the water comes out and evaporates and the mushrooms are golden. For the last minute of cooking add 1 tsp balsamic vinegar and toss until it evaporates. Set aside to cool.
- Prepare the dressing by mixing oil, vinegar and salt. Set aside.
- Assemble salad: In a large bowl mix spinach, butternut squash and mushrooms. Top with pecans. When you are ready to serve, pour in half the dressing and toss lightly. Add remaining dressing to taste.
