Roasted Butternut Squash Spinach Salad with Spiced Pecans
Warm salad combining tender roasted butternut squash, potatoes, and red onion over fresh spinach, topped with cayenne-spiced pecans and tart crasins. A sheet-pan meal with herbes de Provence seasoning and bright lemon vinaigrette.
Ingredients
- 2 ½ cup pecans, unsalted, whole
- ¼ cup butter, melted
- ½ tsp cayenne pepper
- 3 Tbs brown sugar
- ¼ tsp salt
- 1 medium butternut squash, peeled, de-seeded, diced
- 1 ½ lb baby red potatoes, whole
- 1 medium red onion, diced
- 6 Tbs olive oil, divided
- ½ tsp salt
- ½ tsp black pepper
- 2 tsp herbes de Provence
- 3 cup fresh spinach leaves
- ¼ cup crasinsdried cranberries1:1tart dried fruit
exact same ingredient, different brand name
- 1 lemon, juiced
Instructions
- 1
Preheat oven to 375 degrees.
- 2
Toss pecans with melted butter, cayenne, brown sugar, and salt in a medium bowl. Spread on a sheet pan and roast for 10-15 minutes until nicely browned. Set aside.
- 3
On another sheet pan, combine cubed squash, potatoes, and diced red onion. Drizzle with 2 tablespoons olive oil and toss. Season with salt, pepper, and herbes de Provence.
- 4
Bake for 35-45 minutes until squash is soft and caramelized and potatoes are fork tender.
- 5
Place spinach in a large serving bowl. Whisk remaining 4 tablespoons olive oil with lemon juice, salt, and pepper. Toss with spinach.
- 6
Transfer to serving platter. Top with roasted vegetables, then sprinkle with crasins and pecans.
Tips
Cut butternut squash pieces one-third larger than potato pieces since squash cooks faster than potatoes.
Place squash, potatoes, and onion in separate areas of the sheet pan to remove items individually as they finish cooking.
Good to Know
Store roasted vegetables and pecans separately in airtight containers in refrigerator for up to 3 days. Toss spinach with vinaigrette just before serving to prevent wilting.
Roast pecans, squash, potatoes, and onion up to 1 day ahead. Store separately. Assemble salad with fresh spinach and vinaigrette on day of serving.
Serve warm or at room temperature.
Common Mistakes
Do not cut squash and potatoes to the same size to avoid undercooked potatoes or mushy squash.
Do not toss spinach with vinaigrette until just before serving to avoid wilted greens.