Mindful Sodexo 
A hearty bowl of spinach with roasted butternut squash, sweet dried cherries, feta, toasted pecans, and creamy plum dressing
Nutrition Facts:
Calories: 310, Carbs: 35 g , Protein: 11 g, Fat: 17 g , Sat. Fat: 3.5 g , Sodium: 430 mg , Fiber: 9 g
Prep Time: 15 to 20 minutes plus up to 1 day for pickling onions Cook time: 15 to 20 minutes plus 20 minutes to rehydrate cherries Yield: 4 servings; 1 salad per serving Difficulty level: Intermediate
Butternut Squash and Spinach Salad
Ingredients
Prepare
Butternut Squash and Spinach Salad
- 12 cups (12 ounces) baby spinach
- 4 cups Roasted Butternut Squash
- 8 teaspoons rehydrated dried cherries
- 1/2 cup crumbled feta cheese
- 1/2 cup Pickled Red Onions
- 1/2 cup toasted pecan pieces
- 3/4 cup Spicy Plum Dressing
- 1. Place 3 cups of spinach in each bowl.
- 2. Top each salad evenly with: - 1 cup squash - 2 teaspoons cherries - 2 tablespoons feta cheese - 2 tablespoons pickled red onions - 2 tablespoons toasted pecans.
- 3. Drizzle each salad with 3 tablespoons of the dressing. Enjoy immediately!
Pickled Red Onions*
- 1 cup thinly sliced red onions
- 1/2 fresh habanero pepper, quartered
- 1/8 teaspoon kosher salt
- 1/8 teaspoon dried oregano
- 3 tablespoons lime juice
- 1 1/2 tablespoons white vinegar
- 1. Toss onions with peppers, salt, and oregano in a small bowl.
- 2. Add lime juice and vinegar. Cover and refrigerate for at least 24 hours.
- 3. Remove the habanero pepper before serving.
Roasted Butternut Squash
- 2 pounds peeled and cubed butternut squash
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1. Preheat the oven to 450 degrees Fahrenheit. Toss the squash with the oil, salt, and pepper.
- 2. Spread squash evenly on a parchment-lined baking sheet. Roast for 12 to 18 minutes, or until golden and the squash reaches a minimal internal temperature of 140 degrees Fahrenheit.
- 3. Remove the pan from the oven and cool quickly. Use immediately or refrigerate for up to 3 days.
Spicy Plum Dressing
- 3 1/2 tablespoons sweet and spicy plum sauce
- 2 tablespoons apple cider vinegar
- 1/2 cup nonfat plain Greek yogurt
- 1. Whisk all ingredients together in a small bowl until smooth. Cover and refrigerate for up to 3 days.
Chef Tips:
- Use the extra pickled onions to top off tacos, grain bowls, salads, or avocado toast for a bright, tangy flavor.
- Rehydrate dried cherries by soaking in hot water for 20 minutes; drain and pat dry before using.
- Save time: use pre-cut butternut squash or swap with other winter squash like delicata.
- Prep ahead: roast squash and make dressing up to 3 days in advance. Keep refrigerated until ready to serve.
