Ellie Krieger’s Spinach Salad with Roasted Grapes and Butternut Squash

Baby spinach tossed in a maple Dijon vinaigrette, topped with roasted butternut squash, grapes and toasted pepitas

Prep Time: 10 min

Cook Time: 30 min

Yield: 4 salads

Serving: 4

Ingredients
  • 12 ounces butternut squash, peeled, cubed 1/2 inch
  • 2 teaspoon extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon kosher salt
  • 8 ounces red seedless grapes
  • 2 tablespoon pumpkin seeds (pepitas), shelled, toasted
  • 8 ounces baby spinach
  • 2 tablespoons tarragon leaves
Maple Dijon Vinaigrette
Ingredients
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon ground black pepper
  • 1/4 kosher salt
Instructions
1
Maple Dijon Vinaigrette:
In a bowl, add all ingredients and whisk until well blended.
2
Roasted Squash and Grapes:
In a bowl, toss squash, and grapes, olive oil, maple syrup and salt until evenly coated. Place on sheet pan in a single layer. Do not overcrowd. Cook until squash and grapes are lightly brown, but still retain their shapes.
3
For Service:
In a bowl place 2 cups spinach and 1 1/2 teaspoon tarragon leaves. Add 2 tablespoons vinaigrette, toss to evenly coat. Evenly top with 1/3 cup roasted squash and 1 ounce roasted grapes and 1 1/2 teaspoons toasted pumpkin seeds.
Nutrition Facts:
Calories
290
Carbs
34g
protein
3g
fat
18g
sat. fat
2g
Cholesterol
0mg
sodium
390mg
fiber
5g
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