Spinach Salad with Maple Roasted Butternut: A Perfect Fall Delight

Have you ever wondered how to transform a simple spinach salad into a mouthwatering dish that’s both nutritious and full of flavor?

A humble bowl of spinach can be elevated with the right balance of seasonal ingredients, and one of the best ways to do that is by adding maple roasted butternut squash.

Not only does it infuse the salad with natural sweetness, but the warm roasted squash creates a perfect contrast with the crisp spinach.

In this recipe, we will dive deep into how you can make the perfect Spinach Salad with Maple Roasted Butternut that everyone will love. Whether you’re looking for a quick lunch or a sophisticated side dish, this salad checks all the boxes.

Let’s explore how to prepare this refreshing dish that’s bursting with flavor, nutrition, and fall vibes.

Ingredients List

For the best results, gather the following ingredients. Each one contributes to the delightful combination of sweet, savory, and nutty flavors in your salad:

Ingredient	Quantity	Substitution Options
Fresh spinach	4 cups	Arugula or mixed greens
Butternut squash	2 cups, cubed	Sweet potatoes or pumpkin
Maple syrup	2 tablespoons	Honey or agave syrup
Olive oil	2 tablespoons	Avocado oil or melted coconut oil
Balsamic vinegar	1 tablespoon	Apple cider vinegar
Pecans	1/2 cup, toasted	Walnuts or almonds
Dried cranberries	1/4 cup	Raisins or pomegranate seeds
Goat cheese	1/4 cup, crumbled	Feta cheese or blue cheese
Salt and pepper	To taste	N/A

Each ingredient adds a specific texture and flavor to the salad. The roasted butternut squash, in particular, brings a tender, sweet taste that complements the earthy flavor of the spinach.

Timing

• Preparation Time: 10 minutes
• Cooking Time: 25 minutes (for roasting the butternut squash)
• Total Time: 35 minutes

This salad can be prepared in under 40 minutes, making it a perfect option for a quick yet satisfying meal. The roasted butternut squash adds a hearty component while keeping the cooking time short.

Step-by-Step Instructions

Step 1: Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, maple syrup, salt, and pepper in a bowl until evenly coated. Spread the squash in a single layer on a baking sheet and roast for 20-25 minutes, flipping halfway through. The squash should be tender and caramelized.

Tip: Keep an eye on the squash to avoid burning the edges. The sweetness of the maple syrup will create a lovely glaze when roasted.

Step 2: Prepare the Spinach

While the squash is roasting, wash and dry the spinach leaves thoroughly. Place them in a large salad bowl, ready to be dressed.

Tip: Dry spinach leaves completely for a crisper salad that holds dressing better.

Step 3: Toast the Pecans

In a small pan, toast the pecans over medium heat for about 5-7 minutes, stirring occasionally. Once they are golden brown and aromatic, remove from heat and set aside to cool.

Tip: If you don’t have pecans, walnuts or almonds work equally well, offering their unique flavors.

Step 4: Assemble the Salad

Once the butternut squash is roasted and slightly cooled, add it to the spinach along with the toasted pecans, dried cranberries, and crumbled goat cheese.

Tip: If you’re serving the salad later, keep the roasted squash separate to prevent wilting the spinach.

Step 5: Dress the Salad

Drizzle the balsamic vinegar over the salad and toss gently to combine. You can also add a little extra olive oil or a squeeze of lemon juice if desired.

Tip: Use a light hand with the balsamic vinegar to keep the flavors balanced. If you prefer a creamier dressing, you can use a lemon-tahini dressing.

Nutritional Value / Health Benefits

This spinach salad is not just a treat for the taste buds; it’s packed with essential nutrients. Here’s a breakdown of the nutritional value per serving:

Nutrient	Amount per Serving
Calories	250 kcal
Protein	6g
Fat	14g
Carbohydrates	30g
Fiber	6g
Sugar	10g
Vitamin A	150% DV
Vitamin C	25% DV
Calcium	10% DV
Iron	10% DV

Health Benefits

• Spinach: Rich in vitamins A and K, folate, and iron, spinach supports eye health, bone health, and blood circulation.
• Butternut Squash: Packed with vitamin A and antioxidants, it helps boost immune health and promote skin elasticity.
• Pecans: High in healthy fats, pecans support heart health by lowering cholesterol levels.
• Maple Syrup: A natural sweetener with antioxidants that contribute to the body’s defense against inflammation.

Healthier Alternatives for the Recipe

If you’re looking to make this salad even healthier or cater to dietary restrictions, here are a few alternatives:

• Low-Calorie Option: Replace the maple syrup with a sugar-free sweetener like stevia or monk fruit for a low-calorie version.
• Dairy-Free Option: Skip the goat cheese and replace it with a dairy-free feta or a vegan cheese alternative.
• Vegan Option: Use agave syrup instead of maple syrup and skip the cheese for a fully vegan meal.
• Nut-Free Option: If you’re allergic to nuts, consider swapping pecans with sunflower seeds or pumpkin seeds for a crunchy alternative.

Serving Suggestions

While this salad is already a complete meal, here are some ideas to make it even more satisfying:

• Pair it with grilled chicken or tofu for a protein-packed meal.
• Serve it alongside a warm quinoa pilaf or a slice of crusty whole-grain bread for added texture.
• Top it with avocado slices for extra creaminess and heart-healthy fats.

Common Mistakes to Avoid

To ensure your salad is perfect every time, avoid these common mistakes:

• Overcrowding the Roasting Pan: When roasting the butternut squash, don’t overcrowd the pan. This can lead to uneven cooking and mushy pieces.
• Not Drying the Spinach: Wet spinach leaves can make the salad soggy. Be sure to dry the leaves well before adding them to the bowl.
• Overdressing the Salad: A little goes a long way with dressing. Add the balsamic vinegar sparingly, and taste as you go to avoid overwhelming the other flavors.

Storing Tips for the Recipe

This spinach salad is best enjoyed fresh, but if you have leftovers, follow these tips to store them:

• Leftovers: Store the salad components separately. Keep the spinach and roasted squash in airtight containers in the fridge. The dressing should be stored separately.
• Prepping Ahead: You can prepare the butternut squash and pecans a day ahead. Keep them in the fridge until you’re ready to assemble the salad.

Conclusion

The Spinach Salad with Maple Roasted Butternut combines fresh, seasonal ingredients that make it a delicious and nutritious option for any meal. With the sweet butternut squash, tangy balsamic dressing, and rich goat cheese, this salad is sure to impress. Try it out today, and let us know how it turns out!

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FAQs

Q: Can I use other types of squash for this salad?
A: Yes! If you can’t find butternut squash, feel free to use other varieties like acorn or kabocha squash. Each type of squash will bring its own unique flavor.

Q: Can I make this salad in advance?
A: Yes, you can prepare the roasted squash, nuts, and dressing ahead of time. Just assemble the salad right before serving to ensure it stays fresh.

Q: Can I make this salad gluten-free?
A: Absolutely! This recipe is naturally gluten-free. Just ensure that the balsamic vinegar and other ingredients you use are gluten-free.

Q: How can I make this salad spicier?
A: If you prefer a spicy kick, add some red pepper flakes or chopped fresh chili to the dressing or sprinkle them on top of the salad.

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