Roasted Butternut Squash Spinach Apple Salad with Pecans and Maple Vinaigrette
I made my usual fall harvest trip in October to buy my 50 pound bag of potatoes. While there I picked up a bag of fresh spinach, fresh picked apples and squash which gave me the inspiration to make this fresh Butternut Squash Spinach and Apple Salad.
I made a light vinaigrette with maple syrup which gave the salad a tangy sweet maple flavor to compliment the squash and tone down the bitterness of the spinach. I can guarantee you that if you’re not a fan of spinach you’ll enjoy this salad.
4 cups fresh spinach
1/2 small roasted butternut squash (recipe below)
1 large apple (chopped into small pieces)
Maple Syrup Vinaigrette
1/4 cup apple cider vinegar
2 tablespoons olive oil
2 teaspoons of maple syrup or more if you want more maple flavor
pinch of salt
1/4 teaspoon of mustard
Instructions for squash:
Peel and cut the squash into 1 inch pieces and sprinkle with salt, a little olive oil and paprika. Cook in a small cookie sheet that has been coated with cooking spray for about 15-20 minutes at 350 degrees F., or until it is tender. Shake pan once in a while.
Instructions for salad:
Mix all the dressing ingredients into a small jar with a lid and shake vigorously. Set aside until you arrange the salad as follows;