SophoodieSalads · Vegetarian
Winter Spinach Salad - Roasted Squash Blend
I make a lot of spinach salads, and although it sounds boring, I know exactly how to spice it up so it's super tasty and leaves you wanting more! Although not much can beat a good homemade dressing, sometimes you gotta go with store-bought. My go-to for my spinach salads at lunchtime is usually Brianna's Vinaigrette.
By Chef Sophie
Ingredients
- 1/2 of a Delicata squash, halved, seeded, and cut into crescents
- 1 cup of pre-cut butternut squash
- 1 can of artichoke hearts, drained and rinsed
- 1 tablespoon of Everything But The Bagel seasoning
- 2 garlic cloves, smashed
- 2 tablespoon of Avocado Oil
- 5 cups of baby spinach
- 1 can of Cannelini beans, drained and rinsed
- 1/4 cup of dried cranberries
- Salad dressing of your choice. My favorite store-bought dressing is Brianna's Vinaigrette.
Directions
- Preheat oven to 425℉
- In a mixing bowl toss Delicata squash, artichoke hearts, and butternut squash with Everything But the Bagel seasoning, garlic cloves, and Avocado Oil. Place on a rimmed baking sheet with parchment paper and place in oven until tender and golden brown, about 35 minutes.
- Once cooked through and done remove from oven and place on the stovetop to cool.
- Assemble your salad, toss the squash and artichokes in with the spinach, beans, cranberries, and dressing. Enjoy!
Tip: You can roast all of the veggies at the beginning of the week and use them throughout the week for salads, sides, or quesadillas.
First shared November 2020