Spinach Salad Recipe

Preheat and prepare squash

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly grease. In a large bowl, toss the 1.5 lb cubed butternut squash with 1.5 tbs olive oil, 1 tbs maple syrup, 1 tsp salt and 1 tsp freshly ground black pepper until evenly coated.

Spread the squash in a single layer on the prepared baking sheet, leaving space between pieces so they roast instead of steam. Roast for 22–28 minutes, turning once halfway through, until golden at the edges and tender when pierced with a fork. Remove from oven and let cool to warm or room temperature.

While the squash roasts, make the quick pickled fennel. Combine 1 cup white wine vinegar, 1 cup water, 2 tsp granulated sugar and 1 tsp salt in a small saucepan. Heat until sugar and salt dissolve, then remove from heat and let cool 2 minutes.

Place thinly sliced fennel (from 1 medium bulb) into a jar or bowl and pour the warm pickling liquid over it so the fennel is submerged. Let sit at least 20 minutes at room temperature (longer for more flavor). Drain before assembling salad; reserve a tablespoon of pickling liquid to add to the dressing if desired.

In a medium nonstick skillet over medium heat, melt 1 tbs unsalted butter. Add 1.75 cups pecan halves and 3 tbs granulated sugar and stir constantly so sugar melts and coats the nuts evenly, about 4–6 minutes. Keep stirring to avoid burning.

When sugar has melted and nuts are glossy and toasted, transfer pecans to a sheet of parchment to cool and separate into a single layer. Sprinkle with a pinch of salt while still warm. Once cool, roughly chop if desired.

In a small bowl or jar, whisk together 3 tbs blush (rosé) wine, 2 tbs white wine vinegar, 1 tsp honey, and 1 tsp Dijon mustard until combined.

Slowly whisk in 6 tbs extra-virgin olive oil until emulsified (or add oil to jar and shake vigorously). Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust sweetness or acidity; optionally add 1 tbs reserved pickling liquid for extra brightness.

Place 8 cups baby spinach in a large serving bowl or divide among 4 plates.

Scatter 3 cups roasted butternut squash evenly over the spinach.

Add 3 oz drained pickled fennel slices in small clusters across the salad.

Sprinkle 3 oz candied pecans and 4 oz crumbled goat cheese over the top.

Drizzle the blush wine vinaigrette over the salad — start with about half and toss gently to combine, then add more to taste so leaves are lightly dressed.

Serve immediately at room temperature so the spinach doesn't wilt and contrasts with the warm or cooled squash and crunchy pecans.