Roasted Squash And Spinach Salad Recipe
parmesan crisp citrus vinaigrette
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Ingredients
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Salad Ingredients
Citrus Vinaigrette Ingredients
Method
Preparing the Squash
- 1
Roast the Squash
Preheat the oven to 425°F (220°C). Toss the butternut squash cubes with olive oil, salt, and black pepper in a large bowl. Spread the squash out in a single layer on a baking sheet and roast for 25-30 minutes, or until tender and caramelized, flipping halfway through.
Making the Parmesan Crisps
- 2
Prepare Parmesan Crisps
While the squash is roasting, preheat another oven to 400°F (200°C). Line a baking sheet with parchment paper. Place small mounds of grated Parmesan cheese (about 2 tablespoons each) on the parchment, spacing them a few inches apart. Bake for 5-7 minutes, or until golden and crisp. Let cool.
Preparing the Vinaigrette
- 3
Make the Citrus Vinaigrette
In a small bowl, whisk together olive oil, orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper until well combined. Adjust seasoning to taste.
Assembling the Salad
- 4
Combine and Serve
In a large bowl, combine the roasted butternut squash and fresh spinach. Drizzle with the citrus vinaigrette and toss gently to combine. Top with the Parmesan crisps. Serve immediately.
