Bloomsdale Spinach Salad Recipe
Butternut squash, heirloom cherry tomatoes, feta cheese, basil vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
Roast the Butternut Squash
Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized. Let cool.
Make the Basil Vinaigrette
In a small bowl, whisk together the remaining olive oil, red wine vinegar, chopped basil, honey, salt, and pepper until well combined.
Assemble the Salad
In a large bowl, combine the roasted butternut squash, Bloomsdale spinach, halved heirloom cherry tomatoes, and crumbled feta cheese. Drizzle with the basil vinaigrette and toss gently to combine.
Serve
Serve immediately and enjoy your fresh Bloomsdale Spinach Salad!