Young Patrons Menu - 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
Salad Preparation
- 1
Roast the Butternut Squash
Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
- 2
Prepare the Basil Vinaigrette
In a small bowl, whisk together the remaining olive oil, balsamic vinegar, honey, salt, and black pepper. Stir in the chopped basil leaves and set aside.
- 3
Assemble the Salad
In a large bowl, combine the Bloomsdale spinach, roasted butternut squash, heirloom cherry tomatoes, and crumbled feta cheese. Drizzle the basil vinaigrette over the salad and toss gently to combine.
- 4
Serve
Divide the salad into serving bowls and enjoy fresh!