Young Patrons Menu - Bloomsdale Spinach Salad Recipe
Butternut squash, heirloom cherry tomatoes, feta cheese, basil vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Salad Preparation
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.
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.
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.
Serve
Divide the salad into serving bowls and enjoy fresh!