Spinach Salad* Recipe

Time50m

Serves4

roasted butternut squash, cranberries, pickled red onion, gorgonzola, candied walnuts, cranberry vinaigrette

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Ingredients

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1
Roast Butternut Squash
Preheat the oven to 400°F (200°C). Peel and cube the butternut squash into 1-inch pieces. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and caramelized.
2
Prepare Pickled Red Onion
If not using store-bought pickled red onion, thinly slice a red onion and soak it in equal parts vinegar and water for at least 30 minutes to pickle.
3
Assemble the Salad
In a large bowl, combine the fresh spinach, roasted butternut squash, dried cranberries, pickled red onion, crumbled gorgonzola cheese, and candied walnuts.
4
Dress the Salad
Drizzle the cranberry vinaigrette over the salad and toss gently to combine. Serve immediately.