As we have mentioned, we will be posting clean Thanksgiving recipes for the next few weeks. Whether you are planning a healthy Thanksgiving or not, this Autumn Butternut Squash Salad is a must!
I have mentioned numerous times that I hate peeling, especially something like a butternut squash. So I always buy the pre-cut organic butternut squash cubes. Other clean blog writers will probably tell you to find an organic farm and pick the squash yourself. I’m bad, sorry! So with the precut squash this salad is really easy to make. You can even roast the squash the night before and then warm it in the oven before mixing it through the salad on Thanksgiving. We know things can get a little crazy
- 5 cups of organic spinach
- 1 package of cubed butternut squash (or 1 whole butternut squash peeled and cut into cubes)
- 1/4 cup of dried cranberries (no sugar added)
- 1/2 cup of pecan halves
- Seasoning of choice (I used Trader Joe's Everyday Seasoning)
- Fig Balsamic Vinegar (or any balsamic vinaigrette with no added sugar or preservatives)
- Extra virgin olive oil
- Sea salt & pepper to taste
- Preheat your oven to 400 degrees.
- Lightly coat butternut squash cubes with olive oil and seasoning.
- Place on a baking sheet in a single layer and bake for 25-30 minutes until tender.
- Toss the squash about 15 minutes into baking.
- While the squash is baking, add the spinach, cranberries and pecan halves to a large salad bowl.
- Once squash is roasted, allow to cool slightly and then add to the salad.
- Drizzle the Fig Balsamic Vinegar, or your own balsamic vinaigrette, and gently toss.
- Season will additional sea salt and pepper as needed.
Original Recipe: Autumn Butternut Squash Salad