Roasted butternut pumpkin and onions are tossed with spinach, dried cranberries and nuts for a colourful warm salad.
Very good! I had some leftover butternut squash, so they weren't exactly the size specified, so they cooked a bit faster, but that was fine. I also added a bit of garlic powder, salt and pepper, and those were great additions. I didn't have any pecans this time, but I can't wait to try this w/ them added. Sweet, tart and savory...a great combination! Thanks for sharing. - 09 Sep 2014 (Review from Allrecipes USA and Canada)
Brought it to my in-laws for Thanksgiving. Was a hit. Healthy, tasty, and easy! No dressing needed at all. Tip#1: To make peeling/cutting the butternut squash easier, poke holes in surface of the squash with a fork a few times, then microwave for 3 to 4 minutes. Let cool. Peel, cut and roast as directed. Tip#2: Can be made ahead - Roasted the butternut squash and onions the night before, then refrigerated. Just before serving the next day, I microwaved the squash/onions for a few minutes and mixed them with the spinach/nuts/cranberries. Tasted good the following day too! - 02 Dec 2015 (Review from Allrecipes USA and Canada)
Just saw this today, I've been making this recipe for months after having it at a local deli vegetarian bar. I love it! Thanks for putting the recipe out there.... - 15 Dec 2013 (Review from Allrecipes USA and Canada)