Roasted Butternut Pumpkin and Spinach Salad

    (40)
    40 minutes

    Roasted butternut pumpkin and onions are tossed with spinach, dried cranberries and nuts for a colourful warm salad.


    3 people made this

    Ingredients
    Serves: 6 

    • 1 butternut pumpkin
    • 1 cup chopped red onion
    • 2 tablespoons olive oil
    • 85g fresh spinach, stems removed and leaves torn in bite-size pieces
    • 1/3 cup dried cranberries
    • 1/3 cup chopped pecans (optional)

    Directions
    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Preheat oven to 230 degrees C. Lightly grease a baking tray.
    2. Slice butternut pumpkin cross-wise into 2cm slices; peel and clean each slice, removing and discarding seeds and stringy pulp from the centre. Cut cleaned slices into 2cm cubes.
    3. Toss butternut pumpkin cubes, onion and olive oil together in a bowl until coated; transfer to the prepared baking tray.
    4. Roast in the preheated oven until butternut pumpkin is tender and starting to brown, 25 to 30 minutes.
    5. Toss butternut mixture, spinach, dried cranberries and pecans together in a serving bowl and serve warm.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (40)

    Reviews in English (29)

    by
    15

    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)

    by
    7

    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)

    by
    7

    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)