Fall Harvest Salad

This salad is full of complex flavors and pretty colors and so satisfying- the sweet and salty dressing is perfect with the spinach and butternut squash.

Fall Harvest Salad

3 cups butternut squash, cut into cubes
1 shallot, diced
1/2 teaspoon olive oil
1/2 teaspoon kosher salt
sprinkle of pepper


1 teaspoon chopped shallot
2 tablespoons extra virgin olive oil
2 1/2 teaspoons rice wine vinegar
2 teaspoons apricot preserves
1/4 teaspoon salt

4 cups baby spinach leaves
2 tablespoons toasted walnuts

  • Preheat oven to 425°F. Coat a small baking sheet with cooking spray or line it with parchment paper.Spread butternut squash  in a single layer on prepared baking sheet and toss with olive oil and salt,  leaving space between squash pieces. Roast, flipping once halfway through cooking, until squash is tender and lightly browned, about 15 to 25 minutes. 

  • Meanwhile, in a large bowl, whisk together vinaigrette ingredients. Just before serving, add vinaigrette to spinach and squash and; toss until thoroughly combined. Top with walnuts and Enjoy!
  • Adapted from this recipe

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