Spinach and Butternut Squash Salad


Try this simple and flavorful summer salad idea for your next meal!

Created by Chef Jihan Murray Smith.


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preparation

preparation Time
0 mins
cook Time
0 mins
servings
2
calories
1561 per serving

ingredients

  • 6 cup spinach
  • 1 large butternut squash, (or 4 cups cubed)
  • 2 cup walnuts
  • 1-1/2 cup cranberries
  • cinnamon, to taste
  • nutmeg, to taste
  • 1/2 cup apple cider vinegar
  • 2 tablespoons maple syrup
  • 1 tablespoons Dijon mustard
  • salt
  • pepper
  • 2/3 cup olive oil

directions

Method

Place spinach and cranberries on a beautiful plate (do not cook). Place cubed squash on a baking sheet and drizzle squash with maple syrup (not much), cinnamon, and nutmeg. Bake until tender and caramelized. Toast walnuts on stove top to release flavors. Put baked squash over spinach and walnuts. In a sauce pan heat cider vinegar with the syrup and whisk in the mustard. Add salt and pepper to taste. Drizzle over the salad.

recipe by

Kenmore


mm
Kenmore

The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.