Try this simple and flavorful summer salad idea for your next meal!
Created by Chef Jihan Murray Smith.
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1561 per serving
- 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
- 2/3 cup olive oil
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.