Spinach and Butternut Squash Salad with Gorgonzola

There’s something truly special about a vibrant salad that combines fresh, earthy flavors, and that’s exactly what you’ll find in this Spinach and Butternut Squash Salad with Gorgonzola. I remember the first time I made this dish; it was a cool fall evening, and I was craving something light yet satisfying. The sweetness of roasted butternut squash paired with the tangy notes of gorgonzola brought a delightful contrast that made my taste buds dance. As I tossed the ingredients together, I couldn’t help but appreciate the beautiful colors and textures, making it not just a meal, but an experience. This salad quickly became a favorite in my kitchen, serving as a perfect side for any autumn feast or a light lunch on its own.

What’s In This Spinach and Butternut Squash Salad with Gorgonzola

The ingredients in this salad work together to create a harmony of flavors and textures. The key players are the roasted butternut squash, which brings sweetness; baby spinach, adding freshness; and gorgonzola, providing a creamy element that ties everything together. Each ingredient is selected for its unique contribution, ensuring that every forkful is satisfying.

• 1 1/4 lbs butternut squash, peeled and diced 3/4-inch: This hearty squash is roasted to perfection, enhancing its natural sweetness.
• 1 tbsp olive oil: Used for roasting, this oil adds a hint of richness.
• 1 tbsp honey: A touch of sweetness that complements the squash beautifully.
• Kosher salt and freshly ground black pepper: Essential seasoning that brings all the flavors to life.
• 1 1/2 tbsp olive oil: This extra oil is used in the dressing, adding a smooth texture and flavor.
• 1 1/2 tbsp white balsamic vinegar: This vinegar adds a subtle zing to the dressing.
• 1 tbsp honey: A second dose of sweetness for the dressing, balancing out the acidity.
• 1/2 tbsp minced shallots: Adds a mild onion flavor that enhances the dressing.
• 2 tsp Dijon mustard: Provides a tangy kick that elevates the dressing.
• Salt and fresh black pepper: Basic but necessary for seasoning.
• 5 oz baby spinach, washed and spun dry: The base of the salad, offering freshness and vibrant color.
• 1/4 cup raw, hulled pumpkin seeds: These add crunch and healthy fats.
• 3 tbsp dried cherries: Provides a sweet chewiness that contrasts perfectly with the other ingredients.
• 1/4 cup reduced fat crumbled gorgonzola: The star of the dish, adding creaminess and depth of flavor.

The Process for Making Spinach and Butternut Squash Salad with Gorgonzola

Making this Spinach and Butternut Squash Salad with Gorgonzola is a delightful journey of flavors and textures. It’s an easy process that anyone can follow, perfect for a cozy night in or impressing guests. Let’s get started!

1. First, preheat your oven to 400°. This is essential to ensure that your butternut squash roasts evenly and caramelizes beautifully.

2. In a large bowl, toss the diced butternut squash with 1 tablespoon of olive oil, 1 tablespoon of honey, and a generous pinch of kosher salt and black pepper. Make sure every piece is coated well. This step is crucial as it enhances the flavors.

3. Spread the seasoned squash onto a baking sheet. Place it in the center of the oven and roast for 20 to 25 minutes. Flip the squash halfway through for even cooking. Look for a golden-brown color and tenderness when done.

4. Once roasted, remove the baking sheet from the oven and let the squash cool to room temperature. This cooling step is important to keep the spinach fresh and crisp.

5. Meanwhile, in a separate bowl, whisk together 1 1/2 tablespoons of white balsamic vinegar, 1/2 tablespoon of minced shallots, the remaining 1 tablespoon of honey, and 2 teaspoons of Dijon mustard. Slowly drizzle in 1 1/2 tablespoons of olive oil while whisking until well combined. This creates a delicious vinaigrette.

6. Once the squash has cooled, it’s time to assemble the salad. Take 5 ounces of baby spinach and divide it among four plates. This is the base of your salad.

7. Top each plate with the roasted butternut squash, followed by 1/4 cup of raw pumpkin seeds, 3 tablespoons of dried cherries, and 1/4 cup of reduced fat crumbled gorgonzola. This layering not only looks stunning but also allows for a mix of flavors in each bite.

8. Finally, drizzle the prepared vinaigrette over each salad. This is where the magic happens! Each bite will be enhanced by the sweet and tangy dressing.

9. Serve immediately. Enjoy the delightful combination of flavors and textures in your Spinach and Butternut Squash Salad with Gorgonzola!

Ways to Adapt This Recipe

There are so many ways to enjoy and adapt this Spinach and Butternut Squash Salad with Gorgonzola. Here are some tips to make it uniquely yours:

• Storage: Store any leftovers in an airtight container in the refrigerator for up to three days. The salad is best enjoyed fresh, but it will keep well.
• Freezing: It’s not recommended to freeze this salad as the fresh ingredients will lose their texture.
• Pairing: This salad pairs wonderfully with grilled chicken or as a side to a hearty soup.
• Seasonal Variations: Feel free to swap out the butternut squash for roasted sweet potatoes or add seasonal fruits like apples or pears.
• Nut Options: Add toasted walnuts or pecans for an extra crunch and flavor.
• Dressing Variations: Experiment with different vinegars, such as apple cider or balsamic, for a unique twist on the dressing.

Serving Suggestions

When it comes to serving the Spinach and Butternut Squash Salad with Gorgonzola, there are endless possibilities. Here are some ideas:

• Lunch Delight: Serve it as a light lunch paired with a slice of whole-grain bread or a warm baguette.
• Holiday Side: This salad makes for an impressive side dish during Thanksgiving or Christmas dinners.
• Picnic Perfect: Pack it for a picnic; it’s easy to transport and a refreshing option outdoors.
• Weight Watchers Friendly: With its low-calorie ingredients, it can fit into many meal plans.
• Seasonal Sensation: Using in-season ingredients enhances the flavor; try adding roasted beets in winter.
• Garnish Ideas: Top with additional pumpkin seeds or fresh herbs like thyme or parsley for a pop of color.

FAQ

Conclusion

The Spinach and Butternut Squash Salad with Gorgonzola is a delightful combination of flavors that will elevate any meal. It’s not only easy to make but also versatile enough to suit various occasions. I encourage you to try this recipe and experience the wonderful flavors for yourself. You might just find yourself making it a regular in your kitchen!

Spinach and Butternut Squash Salad with Gorgonzola

This Spinach and Butternut Squash Salad with Gorgonzola is a perfect blend of sweet and savory, featuring roasted butternut squash, creamy gorgonzola, and fresh baby spinach. It's an ideal dish for fall, bringing a healthy and flavorful option to your table. Enjoy it as a side or a light meal!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/4 lbs butternut squash peeled and diced 3/4-inch
• 1 tbsp olive oil
• 1 tbsp honey
• kosher salt to taste
• freshly ground black pepper to taste
• 1 1/2 tbsp olive oil for dressing
• 1 1/2 tbsp white balsamic vinegar
• 1 tbsp honey for dressing
• 1/2 tbsp minced shallots
• 2 tsp Dijon mustard
• salt to taste
• fresh black pepper to taste
• 5 oz baby spinach washed and spun dry
• 1/4 cup raw, hulled pumpkin seeds
• 3 tbsp dried cherries
• 1/4 cup reduced fat crumbled gorgonzola

Equipment

• Oven
• Peeler
• Whisk
• Cutting Board
• Baking Sheet

Method

 

1. Preheat the oven to 400°.
2. In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon honey, kosher salt, and freshly ground black pepper.
3. Place on a baking sheet and roast in the center of the oven for 20 to 25 minutes, turning halfway, or until tender.
4. When done, remove from the oven and let it cool to room temperature.
5. Meanwhile, combine the white balsamic vinegar, minced shallots, remaining honey, Dijon mustard, and whisk in olive oil, a pinch of salt, and black pepper.
6. Divide the spinach on 4 plates and top each salad with the roasted butternut squash, pumpkin seeds, dried cherries, and the crumbled gorgonzola cheese.
7. Drizzle the dressing over each salad and serve immediately.

Notes

• Tip 1: Store any leftovers in an airtight container in the refrigerator for up to three days.
• Tip 2: It's not recommended to freeze this salad as the fresh ingredients will lose their texture.
• Tip 3: This salad pairs wonderfully with grilled chicken or as a side to a hearty soup.
• Tip 4: Feel free to swap out the butternut squash for roasted sweet potatoes or add seasonal fruits.
• Tip 5: Experiment with different vinegars for a unique twist on the dressing.

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Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.