I had some extra squash and I saw a recipe similar to this somewhere as I was browsing salad ideas. This is honestly one of the most amazingly delicious things I’ve eaten recently, and certainly one of the best salads I’ve ever had. I am completely in love with the taste of roasted garlic and the combination of that with the sweet butternut squash was amazing. I think any of the other ingredients could be substituted out (different nuts or toppings), but the garlic and squash have to stay. I want to make this again right now just thinking about it!
- 2 -2 1/2 cups diced butternut squash
- olive oil
- 2 shallots, peeled and quartered
- 8 garlic cloves, peeled
- kosher salt and pepper
- 4 cups spinach
- Handful pine nuts, toasted
- Handful dried cranberries
- Preheat oven to 375°F.
- Peel squash and cut in half lengthwise. Scoop out seeds from the center and discard. Cut squash into large chunks. Coat with olive oil. Season with salt and pepper and arrange on a parchment-lined baking sheet. Bake for about 45=60 minutes stir half way through, roast until well caramelized.
- Coat shallots and garlic with olive oil. Season to taste with salt and spread on a second lined baking sheet. Bake for about 30 minutes, or until well caramelized.
- When squash, shallots, and garlic are done, toss with spinach, pine nuts, and cranberries. Serve immediately.