Honey Roasted Butternut Squash & Spinach Salad

Honey Roasted Butternut Squash & Spinach Salad by

Lindsay Moore


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For the Salad:

  • 1 Butternut Squash, peeled, seeded and cut into bite sized pieces
  • 2 Tbsp Honey
  • 1 Tbsp Extra Virgin Olive Oil
  • 1/2 tsp Kosher Salt
  • 8 oz Spinach, chopped {about 9 cups}
  • 1 Avocado, cubed
  • 1/2 Cup Pecans, toasted
  • To Taste Goat Cheese {optional}

For the Vinaigrette:

  • 1/4 Cup Pomegranate Juice {POM}
  • 2 Tbsp Balsamic Vinegar
  • Juice of 1 Meyer Lemon
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Honey
  • 1/8 tsp Cayenne Pepper
  • To Taste Kosher Salt & Pepper
  • 2/3 Cup Extra Virgin Olive Oil



  1. Preheat oven to 400. On a parchment lined baking sheet, toss squash with honey, olive oil and salt. Spread squash evenly onto one layer. Cook for 30 minutes {or until fork-tender}, tossing occasionally. Remove from oven and let cool for 10 minutes.
  2. Meanwhile, make the vinaigrette. In a small bowl, combine pomegranate juice, vinegar, lemon juice, mustard, honey, cayenne pepper, salt and pepper. Slowly whisk in olive oil to emulsify. Set aside.
  3. In a large bowl, toss spinach and cooked squash to combine. Drizzle with about 1/4 cup of vinaigrette and toss again.
  4. Divide spinach and squash mixture among 4 plates. Top each with avocado, pecans and goat cheese. Drizzle more vinaigrette on each, if desired.