Laura’s Liberty Salad

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Baby spinach and roasted butternut squash pair up with raw pumpkin seeds and a homemade shallot cider vinaigrette in this fresh side dish. This salad is a sure winner for your next holiday gathering as it accommodates a variety of dietary restrictions — vegetarian, vegan, gluten free, and dairy free. With a salad this good, don’t plan on having leftovers!

Laura’s Liberty Salad

The combination of sweet, salty, tart, and tangy flavors creates a salad that is anything but boring. Make sure to add the dressing just before serving so the spinach doesn’t get soggy.
Servings 8
Prep Time 20 mins
Cook Time 45 mins

Equipment

  • 2 large bowls
  • Baking Sheet
  • medium skillet
  • Blender

Ingredients

For the salad:

  • 1 medium butternut squash peeled, halved, seeds removed, cut into 1” pieces
  • 1 tbsp olive oil
  • sea salt to taste
  • 16 oz baby spinach
  • ½ cup raw pumpkin seeds

For the dressing:

  • ¼ cup shallots chopped
  • 2 tbsp apple cider vinegar
  • 4 tbsp olive oil
  • 1 tbsp honey
  • 1 tbsp Dijon mustard
  • ½ tsp sea salt

Instructions

  • Preheat oven to 400 degrees.
  • Place butternut squash in a large bowl with olive oil and sea salt. Toss to coat.
  • Cut the squash into 1-inch cubes. Toss them in a medium bowl with 1 tablespoon of the olive oil and a pinch of sea salt.
  • Spread butternut squash in a single layer on baking sheet. Roast for 30-40 minutes, stirring halfway through, until tender and starting to brown. Remove from oven and allow to cool.
  • Spray a medium skillet with cooking spray and saute the shallots until caramelized. Add just a bit of the apple cider vinegar to deglaze the pan. Remove from heat and allow to cool.
  • In a blender, combine shallots, apple cider vinegar, olive oil, honey, and Dijon mustard, and sea salt until emulsified.
  • In a large bowl, mix baby spinach, roasted butternut squash, and pumpkin seeds. Add dressing and toss to coat.

Notes

Recipe by Laura Villano
Cost: $10
Course: Side Dish
Cuisine: American
Keyword: baby spinach, butternut squash, salad, side dish, vegan, vegetarian

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