Holiday Spinach Salad
From: Taste of the South
Servings: 8 servings
Prep: 1 hr 10 mins
Total: 1 hr 20 mins
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Ingredients
3 cups diced butternut squash
1 1/4 teaspoons kosher salt, divided
1/8 teaspoon ground black pepper
2 tablespoons vegetable oil
2 cups cooked cranberry beans
1 teaspoon sugar
1 recipe Apple-Cider Vinaigrette (Recipe follows.)
1 6-ounce bag fresh spinach
1 small red onion, sliced into 1/8-inch rings
Garnish: pomegranate seeds
Apple-Cider Vinaigrette:
1/4 cup plus 2 tablespoons olive oil
1/4 cup apple cider
1 tablespoon plus 1 teaspoon apple-cider vinegar
2 teaspoons honey
2 teaspoons chopped fresh thyme
2 teaspoons chopped shallot
1/2 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
Directions
1. Preheat oven to 400 degrees.
2. In a large resealable plastic bag, combine squash, 1 teaspoon salt, and pepper. Add oil. Seal bag and shake to coat with oil. Pour squash into a roasting pan.
3. Bake for 10 to 12 minutes; remove from oven and set aside to cool.
4. In a medium bowl, toss together squash, beans, sugar, and remaining 1/4 teaspoon salt with 1/4 cup Apple-Cider Vinaigrette.
5. To serve, divide spinach among plates. Sprinkle with squash and beans. Add red onions. Garnish with pomegranate seeds, if desired. Serve with remaining dressing on the side.
Apple-Cider Vinaigrette:
In a small bowl, whisk together oil, cider, vinegar, and honey. Add herbs, stirring to combine. Season with salt and pepper. Refrigerate until ready to use.
In a small bowl, whisk together oil, cider, vinegar, and honey. Add herbs, stirring to combine. Season with salt and pepper. Refrigerate until ready to use.
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