Baby Spinach Salad with Honey Roasted Butternut Squash, Pumpkin Seeds, Gorgonzola and Dried Cherries

Nov 2 2016

Prepare this fall salad ahead of time to wow guests in minutes or pack as a healthy lunch.

Recipe courtesy of

Serves 4 

Dietitian's Tip: 

Getting a variety of vegetables can be as easy as having a salad. Butternut squash adds a bit of sweetness to this spinach salad but also meets your needs for vitamin A. Tossing pumpkin seeds onto your snack or meal can boost the fiber content and add essential minerals in one easy step. Look for roasted, unsalted pumpkin seeds on the shelves.


• 1 1/4 pounds butternut squash, peeled and diced 3/4-inch
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1/8 teaspoon salt
For the vinaigrette:
• 1 1/2 tablespoon olive oil
• 1 1/2 tablespoon white balsamic vinegar
• 1 tablespoon honey
• 1/2 tablespoon minced shallots
• 2 teaspoon Dijon mustard
For the salad:
• 5 oz baby spinach, washed and spun dry
• 1/4 cup raw, hulled pumpkin seeds
• 3 tablespoon dried cherries
• 1/4 cup reduced fat crumbled gorgonzola 


Preheat the oven to 400°.

In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon honey, salt and fresh ground pepper. Place on a baking sheet and roast in the center of the oven for 20 - 25 minutes, turning half way, or until tender. Let cool to room temperature.

Combine the vinegar, shallots, remaining honey, mustard and whisk in oil.

Divide the spinach on 4 plates and top each salad with the roasted butternut squash, pumpkin seeds, dried cherries, and the crumbled gorgonzola cheese. Drizzle the dressing over each salad and serve.

Nutrition Information: 

Per serving: 240 calories, 11 g total fat, 3 g saturated fat, 35g carbohydrate, 5 g protein, 8 g fiber, 290 mg sodium, 444 mg potassium, 52 mg magnesium, 126 mg calcium