Spinach Salad with Roasted Grapes and Butternut Squash

Recipe Steward Health Care

Fall brings a bountiful harvest of winter squashes and adding some squash to the average spinach salad is sure to delight.

Number of Servings: 4


Roasted Squash and Grapes

  • 12 ounces butternut squash, peeled, cubed 1/2 inch
  • 2 teaspoon extra virgin olive oil
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon kosher salt
  • 8 ounces red seedless grapes
  • 2 tablespoon pumpkin seeds, shelled, toasted
  • 8 ounces baby spinach
  • 2 tablespoons tarragon leaves

Maple Dijon Vinaigrette

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/8 teaspoon ground black pepper
  • 1/4 kosher salt

Maple Dijon Vinaigrette: In a bowl, add all ingredients and whisk until well blended.

Roasted Squash and Grapes: In a bowl, toss squash, and grapes, olive oil, maple syrup and salt until evenly coated. Place on sheet pan in a single layer. Do not overcrowd. Cook until squash and grapes are lightly brown but still, retain their shapes.

Nutrition Facts
Per Serving Size: 290 calories, 18g total fat, 34g carbohydrates, 3g protein, 5g fiber, 390mg sodium

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