Delicate squash sliced up and spiced up then roasted until tender atop a bed of spinach with tangy dried cranberries and toasty walnuts and pepitas. This delicious Fall salad is perfect on the side or top it with your favorite protein for an easy dinner any night of the week.

INGREDIENTS – serves 2-4

1 delicata squash, halved lengthwise, seeded and 1/2″ slice
2T olive oil (plus more for the dressing)
1/8t salt
1/4t garlic powder
1/4t thyme
1t sage
Pinch cinnamon
Pinch red pepper flakes

2T balsamic
1T maple
3T olive oil
Pinch salt and pepper

1/3c dried cranberries
1/3c walnuts, chopped and toasted
2T pepitas, toasted
4-6c baby spinach


Preheat oven to 400°F. Toss delicata slices with 2T olive oil, salt, garlic powder, thyme, sage, cinnamon and red pepper flakes. Spread them out on a parchment lined baking sheet then roast for 20 minutes, give them a flip then roast for another 8-10 minutes. Allow to cool a bit before adding them to the salad so they don’t wilt your greens.

Meanwhile, make the dressing. Whisk together balsamic, maple and olive oil with a pinch of salt and pepper. Set aside.

Assemble your salad, dump the spinach in a large bowl or plate, top with cranberries, walnuts, pepitas and squash, then drizzle with the maple balsamic dressing.


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