Just because summer is over does not mean that you should neglect making salads. Salads are extremely versatile and with the right ingredients you can make a savory salad for your autumn or winter get togethers.
Lately I am just loving spinach for my salad base. This salad is a tossed pile of savory salty goodness with texture from pecans and creaminess from the goat cheese. Perfectly vibrant spinach is paired with bright orange butternut squash to create this delectable delicious concoction.
Typically I would candy the pecans which add amazing sweetness and crunchiness but I was craving more salty than sweet, CRAZY, I know!! By using the pecans neat they add a nice earthy crunch.
The butternut squash is roasty and tender, the spinach is crispy. All in all a comforting dish and this is a salad I am talking about here!!
Enjoy these flavors of fall!
Savory Autumn Salad Ingredients:
Spinach
1 pound Butternut Squash cubed
¼ Cup Coarsely Chopped Pecans
2 ounces Goat Cheese Crumbled
1 T Extra Virgin Olive Oil
¼ teaspoon Salt
¼ teaspoon Pepper
Balsamic Dressing Ingredients:
¼ Cup Extra Virgin Olive Oil
4 T Balsamic Vinegar
¼ teaspoon pepper
1/8 teaspoon Granulated Garlic
Directions:
Heat oven to 350 degrees. In a large bowl toss butternut squash in olive oil, salt and pepper. Place squash on rimmed cookie sheet and roast in the oven for 30-40 minutes until tender. Remove from oven and let cool to room temperature.
Place Spinach in serving dish. Layer with squash, pecans and goat cheese.
Wisk olive oil, balsamic vinegar, pepper and garlic together.
Add dressing when serving.
