Roasted Squash and Spinach Salad

Happy Halloween! Feeling overwhelmed with sugary desserts, candy corn, and pumpkin put into everything? This Roasted Squash and Spinach Salad is a retreat from the orange and black sugar overload that you may be experiencing.

 

Butter-roasted butternut squash debuts as the star of this spinach salad. Crisp spinach, tangy Ricotta Salata cheese, and earthy squash are complemented by a tart and velvety citrus cherry dressing. Try it later this week when your sweet tooth is exhausted.

Roasted Squash & Spinach Salad
Makes 6-8 servings

Ingredients:

2 1/2 cups chopped butternut squash
2 tablespoons unsalted butter, cut into small pieces
1 teaspoon fresh orange zest
1/2 teaspoon kosher salt
1/4 teaspoon coarse ground black pepper
5 ounces baby organic spinach
3 to 4 ounces Ricotta Salata Cheese (or Feta), crumbled
2 tablespoons chopped shallots
2 tablespoons chopped dried cherries

Directions:

Toss butternut squash, butter, orange zest, salt and pepper on a baking sheet. Bake at 375°F for about 20 minutes until squash begins to brown and is cooked through.

Place spinach in a large salad bowl. Add cooked squash, Ricotta Salata, shallots and dried cherries. Toss with desired amount of Cherry Orange Dressing (recipe below) and serve.

Cherry Orange Dressing
Makes 1 cup

Ingredients:

1 cup orange juice
1/2 cup dried cherries
2 tablespoons unsalted butter
1/2 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon rubbed sage
1/8 teaspoon coarse ground black pepper
2 tablespoons apple cider vinegar
4 tablespoons olive oil

Directions:

This can be made while your squash is roasting. Cook orange juice and dried cherries in a small saucepan over medium heat until reduced by half.

Pour orange juice and cherry mixture into the bowl of a food processor. Add butter, mustard, salt, sage, ground black pepper and apple cider vinegar. Process until all ingredients are well blended. Turn processor on. In a slow steady stream, pour in the olive oil. Process until all ingredients are emulsified.

Serve with salad. Any leftover dressing can be refrigerated for 2 to 3 days. If refrigerated, bring to room temperature and stir before serving.

Images ©Taylor Mathis

Recipe ©Sally James