I made this delightful, heavenly salad the other day while testing Winter Renewal Detox recipes.
The butternut squash added warmth and sweetness and the toasted pecans a “pop” to the salad.
Let’s make it, shall we?
Winter Spinach Salad
½ cup butternut squash cubes (1/2 inch thick), peeled
2 Tbsp. extra virgin olive oil, divided
1 Tbsp. lemon juice
1 cup spinach
¼ cup toasted pecans
¼ cup unsweetened raisins
Sea salt and pepper to taste
Directions: Preheat oven to 350 degrees. Combine squash and 1 Tbsp. oil and place on an aluminum foil-lined baking sheet. Bake 20 minutes or until squash is tender. Meanwhile, whisk lemon juice and remaining oil in a bowl. Toast pecans in a skillet over low heat for 5 minutes. Combine spinach, squash, pecans and raisins in the bowl with the juice and oil combination. Toss and serve.
*You can save time by purchasing already cubed squash at the grocery store.