Spinach and Butternut Squash Salad with Gorgonzola
More of my favorite Fall salads are Kale Salad with Roasted Sweet Potato, Dried Cherries, Feta and Pumpkin Seeds as well as Prosciutto Wrapped Figs with Blue Cheese (Air Fryer recipe).
I didn’t exactly have a plan for the butternut squash I purchased a few days ago but I really enjoyed this salad for lunch today. It far exceeded my expectations and was satisfying enough to enjoy as a main dish. In addition to the symphony of flavors and textures of this salad, the colors just scream Fall. It’s the perfect addition to your Thanksgiving menu! You can cook the butternut squash ahead of time and refrigerate it until you are ready to assemble. If you don’t have pumpkin seeds, or pepitas, you can use another seed like sunflower seeds. I love adding butternut squash to a salad or dinner meal in the Fall. It’s such an easy, healthy and versatile vegetable, although technically a fruit, to add to a meal. Not only is it super low in calories but it is also packed with tons of nutrients like vitamin A, vitamin C, magnesium and loads of potassium. It’s just plain good for you! This salad is gluten free, vegetarian and just plain good for you! (Vegans can leave out the cheese or add your own) Enjoy!
More Butternut Squash Recipes you might enjoy:
Spicy Sausage, Brussels and Butternut Squash Foil Packets Spaghetti with Butternut Leek Parmesan Sauce Pasta with Butternut Squash Sauce, Sausage and Spinach Stuffed Turkey Breasts with Butternut Squash and Figs Butternut Squash Risotto
