Roasted squash and spinach salad with almond dressing
Roasted squash and spinach salad with almond dressing combines sweet, tender squash with fresh spinach, all tied together with a creamy almond dressing. This vibrant salad is ideal as a side or light main dish.
Cook time 60 min
Prep time 20 min
Ingredients:
1/2 cup almonds4 cups squash
2 tsp lemon juice
5.50 tbsp olive oil
1 dash black pepper
1 dash salt
10 cups spinach
Roasted squash and spinach salad with almond dressing is a delightful combination of sweet, nutty, and fresh flavors. This healthy and vibrant salad is perfect as a side dish or a light main course. The tender roasted squash pairs beautifully with fresh spinach, and the almond dressing adds a delicious nutty finish to bring it all together.
Instructions:
- Preheat your oven to 400°F (200°C).
- In a small food processor or blender, pulse the almonds until finely ground.
- Add 2 tbsp (28g) of the olive oil and the lemon juice to the ground almonds.
- Blend until smooth. If the mixture is too thick, you can add a teaspoon of water at a time until you reach the desired consistency.
- Season with a dash of salt and black pepper to taste. Set aside.
- Spread the squash cubes on a baking sheet in a single layer.
- Drizzle with 3.5 tbsp (49g) of the olive oil and season with a little salt and pepper.
- Toss to coat the squash evenly with the oil and seasoning.
- Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and golden brown, turning halfway through the cooking time.
- While the squash is roasting, place the spinach in a large salad bowl.
- Once the squash is done roasting, let it cool for a few minutes.
- Add the roasted squash to the bowl with the spinach.
- Drizzle the almond dressing over the top of the salad.
- Gently toss the salad to combine the spinach, squash, and almond dressing.
- Adjust the seasoning with additional salt and pepper if needed.
- Serve immediately and enjoy your healthy and delicious roasted squash and spinach salad with almond dressing.
This roasted squash and spinach salad with almond dressing is not just nutritious but also bursting with flavor. Whether you're making it for a family meal or a special occasion, this salad is sure to impress. Don't forget to experiment with your favorite spices or additional toppings to make it your own!
Roasted squash and spinach salad with almond dressing FAQ:
You can use a variety of squash such as butternut, acorn, or delicata. Butternut squash is particularly sweet and pairs well with the other ingredients.
The squash is done when it becomes tender and golden brown, which typically takes about 25-30 minutes in a preheated oven at 400°F (200°C). You should be able to easily pierce it with a fork.
Yes, you can prepare the components ahead of time. Roast the squash and make the dressing in advance, but assemble the salad just before serving to keep the spinach fresh.
You can substitute almonds with other nuts like cashews or walnuts, or use seeds like sunflower or pumpkin seeds for a nut-free option.
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The spinach may wilt, so it's best to keep the roasted squash and dressing separate until ready to eat.
Cooking Tips:
- Tip 1: To save time, you can roast the squash in advance and store it in the refrigerator until you're ready to assemble the salad.
- Tip 2: Use a high-quality olive oil for both roasting the squash and making the almond dressing, as it greatly affects the flavor.
- Tip 3: Toast the almonds before blending them into the dressing for an extra depth of flavor.
- Tip 4: Add a tablespoon of water to the dressing if it’s too thick, adjusting to your desired consistency.
- Tip 5: For an extra crunch, you can sprinkle some additional toasted almonds or seeds on top of the salad before serving.
Nutrition Facts
6 ServingsCalories 90kcal
Protein 3.91g
Carbohydrates 11g
Fiber 4.38g
Sugar 3.67g
Fat 16g
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