Roasted Apple and Butternut Salad
Servings
6 Servings
Ingredients
- 1 medium butternut squash peeled and cut into 2-inch cubes or thin slices
- 2 red-skinned apples cut into 2-inch cubes or thin slices
- 2 cinnamon sticks broken up slightly
- 4 cups baby spinach
- ½ cup roasted pumpkin seeds pepitas
- Basic vinaigrette plus ½ teaspoon cinnamon and a pinch of nutmeg.
Instructions
- Preheat oven to 425°F.
- Place butternut squash and apples on two separate roasting pans.
- Drizzle with just enough oil to coat (about a tablespoon) or spray with PAM.
- Season with salt and pepper and scatter cinnamon stick pieces around apples and squash.
- Roast apples for 15 minutes and roast squash for 30 minutes. Set aside.
- Combine baby spinach, roasted apples and squash with vinaigrette.
- Top with pepitas, and serve.