3 cups cubed butternut squash (½ -inch cubes) (about 3/4 pound)
4 ½ tablespoons extra-virgin olive oil, divided
1 ½ cups red grapes (about ½ pound)
2 tablespoons pure maple syrup, divided
½ teaspoon salt, divided
2 tablespoons unsalted pumpkin seeds
2 tablespoons cider vinegar
1 ½ teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
5 cups lightly packed baby spinach
1 tablespoon chopped fresh tarragon, or 1 teaspoon dried
Preheat the oven to 400 degrees.
In a medium bowl toss the squash with 1 tablespoon of the oil, 1 tablespoon of the maple syrup, and 1/8 teaspoon of the salt and place in a single layer on baking sheet. Roast for 15 minutes. In the same medium bowl toss the grapes with ½ tablespoon oil and 1/8 teaspoon salt. After the squash has been roasting for 15 minutes, add the grapes to the baking sheet and roast together for 20-30 minutes more, until the grapes and squash are both are tender and lightly browned but still retain their shape. Set aside to cool.
While the grapes and squash are roasting, toast the pumpkin seeds. Spread them out on another baking sheet and place in the oven until fragrant and toasted, about 5 minutes. Set aside to cool.
In a small bowl whisk together the remaining 3 tablespoons olive oil, the cider vinegar, the remaining tablespoon maple syrup, mustard, remaining ¼ teaspoon of salt and the pepper.
Toss the spinach and tarragon with the dressing in a large bowl, then place about 1 ¼ cup of the greens on each serving plate then top each with squash and roasted grapes and sprinkle with pumpkin seeds.
Makes 4 servings
Serving size: about 1 ½ cups salad
Per serving: Calories 290, Total Fat 18g; (Sat Fat 2g, Mono Fat 13g, Poly Fat 3g); Protein 3g; Carb 34g; Fiber 5g; Cholesterol 0mg; Sodium 390mg
Excellent source of: Vitamin A, Vitamin C, Vitamin E
Good source of: Fiber, Thiamin, Riboflavin, Vitamin B6, Potassium, Iron, Magnesium, Copper
Copyright 2017 Ellie Krieger. All rights reserved.