Roasted Butternut Squash, Cranberry and Spinach Salad with a Cran-Cabernet Dressing
2 cups cranberry juice
1 tablespoon (+ 1 teaspoon) maple syrup
1 cup cabernet sauvignon wine, or a full bodied red wine
3 tablespoons olive oil
1 teaspoon (+ 1/4 teaspoon) salt and pepper
1 medium butternut squash, skinned, seeds and innards removed and chopped into 1-inch cubes
1 cup dried cranberries
5 ounces baby spinach
3 ounces shaved Parmesan
2 ½ ounces toasted, salted pepitas
Add 1 cup cranberry juice, red wine, maple syrup, 1 tablespoon olive oil and 1/4 teaspoon salt and pepper to a saucepan over medium high heat. Simmer for 15 minutes or until the mixture reduces by half. Then set aside.
While that is cooking, add chopped butternut squash to a bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt and pepper. Roast on 400 degrees for 20 minutes or until squash is fork tender.
Add 1 cup cranberry juice and the dried cranberries to a microwavable bowl and heat for 2 minutes. Place on the counter and allow to sit for 10 minutes, then drain discard the liquid and set the cranberries aside.
To assemble the salad, place spinach on a platter or in a large bowl, add squash, cranberries, Parmesan, pepitas and drizzle with dressing.
Roasted Butternut Squash, Cranberry and Spinach Salad with a Cran-Cabernet Dressing - a hearty and healthy combination of flavors!
Saturday, February 11, 2017 - 11:53am