Author Notes
I recently made a spaghetti squash and spinach dish with feta and liked the combination so much I though I'd try them in a salad, adding an apple. I also played with a lemon dressing. And I loved the results! Great mix of color, texture and taste. I especially liked the smooth warmth of the roasted squash against the coolness and crunch of the apple. And the feta added a nice tang. —Sprigs of Rosemary
Ingredients
- For the salad
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4 cups
cubed and roasted butternut squash ( 2 medium squash)
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10 ounces
baby spinach, washed and stems trimmed
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1
apple, unpeeled, cut into cubes
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1 teaspoon
lemon juice
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1/4 cup
feta cheese
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1/4 cup
toasted walnut pieces
- Creamy Lemon Dressing
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3 tablespoons
fresh lemon juice
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1/2 teaspoon
dry mustard
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1 tablespoon
maple syrup
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2 tablespoons
extra virgin olive oil
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1 tablespoon
mayonnaise
Directions
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To roast squash, preheat oven to 400 degrees Fahrenheit. Roast the squash: Cut the squash lentgthwise in half and scoop out the seeds. With your best knife, trim the peel, and cut the flesh into cubes. Toss the cubes with olive oil and salt and roast for 25 to 30 minutes, stirring the squash after 15 minutes.
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Cut the apple and toss with the lemon juice in a small bowl; set aside.
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Make dressing: Combine all the dressing ingredients in a blender or food processor and combine well.
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Combine the roasted squash, spinach, apple and walnut pieces in a large bowl. Add as much or as little dressing as you want and toss. Sprinkle the cheese on top and serve.
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