Roasted Butternut Squash & Cranberry Spinach Salad

Hey, two posts in two days! (Soon to be three in three- keep an eye out for my sweet potato empanadas tomorrow!) You lucky ducks. I’ve been slaving away in the kitchen all day preparing empanadas and salad to bring to our friends’ annual Friendsgiving. Looking at the list and seeing a long column of heavy casseroles and about six different versions of stuffing (all delicious, don’t get me wrong!), it seemed like a nice green salad was missing. Inspired by fall flavors and colors, I settled on a roasted butternut squash and cranberry spinach salad with dried cherries, walnuts and goat cheese.

Roasted Butternut Squash and Cranberry Spinach Salad

This is the perfect complement to the rows of cornbread, mashed potatoes, and decadent casseroles that make up your Thanksgiving spread this year- fill up half of your plate with this fresh salad, then go to town on that turkey and gravy!

Roasted Butternut Squash & Cranberry Spinach Salad
Recipe Type: Salad
Cuisine: Healthy, Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
Looking for a bright and colorful salad to complement the stuffings, casseroles, and mashed potatoes that make up your Thanksgiving spread? This is a perfect choice!
  • 10 oz baby spinach
  • 1/2 cup cranberries
  • 1 butternut squash, cubed
  • 1 tbsp olive oil
  • 1 tsp dried rosemary
  • salt and pepper, to taste
  • 1/2 cup dried cherries
  • 1/2 cup walnut pieces
  • 1 ripe pear, chopped
  • 1/2 cup feta or goat cheese
  • Balsamic dressing (see homemade recipe below)
  1. Preheat oven to 425 deg.
  2. Spread butternut squash and cranberries on a large cookie sheet and drizzle with olive oil, rosemary, salt and pepper. Toss to combine.
  3. Cook at 425 for 40 minutes until lightly browned. Allow to cool for at least 5 minutes.
  4. In a large salad bowl, add spinach and top with roasted butternut squash and cranberries. Top with cherries, walnuts, pears, and feta, then toss gently.
  5. Serve with your favorite dressing (I used a homemade balsamic dressing: 1/4 cup olive oil, 1/4 cup balsamic vinegar, 1/4 cup apple cider vinegar, pinch of salt and pepper, 1 tbsp dijon, 1 tsp sugar, and about 1/2 tsp each rosemary and parsley).


Can I just say that I LOVE roasted butternut squash? Not quite as much as I love sweet potatoes, but almost.

Enjoy the rest of your weekend! And like I mentioned earlier, keep an eye out tomorrow for an easy sweet potato empanada recipe- a fun and unexpected side to bring a little Mexican love to your Thanksgiving table!

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