Side dishe for 8
Butternut Squash Spinach Salad
Roasted squash, spinach, pomegranate, nuts, and cheese come together with a tangy honey-thyme dressing.
Typical price
$7.64for 4 servings
$1.91 per serving$7.64 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: cookingclassy.com
- 45 minstart to table
- Mediumdifficulty
- 8servings as written
- $typical cost tier
AmericanVegetarianBudgetSide dishesLunchesFallSummer
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Winter squash (butternut, spaghetti)$1.29/lb typical | 1.55 lb | $2.01Typical price |
| Nuts and seeds$0.70/oz typical | 4.5 oz | $3.15Typical price |
| Spinach$0.35/oz typical | 10 oz | $3.50Typical price |
| Peaches, pears, plums$2.49/lb typical | 0.45 lb | $1.17Typical price |
| Feta or goat cheese$0.70/oz typical | 4 oz | $2.80Typical price |
| Leeks and shallots$3.49/lb typical | a little | $0.12Typical price |
| Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical | a little | $0.04Typical price |
| Total for the servings shown | $15.27 | |
Pantry staples you likely have
Olive and cooking oilSalt and pepperWine, beer and spiritsHoney or maple syrupMustard, mayo, ketchup
Not included in the cost.
Ingredients
- 5 cups cubed butternut squash
- 1 1/2 tbsp olive oil
- salt and freshly ground black pepper
- 1 cup chopped pecans
- 10 oz baby spinach
- 1 1/4 cups pomegranate arils
- 4 oz goat cheese or feta
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 3 tbsp minced shallot
- 2 1/2 tbsp honey
- 1 tbsp dijon mustard
- 1 tsp fresh thyme leaves
- salt and freshly ground black pepper
Steps
- Heat the oven to 425 F and toss the squash with 1 1/2 tablespoons olive oil, salt, and pepper on a baking sheet.
- Roast the squash for 25 to 30 minutes, turning once, until tender and lightly browned.
- Whisk the remaining olive oil, vinegar, shallot, honey, mustard, thyme, salt, and pepper in a small bowl.
- Cool the roasted squash for 5 minutes, then place it in a large bowl with spinach, pomegranate arils, pecans, and cheese.
- Pour the dressing over the salad and toss gently until combined.
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