Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing

Name: Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing
Prep time: 1 d 1 h
Cook time: 1 d 1 h
Total time: 1 d 1 h
Yield: 6
Cuisine: Global
Ingredients: 907 grams butternut squash, peeled, seeded, and cut into 1/2-inch cubes (4 cups); 2 teaspoons fresh lemon juice; 6 Tbsps extra-virgin olive oil; 2 liters 1/2 lb spinach, coarse stems discarded; 177 milliliters whole almonds with skins (3 1/2 oz), very coarsely chopped

You can never have too many side dish recipes, so give Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing a try. One portion of this dish contains approximately 7g of protein, 22g of fat, and a total of 296 calories. This recipe serves 6. A mixture of butternut squash, lemon juice, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free, primal, and fodmap friendly diet. From preparation to the plate, this recipe takes around 25 hours.

Instructions

Preheat oven to 450°F.

Equipment you will use

Oven

Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.

Ingredients you will need

Salt And Pepper

Spread

Squash

Cooking Oil

Equipment you will use

Baking Pan

Oven

While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper.

Ingredients you will need

Salt And Pepper

Almonds