Butternut Squash Pumpkin Spinach Salad
Butternut Squash Pumpkin Spinach Salad


I like to change my salads with the seasons and this is one of our favorites I have created this fall, a Butternut Squash Pumpkin Spinach Salad. While this is a salad the warm roasted butternut squash and chicken/tofu make it a warming and pretty hearty dinner without being overly heavy like most comfort foods. Packed with nutrition and flavor this salad has everything you are looking for. Not sure what else to say about this salad other than it is good and good for you I asked my husband, who really enjoyed it, and he said add your husband loves it. He likes salad but it wouldn’t be at the top of his list so for him to say he loved it says a lot. So maybe I just need a big stamp on this one that says husband approved!


Butternut Squash Pumpkin Spinach Salad

Makes 4 servings

2-2.5 pound butternut squash cleaned, skin removed and cubed, or 1.5-2lb butternut squash pre-cut chunks

1lb baby spinach

2 chicken breasts, or 4 servings Beyond Meat Chicken-Free Chicken or Tofu

1/2c feta cheese crumbles

1/4c pumpkin seeds, roasted or raw dried

1/4c Pumpkin Dressing, or more if desired, recipe below/


Pumpkin Dressing

Makes approx. 1 3/4c dressing

1c pumpkin puree

1/4c apple cider vinegar

1/2c extra virgin olive oil

1 clove of garlic

1/2 tsp sea salt

1/2 tsp pumpkin pie spice or nutmeg

fresh ground pepper, to taste


Preheat oven to 350. Line a cookie sheet with tin foil or use a non-stick baking sheet. Spray baking sheet/prepared pan with coconut oil spray and spread squash out in a single layer. Spray the layer of squash with coconut oil spray and bake 30-40 minutes, turning once after 15 minutes, until fork tender. While the squash is cooking cook tofu or chicken if using (chicken-free chicken can be used as is) and prepare dressing. In a Vitamix, blender, or food processor combine pumpkin puree, apple cider vinegar, sea salt, and spices. Grate in garlic and blend mixture until well incorporated. With the machine running stream in olive oil and blend smooth. Test and adjust seasoning and pepper as needed. Prepare plates with spinach. Let meat rest if you cooked it and slice. Remove squash from oven. Top beds of spinach with chicken/tofu, roasted squash, feta cheese, and pumpkin seeds. Drizzle with Pumpkin Dressing and enjoy!


Butternut Squash Pumpkin Spinach Salad
Butternut Squash Pumpkin Spinach Salad