I bake. A lot. But I also eat a lot of greens. Specifically of the spinach variety. A day without the Popeye fuel is kind of a long time and totally messes with my energy. Green smoothies – those are a given. Spinach salads – yeah those are a given too. This salad, well it’s your typical spinach salad but with the added hit of squash – roasted acorn squash to be precise.
This sounds fancy and a restaurant would probably get you to cash out big bucks for this salad, but just make it at home and save those bucks for another special treat that you might not be able to make as easily – like dark chocolate salted caramels from your favorite chocolate shop.
Half an acorn squash
Ancho chili powder
8 oz. bag of spinach
handful of cherry tomatoes
1/4 cup pecans (halved or chopped)
1/4 cup blue cheese crumbles
5 Tbsp. olive oil
2 Tbsp. balsamic vinegar
1 tsp. honey (more or less depending on preference)
salt and pepper to taste
Preheat the oven to 425 and prep a baking sheet with cooking spray and set aside.
Thinly slice the acorn squash, drizzle with olive oil and sprinkle with the ancho chili powder and arrange on the sprayed baking sheet
Bake for 15 minutes, or until the squash has softened and goldens out
While the squash is roasting, prep your salad dishes, or a big salad bowl and whisk up the dressing. Both methods work.
For the dressing, whisk up the olive oil, balsamic vinegar, honey, salt and pepper – easy as that
For the salads, lay the spinach, sprinkle on top the tomatoes, blue cheese, pecans and then once the squash comes out, put that on top too.
Ways to jazz this simple salad up to make it even fancier – switcheroo the pecans for pepitas or walnuts and the blue cheese for goat cheese or feta crumbles.