Another Roasted Butternut Squash Spinach Salad

If you haven’t picked up on Sarah’s and my infatuation with butternut squash, that would be quite a remarkable feat.  Unlike my father, I love the sweetness of a squash, slowly baked in the oven so it caramelizes, and topped with olive oil, salt, and pepper.  I could literally eat bowls upon bowls.  This salad was a spur of the moment dish just using whatever I had in the cupboards/ fridge.  Feel free to curb the ingredients to fit to your own pantry.

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Roasted Butternut Squash Spinach Salad (serves one)

1 cup Roasted Butternut Squash (instructions here) cut into cubes before baking

2 cups spinach, coarsely chopped

1 oz feta cheese

5 kalamata olives, pitted

1/4 cup walnuts

1 tablespoon olive oil

1 teaspoon balsamic vinegar

Place the spinach in a bowl.  Top with squash, olives, walnuts, and crumbled cheese.  Drizzle olive oil and balsamic on top.  Mix until combined.

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