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.
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.