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Warm Spinach and Squash Salad

My YJ Recipes


spinach and squash salad_REC
These gently cooked veggies are nourishing and easy on digestion.


1 1/2 pounds delicata squash cut into half moons, or butternut squash, peeled and cubed
4 tablespoons olive oil
1/2 teaspoon salt, divided
3 tablespoons lemon juice or red wine vinegar
5 cups (about 8 ounces) baby spinach leaves
1/2 cup toasted sliced almonds
Freshly ground black pepper


1. Preheat oven to 400°. In a 12-by-17-inch baking dish, toss squash with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and a few grindings of pepper. Bake until squash is tender, about 20 minutes.

2. In a large bowl, mix juice or vinegar with 1/4 teaspoon salt. Add squash, spinach, and almonds.

3. Heat remaining 3 tablespoons of oil in a small frying pan over medium-high heat. Carefully pour over salad (oil may splatter) and toss to coat and wilt spinach evenly. Serve at once.

Adapted with permission from Eat Well, Eat Happy by Charity Ferreira.
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