Warm Spinach and Squash Salad
My YJ Recipes
Ingredients1 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.