Roasted squash and spinach salad with almond dressing
Elevate your salad game with this delicious Roasted Squash and Spinach Salad. Featuring tender, roasted squash and fresh spinach, this dish is perfectly complemented by a nutty almond dressing. A dash of lemon juice, olive oil, and seasonings bring it all together for a nourishing and flavorful meal.
- 20 Jan 2025
- Cook time 60 min
- Prep time 20 min
- 6 Servings
- 7 Ingredients
Roasted squash and spinach salad with almond dressing is a delightful combination of sweet, nutty, and fresh flavors. This healthy and vibrant salad is perfect as a side dish or a light main course. The tender roasted squash pairs beautifully with fresh spinach, and the almond dressing adds a delicious nutty finish to bring it all together.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- In a small food processor or blender, pulse the almonds until finely ground.
- Add 2 tbsp (28g) of the olive oil and the lemon juice to the ground almonds.
- Blend until smooth. If the mixture is too thick, you can add a teaspoon of water at a time until you reach the desired consistency.
- Season with a dash of salt and black pepper to taste. Set aside.
- Spread the squash cubes on a baking sheet in a single layer.
- Drizzle with 3.5 tbsp (49g) of the olive oil and season with a little salt and pepper.
- Toss to coat the squash evenly with the oil and seasoning.
- Roast in the preheated oven for about 25-30 minutes, or until the squash is tender and golden brown, turning halfway through the cooking time.
- While the squash is roasting, place the spinach in a large salad bowl.
- Once the squash is done roasting, let it cool for a few minutes.
- Add the roasted squash to the bowl with the spinach.
- Drizzle the almond dressing over the top of the salad.
- Gently toss the salad to combine the spinach, squash, and almond dressing.
- Adjust the seasoning with additional salt and pepper if needed.
- Serve immediately and enjoy your healthy and delicious roasted squash and spinach salad with almond dressing.
Tips:
- Tip 1: To save time, you can roast the squash in advance and store it in the refrigerator until you're ready to assemble the salad.
- Tip 2: Use a high-quality olive oil for both roasting the squash and making the almond dressing, as it greatly affects the flavor.
- Tip 3: Toast the almonds before blending them into the dressing for an extra depth of flavor.
- Tip 4: Add a tablespoon of water to the dressing if it’s too thick, adjusting to your desired consistency.
- Tip 5: For an extra crunch, you can sprinkle some additional toasted almonds or seeds on top of the salad before serving.
This roasted squash and spinach salad with almond dressing is not just nutritious but also bursting with flavor. Whether you're making it for a family meal or a special occasion, this salad is sure to impress. Don't forget to experiment with your favorite spices or additional toppings to make it your own!
| Nutrition Facts | |
|---|---|
| Serving Size | 170 grams |
| Energy | |
| Calories 90kcal | 5% |
| Protein | |
| Protein 3.91g | 3% |
| Carbohydrates | |
| Carbohydrates 11g | 3% |
| Fiber 4.38g | 12% |
| Sugar 3.67g | 4% |
| Fat | |
| Fat 16g | 20% |
| Saturated 2.12g | 7% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 400ug | 44% |
| Choline 24mg | 4% |
| Vitamin B1 0.07mg | 6% |
| Vitamin B2 0.25mg | 19% |
| Vitamin B3 1.00mg | 6% |
| Vitamin B6 0.27mg | 16% |
| Vitamin B9 80ug | 20% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 24mg | 28% |
| Vitamin E 3.09mg | 21% |
| Vitamin K 250ug | 205% |
| Minerals | |
| Calcium, Ca 77mg | 6% |
| Copper, Cu 0.20mg | 22% |
| Iron, Fe 1.22mg | 11% |
| Magnesium, Mg 80mg | 19% |
| Phosphorus, P 72mg | 6% |
| Potassium, K 510mg | 15% |
| Selenium, Se 0.69ug | 1% |
| Sodium, Na 80mg | 5% |
| Zinc, Zn 0.66mg | 6% |
| Water | |
| Water 130g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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