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  • edithpan6

Roasted Squash, Spinach, and Leek Salad with Maple Syrup Dressing

Updated: Jan 28, 2020

Yield: 1 large bowl


For the salad:

4 medium butternut squash, peeled, seeded, and cut into 1 ½-inch cubes

Olive oil

Salt and pepper

3 cups pecans

4 small leeks

1 5# case baby spinach

For the dressing:

1 cup maple syrup

1 cup cider vinegar

2 cups olive oil

3 tbsp. Dijon mustard

3 shallots, minced

Salt and pepper

Preheat the oven to 400 degrees F.

Toss the squash cubes on a baking sheet with olive oil and salt. Roast 25 minutes, until tender, tossing every 10 minutes or so. Remove the squash from the oven and allow to cool fully.

Spread the pecans on a sheet pan and toast in the oven for 5 minutes.

Remove the green tops and bottom root from the leek. Cut the remaining portion of the leek in half lengthwise and rinse under cold water to wash away any grit inside the leek. Cut each half in half crosswise, then thinly cut vertically to create leek matchsticks.

Make the dressing by whisking together all of the ingredients in a bowl. Toss the spinach, squash pieces, leek matchsticks, and pecans with the dressing. Season with salt and pepper as needed.

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