Ingredients
For 8 Serving(s)
roasted-red-onion-and-butternut-squash-salad
- 1 c pumpkin seeds
- 2 red onion
- 3 T olive oil
- 2 butternut squash
- salt
- black pepper
- 2 T Dijon mustard
- 4 T red wine vinegar
- 4 c baby spinach
Roasted Red Onion and Butternut Squash Salad Directions
- Preheat the oven to 350˚F.
- Spread the pumpkin seeds onto a rimmed baking sheet and bake for 8-10 minutes, until lighly golden and fragrant. Transfer to a dish to cool.
- Place the red onions on a baking sheet and toss with 1 tablespoon of the olive oil. Roast in the oven for 10-15 minutes, stirring once partway through the cooking time. Transfer to a large serving bowl and allow to cool.
- Place the butternut squash on a baking sheet, toss with 2 tablespoons of the olive oil, and sprinkle with salt and pepper. Roast 20-25 minutes, until tender. Add the squash to the bowl with the onions, and set aside to cool.
- In a small mixing bowl, whisk together the Dijon mustard, red wine vinegar, 1/2 teaspoon of salt, and a generous pinch of black pepper. In a slow, steady stream, drizzle in the remaining 3/4 cup olive oil, whisking until emulsified. Taste and add more salt and pepper if needed.
- Fold the baby spinach into the bowl of squash and onions. Drizzle with red wine vinaigrette, and toss to coat. Serve topped with the toasted pumpkin seeds.