Roasted Butternut Squash, Tomatoes and Baby-Spinach Salad

Number of servings : Prep time: Cooking time: Type of meal : | Side Dishes | Side Dishes Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Side Dishes | Side Dishes

Special diet :

Ingredients

2 lbs (1 kg) butternut or butter-cup squash, halved lengthwise, seeded and cut into 8 to 12 wedges
2 cups (500 mL) cherry tomatoes
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) fresh thyme leaves
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
10 oz (300 g) baby-spinach leaves

Dressing:
2 tbsp (25 mL) balsamic vinegar
2 tbsp (25 mL) olive oil
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper

 

Directions

  1. Arrange squash skin-side down on a baking sheet lined with parch­ment paper. Place cherry tomatoes on another baking sheet lined with parch­ment. Drizzle squash and tomatoes with olive oil and sprinkle with thyme, salt and pepper. Roast squash in a pre­heated 400°F (200°C) oven for approxi­mately 30 to 40 minutes, until tender and browned. Roast cherry toma­toes for 12 to 15 minutes, until skin is just starting to split. Cool.
  2. Place spinach in a large bowl and top with cooled squash and tomatoes.
  3. For the dressing, combine vinegar, oil, salt and pepper. Drizzle over the salad.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:3122

Roasted Butternut Squash, Tomatoes and Baby-Spinach Salad
Roasted Butternut Squash, Tomatoes and Baby-Spinach Salad