Food – Roasted Butternut Squash, Cranberry and Spinach Salad with a Cran-Cabernet Dressing


Roasted Butternut Squash, Cranberry and Spinach Salad with a Cran-Cabernet Dressing

  • 2 cups cranberry juice
  • 1 tablespoon (+ 1 teaspoon) maple syrup
  • 1 cup cabernet sauvignon wine, or a full bodied red wine
  • 3 tablespoons olive oil
  • 1 teaspoon (+ 1/4 teaspoon) salt and pepper
  • 1 medium butternut squash, skinned, seeds and innards removed and chopped into 1-inch cubes
  • 1 cup dried cranberries
  • 5 ounces baby spinach
  • 3 ounces shaved Parmesan
  • 2 ½ ounces toasted, salted pepitas
  1. Add 1 cup cranberry juice, red wine, maple syrup, 1 tablespoon olive oil and 1/4 teaspoon salt and pepper to a saucepan over medium high heat.  Simmer for 15 minutes or until the mixture reduces by half. Then set aside.

  2. While that is cooking, add chopped butternut squash to a bowl and toss with 2 tablespoons olive oil and 1 teaspoon salt and pepper.  Roast on 400 degrees for 20 minutes or until squash is fork tender.

  3. Add 1 cup cranberry juice and the dried cranberries to a microwavable bowl and heat for 2 minutes.  Place on the counter and allow to sit for 10 min, then drain discard the liquid and set the cranberries aside.

  4. To assemble the salad, place spinach on a platter or in a large bowl, add squash, cranberries, Parmesan, pepitas and drizzle with dressing.

    recipe courtesy of


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