Spiced Butternut Squash, Spinach & Red Onion Salad
This Spiced Butternut Squash Salad is so delicious! It's a great make ahead salad for a summer barbecue or potluck. Leftovers will last for up to 4 days in the fridge.
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius)
Peel the butternut squash, cut in half, remove the seeds and then cut into small cubes. You should have approx. 4 cups of cubed squash. Place them on a baking tray.
In a small bowl whisk together the olive oil, garlic, coriander, thyme, salt and pepper and pour the mixture over the butternut squash, Toss the butternut squash to ensure they are all well coated in the spices and oil.
Roast in the oven for 25 minutes, flipping halfway through baking to ensure the butternut squash cooks develop a nice golden colour on all sides. Once the butternut squash is tender, remove from the oven and allow to cool to room temperature.
To make the dressing in a bowl whisk together the mayonnaise, olive oil, balsamic vinegar and dijon mustard.
Once the butternut squash has cooled to room temperature, place the cubes in a large bowl along with the chopped spinach, red onion and pumpkin seeds. Pour the dressing over top and use a spatula to gently toss the salad and ensure everything is coated in the dressing. Serve cold or at room temperature.