Side dishe for 8

Butternut Squash Spinach Salad

Name: Butternut Squash Spinach Salad
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 5 cups cubed butternut squash; 1 1/2 tbsp olive oil; salt and freshly ground black pepper; 1 cup chopped pecans; 10 oz baby spinach; 1 1/4 cups pomegranate arils; 4 oz goat cheese or feta; 1/2 cup olive oil; 1/4 cup red wine vinegar; 3 tbsp minced shallot; 2 1/2 tbsp honey; 1 tbsp dijon mustard; 1 tsp fresh thyme leaves; salt and freshly ground black pepper

$7.64for 445 minServes 8

Roasted squash, spinach, pomegranate, nuts, and cheese come together with a tangy honey-thyme dressing.

Photo: cookingclassy.com

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
	Winter squash (butternut, 1.55 lb$1.29/lb typical	1.55 lb	$2.01Typical price
	Nuts and seeds, 4.5 oz$0.70/oz typical	4.5 oz	$3.15Typical price
	Spinach, 10 oz$0.35/oz typical	10 oz	$3.50Typical price
	Peaches, 0.45 lb$2.49/lb typical	0.45 lb	$1.17Typical price
	Feta, 4 oz$0.70/oz typical	4 oz	$2.80Typical price
	Leeks and shallots, a little$3.49/lb typical	a little	$0.12Typical price
	Mint, a little$1.99 each typical	a little	$0.04Typical price
Total for the servings shown		$15.27

Pantry staples you likely have

Olive and cooking oilSalt and pepperWine, beer and spiritsHoney or maple syrupMustard, mayo, ketchup

Not included in the cost.

45 minstart to table
Mediumdifficulty
8servings as written
$typical cost tier

American Vegetarian Budget Side dishes Lunches Fall Summer

Typical price

$1.91 per serving$7.64 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Ingredients

5 cups cubed butternut squash
1 1/2 tbsp olive oil
salt and freshly ground black pepper
1 cup chopped pecans
10 oz baby spinach
1 1/4 cups pomegranate arils
4 oz goat cheese or feta
1/2 cup olive oil
1/4 cup red wine vinegar
3 tbsp minced shallot
2 1/2 tbsp honey
1 tbsp dijon mustard
1 tsp fresh thyme leaves
salt and freshly ground black pepper

Steps

Heat the oven to 425 F and toss the squash with 1 1/2 tablespoons olive oil, salt, and pepper on a baking sheet.
Roast the squash for 25 to 30 minutes, turning once, until tender and lightly browned.
Whisk the remaining olive oil, vinegar, shallot, honey, mustard, thyme, salt, and pepper in a small bowl.
Cool the roasted squash for 5 minutes, then place it in a large bowl with spinach, pomegranate arils, pecans, and cheese.
Pour the dressing over the salad and toss gently until combined.

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Butternut Squash Spinach Salad

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Butternut Squash Spinach Salad

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