Giuliana & Bill Rancic's Winter Salad

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Roasted Butternut Squash Salad with Pistachios and Golden Raisins
1 1/2 cups (1/2-in.) peeled butternut squash cubes
3 tbsp olive oil, divided
1 tbsp fresh lemon juice
1 tsp honey
6 cups spinach
1/2 cup toasted pistachios, chopped
1/2 cup golden raisins
Sea salt
Freshly ground black pepper
1. Preheat oven to 400F.  Combine squash, 1 tbsp olive oil, and 1/2 tsp sea salt on an aluminum foil-lined rimmed baking sheet, tossing to coat.
2. Bake 20 to 25 minutes until tender, stirring after 15 minutes.  Transfer to wire rack; cool.
3. Whisk lemon juice, honey, remaining olive oil and 1/2 tsp each salt and pepper in small bowl; set aside.
4. Combine spinach, squash, pistachios, and golden raisins in large bowl.  Drizzle with dressing and toss.
Serves 4

Lorraine Toth

Member since Jan 2009

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