Happy New Year! I whipped up this delish blackberry and butternut squash salad to kick off 2021. The creamy, savory flavors of the squash mixed with the tart punch from the blackberries are to die for! Let me know what you think when you make this salad! I love seeing your adaptations to my recipes.
Ingredients
*Quantities are approximate and can be changed to fit your preference!
- 2 c spinach
- ½ c roasted butternut squash
- ⅓ c blackberries
- ⅛ c walnuts
- ⅛ c goat cheese (optional)
- Sprinkle of dried cranberries to top (optional)
Directions
- Peel, cube, and roast the butternut squash on 425 degrees for roughly 20 minutes, or until the outside is browning and you can stick the squash with a fork.
- While the squash cools, rinse spinach and place in your bowl.
- Add in the squash, blackberries, walnuts, goat cheese, and dried cranberries.
- Top with your favorite vinaigrette (try to avoid added sugars!) or squeeze some lemon juice and olive oil for dressing.
- Enjoy!
