Winter Squash and Spinach Salad with a Cranberry Vinaigrette

A beautiful and filling winter salad.

Serves: 4
Cook Time: 20 Minutes

Ingredients

• 1 white acorn squash (or other winter squash)
• 3 tablespoon vegetable oil, divided
• Salt and freshly ground black pepper to taste
• 1/2 red onion, very thinly sliced
• 1 clove garlic, minced
• 5 cups loose leaf spinach, stemmed and cleaned
• Cranberry Vinaigrette:
• 3/4 cup vegetable oil
• 1/4 cup shallot, minced
• 2 tablespoons crushed black peppercorns
• 3 tablespoons canned whole cranberry sauce
• 1 teaspoon maple syrup
• 1/4 cup red wine vinegar
• Salt and freshly ground black pepper to taste
• 1/2 cup pecans, chopped and toasted
• 1/2 cup dried cranberries

Steps

Preheat oven to 375 degrees F. Line a sheet tray with parchment paper and set aside. Cut squash in half, and scoop out seeds. Slice into eight rings, leaving skins. Place on sheet tray and toss with 2 tablespoons vegetable oil, salt and pepper, red onion and garlic. Bake for 10-20 minutes or until just tender. Remove from oven and allow to cool slightly. Using a paring knife, cut skins away from the outside of the rings.

In a large bowl, place shallot and peppercorns. Add vegetable oil and whisk in vinegar, Cranberry sauce, maple syrup salt and pepper.

To serve, place 2 rings of squash in the center of each salad plate. Drizzle a little vinaigrette on squash. Add spinach in bowl with vinaigrette and toss to coat. Place mound of coated spinach atop squash and garnish with toasted pecans and dried cranberries.

Serving Suggestions

: Serve with a small bowl of soup for the perfect lunch or alone as the perfect salad with dinner

This recipe was specially prepared and created by Paula Deen for Smithfield. Recipe and photo courtesy of Smithfield.

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