Joanna Gaines Butternut Squash Spinach Salad

This warm, savory-sweet Joanna Gaines Butternut Squash Spinach Salad is made with roasted squash, maple vinaigrette, and ready in 40 minutes. The warm cubes of caramelized squash gently wilt the spinach as everything gets tossed in the sweet dressing. I love making this during the autumn months when squash is at its peak.

Why This Classic Works

The combination of roasted vegetables and fresh greens creates a wonderful contrast in temperatures and textures. I used to skip roasting the pecans, but taking those extra five minutes makes a huge difference in the final flavor.

The maple vinaigrette ties everything together with a balanced sweetness that cuts through the earthy squash. I learned quickly that tossing the salad while the squash is still warm is the secret to bringing out the best flavor.

Joanna Gaines Butternut Squash Spinach Salad Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil (for roasting)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups fresh baby spinach
• 1/2 cup dried cranberries
• 1/2 cup chopped pecans, toasted
• 1/3 cup crumbled feta cheese

For the Maple Vinaigrette:

• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• Pinch of salt and black pepper

How To Make Joanna Gaines Butternut Squash Spinach Salad

1. Roast the squash: Preheat your oven to 400°F (200°C), toss the squash cubes with olive oil, salt, and pepper, and roast for 25 minutes until tender.
2. Toast the pecans: Place the chopped pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently until fragrant.
3. Mix the vinaigrette: In a small jar, combine the extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper, then shake vigorously.
4. Assemble the salad: In a large bowl, combine the baby spinach, warm roasted squash, dried cranberries, toasted pecans, and feta cheese.
5. Dress and serve: Drizzle the maple vinaigrette over the salad and toss gently to coat everything just before serving.

Recipe Tips

• Cut uniform cubes: Dicing the butternut squash into equal pieces ensures they roast evenly without burning.
• Dress right before serving: The warm squash will quickly wilt the spinach, so wait to add the dressing until you are ready to eat.
• Use pure maple syrup: Artificial pancake syrups will make the vinaigrette overly sweet and alter the flavor profile.

What To Serve With Butternut Squash Spinach Salad

This salad pairs beautifully with roasted chicken or sliced pork tenderloin. The sweet and savory notes also make it a great companion for a hearty bowl of potato soup.

How To Store

Store the undressed salad and vinaigrette in separate airtight containers in the fridge for up to 3 days. The roasted squash can be made ahead and reheated gently before tossing with fresh spinach.

FAQs

Can I use frozen butternut squash?

Yes, you can use frozen cubed squash to save prep time. Roast it directly from frozen, adding a few extra minutes to the cooking time.

What can I substitute for feta cheese?

Goat cheese is an excellent alternative that adds a similar creamy, tangy bite.

Can I make the dressing in advance?

Absolutely, the maple vinaigrette will keep in the fridge for up to a week. Give it a good shake before using to recombine the ingredients.

Nutrition

• Calories: 310 kcal
• Total Fat: 22g
• Saturated Fat: 4g
• Cholesterol: 10mg
• Sodium: 380mg
• Total Carbohydrate: 28g
• Protein: 4g

Try More Recipes:

• Joanna Gaines Monster Cookies
• Joanna Gaines Blueberry Sweet Rolls
• Joanna Gaines Vegetable Soup

Joanna Gaines Butternut Squash Spinach Salad

Recipe by Imen Dridi

Servings

6

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Joanna Gaines Butternut Squash Spinach Salad features warm, tender roasted squash, crisp baby spinach, and crunchy toasted pecans. Ready in just 40 minutes, this vibrant dish gets tied together with a sweet maple vinaigrette for a simple, savory autumn side.

Ingredients

• 1 medium butternut squash, peeled and cubed

• 2 tablespoons olive oil (for roasting)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 6 cups fresh baby spinach

• 1/2 cup dried cranberries

• 1/2 cup chopped pecans, toasted

• 1/3 cup crumbled feta cheese

• 1/4 cup extra-virgin olive oil

• 2 tablespoons apple cider vinegar

• 1 tablespoon pure maple syrup

• 1 teaspoon Dijon mustard

• Pinch of salt and black pepper

Directions

• 1. Roast the squash: Preheat your oven to 400°F (200°C), toss the squash cubes with olive oil, salt, and pepper, and roast for 25 minutes until tender.
• 2. Toast the pecans: Place the chopped pecans in a dry skillet over medium heat for 3 to 5 minutes, stirring frequently until fragrant.
• 3. Mix the vinaigrette: In a small jar, combine the extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper, then shake vigorously.
• 4. Assemble the salad: In a large bowl, combine the baby spinach, warm roasted squash, dried cranberries, toasted pecans, and feta cheese.
• 5. Dress and serve: Drizzle the maple vinaigrette over the salad and toss gently to coat everything just before serving.