Salads are wonderful, with so many different combinations, you could make a different salad everyday. This salad would make for a great meatless monday meal 😀 It is loaded with great nutrients.
Walnuts are the only nut that provides omega-3 fatty acids in the form of alpha-linolenic acid (ALA). Omega 3 fatty acids help reduce heart disease and can lower cholesterol. The healthy fats, monounsaturated fat (MUFA) and polyunsaturated fat (PUFA) in walnuts can help lower your risk of cardiovascular disease. Walnuts also contain the minerals phosphorus, magnesium, and Vitamin E -which works as an antioxidant to also help protect the heart.
( 1 oz)
- Calories 185
- Calcium 28 mg
- Magnesium 45 mg
- Phosphorus 98 mg
- Potassium 125 mg
Spinach is loaded with great nutrients and is a great source of vitamin K, vitamin A, iron and folate . Spinach also has fiber, magnesium and calcium.
Butternut squash provides fiber, potassium, vitamin A, vitamin C, folate, magnesium, iron, and calcium.
Check out my recipe for Hearty Vegetable Minestrone for more nutrition info on spinach and butternut squash.
Butternut Squash Spinach Salad
- 2 cups butternut squash, cut into 1/2 inch cubes
- 1 Tbsp olive oil
- Salt and black pepper to taste
- 5 oz Baby Spinach
- 1/4 cup Dried Cranberries
- 1/4 cup Feta, crumbled
- 1/4 cup Walnuts, broken into pieces
- Preheat oven to 400°F.
- Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.
- Assemble salad with remaining ingredients. Enjoy 😀
Yield: 4 servings
Walnuts, spinach and butternut squash all together provide a fantastic array of beneficial nutrients.
I used a little vinaigrette on this salad and it was delectable. This may be my new favorite salad 🙂