Squash and Spinach Salad


2 cups Butternut Squash, cubed
1/2 tsp dried sage
1/4 tsp pepper
1/4 tsp salt
4 cups spinach
1/4 cup chopped pecans
1/4 cup raw roasted pumpkin seeds

For the dressing:
3 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp honey


1. Preheat oven to 425˚F.
2. Toss the squash with the salt, pepper and sage, and transfer to a greased baking sheet. Bake in oven for 15 minutes.
3. In the meantime, add the olive oil, balsamic vinegar, and honey to a blender and mix well.
4. Toss the spinach, pecans, and pumpkin seeds with the dressing in a salad bowl.
5. Top with the butternut squash and toss. 


Arugula with Butternut Squash Feta and Pine Nuts

I love Butternut Squash! Not only is it flavorful and low in calories (45 calories per 100 grams), but it is packed with beta carotene and  Vitamin A, B Complex Vitamins, including niacin and folate, as well as minerals such as potassium, iron, zinc and calcium.

Here is a simple yet delicious recipe for an Arugula salad with roasted Butternut Squash, Feta Cheese and Pine Nuts. There is no dressing needed, since the squash is already roasted, and then arugula absorbs the cheese delicately.

This is a perfect salad to enjoy as a meal.



  • 1 medium butternut squash, halved lengthwise, seeded, peeled, and cut into ¾-inch cubes.

  • 2 teaspoons olive oil

  • Coarse salt and ground pepper

  • ¼ cup crumbled feta cheese (1 ounce)

  • 1 bunch arugula (5 ounces), washed well and dried, tough ends trimmed, torn into bite-sized pieces.



Preheat oven to 425 degrees F. In a roasting pan, combine squash and oil; season with salt and pepper. Toss to coat, and spread in a single layer. Roast until tender when pierced with a knife, 35 to 45 minutes. Transfer squash to a bowl; gently toss with feta and arugula and serve. Serves 4.



Greens with Apples Dates and Almonds

A couple of months ago, Jeff and I attended a birthday party where the menu was diverse and incredibly mouth watering. One of the salads was so delicious, that  I was determined to recreate it the next night. It was a blend of shaved brussel sprouts, lettuce and cabbage, shaved parmesan, slivered almonds, sliced apples and dates. I came up with a dressing that I thought would go well with these ingredients, and the result was divine!

I actually found the greens blended and packaged at Trader Joe’s but you could easily add yours separately and then combine with the other ingredients.


Salad Ingredients

  • One bag of mixed greens
  • 2 cups of shaved brussel sprouts
  • 2 cups of shredded white cabbage
  • 6 dates thinly sliced or chopped
  • 1 apples thinly sliced
  • 1/2 cup of toasted slivered almonds
  • 1 cup shaved parmesan cheese

Dressing Ingredients

  • 1/2 cup of vegetable oil
  • 1/4 cup apple cider vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons of sugar or one packet of Splenda or Monk Fruit
  • 1 shallot chopped 
  • Salt and Pepper to taste


Print Friendly and PDF