Roasted Squash & Spinach Salad

Wow what a great Thanksgiving weekend! We sure hope everyone had a lovely holiday with family and friends. If you are working through the many leftovers that over flow your fridge, below are just a few ideas of what you can do with them.

GOBBLE GOBBLE LEFTOVERS…

~ turkey chili

~ hodge podge pot pie (throw it all in there)

~ turkey salad

~ buffalo turkey wraps

But now onto the recipe of the week…

Roasted Squash & Spinach Salad

~ 1 butternut squash, cubed

~ 1 tablespoon olive oil

~ salt & pepper to taste

~ 4 cups spinach

~ 1/4 cup walnuts, crushed

~ 2 tablespoons balsamic

Preheat oven to 450°F.

Toss squash with 1 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Pull from the oven and cool for about 15-20 minutes.

While the squash is cooking, prepare a pretty salad bowl with spinach and half of the walnuts. Once the squash is cool, toss that within the salad. Drizzle the balsamic vinegar and top with remaining walnuts.

Serve & Enjoy!