Are you looking for a quick, healthy, and incredibly flavorful dinner recipe that's also visually stunning? Then look no further! This Copper Penny Salad is the perfect answer. It's a vibrant mix of textures and tastes, combining the sweetness of roasted butternut squash with the salty crunch of pecans and the tangy zip of a simple vinaigrette. It's a fantastic healthy meal, a perfect side dish, or even a light lunch. This easy recipe is perfect for busy weeknights and will impress even the most discerning palates. Let's get cooking!
Ingredients:
- 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup dried cranberries
- 1/2 cup pecan halves, toasted
- 4 cups baby spinach
- 1/2 cup crumbled feta cheese
For the Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Roasting the Butternut Squash:
- Preheat your oven to 400°F (200°C).
- Toss the butternut squash cubes with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly caramelized. Make sure to flip halfway through for even cooking.
Making the Vinaigrette:
- While the squash is roasting, whisk together all the vinaigrette ingredients in a small bowl until well combined.
Assembling the Salad:
- Once the butternut squash is cooked, let it cool slightly.
- In a large bowl, combine the spinach, roasted butternut squash, cranberries, and pecans.
- Drizzle the vinaigrette over the salad and toss gently to coat.
- Crumble the feta cheese over the top just before serving.
Tips for the Best Copper Penny Salad:
- Toasting the pecans: Toasting the pecans enhances their flavor and adds a delightful crunch. Simply spread them on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 5-7 minutes, or until fragrant.
- Choosing your squash: A medium-sized butternut squash is ideal for this recipe. You can also use other winter squashes like kabocha or acorn squash.
- Make it ahead: You can roast the butternut squash and prepare the vinaigrette ahead of time. Store them separately in the refrigerator and assemble the salad just before serving. This makes this recipe perfect for meal prepping!
- Adjust the sweetness: If you prefer a less sweet salad, reduce the amount of maple syrup in the vinaigrette.
Variations:
- Add protein: Grilled chicken, chickpeas, or crumbled bacon would be delicious additions to this salad.
- Change the cheese: Goat cheese or blue cheese could be substituted for feta.
- Different nuts: Walnuts or almonds would also be tasty in this salad.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: 8-10 grams
- Fat: 20-25 grams
- Carbohydrates: 30-35 grams
- Fiber: 5-7 grams
This Copper Penny Salad is a healthy and delicious recipe perfect for any occasion. It’s quick, easy, and packed with flavor, making it an ideal addition to your repertoire of easy recipes and quick dinner ideas. Enjoy this homemade cooking masterpiece!