When you live alone it can be so tempting to eat popcorn for dinner every night. It’s quick, it’s easy, it’s no mess, and it seems to work well for Olivia Pope, so why not?
However, I have found that while popcorn for dinner is delicious – it leaves me starving by the morning and then I find myself hitting up the vending machine waaayy to much the next day at the office. So, I’ve been making an effort to cook myself something good at least three or four times a week. Sometimes I cook up trusted old favorites, and sometimes I try something new.
Last week, the something new was a super delicious, super easy Roasted Butternut Squash Salad.
And it turned out absolutely Yummy.
Serve it as a side or the main dish – either way you will be going back for seconds (and probably thirds) of all this sweet and savory goodness.
Trust me – you want this salad in your recipe box.
ROASTED BUTTERNUT SQUASH SALAD
12oz bag peeled and chopped butternut squash (found in the produce section)
1 medium red onion, chopped into one inch pieces
3 Tbs olive oil
½ tsp salt
½ tsp garlic powder
¼ tsp pepper
5oz bag baby spinach
1/3 cup chopped pecans
1/3 cup dried cranberries
Parmigiano reggiano cheese
Preheat oven to 450 degrees.
Toss onion, squash, olive oil, salt, garlic powder, and pepper together in a bowl. Transfer to a baking sheet. Roast in preheated oven until squash is tender and browned, about 30 minutes, turning once halfway through.
Remove roasted vegetables from oven and transfer to a large bowl. Toss with the spinach, cranberries and pecans. Sprinkle with parmigianno regianno cheese.