FOOD & NUTRITION
Butternut Squash and Spinach Salad with Pecans, Cranberries, Pomegranate INGREDIENTS Main 3 cups butternut squash (peeled, seeded, and cubed into 1-inch cubes) 1 tablespoon olive oil Dressing ¼ cup olive oil 2 tablespoons lime juice 3 tablespoons honey softened 1 tablespoon poppy seeds 1 tablespoon Dijon mustard Salt and black pepper to taste Salad 10 cups of baby spinach (torn leaves) 1 cup pecan halves ½ cup dried cranberries ½ cup pomegranate seeds INSTRUCTIONS Roast Butternut Squash 1. Preheat oven to 400 F. 2. In a medium bowl, combine cubed butternut squash (peeled and seeded), 1 tablespoon of olive oil, a
12 WINTER 2024
pinch of salt, and toss to mix 3. Place butternut squash in a single layer on the foil-lined baking sheet. 4. Roast for 20-25 minutes, turning once half-way through baking, until softened.
