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Spinach Salad with Butternut squash,feta and nuts

This spinach salad is my latest favorite. The various textures in each bite is the highlight. Fresh baby spinach with crunchy pecans, chunky feta, chewy raisins and velvety butternut squash.

 

Sathya who is very fond of salads, had this amazing salad in his office canteen and was totally in love with it. He claims he is successful in bringing the same taste at home. I don’t know what really went into the original one but his version is one of the best salads I have ever had. Though I am not that big fan of salads unlike Appa and sathya, who are probably the only ones I know who enjoy a lot of salad in Pizza hut too while the rest of us are digging in cheesy pizzas. However, this one has been the start for me to try many salads.

The dressing is a simple balsamic vinaigrette so I would suggest using a better quality or aged vinegar as this is the deciding factor whether you love it or not!


Ingredients you will need:

For Dressing:
2 tbsp Balsamic vinegar
1 tbsp olive oil (good quality)
1 tsp lemon juice
1/2 tsp Salt
1/8 Freshly ground pepper

For Salad:
4 cups fresh baby spinach
1/4 cup of Golden raisins and pecans (broken into pieces)
1/8 cup crumbled feta
1/4 cup butternut squash

Preparation:

In a small pan, add 1/2 tsp of olive oil and sauté butternut squash that is washed, peeled and cut into 1 inch cubes. Do not over cook. However firm the squash is, it tends to cook fast. Sprinkle little salt when warm. Gently mix and set aside.

Optional: sautéed baby bella mushrooms (2 tablespoons) also taste great!

In a large bowl, mix balsamic vinegar, olive oil, lemon juice, salt and freshly ground pepper. Using a whisk or fork, beat it well till vinegar, oil and lemon juice blends well.

Add the rest of the ingredients and gently toss to coat well.

Serve Immediately.

Happy Cooking

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June 2017
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