Recipe: Spinach-and-Roasted-Squash Salad

| Boston Magazine |
For the salad:
1 small butternut squash
½ tsp. kosher salt
½ tsp. freshly ground black pepper 
6 c. baby spinach
6 oz. crumbled blue cheese
For the dressing:
¼ c. extra-virgin olive oil
½ c. vegetable oil, such as canola
1 tsp. Dijon mustard
4 tbsp. balsamic vinegar
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
¼ tsp. chopped fresh thyme
Preheat oven to 425 degrees. Peel, seed, and cut the squash into inch-thick slices. Toss the slices with olive oil, salt, and pepper to coat and spread in a single layer on a baking sheet. Roast squash for 25 to 30 minutes and let cool. 
Meanwhile, prepare the dressing: Whisk together all ingredients in a small bowl, or shake vigorously in a sealed container until fully combined.  
When the squash has cooled, assemble the salad: Combine spinach, roasted squash, and crumbled blue cheese. Toss with dressing before serving. Serves 6 to 8.

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