Wilted Spinach Salad with Chili-Dusted Butternut Squash

One week until Thanksgiving, friends. Let’s get down to business.

Today, I would like to address the most important part of the Thanksgiving feast – let’s here it for the sides! I know salad isn’t the most traditional of sides, but sometimes you need more greens on the table, no?

I’ve been making versions of this salad for years, and it never gets old.

The combination of chili dusted caramelized butternut squash, crisp onions, toasted walnuts and tender spinach is slightly sweet, slightly spicy, a little earthy. It’s all further enhanced by a drizzle of balsamic reduction infused with cranberries, red wine and olive oil. Honestly, this salad tastes amazing, it’s an absolute stunner and it will make your kitchen smell unbelievable, which is always a plus. You may want to start practicing what I like to call “the coy smile.” Think gracious and humble with a touch of “it was nothing, I just threw it all together…”

The compliments on your culinary skills are going to be out of control.

Wilted Spinach Salad with Chili-Dusted Butternut Squash

2 cups cubed peeled butternut squash
1/2 teaspoon chili powder
1/2 teaspoon salt, divided
4 teaspoons olive oil, divided
1/3 cup balsamic vinegar
2 tablespoons dry red wine
2 tablespoons whole-berry cranberry sauce
5 cups fresh baby spinach
1/3 cup sliced red onion
1/2 cup dried cranberries
1/3 cup toasted chopped walnuts, toasted
1/3 cup crumbled goat cheese or feta (optional)
Coarsely ground pepper, optional

Preheat oven to 425 degrees. In a large bowl, toss butternut squash, chili powder and 1/4 teaspoon salt with 2 teaspoons oil. Place on baking sheet and roast for 20-25 minutes or until brown and tender.

In a small saucepan, bring balsamic vinegar to a boil. Reduce heat; simmer for 4-6 minutes or until reduced to 1/4 cup. Stir in the wine, cranberry sauce, remaining oil and remaining salt. Bring to a boil; cook 1-2 minutes longer.

Place spinach on a serving platter; top with onion, cranberries and squash. Drizzle with warm dressing. Sprinkle with walnuts, goat cheese and, if desired, pepper. Serve immediately.

Do you have a favorite holiday side? Leave me a message, I would love to hear from you!