Fall Spinach Salad

6 Servings
35 min

This salad is pretty enough to be the star of your Thanksgiving table and hearty enough to be a meal all by itself. Using the best that fall has to offer, it combines the freshness of raw apple, the healthy tenderness of spinach, the sweetness of butternut squash and the earthiness of Brussels sprouts.

It has something for everyone!

The best part is that it has a dressing made specifically to compliment all these yummy fall flavors. The recipe for the dressing has a little bit of oil, but you can easily swap it out for more vegetable broth and make it oil free.

Yep, vegetable broth! The secret ingredient for keeping this salad super-healthy and delicious.

Make one big salad, or plate these individually, but don’t put the dressing on until you are ready to eat so that the spinach stays fresh and crisp!

Use pre-made vegetable broth from a can or bottle, but try to get the low sodium kind. This salad does not need any extra salt to make it taste good.

Recipe details
  • 6  Servings
  • Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
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  • 2 cups cubed butternut squash
  • 12 brussel sprouts
  • 1 gala apple
  • 4 cups baby spinach
  • Olive oil
  • 1 Tablespoon finely chopped fresh rosemary or 1 teaspoon dried
  • 1/3 cup dried cranberries
  • 1/3 cup chopped pecans
  • 1/4 teaspoon garlic powder
  • Salt
  • 4 large shallots
  • 1 teaspoon olive oil
  • 2 Tablespoons white balsamic vinegar
  • 4 Tablespoons olive oil (can swap out for additional broth)
  • 2-4 Tablespoons vegetable broth
Preheat the oven to 425
Toss the squash with 1 Tablespoon of olive oil, rosemary and 1/2 teaspoon salt. Spread on a lined baking sheet and roast for 20 minutes or till tender, stirring halfway through (I used 1/2” dice). Remove from the oven and allow to cool.
Cut the sprouts in half or quarters if they are large and toss in 1/2 teaspoon of olive oil, 1/4 teaspoon garlic powder and a pinch of salt. Spread on a baking sheet and bake for 20 minutes or till tender, flipping halfway through. Remove from oven and allow to cool. (I put them in at the same time as the squash, but on different pans, so 20 minutes total baking time for everything.)
Put the spinach in a bowl or on a large platter. Slice or cut the apple into chunks and sprinkle over the spinach. Add the sprouts and squash, then top with the cranberries and pecans.
Toss the shallots in 1 teaspoon of olive oil and sprinkle with a bit of salt. Put on a baking pan and roast 10 minutes or till soft and tender. Remove from oven and allow to cool. (These go in with the sprouts and squash, and I remove them at the halfway point for the other vegetables)
Put the shallots in a blender or small processor with the vinegar, olive oil (if using) and broth. Purée till smooth and creamy. You can add salt and pepper if you’d like.
Pour over salad and serve immediately.
  • You can use Braeburn or Fuji apples if you don’t have gala, and if you don’t like the skins, you can always peel the apples.
  • If you don’t have white balsamic vinegar you can use white wine vinegar. It will taste slightly different, but still yummy!
  • Save time and buy the squash already cut up. You might have to cut some of the pieces smaller, but it saves a ton of time peeling and cutting the squash.
Ann - Can’t Beet Plants
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