I first tried this recipe when I was doing a meat-free weekend a few weeks ago, and I’ve been obsessed with it ever since. It’s quick and easy to put together, and adding butternut squash or sweet potato makes it all the more filling. Enjoy!

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Spinach, Squash & Cranberry Salad with Feta

This is now my go-to salad, especially when I'm not having a full meal along with it.

Course

Salad

Cuisine

Vegetarian

Prep Time

15 minutes

Servings

small bowls

Ingredients

• 2 cups Baby Spinach washed
• 0.5 cups Cucumber sliced julienne
• 0.25 cups Red onion sliced
• 0.25 cups Red Pepper sliced
• 1 half Butternut Squash cubed
• 0.5 cups Dried Cranberries
• 0.25 cups Pecans
• 0.5 cups Feta crumbled
• 6 tbsp NAAM Blueberry Vinaigrette Dressing

Course Salad Cuisine Vegetarian Prep Time 15 minutes Servings small bowls Ingredients 2 cups Baby Spinach washed 0.5 cups Cucumber sliced julienne 0.25 cups Red onion sliced 0.25 cups Red Pepper sliced 1 half Butternut Squash cubed 0.5 cups Dried Cranberries 0.25 cups Pecans 0.5 cups Feta crumbled 6 tbsp NAAM Blueberry Vinaigrette Dressing

Instructions

1. Wash the baby spinach, dry it, and set it aside
2. Boil, drain, and cube the butternut squash. Set aside
3. Sliced the cucumbers, red onions, and red peppers.
4. Start by lining the bowl with spinach, add all the other ingredients, and finish off with a drizzle of the blueberry vinaigrette. Serve and enjoy.

Recipe Notes

I usually add a ton of feta cheese on top.

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