Grilled Butternut Squash Cranberry Spinach Salad
Looking for an easy and delicious camping meal with some fresh veggies? This cranberry spinach salad with grilled butternut squash is perfect! It even has the approval of non-salad-loving campers.
Print Recipe Pin RecipeIngredients
For the Salad:
- 1/2 small butternut squash
- 1/3 cup dried cranberries
- 1/3 cup pecans (chopped)
- 5 oz package of spinach and arugula blend (or any mixed greens)
- 2-4 oz goat cheese
For the Dressing (make at home):
- 6 tbsp olive oil (plus a little extra to coat the squash before cooking)
- 2 tbsp balsamic vinegar
- 1/2 tsp sea salt
- 1/4 tsp fresh black pepper
- 1/2 tbsp mustard
Instructions
- Mix all of the ingredients for the dressing at home and pack in the cooler.
- At camp, peel the butternut squash, if desired. The peel is edible and I happen to love it, so I like to leave some of it on.
- Cut the butternut squash in half vertically and horizontally to create 4 pieces. Use a spoon to scrape out the seeds from the center then place the pieces cut side down so they don't move while you slice them. Slice the squash into 1/4-1/2 inch pieces.
- Coat the slices in oil, salt, and pepper, and place them on the grill. Cook for 5-6 minutes on each side until the squash is tender but not super mushy. Once cooked, remove the squash from the heat and let it cool completely.
- In the meantime, assemble the rest of the salad. In a large bowl, combine the spinach and arugula blend, dried cranberries, pecans, and goat cheese.
- Once the squash has cooled, cut the pieces into bite-sized pieces and add them to the salad.
- Drizzle with the dressing (you might not need all of the dressing) and mix the salad together. Enjoy!
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