This cozy salad combines tender spinach with roasted acorn squash, toasted pecans, and a hint of red onion for a comforting yet fresh dish. Tossed in a simple lemon vinaigrette, it’s perfect as a nourishing side.

Ingredients

5 oz spinach
1 medium acorn squash, seeded and cut into thin half-moons
1 tablespoon olive oil, plus more for dressing
Salt and black pepper
4 oz chopped pecans, lightly toasted
1/4 cup thinly sliced red onion

Simple Lemon Vinaigrette

1 tablespoon Dijon mustard
1 clove garlic, minced
Juice of 1 lemon
1/3 cup olive oil
Salt and pepper to taste

Instructions

Roast the Squash
Preheat oven to 400°F. Toss acorn squash with olive oil, salt, and pepper. Roast on a baking sheet for 15–20 minutes until tender and lightly browned.
Toss the Spinach
Place sliced spinch in a large bowl. Add a few spoonfuls of the vinaigrette and toss gently for 1–2 minutes.
Make the Vinaigrette
Whisk Dijon mustard, garlic, lemon juice, olive oil, salt, and pepper until smooth.
Assemble the Salad
Add roasted squash, toasted pecans, and red onion to the kale. Toss gently with more vinaigrette as needed.
Serve Warm
Serve immediately while the squash is still warm.