Butternut squash and ricotta cheese make a perfect pairing in this delicious spinach salad.
Yield: 4
Ingredients
- 1/4 cup (50 mL) diced walnuts or almonds
- 1/4 cup (50 mL) diced onion or shallot
- 1 1/2 cups (375 mL) small dice butternut squash
- 1 clove garlic, minced
- 2 teaspoons (10 mL) finely chopped fresh sage
- 1/4 cup (50 mL) white wine
- 2 tablespoons white wine vinegar
- 1/2 cup (125 mL) water
- 4 cups washed spinach leaves
- 2/3 cup (150 mL) ricotta cheese
- olive oil, for drizzling
- sea salt and pepper
Directions
- In same pan, sauté onion for 4 minutes to soften (not brown), then add squash. Add garlic, sage, wine, vinegar and water and cook for about 6 minutes, until squash is tender. Taste and season.
- Spoon warm squash over spinach greens, on a plate or platter and dollop ricotta on top. Drizzle with olive oil , diced walnuts or almonds and finish with a little sprinkling of sea salt & pepper. Serve immediately.
