Wilted Spinach Salad with Butternut Squash


Makes 4 servings 


Pumpkin mix

  • 1 cup diced (squares) butternut pumpkin
  • 1/2 teaspoon chili powder

Sea Salt to taste

Olive oil



  • 5 cups baby spinach
  • ¼ cup finely chopped green spring onion
  • 1/2 cup dried cranberries
  • 1/3 cup slivered almonds, toasted
  • 1/3 cup goat cheese
  • Coarsely ground pepper, optional
  • Sea Salt, optional


Pumpkin mix

  • Heat a small fry pan and add 1 tsp olive oil
  • Sauté the pumpkin, chili powder and 1/4 teaspoon salt until soft, around 10 minutes. Set aside (place a lid on top to keep warm)


  • In a small saucepan, bring the vinegar to a gentle rolling boil.
  • Reduce the heat and simmer until reduced (around 1/4 cup)
  • Stir in the red wine (or stock), NOGO Cranberry Jam, 1 tablespoon olive oil, salt to taste. Bring to temperature and cook for 1 more minute

To serve

  • Place spinach on a serving platter
  • Top with green spring onions, cranberries and the pumpkin mix
  • Drizzle with the dressing
  • Scatter with the pan fried almonds, goat cheese and pepper to taste
  • Serve immediately.
  • Serve with fresh crusty sourdough