Wilted Spinach Salad with Butternut Squash

 

Makes 4 servings 

Ingredients

Pumpkin mix

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

Sea Salt to taste

Olive oil

Dressing

• 1/3 cup Sticky balsamic Original Vinegar (available on our website) or normal balsamic
• 1 tblsp olive oil
• 2 tablespoons dry red wine or as a substitute Low FODMAP chicken broth
• 4 tablespoons NOGO Cranberry Jam

Salad

• 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

Method

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)

Dressing

• 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

Enjoy!