Whenever I was growing up in Georgia, we lived right on the Florida/Georgia line. We used to go to Florida very often. There was this restaurant that my family and I would dine at least once a month. They were known for their “Warm Spinach Salad.” It was truly something special! My family and I used to order it every single time. It was a staple! Haha! There was just something about it. Just thinking about it makes my mouth water. Haha! So, I knew I had to get creative in the kitchen and create a similar salad. However, I decided to throw a little “fall spin” on this one. I used my ridiculously vibrant spinach and beautiful radishes, which I roasted from The Chef’s Garden. I also topped it off with some roasted acorn squash, sweet pomegranate arils, and toasted walnuts. I think this salad knocks it out of the park. It is light and makes you feel right at home. Have you tried a “Warm Spinach Salad?” What are your favorite ingredients? Please share!
Ingredients
- Spinach Farmer Jones Farm at The Chef's Garden
- Pomegranate Arils
- 1 Apple
Roasted Acorn Squash
- Acorn Squash
- 2 tbsp Plant Butter
- 2 tbsp Monk Fruit Golden Health Garden
- Himalayn Pink Salt
- Peppercorn Black Spicely Organics
Roasted Radishes
- Radishes Farmer Jones Farm at The Chef's Garden
- 1 tbsp Olive Oil Garcia De La Cruz
- 1 tsp Garlic Powder Spicely Organics
- 1 tsp Onion Powder Spicely Organics
- 2 tsp Paprika Spicely Organics
- Himalayn Pink Salt
- Peppercorn Black Spicely Organics
Toasted Walnuts
Dressing
- 1/4 cup Balsamic Vinegar
- 1/4 cup Dijon Mustard
- 2 tbsp Olive Oil Garcia De La Cruz
- 1/2 Sweet Onion, Diced
- Himalyan Pink Salt
- Peppercorn Black Spicely Orgnaics
Instructions
Roasted Acorn Squash
- Preheat the oven to 400 degrees F.
- Prepare a rimmed baking sheet.
- Cut the unpeeled squash in half from top to bottom. Turn the squash on its flat side and cut 1/2-inch slices and place them on a baking sheet. Using a spoon, remove any of the seeds from the cut squash.
- In a small bowl, combine plant butter and monk fruit golden. Baste squash with mixture.
- Transfer to the oven and roast the squash for 15 minutes. After 15 minutes, check to see if the squash is tender, if not, roast for another 5-10 minutes until tender and then remove.
Roasted Radishes
- Preheat the oven to 400 degrees F.
- Prepare a rimmed baking sheet.
- In a small bowl, combine the radishes, olive oil, and spices.
- Transfer to the oven and roast the radishes for 20-25 minutes, tossing every 10 or so minutes.
Toasted Walnuts
- Preheat the oven to 350 degrees F.
- Prepare a rimmed baking sheet with parchment paper.
- In a small bowl, combine walnuts, oil, salt and pepper.
- Arrange in a single layer on a baking sheet. Toast until browned and fragrant, stirring occasionally, about 7 to 10 minutes.
Dressing
- Whisk olive oil, balsamic vinegar, Dijon mustard, sweet onion, sea salt, and black pepper together.
- Heat 2 tablespoons of olive oil in heavy large skillet over high heat. Add onion; sauté until brown and softened, about 7 minutes. Add remaining salad ingrendeints and simmer for at least 5 minutes. Remove from heat.
- Dress salad. Enjoy!
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