Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Spinach Salad with Butternut Squash, Roasted Red Potatoes and Cayenne Spiced Pecans

Appetizers, Dinner Party, Gluten Free, Salad, Vegetarian2 Responses »

At breakfast this morning, I asked that age old question.

“So, what do you guys feel like for dinner tonight?”

Yes we discuss dinner at breakfast.

Doesn’t everyone?

After the feeding frenzy at the super bowl party this weekend, we were all fooded out.

We attended a big party in a friends barn/game room.

Invite 60 people and ask them to bring a dish to pass and this is what you get:

Chicken wings, chili, potato skins, jambalaya, hot dogs, swedish meatballs, macaroni and cheese, turkey ruben sandwiches, beans and franks, pizza and assorted chips and dips.

So needless to say we needed something light and clean for dinner.

It was my Son, the carnivore, who suggested having salad.

Now I couldn’t just serve some lettuce leaves on a plate.

Within an hour of dinner they would all be rummaging around the fridge looking for more.

It had to be a salad with some sustenance.

Spinach salad with butternut squash, roasted red potatoes, caramelized red onion, and some candied pecans.

I added to that some big hunks garlic bread.

No one here was complaining that was for sure.

With tomorrow’s nights dinner already planned.

I guess we will have to discuss the weather and current events at breakfast tomorrow.


Spinach Salad with Butternut Squash, Roasted Potatoes and Cayenne Spiced Pecans

Category: Appetizers, Dinner Party, Gluten Free, Salad, Vegetarian

Spinach Salad with Butternut Squash, Roasted Potatoes and Cayenne Spiced Pecans


  • 2 1/2 cups unsalted pecans
  • 1/4 cup butter, melted
  • 1/2 tsp cayenne pepper
  • 3 Tbs brown sugar
  • 1/4 tsp salt
  • 1 medium butternut squash, peeled de-seeded and diced
  • 1.5 lb bag of baby red potatoes
  • 1 red onion, diced
  • 6 Tbs olive oil, divided
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 tsp herbes de provence
  • 3 cups fresh spinach leaves
  • 1/4 cup crasins
  • juice of 1 lemon


Set oven to 375 degrees.

In medium bowl toss pecans with melted butter, cayenne, brown sugar and salt then place on sheet pan.

Roast for 10-15 mins, or until nicely browned. Set aside.

To another sheet pan add cubed squash, potatoes and red onion.

Add 2 Tbs of the olive oil and give a give toss. Season with salt and pepper and herbes de provence.

Note: Cut squash 1/3 larger than size of potatoes since it cooks faster.

Note: placing squash, potatoes and onion separately on sheet pan you can easily remove one if it cooks faster than the others.

Bake for 35-45 mins until squash is soft and caramelized in spots, and potatoes are fork tender.

In large serving bowl add spinach, whisk together remaining 4Tbs of oil with lemon juice and a bit salt and pepper and toss well.

Place on serving platter and sprinkle crasins and pecans then top with roasted vegetables.

2 Responses

Leave a Response