Spinach And Mushroom Salad With Butternut Squash Croutons

I love salads, either as a main course for lunch or as a side at dinner. They can be prepared with a variety of seasonal greens, fruits and vegetables fresh from the market. This colorful  spinach and mushroom salad with butternut squash croutons is sprinkled with toasted pumpkin seeds (pepitas)  and drizzled with a dressing of dark green, nutty flavorful pumpkin seed oil and aged balsamic vinegar.  The salad has a lovely combination of flavors and textures. The earthy flavors of sautéed mushrooms, the sweet creaminess of the caramelized butternut squash croutons, and the crunch of the pepita seeds go so well with the tender leaves of the baby spinach dressed in a flavorful dressing.

Spinach And Mushroom Salad With Butternut Squash Croutons

Spinach And Mushroom Salad With Butternut Squash Croutons

This salad can be put together quickly. If you don’t wish to turn on your oven to roast the butternut squash, the croutons can be prepared on your stove top with similar results.

Spinach And Mushroom Salad With Butternut Squash Croutons

This recipe makes 2 large salads or 4 side salads so plan accordingly.

The dressing can be made earlier in the day. It is a simple mixture of 3 Tbsp. of pumpkin seed oil, 2 Tbsp. of aged balsamic vinegar, salt and pepper to taste.

  • 1/2 of a butternut squash, peeled, and cubed
  • 1 Tbsp. or more olive oil for squash
  • 6 mushroom caps (2 inch size portobello or white)
  • 1 Tbsp. or more olive oil for mushrooms
  • 6 oz. package of baby spinach leaves, washed and dried
  • 2 Tbsp. or more pepita seeds, toasted
  • salt and pepper to taste

Toss the cubed butternut squash with olive oil, season with salt and pepper and roast in a 425 degree oven until caramelized and tender (about 15 – 25 minutes). Remove from the oven and let cool slightly. ( The squash can also be sautéed in a pan with olive oil until caramelized and soft).

In the meantime, heat a sauté pan over medium high heat and add the oil. When it starts to shimmer, add the mushrooms and season with salt and pepper. Cook until the mushrooms turn a little golden, adding a little extra oil if necessary. Remove from the heat and set aside.

To serve, toss the spinach with the dressing and season with salt and pepper. Plate and then arrange the mushrooms on the spinach and top with the butternut squash croutons. Sprinkle with the toasted pepitas and serve. Note: You may want to drizzle a little extra pumpkin seed oil on top for extra flavor.


If you haven’t tried pumpkin seed oil, I think you should search it out. I fell in love with its wonderful flavor on my trips to Austria and Germany where it is thought of as “green gold”. It has a rich nutty flavor that is wonderful drizzled over salads, soups, and other dishes. If heated at a high temperature, it can become bitter. If stored properly, it will keep about a year.


About Karen

I travel the back roads of New England and beyond, sharing great food and interesting places.
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211 Responses to Spinach And Mushroom Salad With Butternut Squash Croutons

  1. viveka says:

    Now we are talking … and nicely moist chicken on top. Wonderful .. this is a MUST for me tomorrow. Thanks, Karen. I will not be able to to get pumpkin oil .. not worried to much about this.
    Post will follow next week.

    • Karen says:

      Hi Viveka, I think you will enjoy the salad. I had to buy my pumpkin seed oil at a specialty store but it was worth the search. Your salad will be delicious without it…topping it with chicken will be great. Thank you for your lovely compliment.

      • viveka says:

        We don’t do any pumpkins in Sweden .. except for Halloween. Not for eating what so ever.

        Sure I will make it work .. love the look and the ingredients in and I love my chicken and maybe some bacon dices.

      • Karen says:

        It is primarily the Austrians who make the pumpkin seed oil. They open the pumpkins right in the fields, harvest the seeds and leave the pumpkins to enrich the fields for the next crop. Bacon along with your chicken will certainly create a terrific meal.

      • viveka says:

        I thought that was an American thing, the oil – until I came to the end of your post.

        Promise I will let you know about the outcome.

  2. What a lovely recipe. I like butternut squash a lot but haven’t thought of using it in this way. I’ll definitely try it in a salad now!

  3. savourytable says:

    This looks wonderful. I love the your use of the butternut squash as croutons.

  4. What a great idea to use the squash as a crouton

  5. I too love salads and I like the textures and flavors of this one for sure. I haven’t tried butternut squash on a salad before, but this is a good reason to try!

  6. Monique says:

    It looks very good Karen..Perfect winter salad~

  7. Eva Taylor says:

    I was wondering what on earth to serve with my prosciutto wrapped tilapia tonight, and then you posted this wonderful winter salad! I will use this as my inspiration with what I have on hand. Wonderful, thank you Karen. Stay warm, we have a bitter cold front coming through with light snow.

    • Karen says:

      Hi Eva, I’m happy that I have given you inspiration for what to prepare as a side for your meal this evening. Enjoy! This week is going to be bitter cold here as well with more snow forecasted…best for indoor activities.

  8. You come up with some wonderful healthy and delicious recipes which is an ideal combination. This salad sounds perfect.

    • Karen says:

      Thank you Roger, for your lovely compliment. I do try to cook healthy meals the majority of the time but I definitely want them to be delicious as well. This salad had a lot going for it.

  9. Looks delicious and rather hearty – love the idea of butternut squash croutons.

  10. What a grand idea to use Butternut Squash croutons! Your salad looks scrumptous and isn’t Pumpkin Seed Oil the best! I always drizzle some on top of my squash soups. Thanks for sharing.

    • Karen says:

      Hi Emil, I’m glad you like my idea of using the squash for croutons…they worked perfectly. I agree with you about pumpkin seed oil being terrific drizzled on soups. I love its nutty rich flavor. Thank you for your nice compliment.

  11. Nice salad! The Little Girl is a real fan of butternut…even if I do have to remind her a few times at each meal that it’s not carrots 😉

    • Karen says:

      Hi Marie. I chuckled at your comment about Angel thinking the squash looks like carrots…they are both so orange. I’m glad you like the salad and thank you for your nice compliment.

  12. spicegirlfla says:

    Mmm..this looks so good Karen! My dad would make a warm mushroom salad on top of arugula. This sounds wonderful with the addition of butternut sqash!

    • Karen says:

      Hi Linda, Arugula is a great choice for this salad…the bitter greens would go well with the sweetness of the squash. Thank you for your nice compliment.

  13. Sissi says:

    Lovely winter salad! I must stop dreaming of pork ribs and think more often about such light, but warm and filling dishes.

    • Karen says:

      Hi Sissi, I was staring at the pork ribs in the market earlier…I bought ground pork instead. I think you will like what I’m going to do with it in a future post. In the meantime, this is a nice winter salad.

  14. What a lovely salad with butternut croutons! Definitely a must try!

  15. ladyfi says:

    Oh, I love the sound of pumpkin seed oil!

  16. Sarah says:

    Three of my favorite things, spinach, butternut squash and mushrooms! In the same dish! Oh yes, I will be making this for lunch. I’ve never tried all three together before and it sounds fantastic. Thank you for this!

  17. A_Boleyn says:

    The salad looks glorious, of course, but I’m betting it’s just as tasty. I’m not very familiar with eating raw spinach salads so I’d be tempted to use arugula but otherwise, it sounds like a winner.

    • Karen says:

      Thank you Boleyn, for your very nice compliment. It does taste as good as it looks. Raw baby spinach leaves are nice in a salad but arugula will be wonderful as well.

      • A_Boleyn says:

        I’m trying to use more arugula in my salads but it’s so perishable and doesn’t last long in my veggie crisper so there’s a lot of wastage. It was a great accompaniment to a duck dinner I made for New Year’s and in wraps with the leftover duck meat afterwards.

  18. Delightful flavors in this salad. Pumpkin seed oil is new to me — I’ll have to search it out. And using squash as croutons is something I’ve never done. Love the idea. This is such a nicely balanced salad; I’ll bet you can taste each individual flavor as you eat it, yet I’ll also bet they meld together well. Really outstanding recipe — thanks so much.

    • Karen says:

      Thank you John, for your kind words. I’m glad that you like the recipe. I do think that you would enjoy pumpkin seed oil. It has a rich nutty taste and doesn’t take much to give great flavor to a dish. I’m sure you can find it in a specialty food store.

  19. vintagefrenchchic says:

    Yay! Another one for me to try…just as soon as the ill effects of the flu have gone. All these ingredients sound like they would be wonderful together.

    • Karen says:

      Poor Baby…you have the flu. Be first in line for a flu shoot next year. Yes, I made another recipe that is vegan. The spaghetti squash with the basil tomato sauce is another as long as you leave out the meatballs. Actually a lot of my recipes can be adapted to your new lifestyle. Take care and get better soon.

      • vintagefrenchchic says:

        Once I get back to blogging (I am trying right now to do a post…sort of), I am going to do a post about the italian soup. I have made it 2x already…it is so yummy. Plus, I have used your blanching the kale method for a lentil soup too, reserving some of the water for flavor even. Good stuff. Thanks for the well wishes!

      • Karen says:

        I’m glad you like the soup…it is a comforting dish, especially when you are not feeling well. I’ll look forward to your posts.

  20. flavorsofthesun says:

    I know I would love Pumpkin Seed Oil, but have never seen it to purchase. We do have a dish in the Yucatan that drizzles it over an egg dish, but still, I can’t find it. This recipe looks fabulous. I love the combination of ingredients. Have made something similar, but never with mushrooms. Looks wonderful for colder weather.

    • Karen says:

      Hi Victoria, I’m sure you would enjoy pumpkin seed oil. It is not easy for me to get either. I got mine at a food specialty store. Pepitas play such a role in Mexican cooking that you would think the oil would be used as well…I bet the egg dish is good. This salad is good during a season when tomatoes in the market have no taste.

  21. What a GORGEOUS pic!! Looks so yummy.

  22. Yumlicious salad Karen :-)Great idea with the butternut squash croutons.
    I am going to search for pumpkin seed oil.
    Thank you!

    • Karen says:

      Thank you, Anne…yumlicious is a nice compliment. I’m glad you like the recipe with the squash croutons. I’m sure you will enjoy using pumpkin seed oil as it has a terrific nutty flavor.

  23. This looks delishious! I tried your shrimp salad and we loved it. Will try this too if I can find pumpkin seed oil.

    • Karen says:

      Hi Sandra, It is always nice to hear when someone has tried one of my recipes and enjoyed it…I’m glad you liked the shrimp salad. I got my oil at a specialty food store. If you can’t find it, the salad will be good prepared with extra virgin olive oil. I appreciate your nice compliment.

  24. You’re absolutely right – a great combination of flavors. I particularly like the idea of mixing the pumpkin oil with balsamic. Yum….

    • Karen says:

      Hi GG, The sweetness of the balsamic vinegar paired nicely with the pumpkin oil…cider vinegar would be good as well. I’m glad you like the recipe, thank you for your compliment.

  25. Katerina says:

    This is a beautiful salad Karen! And mushrooms are my big love!

  26. bellini says:

    This salad is exactly what we need on these winter days being packed with flavour and the promise of sunshine.

  27. What a delicious combination! I adore roasted butternut (pumpkin, as we call it here), and I’ve been wanting to try the pumpkin seed oil – good to know it’s worth seeking out! Thanks Karen! 🙂

    • Karen says:

      Thank you Celia, for your nice compliment. I’m glad you like the combination…I thought the salad turned out great. I really do think it is worth trying to find the pumpkin seed oil. I had it in so many dishes when we were in Austria and Germany. You can’t believe how great it is drizzled on pumpkin soup.

  28. What a perfect combination for a light dinner salad my friend, it looks gorgeous 🙂

    Choc Chip Uru

  29. Eri says:

    I’m looking at the picture and I think I can taste the sweetness of the butternut squash with the mushrooms, fresh salad and crunchy pepitas! Just brilliant Karen!

  30. Oh what a nice change from a boring old side salad. I’m going to be on a quest for that pumpkin seed oil – it really sounds interesting.

    • Karen says:

      Hi Diane, This is definitely not like the boring side salads we get at many restaurants…I’m glad you like it. Pumpkin seed oil has a terrific taste and is wonderful drizzled on so many dishes. Thank you for you nice compliment.

  31. afracooking says:

    To be honest: I typically cannot stand salads unless they are a side dish. They tend to make me feel cheated of “real food”. But this salad looks totally different. I can just taste the flavour combination and it makes such sense as a salad! Maybe you have a convert here 🙂

  32. Conor Bofin says:

    Karen, young people are always coming up with fashionable ways of saying “impressive” or “I like it”.



  33. I’ve never tasted pumpkin oil, and I’m not sure if I would find it here. I do have organic pumpkin seeds in my cupboard, always! Love them in salads, although I’ve never bothered to dry roast them. Love the pumpkin croutons – far better than fried bread.

    • Karen says:

      Hi Johnny, I had to drive down to a specialty food store in Massachusetts…I couldn’t pumpkin seed oil in New Hampshire. It was worth the trip but of course I bought a lot of other ingredients that I would never find in our rural area. The salad would be good made with extra virgin olive oil as well. Toasting the pepitas or pumpkin seeds just enhances their flavor. The pumpkin croutons were delicious…much better than fried bread and healthier.

  34. Eha says:

    What a fabulous looking salad which will be a main dish in this home soonest! Love that you used portobellos: quite my favourite at the moment! And the butternut pumpkin croutons are a truly inspired idea! Thanks heaps. To go back a blog: have found out one of our greengrocery chains does have spaghetti squash. Not close to me, but when friends come visiting . . . Hope you don’t mind but I mentioned you and your posts on the Oz blog giving the details, so you may have some more visitors from Down Under!!

    • Karen says:

      Thank you Eha, for your kind words. I really appreciate your compliment and that you mentioned my posts on the Oz blog…that was very kind. I think you will really enjoy this salad…I thought the pumpkin croutons really added to the salad. Happy to hear that you found a source for spaghetti squash.

  35. Lovely salad, Karen. Lots of flavors, texture and I love the butternut squash croutons. Nice touch!

  36. Reem says:

    Butternut squash croutons. .. wow!
    What agreat idea!…
    This is such a healthy salad… a must try..
    B/W I hope karen you doing good, I had been away for a whike so missed out on your few posts…

    • Karen says:

      Thank you Reem, I’m glad you like the idea of the butternut squash croutons. I think this is a healthy salad that has a lot of wonderful flavors. I appreciate your thoughts…I’m doing well, thank you.

  37. Hi, Karen! My family is back exercising and eating salads.. your salad is one of the prettiest ones I’ve seen in a while! I love everything in this recipe and know my family would too.. especially the roasted croutons.. what a great idea! I have avocado oil left over.. do you think it would work with these flavors? If not I’d totally be into picking up some pumpkin seed oil.. it sounds so yummy!! xxBarb

  38. Karen, what a beautifully arranged salad. It is fresh and healthy looking. I think I will try this out this week as I have all the ingredients on hand. Thanks.

  39. Such a hearty salad I would not even feel like I was eating healthier. I have not heard of pepita seeds, are they like pumpkin seeds.

    • Karen says:

      Hi Bam, Yes…pepitas are hulled pumpkin seeds. You are right, you won’t think you are eating healthy as there is so much flavor in this salad. Thank you for your nice comment.

  40. Mmmm.. pumpkin seed oil, sounds great! I am now on a mission to find it!

    We have salad every night and this will be something to add to our list, good to include variety in our salads. I think chickpea would go well with this! 🙂

    • Karen says:

      Hi Ming, It sounds like you like salads as much as I do. I hope you will be able to find the pumpkin seed oil…it is delicious drizzled over salads and soups. Thank you for your nice comment.

  41. What fantastic sounding croutons!

  42. I love the idea of the butternut squash croutons. I’ve never seen that before. I also love how you used the toasted pumpkin seeds and then the pumpkin oil with balsamic vinegar to create the dressing. It really brings everything together.

  43. Michelle says:

    Beautiful! I love pumpkin seed oil, too. And so glad you cooked the mushrooms. I really dislike raw mushrooms in a salad.

    • Karen says:

      Hi Michelle, I agree with you about mushrooms…I love the wonderful flavor they have when sautéed to a golden brown instead of served raw. The pumpkin seed oil really gave this salad such a great taste…I’m glad you like it as well. Thank you for your nice compliment.

  44. This looks good and healthy and very pretty. I have never tried pumpkin seed oil, not even heard of it actually.

  45. What a great looking salad! I bet it tasted wonderful! YUM! :)))

  46. Tandy says:

    We are big salad eaters and I love pumpkin seed oil. This sounds perfect for lunch today 🙂

  47. koritt says:

    All my favorite things in a warm salad! Yum! Guess I’ll need to find some butternut squash at my next farm share pick up.

    Hope you’re doing well in the New Year!

    Stay warm! 🙂

  48. Oh my goodness, Karen! This is MY kind of salad. I could really live entirely on good salads, and this is so unique. I have never had this combination and I can’t wait to try it. I’ve seen some lovely combinations on great menus, but I think this is a total stand-out! 🙂

  49. butternut squash croutons? WHAT! How have I not had these in my life before- you are GENIUS

  50. Buttermut squash croutons is a wonderful idea, love this salad!

  51. Karen, you know this is a beautiful and healthy salad and you used one of my very favorite precious oils in your recipe for the dressing of the salad. As you already know, a good quality, cold-pressed “pumpkin seed oil” (“Kürbiskernöl”) can be hard to find in stores in North America but it has an amazing taste that can a bit of getting used to – I always think that the oil adds another dimension of flavor to a lot of dishes.

    • Karen says:

      Thank you Andrea, for your nice compliment. I agree with you about the wonderful nutty taste that pumpkin seed oil adds. The delicious pumpkin soup that was in my post about our visit to Meersburg had the flavorful oil drizzled on top. I would buy the oil just to flavor that one soup…as you say, it adds another dimension of flavor to so many dishes.

  52. ChgoJohn says:

    I have to tell you, Karen, that it’s always a real treat to visit here. You travel logs are wonderful and your recipes creative as well as delicious. This salad is no exception. Making croutons out of butternut squash is such a great idea! I am sending this link to a few vegetarian friends. They’re going to love it — as I know I will. Thanks for sharing.

    • Karen says:

      Thank you John, for your kind words. You always leave the nicest compliments which are very much appreciated. We really enjoyed this salad and I hope your vegetarian friends will like the recipe as well.

  53. I also love salads and eat them often as a light lunch. This one of yours sounds and looks great and is also healthy.

    • Karen says:

      Hi Kate, I know we both enjoy salads and this is a good one for the fall and winter season…and yes, healthy too. Thank you for your nice compliment.

  54. Hotly Spiced says:

    I love the look of this salad. I made a very similar salad a week or so ago for my son’s birthday dinner. It just didn’t have the mushrooms – I’ll have to try your version. xx

  55. Your salad looks fabulous! Love the butternut squash croutons on top. I have one butternut squash sitting on my counter waiting to be used…

    • Karen says:

      Hi Laila, I’m glad you like the looks of this salad…it is really delicious with the butternut squash croutons. It sounds like I did this post just at the right time since you have the squash on your counter. Thank you for your nice compliment and enjoy!

  56. wok with ray says:

    Oh my goodness, Karen! When I saw this. . . I felt so hungry. It looks so appetizing. I love mushrooms and the way you cooked them are just amazing. Thank you and I hope you are having a great week! 🙂

    • Karen says:

      Thank you Ray, for your very nice compliment. I Love sautéed mushrooms in a spinach salad…I think they go so well together. Have a nice week as well.

  57. trangquynh says:

    mmmmm, the salad looks divine and colorful Karen, and I’m especially in love with the butternut squash croutons, really great idea ^^

    • Karen says:

      Hi Trang, I’m glad you like the croutons. I think they really added a lot to the salad…color wise and taste wise. Thank you for your nice compliment.

  58. What a lovely winter salad! Adds beautiful colour to this very cold and dreary winter we are having.


    • Karen says:

      Thank you Nazneen, for your nice compliment. You are right…we definitely need color in our life during winter. I think this is a good salad to have this time of the year.

  59. Kristy says:

    This looks absolutely delicious! We’ve been eating salads at least once a week since New Years and this will make a great version to add to the mix. (I doubt I’ll get the kids to eat the squash though…one of these days perhaps.) 🙂

    • Karen says:

      Hi Kristy, I’m glad that you like the salad and want to give it a try. As to your kids, they never cease to amaze me with what they will eat. Considering that the caramelized butternut squash has such a sweet taste they may like it. Thank you for your nice compliment…I hope you enjoy the salad.

  60. What a lovely and different salad. It pleases both the eye and the palate. I hope you are having a great day. Blessings…Mary

  61. petit4chocolatier says:

    Looks amazing! I am definitely intrigued with the pumpkin seed oil. I love a nutty flavor!!

  62. anh says:

    very nice! This will make a fantastic lunch salad!

  63. Ooh yes plase – aaprt from looking so beautiful with the stunning orange, I love the flavours here! Also love your header photo – looks like Provence?

    • Karen says:

      Hi Tanya, Thank you for your nice compliment. It is a colorful salad and quite good. I’m glad you like the new header photo…actually I took that photo in the Alsace region of France.

  64. Caramelized butternut squash croutons sounds like heaven to me Karen. 😉

  65. This is such a creative salad recipe. I love the butternut squash croutons. I have everything I need to make this but the mushrooms. This is definitely a must make recipe!

  66. adinparadise says:

    This ,looks wonderful, Karen. I love the idea of butternut croutons. How original. 🙂 Thanks so much for the recipe.

    • Karen says:

      Hi Sylvia, I’m glad that you like the recipe…I thought the croutons really added a nice flavor and color to the dish. Thank you for your nice compliment.

  67. This is absolutely MY kind of salad Karen. I LOVE the idea of the butternut squash croutons. I have been eating healthier lately and this recipe definitely will make it into my dinner rotation.

    • Karen says:

      Hi Geni, I’m glad you like the salad. I think we are both trying to eat the same way. The butternut squash croutons were great. I hope you will enjoy the salad as much as we did. Thank you for your nice compliment.

  68. megtraveling says:

    It’s such a nice colorful salad and it looks wonderful. Thank you for the information about pumpkin seed oil too!

    • Karen says:

      Hi Meg, This salad really is colorful and tastes as good as it looks. I’m glad you found the information about pumpkin seed oil useful…it is delicious. Thank you for your nice compliment.

  69. I love butternut squash and haven’t cooked as much of it this year as I usually do. And I love it in a salad, too. This preparation looks amazing, and I really think I’d enjoy the combo of flavors from the mushrooms, squash and spinach. Bravo, Karen!

  70. Hannah says:

    Your butternut squash croutons are inspired, Karen! I appreciate hearty, flavorful salads such as these. I’ve seen pumpkin seed oil and will grab it the next time I do – thanks for the tip!

    • Karen says:

      Thank you Hannah, for your lovely compliment. Do buy pumpkin seed oil…it is different from other oils with its lovely nutty flavor. I’m glad you like the butternut squash croutons, I think they made the salad.

  71. TasteFood says:

    I love the butternut squash croutons – great idea!

  72. What a lovely winter time salad. I love the squash “croutons” very clever.

    • Karen says:

      Hi France, I’m glad you like the salad. Winter salads can be a little challenging but I was happy with this one. The squash croutons really made the dish I think. Thank you for your nice compliment.

  73. Colourful salads are always so appealing! This looks like one that would definitely hit the spot and love the sound of the squash croutons!

    • Karen says:

      Hi Lorraine, I agree with you about colorful salads. It is always nice to serve a dish that has eye appeal as well as tasting good. I’m glad you like the squash croutons…thank you for your compliment.

  74. Hi Karen this salads sound yummy and looks very pretty. I especially like the healthy idea of making croutons with butternut squash.

  75. What a beautiful salad. I love the color and texture of it. Looks delicious and healthy!

  76. I have got to find some of that oil. Your salad has all of my favorite ingredients that I would have never thought to put into a salad together. It looks amazing.

    • Karen says:

      Hi Candice, You are in a rural area like I am…I would suggest looking online for pumpkin seed oil. I found mine at a speciality food store in Massachusetts. Until you find the oil, you could use extra virgin olive oil. Thank you for your nice compliment…I’m glad you like the salad.

  77. Wow this salad will definitely get full marks in both looks and taste. I can imagine the soft squash with the chewy mushrooms and the crunchy spinach. Absolutely delish!

    • Karen says:

      Thank you Jasline, for your nice compliments. I was very happy with this salad and I’m glad that you like it as well. It does have a lot of nice textures and flavors.

  78. oh yum! what a great salad! I love this idea of adding squash to salads!

  79. Pat says:

    What a beautiful and colorful salad! The butternut squash croutons are such a wonderful idea!

    • Karen says:

      Hi Pat, It is good to hear from you now that you are settled in your new home. I’m glad you like the salad with the butternut squash croutons. They added a lot of taste and color to the salad. Thank you for your nice compliment.

  80. Rosa Mayland says:

    What a beautiful salad! I love its colors and the ingredients you have used. Absolutely droolworthy.



  81. Liz says:

    Oh, boy, this looks like one outstanding salad, Karen! Those sauteed mushrooms are calling my name!!! YUM.

  82. Norma Chang says:

    Love your creative idea of butternut squash croutons instead of bread croutons, especially for those on GF diet. Must look for pumpkin seed oil.
    Am not receiving e-mail for new post to your blog, need to re-subscribe.

    • Karen says:

      Hi Norma, I’m glad you like the butternut squash croutons…I think they added so much to this salad. I have been having problems with the reader as well. Hopefully the problem with be fixed soon. Thank you for your comment and letting me know.

  83. Gourmantine says:

    Ok, this may sound funny, but I have just been making almost exactly the same salad just without spinach (regular greens) and no seeds. Will add them next time. 🙂

  84. A delicious-looking salad. Since I have a butternut squash sitting on my counter, I can’t wait to try this.

    • Karen says:

      Hi Michele, I’m glad that you like this salad. It sounds like my timing for posting this recipe was perfect for you. Thank you for your nice compliment and enjoy the salad.

  85. spree says:

    Karen I’ve known it for some time, but it’s confirmed again here, you and I speak the same language in the kitchen! 🙂 I adore the sounds of this salad – love every ingredient – except the pumpkin seed oil – which I’ll love as soon as I can get my hands on some! Thanks for another wonderful salad recipe!

    • spree says:

      Karen – I went online to Amazon – noticed several brands. Do you have a preference? (One I noticed from Syrian pumpkin seeds made in Austria. Thought of you and your travels of course.)

      • Karen says:

        Hi Spree, I fell in love with pumpkin seed oil on our travels to Austria. I would recommend getting the one from the Styrian region of Austria. The one I use is La Tourangelle pumpkin seed oil that comes in a metal can.

    • Karen says:

      Hi Spree, I tend to agree with you…we do have similar tastes. I’m glad that you like the sounds of this salad…we really enjoyed it. Thank you for your kind words, I really appreciate the compliment.

  86. Sophie33 says:

    What a georgous & tasty seasonal salad, dear Karen! 🙂 MMMMMMM!

  87. Pumpkin seed oil? How fun and interesting! Your salad looks amazing, it’s making me drool and I haven’t had breakfast yet!

    • Karen says:

      Hi Chris, I grew to love pumpkin seed oil during our travels in Austria and Germany were it is used often…it is delicious. This was a very tasty salad. Thank you for your nice compliment.

  88. Joanne says:

    Butternut squash as croutons?!? LOVE that idea!

  89. Kind of a wilted salad sort of thing… looks so good. YUM!!!
    I’m thinking of sprinkling a little feta on there too.

    • Karen says:

      Hi Wendy, Actually, it isn’t a wilted salad although you could use a hot dressing and wilt the spinach if you wanted to. Feta would go well with this salad. You could also add a sliced meat of your choice as well. That is what is so great about salads…they are so versatile.

  90. Roasting butternut squash is the best way to eat it. This is a superb salad to make year round!

    • Karen says:

      Hi Paula, I love roasting vegetables of all kinds…it really enhances their flavors. I agree that this is a nice salad to enjoy no matter the season. Thank you for your nice compliment.

  91. Angela says:

    What a fantastic idea–I don’t eat bread, so the squash croutons are on my immediate list. Brilliant.

  92. Ruth says:

    What a perfect “warm” salad. I never would have thought to throw sauteed mushrooms into one! And of course anything with pumpkin is amazing. Yum, yum, yum, Karen!

    • Karen says:

      Thank you Ruth, for your nice compliment. I’m glad you like the salad. I thought the sautéed mushrooms, butternut squash and pumpkin seeds made a nice seasonal salad.

  93. Kathy says:

    OK, this was brilliant, Karen. Butternut squash croutons. Who would have thought of that in a million years? Thank you for sharing the idea!

  94. Pingback: Savory Oatmeal – A Quick Mushroom & Thyme “Risotto” Substitute | corkandspoon

  95. Karen, I used the pumpkin seed oil in the salad I just wrote about on my blog. Thank you for the headsup! 🙂

    • Karen says:

      Hi Celia, I’m so glad to know that you enjoyed the pumpkin seed oil…it is so flavorful. Thanks for the link on your post…it is very much appreciated.

  96. cabinet stew says:

    OH this is SOOO my kind of salad! I have just added Pumpkin seed oil to my list to search for!!! I have been looking for a flavorful substitute to olive oil for while now (mild allergy to olives darn it!) and have been using walnut oil for dressings but not quite as flavor packed!

    • Karen says:

      Hi Carol, I don’t think you will have any problem finding the pumpkin seed oil in your area. It has a lot more flavor than walnut oil and I think you will enjoy it. I’m happy to know that you like the salad…it was really good.

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