Spinach Salad with Lemongrass Peanut Dressing Recipe

The Fall salad I'm really into right now is this bright Roasted Butternut Squash salad with tons of fresh Amaranth spinach greens, crisp garlic chips, and a Thai-inspired lemongrass peanut dressing. You will love this Spinach Salad with Lemongrass Peanut Dressing recipe too.

5 from 2 votes

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Prep Time 15

Cook Time 40

Total Time 55

Course Appetizer, Dinner, Lunch, Main, Salad, Sauces, Side

Cuisine American

Diet Vegetarian

Servings Servings

Calories 511 kcal

Ingredients

For The Roasted Butternut Squash:

2 small butternut squash halved and seeds removed
1 tablespoon neutral oil (like canola, grapeseed, or peanut oil)
1 pinch kosher salt for seasoning the squash

For The Coconut Peanut Dressing:

1/3 cup Earth Balance Coconut Peanut Butter Spread or another nut butter
1/4 cup coconut milk
1 tablespoon tamari or soy sauce
2 teaspoons dark brown sugar or palm sugar
1/2 teaspoon cider vinegar
1 (3 inch) piece lemongrass stalk finely chopped
1 kaffir lime leaf finely chopped

For The Crisp Garlic:

1/4 cup neutral oil (like canola, grapeseed, or peanut oil)
4 garlic cloves sliced paper thin

For The Spinach Salad:

4 handfuls amaranth spinach leaves or baby spinach or baby chard
1 small red onion sliced paper thin and soaked in ice water for 5 minutes
3 medium radishes sliced paper thin
1/4 cup cooked quinoa
1 handful roasted salted peanuts finely chopped, for garnish

Instructions

Roast The Butternut Squash: Heat the oven to 400°F and arrange the rack in the middle. Place the squash on a rimmed baking sheet, drizzle with 1 tablespoon of the oil, and season with salt. Roast the squash until knife tender, about 30 minutes. Remove and cool until you're able to handle the squash.
TIP: Squash can be roasted up to two days ahead of time. Store refrigerated in an airtight container until ready to use.
Make The Coconut Peanut Dressing: Meanwhile, combine the peanut butter, coconut milk, tamari, sugar, vinegar, lemongrass, kaffir leaf, and 2 to 4 tablespoons of hot water in a blender and process until really smooth, at least 1 minute (it should be thin enough to be pourable but thick enough to coat the vegetables — and more water as needed). Taste and adjust seasoning as desired.
TIP: Dressing can be made up to two days ahead of time. Store refrigerated in an airtight container until ready to use.
Crisp The Garlic: Meanwhile, heat the remaining 1/4 cup oil over medium-high heat in a large frying pan. When it shimmers, add garlic and cook until garlic is crisp, golden brown, and fragrant. Remove garlic to a paper towel-lined plate and set aside.
TIP: Garlic can be made up to two days ahead of time. Store at room temperature in an airtight container until ready to use.
Assemble The Salad: To serve, arrange a squash half in each salad bowl and add in amaranth spinach greens, radish, onion, quinoa, garlic chips, and toasted peanuts. Serve with dressing served alongside.

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Nutrition

Serving: 1servingCalories: 511kcalCarbohydrates: 59gProtein: 11gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.1gSodium: 408mgPotassium: 1704mgFiber: 10gSugar: 14gVitamin A: 42677IUVitamin C: 91mgCalcium: 238mgIron: 4mg

Keyword Hearty Salad, vegetarian salad