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Roasted Butternut Squash Salad with Blue Cheese Vinaigrette

Yield Makes 6 servings
Prep: 20 min., Cook: 7 min. Serve this as a main-dish salad any night of the week.


Nutrition Information

  • calories 213
  • caloriesfromfat 38 %
  • fat 8.9 g
  • satfat 2 g
  • monofat 4.6 g
  • polyfat 1.8 g
  • protein 4 g
  • carbohydrate 35.5 g
  • fiber 8.3 g
  • cholesterol 8 mg
  • iron 2.5 mg
  • sodium 203 mg
  • calcium 111 mg

How to Make It

  1. Sauté onion in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender. Add squash, and cook 1 to 2 minutes or just until warm. Remove from heat.

  2. Toss spinach in a bowl with Blue Cheese Vinaigrette. Arrange baby spinach on a serving platter; top with squash mixture, cranberries, pecans, and bacon.

  3. Note: Nutritional analysis does not include dressing.