Roasted Butternut Squash Salad with Blue Cheese Vinaigrette

recipe
Serve this as a main-dish salad any night of the week.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Cook: 7 Minutes

Nutritional 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

Ingredients

1 small red onion, sliced
1 teaspoon olive oil
1 (6-ounce) package fresh baby spinach (about 8 cups)
1/2 cup sweetened dried cranberries
1/3 cup pecans, chopped and toasted
2 reduced-fat bacon slices, cooked and crumbled

Preparation

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.

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

Note: Nutritional analysis does not include dressing.

Note:

October 2005
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