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Roasted Butternut Squash Salad with Blue Cheese Vinaigrette

Roasted Butternut Squash Salad with Blue Cheese Vinaigrette

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

Southern Living OCTOBER 2005

  • Yield: Makes 6 servings
  • Cook time: 7 Minutes
  • Prep time: 20 Minutes


  • Blue Cheese Vinaigrette
  • 1/2 cup sweetened dried cranberries
  • 1/3 cup pecans, chopped and toasted
  • 2 reduced-fat bacon slices, cooked and crumbled


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.

Nutritional Information

Amount per serving
  • Calories: 213
  • Calories from fat: 38%
  • Fat: 8.9g
  • Saturated fat: 2g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.8g
  • Protein: 4g
  • Carbohydrate: 35.5g
  • Fiber: 8.3g
  • Cholesterol: 8mg
  • Iron: 2.5mg
  • Sodium: 203mg
  • Calcium: 111mg