Roasted Butternut Squash Salad with Blue Cheese Vinaigrette

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

Yield: Makes 6 servings
Recipe from Southern Living

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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



  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.
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