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
More From Southern Living
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
Ingredients
- 1 small red onion, sliced
- 1 teaspoon olive oil
- Roasted Winter Squash (use 3 pounds butternut squash), cubed
- 1 (6-ounce) package fresh baby spinach (about 8 cups)
- Blue Cheese Vinaigrette
- 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.
Roasted Butternut Squash Salad with Blue Cheese Vinaigrette Recipe at a Glance
- COURSE: Salad Dressings, Salads
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol
- OCCASION: Autumn, Thanksgiving
- PUBLICATION: Southern Living
More Recipes for Salad Dressings
-
Roasted Butternut Squash Salad with Blue Cheese Vinaigrette
Southern Living -
Blackberry-Basil Vinaigrette
Southern Living -
Roasted Shallot Vinaigrette
Southern Living
advertisement
Find out what we've got cooking...
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy