Roasted Butternut Squash Salad with Blue Cheese Vinaigrette Recipe Print Page

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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.

Southern Living OCTOBER 2005

Yield: Makes 6 servings

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.

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

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Roasted Butternut Squash Salad with Blue Cheese Vinaigrette recipe