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

Recipe by Southern Living October 2005

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Recipe Summary

Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

213 calories; calories from fat 38%; fat 8.9g; saturated fat 2g; mono fat 4.6g; poly fat 1.8g; protein 4g; carbohydrates 35.5g; fiber 8.3g; cholesterol 8mg; iron 2.5mg; sodium 203mg; calcium 111mg.
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