Roasted Butternut Squash Salad with Blue Cheese Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 7 Minutes |
Ready In: 27 Minutes Servings: 1 |
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Serve this as a main-dish salad any night of the week. 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 |
Directions:
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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