Taste of Home
Roasted Butternut Tossed Salad
TOTAL TIME: Prep: 20 min. Bake: 20 min.
YIELD: 8 servings.
This salad makes an easy and special side dish for Thanksgiving dinner, and it's packed with nutritious veggies, almonds, berries and squash. —Katie Wollgast, Florissant, Missouri
Ingredients
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4 cups cubed peeled butternut squash (about 1 pound)
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1 large onion, chopped
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1 tablespoon honey
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1/2 teaspoon salt
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1/2 teaspoon garlic powder
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1/4 teaspoon pepper
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1 package (6 ounces) fresh baby spinach
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2 cups coarsely chopped iceberg lettuce
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1/2 cup shredded fat-free cheddar cheese
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6 tablespoons reduced-fat poppy seed salad dressing, divided
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1/2 cup seasoned stuffing cubes
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1/2 cup dried cranberries
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1/4 cup slivered almonds, toasted
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4 bacon strips, cooked and crumbled
Directions
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1.
Preheat oven to 400°. In a large bowl, toss the squash and onion with honey, salt, garlic powder and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until vegetables are tender, stirring once. Cool slightly.
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2.
In another bowl, combine the spinach, iceberg lettuce, cheese and squash mixture. Just before serving, drizzle with 4 Tbsp. dressing and toss to coat. Divide salad among 8 plates; top with stuffing cubes, dried cranberries, slivered almonds and bacon. Drizzle with remaining 2 tablespoons dressing.
Nutrition Facts
1 serving: 165 calories, 4g fat (1g saturated fat), 5mg cholesterol, 453mg sodium, 28g carbohydrate (13g sugars, 4g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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