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Roasted Butternut Tossed Salad

 Roasted Butternut Tossed Salad
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
8 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 4 cups cubed peeled butternut squash (about 1 pound)
  • 1 large onion, chopped
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1 package (6 ounces) fresh baby spinach
  • 2 cups coarsely chopped iceberg lettuce
  • 1/2 cup shredded fat-free cheddar cheese
  • 6 tablespoons reduced-fat poppy seed salad dressing, divided
  • 1/2 cup seasoned stuffing cubes
  • 1/2 cup dried cranberries
  • 1/4 cup slivered almonds, toasted
  • 4 bacon strips, cooked and crumbled

Directions

  • Preheat oven to 400°. In a large bowl, toss 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.
  • In another bowl, combine spinach, lettuce, cheese and squash mixture.
  • Just before serving, drizzle with 4 tablespoons dressing and toss to
  • coat. Divide salad among eight plates; top with stuffing cubes,
  • cranberries, almonds and bacon. Drizzle with remaining dressing.

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Roasted Butternut Tossed Salad (continued)

Directions (continued)

  • Yield: 8 servings.
Nutritional Facts: 1 serving equals 165 calories, 4 g fat (1 g saturated fat), 5 mg cholesterol, 453 mg sodium, 28 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.