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Roasted Butternut Tossed Salad Recipe
Roasted Butternut Tossed Salad Recipe photo by Taste of Home

Roasted Butternut Tossed Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 8 servings

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

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.

Directions

  1. 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.
  2. 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. Yield: 8 servings.
Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Roasted Butternut Tossed Salad in Taste of Home November 2013

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.

Reviews for Roasted Butternut Tossed Salad

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed Feb. 11, 2014

I didn't expect to like this. The squash in it made me nervous, but I had some to use up so I gave it a try. I am SO glad I did! This was a fantastic salad, and even my kids and father-in-law loved it! The sweetness of the cranberries was a nice touch. I made my own poppy-seed dressing instead of buying a bottle, and it was definitely something I would make again!

MY REVIEW
Reviewed Dec. 28, 2013

This salad is surprisingly fantastic, with brilliant combinations of flavors, textures, and even temperatures with the warm squash on the cool greens. I liked it so much for lunch that I had it again for dinner! I added a little oil to the honey mixture for roasting the squash, and I prepared a homemade poppyseed dressing (not fat-free) rather than make a trip to the store. Wow.

MY REVIEW
Reviewed Dec. 28, 2013

Tried this for the first time last night as a meal. I really didn't expect it to be so good. I halved the onion and it was delicious and filling.

MY REVIEW
Reviewed Dec. 23, 2013

I made this for our Thanksgiving dinner. It is a nice change of pace from other salads, and very tasty! I highly recommend it!

MY REVIEW
Reviewed Nov. 25, 2013

Prepared this salad for a sorority meeting and It was a hit and everyone wanted the recipe.

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