Wilted Spinach Salad with Butternut Squash Recipe
- 1 cup cubed peeled butternut squash
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt, divided
- 4 teaspoons olive oil, divided
- 1/3 cup balsamic vinegar
- 2 tablespoons dry red wine or chicken broth
- 2 tablespoons whole-berry cranberry sauce
- 5 cups fresh baby spinach
- 4 slices red onion
- 1/2 cup dried cranberries
- 1/3 cup slivered almonds, toasted
- 1/3 cup crumbled goat cheese
- Coarsely ground pepper, optional
- 1. In a small skillet, saute the squash, chili powder and 1/4 teaspoon salt in 2 teaspoons oil for 11-13 minutes or until tender. Set aside; keep warm.
- 2. In a small saucepan, bring vinegar to a boil. Reduce heat; simmer for 4-6 minutes or until reduced to 1/4 cup. Stir in the wine, cranberry sauce, remaining oil and remaining salt. Bring to a boil; cook 1 minute longer.
- 3. Place spinach on a serving platter; top with onion, cranberries and squash mixture. Drizzle with warm dressing. Sprinkle with almonds, goat cheese and pepper if desired. Serve immediately. Yield: 4 servings.
1 serving equals 228 calories, 12 g fat (3 g saturated fat), 12 mg cholesterol, 382 mg sodium, 28 g carbohydrate, 4 g fiber, 5 g protein.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.