Monday, March 2, 2009

Roasted Butternut Squash Spinach Salad

This salad is tasty, healthy and colorful and has a nice balance of salty and sweet. Below I have listed the ingredients for one dinner sized salad— multiply as necessary. It would also be fantastic with some sliced grilled chicken breast on top. If you are a blue cheese hater, I think that shaved Parmesan would be a nice substitution.

1/4 cup cubed butternut squash (fresh or frozen)
3/4 cup fresh baby spinach
2 T chopped walnuts
2 T dried cranberries
2 T chopped yellow bell pepper
a few shavings of red onion
1 oz crumbled Gorgonzola cheese
your favorite balsamic dressing (I like Annie's)

Preheat oven to 400 degrees. Line a baking sheet with foil and spray with olive oil. Spread out butternut squash and let roast for 15 minutes until tender. (I used the frozen variety- fresh may take longer to actually cook).

In a bowl, add remaining ingredients and top with hot butternut squash. Add dressing, toss and serve slightly warm.

No comments:

Post a Comment