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
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
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1Preheat 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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2In 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.
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