Roasted Butternut Squash Salad with Blue Cheese Vinaigrette

Name: Roasted Butternut Squash Salad with Blue Cheese Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 170 grams package fresh baby spinach (about 8 cups); 6 servings Blue Cheese Vinaigrette; 2 reduced-fat bacon slices, cooked and crumbled; 1 teaspoon olive oil; 79 milliliters pecans, chopped and toasted; 1 small red onion, sliced; 118 milliliters sweetened dried cranberries; 1 kilograms Roasted Winter Squash (use butternut squash), cubed

Roasted Butternut Squash Salad with Blue Cheese Vinaigrette might be a good recipe to expand your side dish recipe box. One serving contains 222 calories, 5g of protein, and 8g of fat. This recipe serves 6. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of baby spinach, cranberries, pecans, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Saut onion in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender.

Ingredients you will need

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add squash, and cook 1 to 2 minutes or just until warm.

Ingredients you will need

Squash

Remove from heat.

Toss spinach in a bowl with Blue Cheese Vinaigrette. Arrange baby spinach on a serving platter; top with squash mixture, cranberries, pecans, and bacon.

Ingredients you will need

Spinach