This beautiful red and green salad is a perfect complement for your holiday table. The ingredients are easy to find in your local grocery store, and it’s rich in fiber and vitamin C. The olive oil gives a nice, robust flavor to the squash and is a healthier version of the traditional butter found in many squash recipes.
PREP TIME
15 Min
COOK TIME
25 Min
DIFFICULTY
Easy
Ingredients
- 1 butternut squash (approximately 3 cups, cubed)
- 1 cup chopped red onion
- 2 tablespoons olive oil
- 3 ounces fresh spinach, stems removed and leaves torn in bite-size pieces
- ⅓ cup sweetened dried cranberries
- ⅓ cup chopped pecans (optional)
- Balsamic glaze/vinegar (optional)
Directions
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet.
- Clean butternut squash and then peel. Cut in half lengthwise and remove seeds and stringy pulp from the center. Cut squash into 1-inch cubes.
- Toss squash cubes, onion and olive oil together in a bowl until coated; transfer to the prepared baking sheet.
- Roast in the preheated oven until squash is tender and starting to brown, 30-45 minutes.
- Toss squash mixture, spinach, dried cranberries and pecans together in a serving bowl and serve warm.
Nutrition Facts
Calories: 150 | Total fat: 9g | Saturated fat: 1g | Sodium: 19mg | Total carbohydrate: 19g | Fiber 5g | Protein: 3g
Recipe shared by Michelle Eaton, M.S., Registered Dietitian, ThedaCare, compliments of Allrecipes.com
