This roasted butternut squash salad is topped with sweet cranberries and a savory balsamic drizzle.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Line a 15x10-inch baking pan with foil. Cut squash in half lengthwise; remove and reserve seeds. Peel squash and trim ends. Cut squash into 1/2-inch slices; place in the prepared pan. Brush with 1 Tbsp. of the oil and sprinkle with 1/8 tsp. of the salt. Roast 20 minutes.

  • Meanwhile, remove and discard large pieces of squash strings from seeds. In a medium bowl combine seeds and enough cold water to cover. Using your fingers, separate strings from seeds; discard strings. Rinse and drain seeds; pat dry on paper towels. In a small bowl toss seeds with the remaining 1 Tbsp. oil and 1/8 tsp. salt.

  • Sprinkle squash with seeds. Roast 5 minutes more or just until squash is tender. Cool slightly.

  • To prepare the balsamic drizzle: in a small saucepan bring vinegar to boiling; reduce heat. Boil gently, uncovered, 5 to 8 minutes or until reduced to 1/4 cup (it will reduce quickly at the end, so watch carefully). Remove from heat; whisk in honey. Cool slightly.

  • In a salad bowl combine spinach, red onion, and squash slices. Spoon balsamic drizzle over spinach mixture and sprinkle with cheese, cranberries, almonds, and squash seeds.


Tip: For attractive half-rings, look for a squash that is long and narrow.

Nutrition Facts

272.5 calories; protein 7.7g 16% DV; carbohydrates 33.6g 11% DV; exchange other carbs 2; dietary fiber 4.8g 19% DV; sugars 18.4g; fat 12.6g 19% DV; saturated fat 2.9g 15% DV; cholesterol 7.2mg 2% DV; vitamin a iu 13377.6IU 268% DV; vitamin c 34.5mg 58% DV; folate 139.6mcg 35% DV; calcium 257mg 26% DV; iron 3.2mg 18% DV; magnesium 100.5mg 36% DV; potassium 469.8mg 13% DV; sodium 373.4mg 15% DV; added sugar 1.4g.