Roasted Squash Spinach Salad

Roasted Squash Spinach Salad

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From: Diabetic Living Magazine

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

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 (1 pound) butternut squash (see Tip)
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ⅔ cup balsamic vinegar
  • 1 teaspoon honey
  • 8 cups packaged fresh baby spinach
  • ½ cup very thinly sliced red onion
  • ½ cup shredded Parmesan cheese (2 oz.)
  • ⅓ cup dried cranberries
  • ¼ cup sliced almonds, toasted

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 425°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 ½-inch slices; place in the prepared pan. Brush with 1 Tbsp. of the oil and sprinkle with ⅛ tsp. of the salt. Roast 20 minutes.
  2. 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 ⅛ tsp. salt.
  3. Sprinkle squash with seeds. Roast 5 minutes more or just until squash is tender. Cool slightly.
  4. 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 ¼ cup (it will reduce quickly at the end, so watch carefully). Remove from heat; whisk in honey. Cool slightly.
  5. 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 information

  • Serving size: 2½ cups
  • Per serving: 272 calories; 13 g fat(3 g sat); 5 g fiber; 34 g carbohydrates; 8 g protein; 140 mcg folate; 7 mg cholesterol; 18 g sugars; 1 g added sugars; 13,378 IU vitamin A; 35 mg vitamin C; 257 mg calcium; 3 mg iron; 373 mg sodium; 470 mg potassium
  • Nutrition Bonus: Vitamin A (268% daily value), Vitamin C (58% dv), Folate (35% dv), Calcium (26% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 fat, 1½ starch, 1 vegetable, ½ fruit, ½ lean protein

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