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

Source: Diabetic Living Magazine


Read the full recipe after the video.

Recipe Summary test

25 mins
50 mins


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

2 1/2 cups
273 calories; protein 7.7g; carbohydrates 33.6g; dietary fiber 4.8g; sugars 18.4g; fat 12.6g; saturated fat 2.9g; cholesterol 7.2mg; vitamin a iu 13377.6IU; vitamin c 34.5mg; folate 139.6mcg; calcium 257mg; iron 3.2mg; magnesium 100.5mg; potassium 469.8mg; sodium 373.4mg; added sugar 1.4g.

2 fat, 1 1/2 starch, 1 vegetable, 1/2 fruit, 1/2 lean protein