Roasted Butternut Squash Salad with Blue Cheese Vinaigrette Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 small red onion, sliced
1 t. olive oil
Roasted Winter Squash (see below) cubed
1 (6 oz.) package fresh baby spinach
Blue Cheese Vinaigrette (see below)
1/2 cup sweetened dried cranberries
1/3 c. pecans, chopped and toasted
2 reduced-fat bacon slices, cooked and crumbled
For Roasted winter Squash:
3 lbs. butternut squash, acorn squash or spaghetti squash
1 T. butter, melted
1/2 T honey
1/4 t. salt
1/4 t. pepper
For Vinaigrette:
3 T. crumbled blue cheese
2 T. water
1 1/2 T vegetable oil
1 T. while vinegar
1 T. lemon juice
1 t. Dijon mustard
1/2 t. dried oregano
1/4 t. sugar
1/4 t. freshly ground pepper
Dash of salt
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Directions: |
Directions:Saute onion in hot oil in large non-stick skillet over medium-high heat 5 mins. or until tender. Add squash, and cook 1 to 2 mins. or just until warm. Remove from heat.
Roasted squash:
Remove stem for squash. Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges, and place on an aluminum foil-lined jelly roll pan. (If using spaghetti squash, cut each half into 2 wedges.) Stir together butter and honey until blended. Brush squash evenly with butter mixture; sprinkle evenly with salt and pepper. Bake at 450º for 30 to 35 mins. or until tender, turning once. Cut skins from squash wedges and discard.
Vinaigrette:
Whisk together all ingredients. Chill until ready to serve.
Toss spinach in a bowl with vinaigrette. Arrange baby spinach on a serving platter or salad plates; top with squash mixture, cranberries, pecans, and bacon. |
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