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Roasted Butternut Squash Salad with Blue Cheese Vinaigrette Recipe

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This recipe for Roasted Butternut Squash Salad with Blue Cheese Vinaigrette, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Helen Butler
Added: Sunday, September 13, 2009


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

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 450 for 30 to 35 mins. or until tender, turning once. Cut skins from squash wedges and discard.


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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