Roasted Butternut Squash Salad with Cranberries

Prep Time

10 min

Cook Time

30 min

Servings

4

Festive and full of vitamins, it’s a dish to savor!


Ingredients

  • 1 large butternut squash
  • Olive oil spray
  • 1/2 cup reduced sugar dried cranberries
  • 1/4 cup slivered almonds
  • 1/2 cup spinach
  • 1/2 juiced orange
  • 2 tablespoons olive oil
  • 1/2 teaspoon honey (preferably dark)
  • 1 teaspoon Dijon mustard

Directions

Step 1

Preheat oven to 400°F.

Step 2

Prepare squash: peel, remove seeds, and cube. Coat squash and roasting tray with olive oil spray. Bake 30 minutes and let cool 5-10 minutes.

Step 3

In a bowl, toss squash with cranberries, almonds, and spinach.

Step 4

Whisk orange juice, olive oil, honey, and Dijon in separate bowl. Mix with squash and serve.

Step 5

Handy Hint: Add 1 tablespoon orange zest and 1/2 cup red quinoa for bold flavor.


Nutritional Information

Calories 190
Fat 10 g
Saturated fat 1.2 g
Polyunsaturated fat 1.5 g
Monounsaturated fat 7 g
Cholesterol 0 mg
Sodium 40 g
Carbs 26 g
Protein 3 g
Fiber 8 g


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