Roasted Butternut Tossed Salad

From Beth

Ingredients

  • 4 cups cubed peeled butternut squash (about 1 lb)
  • 1 large onion, chopped
  • 1 Tbsp. honey
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/4 tsp. pepper
  • 1 (6 oz) package fresh baby spinach
  • 2 cups coarsely chopped iceberg lettuce
  • 1/2 cup shredded fat-free cheddar cheese
  • 6 Tbsp reduced-fat poppy seed salad dressing, divided
  • 1/2 cup seasoned stuffing cubes
  • 1/2 cup dried cranberries
  • 1/4 cup slivered almonds, toasted
  • 4 bacon strips, cooked and crumbled

Directions

  1. Preheat oven to 400°. In a large bowl, toss squash and onion with honey, salt, garlic powder, and pepper. Transfer to a 15"x10"x1" baking pan coated with cooking spray.
  2. Bake 20-25 minutes or until vegetables are tender, stirring once. Cool slightly.
  3. In another bowl, combine spinach, lettuce, cheese, and squash mixture.
  4. Just before serving, drizzle with 4 Tbsp dressing and toss to coat. Divide salad among eight plates; top with stuffing cubes, cranberries, almonds, and bacon. Drizzle with remaining dressing.

To toast nuts, bake in a shallow pan at 350° for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

Makes 8 servings