Wilted Spinach Salad with Butternut Squash
Make quick work of peeling butternut squash. First, prick it with a fork and give it 45 seconds in the microwave. Then, trim an inch from the base of the squash, making it stand up straight and tall while you run the peeler from top to bottom.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 211
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 211
1 cup cubed peeled butternut squash
1/2 teaspoon chili powder
1/2 teaspoon salt, divided
4 teaspoons olive oils, divided
1/3 cup balsamic vinegar
2 tablespoons dry red wine or chicken broth
2 tablespoons whole-berry cranberry sauces
5 cups fresh baby spinach
4 slices red onions
1/2 cup dried cranberries
1/3 cup slivered almonds, toasted
1/3 cup crumbled goat cheese
Coarsely ground pepper, optional
Directions:
In a small skillet, saute the squash, chili powder and 1/4 teaspoon salt in 2 teaspoons oil until tender, 11-13 minutes. Set aside; keep warm.
In a small saucepan, bring vinegar to a boil. Reduce heat; simmer for 4-6 minutes or until reduced to 1/4 cup. Stir in the wine, cranberry sauce, remaining oil and remaining salt. Bring to a boil; cook 1 minute longer.
Place spinach on a serving platter; top with onion, cranberries and squash mixture. Drizzle with warm dressing. Sprinkle with almonds, goat cheese and, if desired, pepper. Serve immediately.
Source: tasteofhome.com
In a small saucepan, bring vinegar to a boil. Reduce heat; simmer for 4-6 minutes or until reduced to 1/4 cup. Stir in the wine, cranberry sauce, remaining oil and remaining salt. Bring to a boil; cook 1 minute longer.
Place spinach on a serving platter; top with onion, cranberries and squash mixture. Drizzle with warm dressing. Sprinkle with almonds, goat cheese and, if desired, pepper. Serve immediately.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
