ROASTED BUTTERNUT AND SPINACH SALAD

ROASTED BUTTERNUT AND SPINACH SALAD image

Categories Salad

Yield 4 people

Number Of Ingredients 13

3/4 lb butternut squash or
1/2 lb med butternut squash, peeled, seeded, and cubed
(2 c) 1 lg red bell pepper, cut into 3/4" pieces
2 Tbsp extra virgin olive oil, divided (MUFA)
1 tsp chopped fresh thyme or 1/2 tsp dried thyme
1/2 tsp salt, divided 1/4 tsp freshly ground black pepper, divided
2 Tbsp freshly squeezed lemon juice (about 1 lemon)
2 tsp honey
1/4 sm red onion, chopped (about 1/4 c)
4 c loosely packed baby spinach (4 oz)
1 sm Gala or Golden Delicious apple, cored and thinly sliced
1 c thinly sliced radicchio
1/2 c unsalted sunflower seed kernels (MUFA)

Steps:

1. Preheat oven to 425°F. Coat rimmed baking sheet with olive oil spray. 2. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper in medium bowl. Arrange in single layer on prepared baking sheet. Roast 25 to 30 minutes, stirring occasionally to prevent sticking, until tender and lightly browned. Let cool 10 minutes. 3. Whisk lemon juice, honey, and remaining 4 teaspoons oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large salad bowl while squash roasts. Stir in onion. Add spinach, apple, radicchio, sunflower seeds, and squash mixture and toss to combine. Nutritional Info Per Serving: 238 cal, 5 g pro, 25 g carb, 7 g fiber, 15 g fat, 2 g sat fat, 0 mg chol, 338 mg sodium