WILTED SPINACH SALAD WITH BUTTERNUT SQUASH

Wilted Spinach Salad with Butternut Squash image

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. -Margee Berry, White Salmon, Washington

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 cup cubed peeled butternut squash
1/2 teaspoon chili powder
1/2 teaspoon salt, divided
4 teaspoons olive oil, divided
1/3 cup balsamic vinegar
2 tablespoons dry red wine or chicken broth
2 tablespoons whole-berry cranberry sauce
5 cups fresh baby spinach
4 slices red onion
1/2 cup dried cranberries
1/3 cup slivered almonds, toasted
1/3 cup crumbled goat cheese
Coarsely ground pepper, optional

Steps:

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.

Nutrition Facts : Calories 228 calories, Fat 12g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 382mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic exchanges