Best Roasted Butternut Squash And Spinach Salad With Toasted Almond Dressing Recipes

ROASTED BUTTERNUT TOSSED SALAD

Roasted Butternut Tossed Salad image

This salad makes an easy and special side dish for Thanksgiving dinner, and it's packed with nutritious veggies, almonds, berries and squash. -Katie Wollgast, Florissant, Missouri

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

4 cups cubed peeled butternut squash (about 1 pound)
1 large onion, chopped
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 package (6 ounces) fresh baby spinach
2 cups coarsely chopped iceberg lettuce
1/2 cup shredded fat-free cheddar cheese
6 tablespoons 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

Steps:

Preheat oven to 400°. In a large bowl, toss the squash and onion with honey, salt, garlic powder and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until vegetables are tender, stirring once. Cool slightly., In another bowl, combine the spinach, iceberg lettuce, cheese and squash mixture. Just before serving, drizzle with 4 Tbsp. dressing and toss to coat. Divide salad among 8 plates; top with stuffing cubes, dried cranberries, slivered almonds and bacon. Drizzle with remaining dressing.

Nutrition Facts : Calories 165 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 453mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges

ROASTED BUTTERNUT SQUASH AND SPINACH SALAD

Roasted Butternut Squash and Spinach Salad image

I just got this in an email from Prevention, and it looks so darn unique and good! Perfect for those wonderful Autumn goodies that are coming out at the Farmer's Market.

Provided by smellyvegetarian

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb butternut squash (cut in 3/4-inch cubes)
1 red bell pepper, cut into 3/4-inch pieces
2 tablespoons extra virgin olive oil
1 teaspoon fresh thyme (or 1/2 tsp dried)
2 tablespoons lemon juice
2 teaspoons honey
1/4 small red onion, chopped
4 cups Baby Spinach
1 gala apples, cored and thinly sliced
1 cup radicchio
1/2 cup unsalted sunflower seed kernels
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

.Preheat oven to 425°F
Coat baking sheet with olive oil spray. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in medium bowl.
Arrange in single layer on prepared baking sheet.
Roast 25 to 30 minutes, stirring occasionally, until tender and lightly browned. Let cool 10 minutes.
Whisk lemon juice, honey, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl.
Add onion, spinach, apple, radicchio, sunflflower seeds, and squash mixture. Toss to combine.

ROASTED BUTTERNUT SQUASH AND SPINACH SALAD WITH TOASTED ALMOND DRESSING

Roasted Butternut Squash and Spinach Salad with Toasted Almond Dressing image

Categories Salad Leafy Green Nut Vegetable Roast Sauté Quick & Easy Low/No Sugar Almond Butternut Squash Fall Winter Gourmet

Yield Makes 6 first-course servings

Number Of Ingredients 5

Ingredients

1 (2- to 2 1/4-lb) butternut squash, peeled, seeded, and cut into 1/2-inch cubes (4 cups)
5 1/2 tablespoons extra-virgin olive oil
3/4 cup whole almonds with skins (3 1/2 oz), very coarsely chopped
2 teaspoons fresh lemon juice
1/2 lb spinach, coarse stems discarded (10 cups)

Steps:

Preheat oven to 450°F.
Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.
While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.
When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently to coat.
Divide salad among 6 salad plates and sprinkle with remaining almonds.