Name: Roasted Butternut Tossed Salad
Prep time: 20 min
Cook time: 20 min
Yield: 8
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Butternut Tossed Salad

1. 4 cups cubed peeled butternut squash (about 1 pound) -

2. 1 large onion, chopped -

3. 1 tablespoon honey -

4. 1/2 teaspoon salt -

5. 1/2 teaspoon garlic powder -

6. 1/4 teaspoon pepper -

7. 1 package (6 ounces) fresh baby spinach -

8. 2 cups coarsely chopped iceberg lettuce -

9. 1/2 cup shredded fat-free cheddar cheese -

10. 6 tablespoons reduced-fat poppy seed salad dressing, divided -

11. 1/2 cup seasoned stuffing cubes -

12. 1/2 cup dried cranberries -

13. 1/4 cup slivered almonds, toasted -

14. 4 bacon strips, cooked and crumbled -

How to cook deliciously - Roasted Butternut Tossed Salad

1. Stage

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.

2. Stage

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 2 tablespoons dressing.