Ingredients for - Roasted Butternut Tossed Salad
1.
4 cups cubed peeled butternut squash (about 1 pound)
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
13.
1/4 cup slivered almonds, toasted
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.
Recipe information
Cooking:
20 min.
Servings per container:
8
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