Name: Wilted Spinach Salad with Butternut Squash
Prep time: 20 min
Cook time: 20 min
Yield: 4
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 -

Wilted Spinach Salad with Butternut Squash

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Wilted Spinach Salad with Butternut Squash

1. 1 cup cubed peeled butternut squash -

2. 1/2 teaspoon chili powder -

3. 1/2 teaspoon salt, divided -

4. 4 teaspoons olive oil, divided -

5. 1/3 cup balsamic vinegar -

6. 2 tablespoons dry red wine or chicken broth -

7. 2 tablespoons whole-berry cranberry sauce -

8. 5 cups fresh baby spinach -

9. 4 slices red onion -

10. 1/2 cup dried cranberries -

11. 1/3 cup slivered almonds, toasted -

12. 1/3 cup crumbled goat cheese -

13. Coarsely ground pepper, optional -

How to cook deliciously - Wilted Spinach Salad with Butternut Squash

1. Stage

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.

2. Stage

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.

3. Stage

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.