Spinach Salad with Butternut Squash & Cranberries Recipe
Autumn Spinach Salad
1/4 of recipe (about 2 1/4 cups): 166 calories, 8g total fat (1.5g sat. fat), 310mg sodium, 23.5g carbs, 4g fiber, 10.5g sugars, 4.5g protein
Click for WW Points® value*
Prep:
10 minutes
Cook:
35 minutes
Ingredients:
2 1/2 cups cubed butternut squash
2 tsp. olive oil
1/4 tsp. cinnamon
1/8 tsp. salt
8 cups baby spinach
1/4 cup sweetened dried cranberries, chopped
1/4 cup crumbled feta cheese
1/2 oz. (about 2 tbsp.) sliced almonds
1/4 cup light raspberry vinaigrette dressing (or your favorite fruity vinaigrette)
Directions:
Preheat oven to 400ºF. Spray a baking sheet with nonstick spray.
Place squash on the baking sheet. Drizzle with oil, and season with cinnamon and salt.
Bake until softened and browned, 30–35 minutes, flipping halfway through.
Place spinach in a large bowl. Top with cooked squash, cranberries, cheese, and almonds.
Toss with dressing, or serve it on the side.
MAKES 4 SERVINGS
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