Best Roasted Butternut Tossed Salad Recipes
ROASTED BUTTERNUT TOSSED SALAD
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
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 TOSSED SALAD
Steps:
- Preheat oven to 400F. In a large bowl, toss squash and onion with honey, 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 spinach, lettuce, cheese and squash mixture. Just before serving, drizzle with 4 tbls dressing and toss to coat. Divide salad among eight plates; top with stuffing cubes, cranberries, almonds and bacon. Drizzle with remaining dressing. Alternatively: mix all together except dressing, but put on dressing individually when served; as leftovers will preserve better.
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