ROASTED BUTTERNUT TOSSED SALAD

ROASTED BUTTERNUT TOSSED SALAD image

Yield 8

Number Of Ingredients 14

4 cups cubed peeled butternut squash (about 1 lb)
1 large onion, chopped
1 tbls honey
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
1 pkg (6 oz) fresh baby spinach
2 cups coarsely chopped iceberg (or romaine) lettuce
1/2 cup shredded cheddar cheese
6 tbls poppy seed salad dressing, divided
1/2 cup seasoned stuffing cubes (or seasoned croutons)
1/2 cup dried cranberries
1/4 cup slivered almonds (or pine nuts) toasted
4 strips bacon, cooked and crumbled

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.