ROASTED BUTTERNUT TOSSED SALAD

Roasted Butternut Tossed Salad image

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

Time 40m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

4 cups cubed peeled butternut squash (about 1 pound)
1 large onion, chopped
1 tablespoon honey
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 package (6 ounces) fresh baby spinach
2 cups coarsely chopped iceberg lettuce
1/2 cup shredded fat-free cheddar cheese
6 tablespoons reduced-fat poppy seed salad dressing, divided
1/2 cup seasoned stuffing cubes
1/2 cup dried cranberries
1/4 cup slivered almonds, toasted
4 bacon strips, cooked and crumbled

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