Roasted Butternut And Spinach Salad Food

ROASTED BUTTERNUT SQUASH WITH SPINACH AND CRANBERRIES

Steps:

• Preheat oven to 375 degrees.
• In a large bowl, toss the squash, onion, olive oil, salt and pepper to combine.
• Spread the squash mixture in an even layer on a baking sheet.
• Roast the squash for 25-30 minutes or until fork tender and golden.
• Transfer the squash to a serving bowl and toss with the spinach and cranberries.
• Serve immediately.

ROASTED BUTTERNUT SQUASH AND SPINACH SALAD WITH TOASTED ALMOND DRESSING

Steps:

• Preheat oven to 450°F.
• Toss squash with 1 1/2 tablespoons oil in a shallow baking pan and spread cubes in 1 layer. Season with salt and pepper and roast in middle of oven, stirring once halfway through roasting, until squash is just tender and pale golden, about 30 minutes total. Cool in pan on a rack until warm, about 15 minutes.
• While squash is roasting, cook almonds in remaining 4 tablespoons oil in a 10-inch skillet over moderately low heat, stirring constantly, until golden, about 3 minutes, then season with salt and pepper. Pour almonds and oil into a fine-mesh sieve set over a large bowl and cool until warm, about 10 minutes.
• When almonds and oil have cooled, whisk lemon juice into oil in bowl until combined well, then season with salt and pepper. Add squash, spinach, and half of almonds to dressing and toss gently to coat.
• Divide salad among 6 salad plates and sprinkle with remaining almonds.

WILTED SPINACH SALAD WITH BUTTERNUT SQUASH

Steps:

• 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., 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. , 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.

ROASTED BUTTERNUT SQUASH AND SPINACH SALAD

Steps:

• .Preheat oven to 425°F
• Coat baking sheet with olive oil spray. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in medium bowl.
• Arrange in single layer on prepared baking sheet.
• Roast 25 to 30 minutes, stirring occasionally, until tender and lightly browned. Let cool 10 minutes.
• Whisk lemon juice, honey, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl.
• Add onion, spinach, apple, radicchio, sunflflower seeds, and squash mixture. Toss to combine.

ROASTED BUTTERNUT TOSSED SALAD

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.