Wilted Spinach Salad with Butternut Squash
This warm winter salad is packed with good-for-you spinach, squash and almonds. It feels so festive served at the holidays. —Margee Berry White, Salmon, WA Prep: 20 min. • Cook: 25 min. Makes: 4 servings 1 cup cubed peeled butternut squash 1/2 tsp. chili powder 1/2 tsp. salt, divided 4 tsp. olive oil, divided 1/₃ cup balsamic vinegar
2 Tbsp. dry red wine or chicken broth
2 Tbsp. whole-berry cranberry sauce 5 cups fresh baby spinach 4 slices red onion 1/2 cup dried cranberries 1/₃ cup slivered almonds, toasted 1/₃ cup crumbled goat cheese Coarsely ground pepper, optional
1. In a small skillet, saute the squash, chili powder and 1/4 tsp. salt in 2 tsp. oil until tender, 11-13 minutes. Set aside; keep warm.
2. In a small saucepan, bring vinegar to a boil. Reduce heat; simmer until reduced to 1/4 cup, 4-6 minutes. Stir in the wine, cranberry sauce, remaining oil and remaining salt. Bring to a boil; cook 1 minute longer.
3. Place spinach on a serving platter; top with onion, cranberries and the squash mixture. Drizzle with warm dressing. Sprinkle salad with almonds, goat cheese and, if desired, pepper. Serve immediately.
1 serving: 228 cal., 12g fat (3g sat. fat), 12mg chol., 382mg sod., 28g carb. (17g sugars, 4g fiber), 5g pro. Diabetic exchanges: 2 fat, 1¹ ₂ starch, 1 vegetable.