Wilted Spinach Salad with But­ter­nut Squash

Taste of Home - - Recipes -

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.

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