Wilted Spinach Salad With Butternut Squash & Cranberries

4
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"Spinach salad makes for a winner match with butternut squash and cranberries. This recipe was submitted for TOH by Marge Berry"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (283.6 g)
  • Calories 195.6
  • Total Fat - 11.7 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 5.7 mg
  • Sodium - 605.5 mg
  • Total Carbohydrate - 17 g
  • Dietary Fiber - 4.5 g
  • Sugars - 6.4 g
  • Protein - 6.8 g
  • Calcium - 177 mg
  • Iron - 1.8 mg
  • Vitamin C - 21.1 mg
  • Thiamin - 0.1 mg

Step 1

In a small skillet, saute the squash, chili powder and 1/4 teaspoon salt in 2 teaspoons oil for 11-13 minutes or until tender. Set aside; keep warm.

Step 2

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.

Step 3

Place spinach on a serving platter; top with onion, cranberries and squash mixture. Drizzle with warm dressing. Sprinkle with almonds, goat cheese and pepper if desired. Serve immediately. Yield: 4 servings.

Tips & Variations


No special items needed.

Tags : Salads

Related

Daily Inspiration

This salad is scrumptious! It was a hit with our grilled chicken tonight. The only change I made was to add a little brown sugar to the dressing to offset the tartness a tiny bit. Highly recommend this salad.

(25 Sep 2017)