May 02, 2017
Salads, Fruit, Cranberry,
Vegetables, Spinach, Squash, Budget-Friendly, Quick Meals, Entertaining, Summer, Weeknight Meals, Refrigerator, Stove Top, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
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"Spinach salad makes for a winner match with butternut squash and cranberries. This recipe was submitted for TOH by Marge Berry"
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.
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 pepper if desired. Serve immediately. Yield: 4 servings.
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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.