Wilted Spinach Salad With Butternut Squash & Cranberries
Recipe: #26021
May 02, 2017
Categories: Salads, Cranberry, Spinach, Squash, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"Spinach salad makes for a winner match with butternut squash and cranberries. This recipe was submitted for TOH by Marge Berry"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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