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Wilted Spinach Salad With Butternut Squash & Cranberries

Here's how you make Wilted Spinach Salad With Butternut Squash & Cranberries
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  • Servings: 4
  • Prep: 20m
  • Cook: 25m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 cup squash, cubed (butternut squash, peeled)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt, divided
  • 4 teaspoons olive oil (divided)
  • 1/3 cup balsamic vinegar
  • 2 tablespoons dry red wine (or chicken broth)
  • 2 tablespoons whole-berry cranberry sauce
  • 5 cups fresh baby spinach
  • Red onion (4 slices)
  • 1/2 cup dried cranberries
  • 1/3 cup slivered almonds (toasted)
  • 1/3 cup crumbled goat cheese
  • Coarsely ground pepper, optional
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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