• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

241.5 Cals 7.5 Protein 26.5 Carbs 13.5 Fats
PREP TIME:
5 mins
COOK TIME:
25 mins
TOTAL TIME:
30 mins
YIELD:4 SERVINGS
COURSE:Lunch, Salad
CUISINE:American
The sweet-salty combination of the roasted butternut squash, dried cherries and gorgonzola cheese along with the slight crunch of the pumpkin seeds topped with a honey dijon vinaigrette will have you savoring every bite of this spinach salad!
INGREDIENTS
1 1/4 lbs butternut squash, peeled and diced 3/4-inch
1 tbsp olive oil
1 tbsp honey
kosher salt and freshly ground black pepper
For the vinaigrette:
1 1/2 tbsp olive oil
1 1/2 tbsp white balsamic vinegar
1 tbsp honey
1/2 tbsp minced shallots
2 tsp Dijon mustard
salt and fresh black pepper
For the salad:
5 oz baby spinach, washed and spun dry
1/4 cup raw, hulled pumpkin seeds
3 tbsp dried cherries
1/4 cup reduced fat crumbled gorgonzola
INSTRUCTIONS
Preheat the oven to 400°.
In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon honey, salt and fresh ground pepper.
Place on a baking sheet and roast in the center of the oven for 20 – 25 minutes, turning half way, or until tender.
When done, remove from the oven and let it cool to room temperature.
Meanwhile, combine the vinegar, shallots, remaining honey, mustard and whisk in oil, pinch of salt black pepper.
Divide the spinach on 4 plates and top each salad with the roasted butternut squash, pumpkin seeds, dried cherries, and the crumbled gorgonzola cheese.
Drizzle the dressing over each salad and serve immediately.
Serving: 1/4th of salad, Calories: 241.5kcal, Carbohydrates: 26.5g, Protein: 7.5g, Fat: 13.5g, Saturated Fat: 2g, Cholesterol: 5mg, Sodium: 160mg, Fiber: 5.5g, Sugar: 8.5gBlue Smart Points:10Green Smart Points:10Purple Smart Points:8Points +:7