Spinach Salad with Butternut Squash & Cranberries Recipe
Eating your veggies is easy when they taste this good! This multi-serving recipe for spinach salad with butternut squash & cranberries is an amazing way to start a meal. You can also enjoy a double portion topped with lean protein as a satisfying lunch or dinner!
1/4 of recipe (about 2 1/4 cups): 166 calories, 8g total fat (1.5g sat. fat), 310mg sodium, 23.5g carbs, 4g fiber, 10.5g sugars, 4.5g protein
Click for WW Points® value*
Cook: 35 minutes
2 1/2 cups cubed butternut squash
2 tsp. olive oil
1/4 tsp. cinnamon
1/8 tsp. salt
8 cups baby spinach
1/4 cup sweetened dried cranberries, chopped
1/4 cup crumbled feta cheese
1/2 oz. (about 2 tbsp.) sliced almonds
1/4 cup light raspberry vinaigrette dressing (or your favorite fruity vinaigrette)
Preheat oven to 400ºF. Spray a baking sheet with nonstick spray.
Place squash on the baking sheet. Drizzle with oil, and season with cinnamon and salt.
Bake until softened and browned, 30–35 minutes, flipping halfway through.
Place spinach in a large bowl. Top with cooked squash, cranberries, cheese, and almonds.
Toss with dressing, or serve it on the side.
MAKES 4 SERVINGS
Hungry for More Easy Veggie Recipes?
Need more veggie sides in addition to today’s spinach salad with butternut squash & cranberries recipe?
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Happy National Sandwich Day, November 3rd! If you haven't tried these Meatball Pepper Subs, we highly recommend them. (And if you HAVE tried them, we STILL recommend them.)
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