Articles You May Find Interesting
By Tracy Olgeaty Gensler, M.S., R.D., Nutritionist As we watched images of Japanese people in tsunami-ravaged landscapes lining up for hours for food and...
It’s the healthy-bone mineral. Calcium is the most common mineral in the body and one of the most important. Responsible for healthy bones, calcium is stored almost exclusively in your bones and teeth. It’s...
By Willow Jarosh, R.D., and Stephanie Clarke, R.D. A: The phrase “use moderation” may sound common, but that’s only because it’s so true. And coffee is no exception. The general medical consensus is, for most...
Big bold flavors marry harmoniously in this colorful, crowd-pleasing and healthier starter.
This recipe is part of our Thanksgiving Recipe Showcase.
1 1/2-pounds butternut squash, peeled and diced 3/4-inch
2 tbsp plus 4 tbsp Smart Balance® Cooking Oil
2 tbsp honey, divided
1/2 tsp of salt
1/2 tsp of freshly ground black pepper
3 tbsp cider vinegar
2 tsp minced shallots
2 tsp Dijon mustard
5 oz baby spinach, washed and spun dry
1/2 cup pecan halves
3 tbsp dried cherries
1/2 cup crumbled blue cheese
Preheat the oven to 400° F.
Toss the butternut squash with 2 tbsp of Smart Balance® Cooking Oil, 1 tbsp of honey, 1/4 tsp salt and 1/4 tsp of fresh ground pepper. Place on a baking sheet and roast the squash in the center of the oven for 20 to 25 minutes, turning once.
To make the vinaigrette dressing, combine the apple cider vinegar, shallots, remaining honey and mustard, and whisk in 4 tbsp of Smart Balance® Cooking Oil, 1/4 tsp salt, and 1/4 tsp of pepper.
Divide the spinach on 4 plates and add the roasted squash, pecans, dried cherries and crumbled blue cheese to each. Drizzle the vinaigrette dressing over the salad and serve immediately.
The complete name for this recipe is “Roasted Butternut Squash Salad over Baby Spinach with Pecans, Dried Cherries and Crumbled Blue Cheese.”
Nutrition per serving
Saturated Fat: 5g
Poly Fat: 10g
Mono Fat: 19g
Trans Fatty Acids: 0g
Dietary Fiber: 7g