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Roasted Butternut Squash Salad
Roasted Butternut Squash Salad

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Smart Balance

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Big bold flavors marry harmoniously in this colorful, crowd-pleasing and healthier starter.

This recipe is part of our Thanksgiving Recipe Showcase.

Recipe Ingredients

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

Recipe Steps

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 Facts

Serves 4
Nutrition per serving
Calories: 447
Fat: 34g
Saturated Fat: 5g
Poly Fat: 10g
Mono Fat: 19g
Trans Fatty Acids: 0g
Cholesterol: 13mg
Sodium: 567mg
Carbohydrates: 33g
Dietary Fiber: 7g
Protein: 7g