Roasted Butternut Squash and Spinach Salad
| This unique salad is perfect for those wonderful autumn goodies that are coming out at the farmer’s market. |  |
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| Preparation Time: 30 minutes | ||
Vinaigrette:
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| Preheat oven to 425° F. Peel and cut squash into 1-inch chunks or cubes. Place on a sheet pan and toss with 1 Tbsp olive oil, maple syrup, salt and pepper. Roast for 30 minutes, stirring once. Add cranberries to the pan for the last 5 minutes of roasting. To prepare the vinaigrette, combine apple juice, vinegar, and shallots in saucepan and boil over medium-high heat for about 8 minutes, until the juice has reduced. Remove from stove and add the mustard and 1/3 cup of olive oil. Place the spinach in a large bowl and add the roasted squash. Top with walnuts and grated Parmesan cheese. Spoon vinaigrette over the salad to lightly moisten and toss well. Serve. | ||
| Serves: 6 | ||
| 1 ½ Cups of Fruits and Vegetables per Serving | ||
Fruit and /or Veggie color(s):     [What’s This?] |
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| Nutrition Information per Serving: | ||
| Calories: 290 Total Fat: 21g Saturated Fat: 3g % of Calories from Fat: 65% % Calories from Sat Fat: 9% |
Protein: 4g Carbohydrates: 22g Cholesterol: 5mg Dietary Fiber: 4g Sodium: 135mg |
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| Each serving provides: An excellent source of manganese, and vitamins A and C, and a good source of fiber, potassium, magnesium, iron, copper, and calcium. | ||
Recipe courtesy of the North Carolina State University Plants for Human Health Institute.
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