Roasted Butternut Squash Salad with Cranberries

Festive and full of vitamins, it’s a dish to savor!

Ingredients

• 1 large butternut squash
• Olive oil spray
• 1/2 cup reduced-sugar dried cranberries
• 1/4 cup slivered almonds
• 1/2 cup spinach
• 1/2 juiced orange
• 2 tablespoons olive oil
• 1/2 teaspoon honey (preferably dark)
• 1 teaspoon Dijon mustard

Directions

1. Preheat oven to 400°F.
2. Prepare squash: peel, remove seeds, and cube. Coat squash and roasting tray with olive oil spray. Bake 30 minutes and let cool 5 to 10 minutes.
3. In a bowl, toss squash with cranberries, almonds, and spinach.
4. Whisk orange juice, olive oil, honey, and Dijon in separate bowl. Mix with squash and serve.

Handy hint: Add 1 tablespoon orange zest and 1/2 cup red quinoa for bold flavor.

Nutrition Information