Butternut Squash Salad
  • 1 small butternut squash
  • 1 Tb. olive oil
  • 1 tsp. cinnamon
  • 1 Tb. brown sugar
  • 8 oz. baby spinach
  • 1 red onion, sliced thin
  • ¼-1/2 cup dried cranberries (like Craisins) or pomegranate arils
  • Dressing: balsamic vinaigrette
  1. To prep the butternut squash: Preheat oven to 425 degrees. Trim the ends of the butternut squash. Slice off the skin. Cut the flesh into ½" cubes. Toss the cubed squash in olive oil. Sprinkle the cinnamon and brown sugar on top. Lay on a rimmed cookie sheet and roast in the oven for about 18-20 minutes. Allow to cool slightly.
  2. To prep the salad: Pour spinach into a large salad bowl. Top with prepped butternut squash, sliced red onion, and dried cranberries or pomegranate arils. Drizzle with dressing. Eat immediately or store items separately and store in the fridge until ready to eat.
Recipe by Whisk Together at http://www.whisktogether.com/2015/11/16/butternut-squash-salad/