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Recipe Corner

Roasted Squash & Spinach Salad

Category
Side Dish
Prep Time
20 minutes, some included during baking time
Cook Time
23 minutes
Level of Difficulty
moderate
Ingredients 2 cups peeled, cubed butternut squash (about ½ lb.) cut in bite-size pieces
Cooking spray, butter flavored
½ tsp. black pepper
1 ½ Tbsp. oive oil
1 tsp. Dijon mustard
3 Tbsp. rice vinegar (unseasoned)
2 slices turkey bacon, coarsely chopped
1 small onion, diced
5 cups baby spinach leaves (about 5 oz.)
1 ½ Tbsp. toasted pumpkins seed kernels, unsalted
Instructions 1. Heat oven to 400 degrees F. Arrange squash on baking sheet; spray with cooking spray and season with ¼ tsp. Pepper. Bake for 20 minutes or until tender and lightly browned. Set aside and cool.

2. Combine ¼ tsp. Pepper, ½ Tbsp. Olive oil, vinegar, mustard and set aside.

3. In non-stick skillet, combine turkey, bacon and onion in 1 Tbsp. olive oil. Cook about 3 minutes until lightly browned. Add to vinegar mixture and whisk together.

4. Place spinach greens in large bowl. Drizzle vinegar mixture over greens and toss gently to coat. Arrange 1 ¼ c. greens on each salad plate. Top with ½ c. roasted squash and sprinkle with 1 tsp. Toasted pumpkin seed kernels.

5. To toast pumpkin seed kernels, heat for few minutes in skillet on medium-low heat.
Per Serving:
Calories = 150
Carbohydrates = 14 g
Protein = 14.4 g
Fat = 9 g
Saturated Fat = 2.3 g
Sodium = 119 mg
Fiber = 3 g

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