Roasted Butternut Squash Spinach Salad
By TasteAndSee
Roasted Butternut Squash, Cranberry and Spinach Salad with a Cran-Cabernet Dressing - a hearty and healthy combination of flavors!
- 8
- 5 mins
- 25 mins
4.3/5
(4 Votes)
Ingredients
- 2 cups cranberry juice
- 1 tablespoon (+ 1 teaspoon) maple syrup
- 1 cup cabernet sauvignon wine, or a full bodied red wine
- 3 tablespoons olive oil
- 1 teaspoon (+ 1/4 teaspoon) salt and pepper
- 1 medium butternut squash, skinned, seeds and innards removed and chopped into 1-inch cubes
- 1 cup dried cranberries
- 5 ounces baby spinach
- 3 ounces shaved Parmesan
- 2 1/2 ounces toasted, salted pepitas
Preparation
Step 1
For step by step directions please visit: http://tasteandsee.com/roasted-butternut-squash-cranberry-and-spinach-salad-recipe/
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