Roasted Butternut and Spinach Salad

By LFritz527

238 calories
5 g protein
25 g carbohydrate
7g fiber
15 g fat
2 g sat fat
338 mg sodium

Ingredients

• 3/4 lb precut butternut squash cubes
• 1 large red bell pepper cut into 3/4 inch pieces
• 2 Tbsp olive oil
• 1 tsp chopped fresh thyme or 1/2 tsp dried
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 2 Tbsp lemon juice
• 2 tsp honey
• 1/4 small red onion chopped
• 4 cups baby spinach
• 1 small Gala or Golden Delicious apple thinly sliced
• 1 cup thinly sliced raddicchio
• 1/2 cup unsalted sunflower seed kernels

Details

Servings 4
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 425 degrees and coat baking sheet with olive oil spray.

Toss squash and bell pepper with two teaspoons of the oil, thyme, 1/4 tsp salt and 1/8 tsp pepper. Arrange in single layer on baking sheet and roast 25-30 minutes, stirring occasionally to prevent sticking until lightly browned. Let cool 10 minutes.

Whisk lemon juice, honey and 4 tsp olive oil, 1/4 tsp salt and 1/8 tsp pepper. Stir in onion. Add spinach, apple, raddichio, sunflower seeds and squash mixture. Toss to combine