Baby Spinach Salad with Honey Roasted Butternut Squash, Pumpkin Seeds, Gorgonzola and Dried Cherries

By deedavis

The sweet-salty combination of the roasted butternut squash, dried cherries and gorgonzola cheese along with the slight crunch of the pumpkin seeds topped with a honey dijon vinaigrette will have you savoring every bite!

Servings: 4 • Serving Size: 1/4th of salad • Old Points: 5 pts • Points+: 7 pts
Calories: 241.6 • Fat: 13.7 g • Protein: 7.4 g • Carb: 26.6 g • Fiber: 5.5 g • Sugar: 8.4 g
Sodium: 159.8 mg

Ingredients

• Ingredients:
• 1 1/4 lbs butternut squash, peeled and diced 3/4-inch
• 1 tbsp olive oil
• 1 tbsp honey
• kosher salt and freshly ground black pepper
• For the vinaigrette:
• 1 1/2 tbsp olive oil
• 1 1/2 tbsp white balsamic vinegar
• 1 tbsp honey
• 1/2 tbsp minced shallots
• 2 tsp Dijon mustard
• salt and fresh black pepper
• For the salad:
• 5 oz baby spinach, washed and spun dry
• 1/4 cup raw, hulled pumpkin seeds
• 3 tbsp dried cherries
• 1/4 cup reduced fat crumbled gorgonzola

Details

Preparation time 4mins
Cooking time 34mins
Adapted from skinnytaste.com

Preparation

Step 1

Preheat the oven to 400°.

In a large bowl, toss the butternut squash with 1 tablespoon of olive oil, 1 tablespoon honey, salt and fresh ground pepper. Place on a baking sheet and roast in the center of the oven for 20 - 25 minutes, turning half way, or until tender. When done, remove from the oven and let it cool to room temperature.

Meanwhile, combine the vinegar, shallots, remaining honey, mustard and whisk in oil, pinch of salt black pepper.

Divide the spinach on 4 plates and top each salad with the roasted butternut squash, pumpkin seeds, dried cherries, and the crumbled gorgonzola cheese. Drizzle the dressing over each salad and serve immediately