We love this healthy holiday meal because the colors just scream Fall and it’s delicious for your Thanksgiving menu! We all need added vegetables this month to balance out the decadent eating traditions and this one is yummy and festive. Enjoy in confidence!
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
*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.
Servings: 4, Serving Size: 1/4th of salad
Protein: 7.4 grams
Carb: 26.6 grams
Fat: 13.7 grams
Chef’s Tips: Cook the butternut squash ahead of time and refrigerate it until you are ready to assemble!