Roasted Butternut Squash and Spinach Salad
I just got this in an email from Prevention, and it looks so darn unique and good! Perfect for those wonderful Autumn goodies that are coming out at the Farmer's Market.
INGREDIENTS
Nutrition- 3⁄4lb butternut squash (cut in 3/4-inch cubes)
- 1
- 2tablespoons extra virgin olive oil
- 1
- 2tablespoons lemon juice
- 2teaspoons honey
- 1⁄4
- 4cups Baby Spinach
- 1
- 1cup radicchio
- 1⁄2cup unsalted sunflower seed kernels
- 1⁄2teaspoon salt
- 1⁄4teaspoon black pepper
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DIRECTIONS
- .Preheat oven to 425°F
- Coat baking sheet with olive oil spray. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in medium bowl.
- Arrange in single layer on prepared baking sheet.
- Roast 25 to 30 minutes, stirring occasionally, until tender and lightly browned. Let cool 10 minutes.
- Whisk lemon juice, honey, remaining oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large bowl.
- Add onion, spinach, apple, radicchio, sunflflower seeds, and squash mixture. Toss to combine.
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