Wilted Spinach Salad with Butternut Squash Recipe

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Wilted Spinach Salad with Butternut Squash

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Ingredients:

Serving

Directions:

In a small skillet, saute the squash, chili powder and 1/4 teaspoon salt in 2 teaspoons oil for 11-13 minutes or until tender. Set aside; keep warm.
In a small saucepan, bring vinegar to a boil. Reduce heat; simmer for 4-6 minutes or until reduced to 1/4 cup. Stir in the wine, cranberry sauce, remaining oil and remaining salt. Bring to a boil; cook 1 minute longer.
Place spinach on a serving platter; top with onion, cranberries and squash mixture. Drizzle with warm dressing. Sprinkle with almonds, goat cheese and pepper if desired. Serve immediately. Yield: 4 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	311.5 Kcal (1304 kJ)
Calories from fat	162.59 Kcal
		% Daily Value*
Total Fat	18.07g	28%
Cholesterol	20.5mg	7%
Sodium	404.16mg	17%
Potassium	521.73mg	11%
Total Carbs	28.4g	9%
Sugars	16.53g	66%
Dietary Fiber	4.43g	18%
Protein	10.46g	21%
Vitamin C	20.6mg	34%
Vitamin A	0.4mg	12%
Iron	2.6mg	15%
Calcium	274.7mg	27%

Amount Per 100 g
Calories	156.92 Kcal (657 kJ)
Calories from fat	81.91 Kcal
		% Daily Value*
Total Fat	9.1g	28%
Cholesterol	10.32mg	7%
Sodium	203.6mg	17%
Potassium	262.83mg	11%
Total Carbs	14.3g	9%
Sugars	8.33g	66%
Dietary Fiber	2.23g	18%
Protein	5.27g	21%
Vitamin C	10.4mg	34%
Vitamin A	0.2mg	12%
Iron	1.3mg	15%
Calcium	138.4mg	27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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