Published: by Absolutely Recipes, in the Salad recipes category.

Wilted Spinach Salad with Butternut Squash Recipe.

Ingredients:

1 cup cubed peeled butternut squash
1/2 TSP chili powder
1/2 TSP salt, divided
4 TSPs olive oil, divided
1/3 cup balsamic vinegar
2 TBSPs dry red wine or chicken broth
2 TBSPs whole-berry cranberry sauce
5 cups fresh baby spinach
4 slices red onion
1/2 cup dried cranberries
1/3 cup slivered almonds, toasted
1/3 cup crumbled goat cheese
Coarsely ground pepper, optional

Recipe Instructions:

In a small skillet, saute the squash, chili powder and 1/4 TSP salt in 2 TSPs oil until tender, 11-13 minutes.
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, if desired, pepper.
Serve immediately.

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