Roasted Squash and Green Salad

Roasted Squash Green Salad

This recipe caught my eye and I’m telling you I just had to try it.  Result:  F.A.B.U.L.O.U.S!  My  family loves it.  It’s very unique to combine roasted squash with lettuce, but it works in all the best ways.  Besides being healthy, it’s such a great lunch or side dish.

Roasted Squash & Green Salad
Ingredients:
 2 – 2 1/2 lbs. butternut or winter squash (approx. 8 cups), can use packaged cubed or cube yourself
1 large onion, chopped
2 Tbl. brown sugar
1 tsp. salt
1 tsp. garlic powder
1/2 tsp. Montreal Steak Seasoning
1/4 tsp. smoked paprika
1 Tbl. balsamic vinegar
8 – 10 oz. fresh baby spinach
8 – 10 oz. chopped romaine lettuce
1/2 – 1 cup shredded cheddar cheese
2 oz. sliced almonds, toasted (see below)
6-8 bacon strips, cooked and crumbled
1 cup seasoned croutons
Poppy Seed Dressing, reduced fat/lite (regular is much too sweet and overpowering)




Directions:
Preheat oven to 400 degrees.
Line a jelly roll pan with tin foil and coat with non-stick spray release.
If using a whole butternut or other winter-type squash, cut, take out seeds, peel then cut into cubes.
Chop the onion.

In a small bowl combine brown sugar, salt, garlic powder, Montreal Steak Seasoning, smoked paprika and balsamic vinegar and mix well.
In a large bowl combine the chopped onion and cubed squash.  Add in the seasoning mixture and combine well.Pour squash mixture onto the prepared pan and spread to be single layer.Bake for 22-28 minutes, or until the vegetables are tender, stirring twice while cooking.  You want the squash to be tender but not mushy; a tiny bit resistant when stuck with a toothpick.




Meanwhile toast the almonds by pouring them into a dry fry pan and turn heat to medium-high.  Keep stirring until the almonds are toasted.  Allow to cool while squash is cooking.
Cool slightly.
Two ways to serve this:
Option One – Serve individually on plates

Option Two – Combine in a large bowl to serve family style
On a plate or in a large bowl mix together the spinach, lettuce, cheese and squash mixture.  Add in a bit of the Poppy Seed Dressing and toss.  Top with croutons. 
Recipe from Taste of Home.  Copyright Carrie Groneman, A Mother’s Shadow, 2014
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Click HERE for instructions on how to cook Winter Squash

Click HERE for Winter Squash Soup

Click HERE for Streusel Topped Squash Muffins

Click HERE for Caramelized Roasted Winter Squash