Vegetarian

Roasted Butternut and Spinach Salad is for Dinner.

Roasted Butternut and Spinach Salad takes several minutes to prepare.

Roasted Butternut and Spinach Salad takes 45 minutes to cook.

Roasted Butternut and Spinach Salad makes 4 servings.

The ingredients for Roasted Butternut and Spinach Salad are:

2 cups precut butternut squash cubed
1 large red bell pepper cut into 3/4" pieces
2 Tbsp extra virgin olive oil, divided
1 tsp chopped fresh thyme or 1/2 tsp dried thyme
1/2 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
2 Tbsp lemon juice
2 tsp honey
1/4 cup red onion
4 cups baby spinach
1 small gala apple, thinly sliced
1/2 cup unsalted sunflower seeds, hulled

Here is how you make Roasted Butternut and Spinach Salad:

1. Preheat oven to 425 degrees. Coat rimmed baking sheet with olive oil spray.2. Toss squash and bell pepper with 2 tsp of the oil, thyme, 1/4 tsp of the salt and 1/8 tsp of the black pepper in med bowl. Arrange in single layer of prepared baking sheet. Roast 25-30 min, stirring occasionally to prevent sticking, until tender and lightly browned. Let cool 10 min.3. Whisk lemon juice, honey and remaining 4 tsp oil, 1/4 tsp salt, and 1/8 tsp black pepper in large salad bowl while squash roasts. Stir in onion. Add spinach, apple, sunflower seeds and squash mixture and toss to combine.Number of Servings: 4Recipe submitted by SparkPeople user TSTOCKWELL.

The nutritional information for Roasted Butternut and Spinach Salad is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 222.9

• Total Fat: 11.7 g
• Cholesterol: 0.0 mg
• Sodium: 611.7 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 7.8 g
• Protein: 5.4 g

The dietary needs meet for Roasted Butternut and Spinach Salad is Vegetarian