Roasted Butternut Squash, Cranberry and Spinach Salad with a Cran-Cabernet Dressing
Taste And See
Taste And See

Roasted Butternut Squash, Cranberry and Spinach Salad with a Cran-Cabernet Dressing

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Ingredients

  • 2 cups cranberry juice
  • 1 tablespoon (+ 1 teaspoon) maple syrup
  • 1 cup cabernet sauvignon wine, or a full bodied red wine
  • 3 tablespoons olive oil
  • 1 teaspoon (+ 1/4 teaspoon) salt and pepper
  • 1 medium butternut squash, skinned, seeds and innards removed and chopped into 1-inch cubes
  • 1 cup dried cranberries
  • 5 ounces baby spinach
  • 3 ounces shaved Parmesan
  • 2 ½ ounces toasted, salted pepitas

Instructions

    For step by step directions please visit: http://tasteandsee.com/roasted-butternut-squash-cranberry-and-spinach-salad-recipe/

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