Roasted Butternut and Spinach Salad

Using salad ingredients with bold flavors—such as squash and radicchio—allows you to go light on the dressing. The simple combo of lemon juice, honey, oil, and seasonings adds tang for just 55 calories per serving.

Ingredients
3/4 lb precut butternut squash cubes
(3/4") or 1/2 med butternut squash, peeled, seeded, and cubed
(2 c) 1 lg 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 freshly squeezed lemon juice (about 1 lemon)
2 tsp honey
1/4 small red onion, chopped, about 1/4 cup
4 cup loosely packed baby spinach
1 small Gala or Golden Delicious apple, cored and thinly sliced
1 cup thinly sliced radicchio
1/2 cup unsalted sunflowerseed kernels, MUFA

Directions
1. Preheat oven to 425 degrees F. Coat rimmed baking sheet with olive oil spray.

2. Toss squash and bell pepper with 2 teaspoons of the oil, thyme, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper in medium bowl. Arrange in single layer on prepared baking sheet. Roast 25 to 30 minutes, stirring occasionally to prevent sticking, until tender and lightly browned. Let cool 10 minutes.

3. Whisk lemon juice, honey, and remaining 4 teaspoons oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in large salad bowl while squash roasts. Stir in onion. Add spinach, apple, radicchio, sunflower seeds, and squash mixture and toss to combine.

Nutritional Facts per serving
Calories 244.3 cal
Fat 15.3 g
Saturated fat 1.9 g
Cholesterol 0 mg
Sodium 337.3 m
Carbohydrates 26.2 g
Total sugars 10.7 g
Dietary fiber 7.1 g
Protein 5.1 g

Courtesy of Rodale Healthy Recipe Finder.