Ingredients
4 cups cubed peeled butternut squash (about 1 pound)1 large onion, chopped1 tablespoon honey1/2 teaspoon salt1/2 teaspoon garlic powder1/4 teaspoon pepper1 package (6 ounces) fresh baby spinach2 cups coarsely chopped iceberg lettuce1/2 cup shredded fat-free cheddar cheese6 tablespoons reduced-fat poppy seed salad dressing, divided1/2 cup seasoned stuffing cubes1/2 cup dried cranberries1/4 cup slivered almonds, toasted4 bacon strips, cooked and crumbled
Preparation
Preheat oven to 400°. In a large bowl, toss the squash and onion with honey, salt, garlic powder and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until vegetables are tender, stirring once. Cool slightly.
In another bowl, combine the spinach, iceberg lettuce, cheese and squash mixture. Just before serving, drizzle with 4 Tbsp. dressing and toss to coat. Divide salad among 8 plates; top with stuffing cubes, dried cranberries, slivered almonds and bacon. Drizzle with remaining dressing.
