Prep 20 Min + cooling Bake: 20 min. 8 servings
4 cups cubed peeled butternut squash (about 1 pound)
1 large onion, chopped
1 Tablespoon honey
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/8 teaspoon pepper
1 package (6 ounce) fresh baby spinach
2 cup coarsely chopped iceberg lettuce
1/2 cup shredded fat-free cheddar cheese
6 Tablespoons reduced-fat poppy seed salad dressing, divided
1/2 cup seasoned stuffing cubes
1/2 cup dried cranberries
1/4 cup slivered almonds, toasted
4 bacon strips, cooked and crumbled
Preheat oven to 400º. In a large bowl, toss 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.
In another bowl, combine spinach, lettuce, cheese and squash mixture. Just before serving, drizzle with 4 Tablespoons dressing and toss to coat.
Divide salad among eight eight plates; top with stuffing cubes, cranberries almonds and bacon.
Drizzle with remaining dressing.