Thanksgiving Squash Salad

4 cups cubed peeled butternut squash
1 onion, chopped
1 tablespoon honey
Salt and Pepper
1/2 teaspoon garlic powder
2 cups chopped lettuce
1/2 cup shredded cheddar cheese
6 tablespoons salad dressing of your choice
1/2 cup seasoned stuffing cubes
1/2 cup dried cranberries
4 bacon strips, cooked, crumbled

Heat oven to 400 degrees.

In a bowl, toss first 6 ingredients. Transfer to a baking pan coated with cooking spray. Bake 25 minutes or until vegetables are tender. Cool slightly.

In another bowl, combine lettuce, cheese and squash mixture. Drizzle with 4 tablespoons dressing, toss. Divide salad among 8 plates, top with stuffing cubes, cranberries and bacon. Drizzle with remaining dressing, then serve.

Makes 8 servings.

CorningWare 12 Piece Round and Oval Bakeware Set, White

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