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Roasted Squash Spinach Salad

Diabetic Living Magazine
  • 50 minutes
  • Serves 4

INGREDIENTS

1

butternut squash

1/3 cup

Cranberries, dried

8 cups

Packaged fresh baby spinach

1/2 cup

Red onion

2/3 cup

Balsamic vinegar

1 tsp

Honey

1/4 tsp

Salt

2 tbsp

Olive oil

1/4 cup

Almonds, toasted

1/2 cup

Parmesan cheese