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Roasted Butternut Tossed Salad

Katherine Wollgast
  • minutes
  • Serves 8

INGREDIENTS

4

Bacon strips, cooked and crumbled

1

package Baby spinach, fresh

4 cups

Butternut squash

1/2 cup

Cranberries, dried

1/2 tsp

Garlic powder

2 cups

Iceberg lettuce

1

Onion, large

1/2 cup

Stuffing cubes, seasoned

1 tbsp

Honey

6 tbsp

Poppy seed salad dressing, reduced-fat

1/4 tsp

Pepper

1/2 tsp

Salt

1/4 cup

Almonds, toasted

1/2 cup

Cheddar cheese, fat-free