Featured Recipe: Butternut Squash Salad


  • 1 pound butternut squash
  • 2/3 cup balsamic vinegar
  • 1 teaspoon honey
  • 8 cups fresh baby spinach
  • 1/2 cup very thinly sliced red onion
  • 1/2 cup dried cranberries
  • 1/2 cup (2 oz by weight) finely shredded Parmesan cheese
  • 1/2 cup sliced toasted almonds
  • olive oil

Takes , serves 4.


  1. Preheat oven to 425°F. Peel squash and cut into ½ inch cubes. Toss squash cubes with olive oil and sprinkle with pinch of salt.
  2. While squash is cooking, heat vinegar in a small saucepan to a boil. Once boiling, reduce heat to a simmer and allow to reduce to ¼ cup. Remove from heat and whisk in honey.
  3. Assemble salad. Layer spinach, red onion, cooked squash in large bowl. Drizzle balsamic vinegar and top with cranberries, cheese and almonds.
  4. Serve immediately.

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