Roasted Butternut Squash Salad with Blue Cheese Vinaigrette

Ingredients

• 6 ounce baby spinach fresh ( 8 cups)
• 6 servings cheese vinaigrette blue
• 2  bacon crumbled cooked reduced-fat
• 1 teaspoon olive oil 
• 0.3 cup pecans toasted chopped
• 1 small onion red sliced
• 0.5 cup cranberries dried sweetened
• 3 pounds roasted winter squash cubed

Equipment

• bowl
• frying pan

Directions

1. Saut onion in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until tender.
2. Add squash, and cook 1 to 2 minutes or just until warm.
3. Remove from heat.
4. Toss spinach in a bowl with Blue Cheese Vinaigrette. Arrange baby spinach on a serving platter; top with squash mixture, cranberries, pecans, and bacon.