Ingredients
1 cup cubed peeled butternut squash1/2 teaspoon chili powder1/2 teaspoon salt, divided4 teaspoons olive oil, divided1/3 cup balsamic vinegar2 tablespoons dry red wine or chicken broth2 tablespoons whole-berry cranberry sauce5 cups fresh baby spinach4 slices red onion1/2 cup dried cranberries1/3 cup slivered almonds, toasted1/3 cup crumbled goat cheeseCoarsely ground pepper, optional
Preparation
In a small skillet, saute the squash, chili powder and 1/4 teaspoon salt in 2 teaspoons oil until tender, 11-13 minutes. Set aside; keep warm.
In a small saucepan, bring vinegar to a boil. Reduce heat; simmer for 4-6 minutes or until reduced to 1/4 cup. Stir in the wine, cranberry sauce, remaining oil and remaining salt. Bring to a boil; cook 1 minute longer.
Place spinach on a serving platter; top with onion, cranberries and squash mixture. Drizzle with warm dressing. Sprinkle with almonds, goat cheese and, if desired, pepper. Serve immediately.
