Butternut Squash, Spinach and Panettone Salad

Serves 6 to 8

Time 1 hr

Butternut Squash, Spinach and Panettone Salad

Serves 6 to 8

Time 1 hr

Ingredients

4shallots, thinly sliced

1butternut squash, peeled, seeded and cut into (3/4-inch) cubes

2 tablespoonsextra-virgin olive oil, divided

1 teaspoonfine sea salt, divided

4 cupslightly packed (3/4-inch) cubed panettone

3 tablespoonsapple cider (preferably spiced) or apple juice

1 tablespoonlemon juice

3 cupslightly packed baby spinach

3/8 teaspoonground black pepper, divided

Exclusively for Prime members in select ZIP codes.

To make this salad during times of the year when panettone isn't available, use cubed brioche or walnut-raisin bread instead.

Special Diets:

Vegetarian

Ingredients

4shallots, thinly sliced

1butternut squash, peeled, seeded and cut into (3/4-inch) cubes

2 tablespoonsextra-virgin olive oil, divided

1 teaspoonfine sea salt, divided

4 cupslightly packed (3/4-inch) cubed panettone

3 tablespoonsapple cider (preferably spiced) or apple juice

1 tablespoonlemon juice

3 cupslightly packed baby spinach

3/8 teaspoonground black pepper, divided

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 350°F.

Arrange shallots and squash on a large, parchment paper-lined baking sheet, drizzle with 1 tablespoon of the oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss well.

Roast, tossing occasionally, until just tender, about 40 minutes.

Scatter panettone over the top and continue roasting until toasted and golden brown, about 15 minutes more.

Whisk together remaining 1 tablespoon oil, cider, lemon juice, 1/2 teaspoon salt and 1/8 teaspoon pepper in a large bowl.

Add spinach and warm butternut squash, shallots and panettone and toss well.

Transfer to a platter or large bowl and serve.

Nutritional Info

Serving Size

Calories

240

Total Fat

Saturated Fat

Cholesterol

30mg

Sodium

400mg

Total Carbohydrate

40g

Dietary Fiber

Total Sugars

12g

Protein

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.