Wilted Spinach Salad With Butternut Squash

• 1 cup cubed peeled butternut squash
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt, divided
• 4 teaspoons olive oil, divided
• 1/3 cup balsamic vinegar
• 2 tablespoons dry red wine or chicken broth
• 2 tablespoons whole-berry cranberry sauce
• 5 cups fresh baby spinach
• 4 slices red onion
• 1/2 cup dried cranberries
• 1/3 cup slivered almonds, toasted
• 1/3 cup crumbled goat cheese
• Coarsely ground pepper, optional

1. 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.
2. 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.
3. 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.

chili powder, salt, olive oil, balsamic vinegar, red wine, wholeberry, baby spinach, red onion, cranberries, slivered almonds, goat cheese, ground pepper

Taken from www.tasteofhome.com/recipes/wilted-spinach-salad-with-butternut-squash/ (may not work)