Roasted Butternut Tossed Salad

• 4 cups cubed peeled butternut squash (about 1 pound)
• 1 large onion, chopped
• 1 tablespoon honey
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1 package (6 ounces) fresh baby spinach
• 2 cups coarsely chopped iceberg lettuce
• 1/2 cup shredded fat-free cheddar cheese
• 6 tablespoons reduced-fat poppy seed salad dressing, divided
• 1/2 cup seasoned stuffing cubes
• 1/2 cup dried cranberries
• 1/4 cup slivered almonds, toasted
• 4 bacon strips, cooked and crumbled

1. Preheat oven to 400u0b0. In a large bowl, toss squash and onion with honey, salt, garlic powder and pepper. Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake 20-25 minutes or until vegetables are tender, stirring once. Cool slightly.
2. In another bowl, combine spinach, lettuce, cheese and squash mixture. Just before serving, drizzle with 4 tablespoons dressing and toss to coat. Divide salad among eight plates; top with stuffing cubes, cranberries, almonds and bacon. Drizzle with remaining dressing.

butternut squash, onion, honey, salt, garlic, pepper, baby spinach, iceberg lettuce, cheddar cheese, salad dressing, cubes, cranberries, slivered almonds, bacon

Taken from www.tasteofhome.com/recipes/roasted-butternut-tossed-salad/ (may not work)