Roasted Butternut Squash, Tomatoes and Baby-Spinach Salad

Name: Roasted Butternut Squash, Tomatoes and Baby-Spinach Salad
Ingredients: 2 lbs (1 kg) butternut or butter-cup squash, halved lengthwise, seeded and cut into 8 to 12 wedges; 2 cups (500 mL) cherry tomatoes; 1 tbsp (15 mL) olive oil; 1 tbsp (15 mL) fresh thyme leaves; ½ tsp (2 mL) salt; ¼ tsp (1 mL) pepper; 10 oz (300 g) baby-spinach leaves; 2 tbsp (25 mL) balsamic vinegar; 2 tbsp (25 mL) olive oil

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Number of servings : Prep time: Cooking time: Type of meal : | Side Dishes | Side DishesSpecial diet : Ingredients2 lbs (1 kg) butternut or butter-cup

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Ingredients

2 lbs (1 kg) butternut or butter-cup squash, halved lengthwise, seeded and cut into 8 to 12 wedges
2 cups (500 mL) cherry tomatoes
1 tbsp (15 mL) olive oil
1 tbsp (15 mL) fresh thyme leaves
½ tsp (2 mL) salt
¼ tsp (1 mL) pepper
10 oz (300 g) baby-spinach leaves
2 tbsp (25 mL) balsamic vinegar
2 tbsp (25 mL) olive oil