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This warm and tasty salad is full of fiber and spice, and will satisfy your hunger.
Slice butternut squash in half and bake at 425 degrees Fahrenheit for 25 minutes or until tender. Let squash cool for a few minutes and cut into cubes. Heat a medium skillet over medium heat. Add garlic, squash and beans; cook 2 to 3 minutes or until heated through. To make dressing, combine olive oil, vinegar, mustard, honey and chili powder. Combine squash mixture and dressing. Toss with spinach. Sprinkle with cheese.
Recipe courtesy Stephanie Barton, registered dietitian for Sharp Weight Management and Health Education.
For More Information
To learn more about Sharp's nutrition services or to find a Sharp-affiliated physician, search for San Diego doctors or call 1-800-82-SHARP (1-800-827-4277), Monday through Friday, 8 am to 6 pm. To find general information about nutrition, read the Nutrition News archive.