Preheat oven to 450 degrees.
Toss cauliflower, onion, and squash with basting oil; season to taste with salt and pepper. Arrange in single layer on baking sheet. Roast on center rack 30 min, or until tender.
Add spinach to large bowl; add hot cauliflower-squash mixture. Toss to wilt spinach. Season to taste with salt and pepper.
To prepare ahead: Prepare through the end of step 1. Cool slightly, transfer to a separate container and refrigerate. Preheat oven to 350 degrees. Place on baking sheet and reheat 15-20 min. Continue with step 2.
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|Serving Size: 1 Serving (212g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 63 (52%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 53.8mg||2 %|
|Potassium 633.8mg||17 %|
|Total Carbohydrate 13.8g||4 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 10.1g|
|Protein 3g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 120
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